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CHEM HEMISTRY ISTRY PRO JECT “STUDY “STUD Y OF O F AD ADUL ULTERANTS TERANTS IN FOOD STUFF”
LIST OF CONTENTS: Aim Introduction Introduction Theoretical Background Common adulterated food items Experiments 1 & 2 Obserations & !esults Adulterants & "iseases "iseases #recautions $oernment measures Conclusion Bibliograph%
ACKNOWLEDGEMENT “I would like to tke t!i" O # # o$ t u % i t & t o t ! % k ' & t e (!e$ w ! o " e u % " t i % t e d "u##o$t) *ui d%(e A%d e%(ou$*e'e%t !" e%+led 'e to (o'#lete t!i" #$o,e(t- I would l"o like to t!%k ou$ l+ ""i"t%t .o$ !e$ Co/o#e$tio%-”
AIM : To "tud& "o'e o. t!e (o''o% .ood dulte$%t" i% di0e$e%t .ood "tu0"-
INTRODUCTION Adulteration is the act of intentionally deba sing the quality of food oered for sale either by !i"ture or substitution of inferior substances or by the re!o#al of so!e #aluable ingredient$ In %ast fe& decades adulteration of food has beco!e one of the !ost serious %roble!s$ Consu!%tion of adulterated food causes diseases li'e cancer( asth!a( ulcer( etc$ Ma)ority of adulterants used by the sho%'ee%ers are chea% substitutes &hich are easily a#ailable$ In order to %re#ent adulteration of food %roducts by dishonest traders( the go#ern!ent has issued *The Pre#ention of +ood ,dulteration ,ct-$ The .ureau of Indian Standards is the agency in India that %ro#ides
the certi/cate of reliability to food !anufacturers in India$
T1EORITICAL 2ACKGROUND We are #ery fortunate to be born a country &hich is blessed &ith rich soil( di#ersi/ed cli!ate( !any ri#ers and the great Hi!alayas &here al!ost all #arieties of fruits( #egetables and cereals( etc$ can be gro&n$ In ancient ti!es( the land &as in abundance( the su%%ly of food &as !ore than the de!and and %eo%le used fresh food !aterials in !ost natural for!$ The %o%ulation s%urt in our country has gi#en rise to une!%loy!ent and %o#erty$
The de!and for food has increased 0 our country has to i!%ort food grains( oil etc$ fro! other countries$ This shor tage of food and ignorance of consu!ers is the !ain cause for adulteration of foodstus by the unscru%ulous traders$ It has beco!e so co!!on that the consu!ers ha#e to run fro! %illars to %illars to get a foodstu &hich is not adulterated$ The consu!ers are not a&are of ha1ards of adulteration and %ay hea#ily for consu!ing adulterated food$ If the consu!er 'no&s the &ays and !eans to chec' the co!!odities of daily use( they can sa#e the!sel#es and their fa!ilies fro! this !ind2boggling %roble!$ SOME
OF T1E COMMON FOOD ADULTERANTS IN FOOD ITEMS ARE: FOOD ITEMS
ADULTERANTS
De"i *!ee 3 2utte$
4%"#ti *!ee
4e*et+le *!ee
5$6% w7
Mu"t$d oil
A$*e'o%e oil
Su*$
C!lk #owde$) w"!i%* #owde$
C!illi
Red led) 2$i(k #owde$
Tu$'e$i( #owde$
Yellow "lt" o. led) &ellow (!lk #owde$
E85ERIMENT 9 : AIM: To test the %resence of adulterant in +ats( .utter 0 Oils$
Fo$ tu$'e$i( #owde$ ; conc$ HCl( sa!%le of tur!eric %o&der$ Fo$ #e##e$ ; &ater( sa!%le of %e%%er$
5ROCEDURE: 9>Te"t" .o$ Su*$: ?> Ta'e a s!all a!ount of sugar in a bea'er 0 add so!e a!ount of &ater to it$ Stir the solution &ith a glass rod$ Pure sugar dissol#es in the &ater &hereas the insoluble %articles :chilli %o&der( &ashing %o&der etc$; 4oats on the surface indicates the %resence of adulterants$ ?+> Ta'e 5 g of sugar in a test2tube 0 add fe& dro%s of dil$ HCl to it$ , bris' eer#escence due to the for!ation of
CO6 indicates chal' %o&der or &ashing soda in the gi#en sa!%le of sugar$
=> Te"t" .o$ C!illi #owde$: ?> Ta'e a s!all a!ount of chilli %o&der in a test2tube 0 add fe& dro%s of dil$ H3O8 to the test2tube$ Sha'e the !i"ture &ell 0 /lter the solution$ To the /ltrate( add 628 dro%s( of 5<= 9I solution$ The %resence of yello& coloured %reci%itate indicates the %resence of lead salts in chilli %o&der$ ?+> Ta'e a s!all a!ount of gi#en red chilli %o&der in a bea'er 0 add &ater to it$ The %ure chilli %o&der 4oats o#er
the surface of &ater &hereas bric' %o&der settles at the botto!$
