- AIM -
The main of this project is -
To study the Adulterant in Fat, Oil and Butter
- INTRODUTION –
In the past few decades, Adulteration of food has
become one of the serious problems. Consumption of
adulterated food causes diseases like cancer, diarrhea,
asthma, ulcers etc. Majority of adulterants used by the
shopkeepers are cheap substitutes easily available. For
example, adulterants in fats, oil and butter are paraffin
wax, castor oil and hydrocarbons. Red chili Power is mixed
with brick powder pepper is mixed with dried papaya
seeds. These adulterants can be easily identified by simple
chemical tests.
- REQUIREMENTS -
Test Tubes
Conc. Hydrochloric Acid
Furfural
Acetic Anhydride
Conc. H2SO4
Acetic Acid
Conc. Nitric Acid
- THEORY -
Adulteration in food is normally present in its most
crude form, prohibited substances are either added or
partly or wholly substituted. In India, normally the
contamination/adulteration in food is done either for
financial gain or due to carelessness and lack in proper
hygiene condition for processing, storing, transportation
and marketing. This ultimately results that the consumer is
either cheated or often become victim of diseases.
Such types of adulterations are quite common in
developing courtiers or backward countries. However
adequate precaution taken by the consumer at the time of
purchase of such produce can make him alert to avoid
procurement of such food. It is equally important for the
consumer to know the common adulterants and their effect
on health.
- PROCEDURE -
Adulteration of Vegetable Ghee
PROCEDURE OBSERVATION INFERENCE
Take some amount of
Desi Ghee in a test
tube and add to it 1
ml of conc. HCl of
2-3 drops, 2%
alcoholic solution of
furfural shake the
contents vigorously
Appearance of red
colour in the acid
layer
Shows that vegetable
ghee has been mixed
as an adulterant to
desi ghee.
Adulteration of paraffin was and hydrocarbon in Vegetable Ghee
PROCEDURE OBSERVATION INFERENCE
Heat a small amount
of given vegetable
ghee with pure acetic
anhydride.
Droplets of oil
floating on the
surface of unused
acetic anhydride.
Indicate the presence
of wax or
hydrocarbon.
Adulteration of Dyes in Fat
PROCEDURE OBSERVATION INFERENCE
Heat 1 ml of fat with
a mixture of 1 ml of
conc. sulphuric acid
and 4 ml of acetic
acid.
Appearance of pink
or red colour.
Indicate the presence
of dye in fat.
Adulteration of Argemone Oil in Edible Oils
PROCEDURE OBSERVATION INFERENCE
To small amount of
oil in a test tube, and
few drops of
concentrated nitric
acid and shake.
Appearance of red
colour in the acid
layer.
Indicate the presence
of Argemone oil.
- CONCLUSION -
Thus, from the above experiment, we conclude
that :
Common adulterants present in Ghee and oil
are paraffin was, hydrocarbons, dyes and argemone
oil
- CONTENTS -
INTRODUCTION
AIM
REQUIREMENTS
THEORY
PROCEDURE
• OBSERVATION
• INFERENCE
CONCLUSION
BIBLIOGRAPHY
- BIBLIOGRAPHY -
Following are some of the books referred for this project
work.
Modern ABC Chemistry of XI
Comprehensive Chemistry
Arihant IIT Chemistry
Peter Atkins Physical Chemistry.
S. Chand
Internet
SHANTI NAGAR, BHOPAL
AInvestigatory Project Report
On
Study of Adulterants in Food Stuffs
Session 2006-07
Submitted To Prepared By
Mrs. Shaheen Akhtar AnsariP.G.T. Chemistry
Miss Harsha Manwani
XI – AHOLY FAMILY CONVENT. SR. SEC. SCHOOL
Affiliated to C.B.S.E., New DelhiShanti Nagar, Bhopal (M.P.)- 462030
CERTIFICATE
This is to certify that Miss Harsha Manwani, Student
of XI–A Science (academic session 2006–2007) has
submitted her Investigatory Project Report on
"Adulteration in Food Stuff" under the guidance of
Mrs. Shaheen Akhtar Ansari, P.G.T. Chemistry.
Mrs. Shaheen Akhtar Ansari Sis. Roseline Jose PGT, Chemistry Principal
ACKNOWLEDGEMENT
In this success story many peoples and their joined effort
are involved and today, I want to thanks them. Language
and Words are the most powerful media to express and
communicate one's feeling.
I am delighted to express my deep sense of gratitude
and indebtedness to Sr. Roseline Jose, Principal of Holy Family
Convent Sr. Sec. School, who helps me in each phase with
gentle co-operation and great patience.
My sincere thanks to Mrs Shaheen Akhtar Ansari, PGT
Chemistry, of Holy Family Convent Sr. Sec. School. My work
with there kind attention and make it easy to complete in the
time duration and valuable guidance during my project work.
My sincere thanks and indebted gratitude to Mr.
Pradeep Ekka (Lab Assistant) for kind advice.
I would like to thank all our non-teaching staff for their
ready helps through my project.
The entire world would not sum up the pain and
hardship that my parents suffered while working throughout
my project. Therefore I thank them for their supportive and
helping nature.
Miss Harsha Manwani
XI-A
ACKNOWLEDGEMENT
In this success story many peoples and their joined effort
are involved and today, I want to thanks them. Language and
Words are the most powerful media to express and communicate
one's feeling.
I thank out Director of Shaheed Hemu Kalani
Educational Society, "Dr. Shashi Rai" who has been guiding
light through out of the entire project.
I also acknowledge with gratitude Director of Sant
Hirdaram Girls College, "Shri Hero Gyanchandani".
I also thanks for the valuable guidance and help
extended by my Principal "Dr. Manju Tembhre". My sincere
thanks to "Dr. Deepika Sharma" (Prof. Lecturer of Sant
Hirdaram Girls College).
My work with the their kind attention and make it easy
to complete in the time duration and valuable guidance during
my project work.
Miss Gurpreet KaurB.com Final Year (Advt.)
Top Related