I would like to express my sincere gratitude to my
chemistry mentor __________ for her vital support, guidance and encouragement, without which this project would not have come forth. I would also like to express my gratitude to my parents and friends for their support during the making of this project. INDEX SL.NO CONTENTS PAGE NO. 1. Objective 1 2. Introduction 2 3. Theor 3!" ". E#$eri%ent!1 &!' &. E#$eri%ent!2 (!) '. E#$eri%ent!3 *!1+ (. T,bu-,r Co-u%n 11 ). Conc-u/ion 12 *. 0ib-io1r,$h 13 OBJECTIVE The Objective o2 thi/ $roject i/ to /tud /o%e o2 the co%%on 2ood ,du-ter,nt/ $re/ent in di22erent 2ood. 1 INTRODUCTION An adulterant is a substance found within other substances (e.g. food, beverages, fuels , although not allowed for legal or other reasons. !he addition of adulterants is called adulteration. An adulterant is distinct from, for example, permitted food additives . Adulteration in food is normally present in its most crude form" prohibited substances are either added or partly or wholly substituted. #ormally the contamination$adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. !his ultimately results that the consumer is either cheated or often become victim of diseases. %uch types of adulteration are &uite common in developing countries or backward countries. It is e&ually important for the consumer to know the common adulterants and their effect on health. 2 THEORY !he increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. !o differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. !he consciousness of consumers would be crucial. Ignorance and unfair market behaviour may endanger consumer health and misleading can lead to poisoning. %o we need simple screening, tests for their detection. In the past few decades, adulteration of food has become one of the serious problems. 'onsumption of adulterated food causes serious diseases like cancer, diarrhoea,asthma, ulcers, etc. (ajority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. )ed chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. !hese adulterants can be easily identified by simple chemical tests. %everal agencies .have been set up by the *overnment of India to remove adulterants from food stuffs. 3 A*(A)+ , acronym for agricultural marketing this organi-ation certifies food products for their &uality. Its objective is to promote the *rading and %tandardi-ation of agricultural and allied commodities. " EXPERIMENTS EXPERIMENT -1 AIM - !o detect the presence of adulterants in fat, oil and butter. REQUIREMENTS - !est.tube, acetic anhydride, conc. / 0 %1 2 , acetic acid, conc. /#1 3 . PROCEDURE - 'ommon adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. !hese are detected as follows 4 (i) Adulteration of paraffin wax and hydrocarbon in veetable hee /eat small amount of vegetable ghee with acetic anhydride. 5roplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons. & (ii) Adulteration of dye! in fat /eat 6m7 of fat with a mixture of 6m7 of conc. sulphuric acid and 2m7 of acetic acid. Appearance of pink or red colour indicates presence of dye in fat. (iii) Adulteration of are"one oil in edible oil! !o small amount of oil in a test.tube, add few drops of conc. /#1 3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil ' EXPERIMENT -2 AIM- !o detect the presence of adulterants in sugar. REQUIREMENTS - !est.tubes, dil. /'l. PROCEDURE - %ugar is usually contaminated with washing soda and other insoluble substances which are detected as follows 4 (i) Adulteration of variou! in!oluble !ub!tance! in !uar !ake small amount of sugar in a test.tube and shake it with little water. 8ure sugar dissolves in water but insoluble impurities do not dissolve. ( (ii) Adulteration of chal# powder$ wa!hin !oda in !uar !o small amount of sugar in a test.tube, add few drops of dil. /'l. 9risk effervescence of '1 0 shows the presence of chalk powder or washing soda in the given sample of sugar. ) EXPERIMENT -3 AIM - !o detect the presence of adulterants in samples of chilli powder, turmeric powder and pepper. REQUIREMENTS - !est.tubes, conc. /'l, dil. /#13, +I solution. PROCEDURE - 'ommon adulterants present in chilli powder, turmeric powder and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. !hey are detected as follows 4 (i) Adulteration of red lead !alt! in chilli powder !o a sample of chilli powder, add dil. /#1 3 . :ilter the solution and add 0 drops of potassium iodide solution to the filtrate. ;ellow ppt. indicates the presence of lead salts in chilli powder. * (ii) Adulteration of yellow lead !alt! to tur"eric powder. !o a sample of turmeric powder add conc. /'l. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. (iii) Adulteration of bric# powder in red chilli powder. Add small amount of given red chilli powder in beaker containing water. 9rick powder settles at the bottom while pure chilli powder floats over water. (iv) Adulteration of dried papaya !eed! in pepper. Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. 5ried papaya seeds being lighter float over water while pure pepper settles at the bottom. 1+ TABULAR COLUMN EXPERIMENT OBSERVATION RESULT Adu-ter,tion o2 $,r,22in 3,# ,nd hdroc,rbon in ve1et,b-e 1hee A$$e,r,nce o2 oi- 2-o,tin1 on the /ur2,ce 4re/ence o2 3,# or hdroc,rbon/ detected Adu-ter,tion o2 ,r1e%one oi- in edib-e oi-/ A$$e,r,nce o2 red co-our 4re/ence o2 ,r1e%one oi- in edib-e oi-/ detected Adu-ter,tion o2 v,riou/ in/o-ub-e /ub/t,nce/ in /u1,r In/o-ub-e i%$uritie/ do not di//o-ve 4re/ence o2 v,riou/ in/o-ub-e /ub/t,nce/ in /u1,r detected Adu-ter,tion o2 ch,-5 $o3der6 3,/hin1 /od, in /u1,r 0ri/5 e22erve/cence o2 CO 2 4re/ence o2 ch,-5 $o3der6 3,/hin1 /od, in /u1,r detected Adu-ter,tion o2 red -e,d /,-t/ in chi--i $o3der 7e--o3 $$t. 4re/ence o2 red -e,d /,-t/ in chi--i $o3der detected Adu-ter,tion o2 e--o3 -e,d /,-t/ to tur%eric $o3der A$$e,r,nce o2 %,1ent, co-our 4re/enceo2 e--o3 o#ide/ o2 -e,d in tur%eric $o3der detected . Adu-ter,tion o2 bric5 $o3der in red chi--i $o3der. 0ric5 $o3der /ett-e/ ,t the botto% o2 the be,5er 4re/ence o2 bric5 $o3der in red chi--i $o3der detected Adu-ter,tion o2 dried $,$,, /eed/ in $e$$er. Dried $,$,, /eed/ bein1 -i1hter 2-o,t over 3,ter 4re/ence o2 dried $,$,, /eed/ in $e$$er detected 11 CONCLUSION %election of wholesome and non.adulterated food is essential for daily life to make sure that such foods do not cause any health ha-ard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level. /owever, visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. !herefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help. %econdly, label declaration on packed food is very important for knowing the ingredients and nutritional value. It also helps in checking the freshness of the food and the period of best before use. !he consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. %uch types of food may cause various diseases. 'onsumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop. 12 BIBLIOGRAPHY ENCA8TA ENC7CLO4EDIA 2++* 333.3i5i$edi,.co% 333.,n/3er/.co% 333.icb/e.co% 333.1oo1-e.co% 13