@> Te"t" .o$ Tu$'e$i( #owde$: Ta'e a s!all a!ount of tur!eric %o&der in a test2tube 0 to this add fe& dro%s of conc$ HCl$ The colour changes fro! yello& to #iolet or !agenta indicates the %resence of lead salts in tur!eric %o&der$
> Te"t" .o$ 5e##e$: Ta'e a s!all a!ount of %e%%er in a bea'er 0 add &ater to it$ Stir the !i"ture &ith a glass rod$ >ried %a%aya seeds 4oat o#er &ater 0 %e%%er settles at the botto!$
O2SER4ATIONS 3 RESULTS:
S-No
9-
FOOD 5ARTICLE
>esi ?hee 0 .utter
COMMON ADULTERAN T
@ans%ati ghee starch 0 Potato
TEST
5$ ,dd a little sugar 0 HCl to !elt sa!%le of ghee or butter( sha'e it for A !inutes %resence of %in' colour in aqueous layer indicate #anas%ati ghee$ 6$ ,dd 6 !l of &ater in ghee or butter boil( add fe& dro%s of iodine solution to it ( a%%earance of blue colour indicate the %resence of starch in the sa!%le$
=-
Mustard oil
,rge!one oil
A!l oil B conc$ H3O 8 orangered colour indicate the %resence of arge!one oil$
@-
Sugar
Dashing soda or Chal' %o&der
Sa!%le of sugar add dil$ HCl bris' eer#escence indicates %resence of &ashing soda or chal's %o&der$
-
Salt
Chal' %o&der
Salt B Dater F &hite %%t indicate adulteration of chal' %o&der$
B-
Red chilli %o&der
.ric' %o&der or dyes
Red chilli %o&der in a bea'er B distilled %o&der( .ric' %o&der settle do&n in the botto!( a%%earance of red colour indicate the %resence of dyes$
-
Pe%%er
>ried %a%aya seeds
Sa!%le B &ater F dried %a%aya( seed 4oats o#er the surface of &ater( %ure %e%%er settle do&n$
Gsed tea lea#es or &ooden chi% coloured
Sa!%le B !oist &hite clothes rubbed F coloured indicate used tea lea#es or coloured &ooden chi%s$
-
Tea
-
Tur!eric %o&der Yello& chal' %o&der$
Sa!%le Tur!eric %o&der B 6 !l HCl F bris' eer#escences indicate %resence of chal' %o&der$
-
Rice
Stone chi%s
Rice in &ater( stone chi% sin' do&n in the botto!$
9-
,rhar B ?ra! >al
9hesari dal
Sa!%le B HCl :conc$; on the %resence of heat gi#es Pin' colour( indicates the %resence of 9hesari dal$
S-N O-
FOOD 5RODUCT
COMMON DISEASE ADULTERAN S T CAUSED
9-
.lac' %e%%er
>ried %a%aya seeds
Sto!ach irritation( li#er da!age( cancer$
=-
.utter 0 %ure desi ghee
Starch( @anas%ati ghee
+ood %oisoning$
@-
Chilli %o&der
.ric' %o&der( arti/cial colour
i#er da!age( sto!ach irritation$
-
Sugar
+ine &hite sand( chal' %o&der( ra&a
Sto!ach disorder$
ADULTERANTS 3 DISEASES
5RECAUTIONS .y ta'ing a fe& %recautions( &e can esca%e fro! consu!ing adulterated %roducts 5$ Ta'e only %ac'ed ite!s of &ell 'no&n co!%anies$ 6$ .uy ite!s fro! reliable retail sho%s and recogni1ed outlets$ 8$ Chec' the ISI !ar' or ,g !ar'$ 7$ .uy %roducts of only air tight %o%ular brands$ A$ ,#oid cra1iness for arti/cially coloured s&eets and buy only fro! re%uted sho%s$ $ >o not buy s&eets or snac's 'e%t in o%en$ K$ ,#oid buying things fro! street side #endors$
GO4ERNMENT MEASURES To chec' the su%%liers of food fro! doing so( the go#ern!ent has %assed astringent act &hich is 'no&n as %reser#ation of food ,dulteration ,ct$ They ha#e been i!%le!ented &ith the ob)ecti#e of %ro#iding safety to hu!an beings in the su%%ly of food$ It co#ers safety fro! ris's in#ol#ed due to conta!ination of %oisonous ele!ents$ The s%eci/cation laid do&n of #arious foods under the %ro#isions of P+, ,ct co#ers !ini!u! basic characteristics of the Products .elo& &hich it is dee!ed to be adulterated and also co#ers the !a"i!u! li!it of conta!inant not considered being safe for hu!an beings beyond a certain le#el$
CONCLUSION The increasing nu!ber of food %roducers and the outstanding a!ounts of i!%orted food stus enables the %roducers to !islead and cheat consu!ers$ To dierentiate of those &ho ta'e ad#antage of legal rules fro! the once &ho co!!it food adulteration is #ery diLcult$ The consciousness of consu!ers has beco!e #ery crucial$ Ho&e#er( ho& can &e e"%ect consequent beha#ior fro! the! regarding contro#ersial issues e!erging day by day In addition( ignorance and unfair !ar'et beha#iors is endangering consu!er health$ So &e need sanctions and )udicial %enalties &ith adequate restraining force to halt this %rocess$