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CHEMISTRY INVESTIGATORY PROJECT
Comparative study and Qualitative analysis of various types of
adulteration in different varieties of milk
SUBMITTED BY:
DEEPANSHI SHARMA
CLASS – XII – B
ROLL NO. 13
UNDER THE GUIDANCE OF:
Mohd. SHAHWEZ SIDDIQUI
PGT (CHEMISTRY)
SCHOOL: DBRA SCHOOL OF SPEACIALIZED EXCELLENCE,
LINK ROAD, KAROL BAGH
CERTIFICATE
This is to certify that Deepanshi Sharma a student of class XII has
successfully completed the project in chemistry as per the guidelines issued
by the Delhi Board of School Education (DBSE) course in chemistry
laboratory of DBRA School of Specialized Excellence Link Road, Karol
Bagh.
This project is genuine and does not indulge in plagiarism of any kind. The
references taken in making this project have been mentioned at this project.
Mohd. Shahwez Siddiqui
Lecturer Chemistry
AKNOWLEGEMENT
In the accomplishment of this project successfully, many people have best owned
upon me their blessings and the heart pledged support, this time I am utilizing to
thank all the people who have been concerned with project. Primarily I would
thank God for being able to complete this project with success. Then I would like
to thank my principal Ms. Smita Jha and chemistry teacher Mr. Shahwez , whose
valuable guidance has been the ones that helped me patch this project and make
it full proof success his suggestions a and his instructions has served as the major
contributor towards the completion of the project.
Then I would like to thank my parents and my friends who have helped me with
their valuable suggestions and guidance has been helpful in various phases of the
completion of the project.
Deepanshi Sharma
XII - B
INDEX
1. Objective
2. Introduction
3. Materials Required
4. Theory
5. Experiments
• Experiment - 1
• Experiment – 2
• Experiment – 3
• Experiment – 4
6. Observations
7. Conclusion
8. References.
OBJECTIVE
The main objective of this project is “Comparative study and Qualitative analysis of various
types of adulteration in different varieties of milk.”
Here, we will we checking the adulteration in different varieties of packed milk like Full cream,
Toned, Double toned and Buffalo milk with
• Detection of Starch
• Detection of Soap
• Detection of Microorganisms
• Detection of Acids like Benzoic and Salicylic acid.
INTRODUCTION
Milk is an important component of a balanced diet and contains numerous valuable
constituents. Considerable acclaimed health benefits of milk are related to its proteins, not only
for their nutritive value but also for their biological properties. Scientific evidence suggests that
anticarcinogenic activities, antihypertensive properties, immune system modulation, and other
metabolic features of milk, are affiliated with its proteins (intact proteins or its derivatives).
The main health-related aspects of milk proteins, such as anticarcinogenic, immunomodulatory,
antimicrobial, anticariogenic, antihypertensive, and hypocholesterolemic effects. The
effectiveness of milk proteins on reduction of risk factors for cancer, cardiovascular diseases
and overall improvement of health aspects. Casein and whey protein are the major proteins of
milk. Casein constitutes approximately 80% of the total protein in bovine milk, and whey
protein accounts for about 20%. Casein is chiefly phosphate-conjugated and mainly consists of
calcium phosphate- micelle complexes. Although lactose digestion is optimal, it supplies
galactose for liver glycogen synthesis. In infants, it cannot be ignored that lactose-derived
galactose is needed for the synthesis of glycosylated macromolecules.
Casein
MATERIALS REQUIRED
1. Milk
2. Test Tubes
3. Water Bath
4. Iodine Solution
5. 0.5% Ferric Chloride Solution
6. Concentrated Sulphuric Acid
7. Phenolphthalein 1% Indicator
8. Methylene Blue
9. Incubator
THEORY
In order to keep milk temporarily fresh, some unethical methods are usually adapted to prevent
the financial losses due to the spoilage of milk during its transportation and sale. Quality control
tests for milk are very important to assure adulterant free milk for consumption. Adulteration
of milk reduces the quality of milk and can even make it hazardous. Adulterants like soap, acid,
starch, table sugar and chemicals like benzoic acid and salicylic acid may be added to the milk.
Most of the its chemicals used as adulterants are poisonous and cause health hazards.
Adulterants are mainly added to increase the shelf life of milk. Some of the preservatives like
acid and formalin is added to the milk as adulterants, thereby increasing the storage period of
milk. Generally, water is added to the milk to increase the volume content of the milk. Some
of the common adulterants found in milk and their detection are discussed.
Food is declared adulterated if:
• A substance is added which depreciates or injuriously affects it,
• Cheaper or inferior substances are substituted wholly or in part.
• Any valuable or necessary constituent has been wholly or in part abstracted.
• It is an imitation.
• It is coloured or otherwise treated, to improve its appearance or if it contains any added
substance injurious to health.
• For whatever reasons its quality is below the Standard
Adulterated food is dangerous because it may be toxic and can affect health and it could deprive
nutrients essential for proper growth and development.
• In order to increase the carbohydrate content and density of the milk, table sugar is
added as an adulterant which also increases the density of milk. Consequently, water is
added to the milk that will not be detected with a lactometer test.
• Starch is adulterated in milk to increase the solid content.
• Benzoic acid and Salicylic acid are added to milk to increase the shelf life of milk.
• To make the milk thick soap is added to milk which leads to severe health issues related
to stomach and kidneys.
• Formalin is added to milk to preserve it for a long period of time. It is highly toxic and
leaves a damaging effect on the liver and kidney.
• Ammonium Sulphate is used as an adulterant in milk as it has the tendency to increase
the lactometer reading by maintaining the density of milk.
EXPERIMENT – 1
Aim: To detect the presence of starch in milk.
Apparatus Required: Water bath, iodine solution.
Procedure:
• Measure out 3ml milk into a test tube.
• The test tube is then kept for incubation in boiling water bath for 5 minutes.
• After incubation, the test tube is then cooled and few drops of 1% iodine solution and
mix the contents well.
• Appearance of blue-black colour indicates presence starch in milk.
EXPERIMENT – 2
Aim: To detect the presence of soap in milk.
Apparatus Required: Phenolphthalein indicator solution
Procedure:
• Measure out 10ml milk into a test tube.
• Add 10ml of hot water into the test tube containing milk.
• Now add 1-2 drops of phenolphthalein indicator solution into the test tube.
• Gently mix the contents of the test tube.
• Development of pink colour on addition of phenolphthalein indicator confirms the
presence of soap in milk.
.
EXPERIMENT – 3
Aim: To detect the presence of microorganisms in milk.
Apparatus Required: Methylene Blue, cotton plug, incubator.
Procedure:
• Measure out 10ml milk into a test tube and 1 ml of methylene blue indicator is added
to it.
• Mix the contents of the test tube well. A blue colour is observed.
• The test tube is now kept in an incubator at 37oC for 30 minutes.
• After incubation, if the colour changes from blue to white in a short period of time,
indicates the presence of larger count of microbes in the milk.
EXPERIMENT – 4
Aim: To detect the presence of Benzoic acid and Salicylic Acid.
Apparatus Required: Conc. Sulphuric acid, 0.5% Ferric Chloride.
Procedure:
• Measure out 5ml milk into a test tube. Add few drops of Conc. Sulphuric acid and
gently shake the test tube.
• Add 0.5% ferric chloride solution drop wise into the test tube.
• Mix the contents well.
• Development of buff colour is indicative of the presence of benzoic acid and if violet
colour is observed shows the presence of salicylic acid
OBSERVATIONS
Indicator
Adulterants Sample-1 Sample-2 Sample-3 Sample-4 of
adulterant
Starch Negative Negative Negative Negative Blue - Black
colour
Soap Negative Negative Negative Negative Pink Colour
Microorganisms Positive Positive Positive Positive White colour
Benzoic acid Negative Negative Positive Negative Buff colour
Salicylic acid Negative Positive Negative Negative Violet colour
CONCLUSION
We can conclude that, the milk adulteration is becoming serious problem for public health
concern. Although financial profit is considered to be one of the major reasons for milk
adulteration, inadequate supply for the increasing population all over the world has paved the
ground for this as well. Although maximum percentage of milk delivered to the consumers is
not as per FSSAI standards. Consumption of adulterated milk may lead to serious human
health issues due to adverse effects of chemicals. Hence it is important to have an efficient and
reliable quality control system like HACCP that will regularly monitor, combined efforts from
scientific communities and the regulatory authorities. The human and technology interface,
awareness and access to information can play vital role in eradication of the milk adulteration.
The World Health Organization (WHO) had recently issued statement to the Government of
India that if adulteration of milk and milk products is not checked immediately, 87 % of citizens
would be suffering from serious diseases like cancer by the year 2025. Quality control tests
for milk are very important for adulterant free milk for consumption.
So, from the observations of the experiments performed, it can be concluded that Sample-3
contains more adulterations as compared to others, adulterated with benzoic acid,
microorganisms followed by Sample – 2 adulterations with salicylic acid and microbes.
Sample-1 and Sample-4 contains microorganisms only.
Sample – 1: Full Cream Milk.
Sample – 2: Toned Milk.
Sample – 3: Double Toned Milk.
Sample – 4: Buffalo Milk.
REFERENCES
https://vikaspedia.in/health/health-campaigns/beware-of-adulteration/adulteration-in-milk-
and-milk-products
https://vlab.amrita.edu/?sub=3&brch=63&sim=1091&cnt=2\
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5149046/
https://aurigaresearch.com/milk-adulteration-how-to-check-
adulteration/#:~:text=Starch%20is%20adulterated%20in%20milk,the%20shelf%20life%20of
%20milk
https://www.researchgate.net/publication/348163090_Adulteration_of_milk_A_Review
M.P. Mathur, D. Dutta Roy, P. Dinkar; Textbook of Dairy Chemistry (ICAR)
Edition - 2009
