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INVESTIGATORY
PROJECT
AISSCE: 2014-2015
STUDY OF FOOD ADULTERANTS IN
FOOD STUFF
Name:
Acknowledgement
I am thankful to my school
including my principal for
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guiding me in my work
throughout.
I express my sincere
gratitude and indebtedness to
my teacher for her valuable
guidance, timely suggestions,
constructive criticism and
encouragement throughout the
tenure of my work. I offer my
sincere thanks to her.
At the end I express my
sincere thanks to my parents
and friends.
DECLARATION.
I hereby declare that this
project has been done under
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Teachers sign.
CERTIFICATE OF
COMPLETION
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1.
Abstacts
a) What is food?
b) How an article of food shall
be deemed to be
adulterated?
2. Chapter 1 (Indroduction)
a) Reason behind the study.
b) Statement of the problem.
c) Motive.
d) Significance of the project.
3. Chapter 2: Review Of The
Related
Literature
a) Historical Perspective.
b) Food adulteration- notable
incidents
c) Categories
of
food
adulteration statistics.
d) What is food adulteration?
e) Types of food adulteration.
f) Sources
of
food
contamination.
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g) Food adulteration:
approach
Control
4) Chapter-3 (Methodology)
a) To test the presence of
adulterants in samples of some food
items.
b) To make a survey based on the
eating
habit,
health
and
consciousness related to adulteration
of different families.
c) To make the views and
suggestion of health experts and
doctors experiencing the matter.
5) Chapter-4 (Results)
6) Chapter-5 (Conclusions)
7) Chapter- 6 (Bibliography)
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ABSTRACT
The project mainly deals with the
harmful chemicals and impurities
that are present in our food which
causes several diseases.
What is Food?
Food makes our body work, grow
and repair it. The kind of food you
eat can affect the efficiency of
these processes. Body function
and the food that sustains it is
infinitely complex. Food is in fact
one of the most complicated sets
of chemical imaginable.
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Chapter 1
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INDRODUCTION
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Motive
1. To make all the peoples aware about
the
harmfull foods and adulteration.
2. To test the presence of adulterants in
the samples of food we generally use.
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Chapter 2
Review On The Related Literature
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Historical
Perspective
Food adulteration:
Notable Incideents
Catagories of
Food Adulterants
Statistics
What is Food
Adulteration?
Types of Food
Adulteration
Sources of Food
Contamination
Food adulteration:
Control Approach
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Historical Perspective
The uses of the adulterants has been
common in societies with few legal
controls on food quality and food
quality and/or poor/non existent
monitoring by and/or
poor/nonexistent monitoring by
authorities; sometimes this usage
has even extended to exceedingly
dangerous chemivals and poisons
e.g. Coloring of Cheese(s) with Lead.
Adulterant usages was first invented
in 1820 by the German chemist
Fredrick Accum, who identified many
toxic metal colourings in food and
drinks.
The physician Arthur Hill Hassall later
conducted extensive studies in the
early1850s, which were published in
the LANCET and led to the 1860 Food
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Addition:
Addition of small amounts of nonauthenticated substances to mask
inferior quality ingredient.
Removal:
Removal of authentic and valuable
constituent without purchasers
knowledge.
Statistics.
Food Ingredient Fraud Data Base of Food
Chemical Codex: About 1500 examples
of replacement type, 90 examples of
addition and 1 example of removal
between 1980-2012 from scholarly &
media based reported articles for
ingredient categories:
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Casualities by Consumers-
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Rodents
Garbage and Sewage
Air and Dust
Water.
It is advisable to preserve
grocery bills so that concerned
companies can be approached in
the event any branded item is
found to be low quality.
If any food is found to be
intentionally adulterated,
complain about it to food
adulteration in your
city/town/district.
Intregated approach
throughout the food chain
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Industry.
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Chapter-3
Methodology
Experiment- 1
- To detect the presence of adulterants
in fat, oil and butter.
Requirements:- Test-tube, acetic acid anhydride,
conc. H2SO4, acetic acid, conc. HNO3
Procedure:- Common adulterants present in ghee
and oil are paraffin wax,
hydrocarbons, dyes and argemone
oil. These are detected as follows:
1) Adulteration of paraffin wax and
hydrocarbon in vegetable ghee
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EXPERIMENT:2.
-To detect the presence of
adulterants in sugar.
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PROCEDURE:
- Sugar is usually contaminated with
washing soda and other insoluble
substances which are detected as
follows:
1) Adulteration of various insoluble
substances in sugar
Take small amount of sugar in a testtube and shake it with little water. Pure
sugar dissolves in water but insoluble
impurities do not dissolve.
2) Adulteration of chalk powder,
washing soda in sugar
To small amount of sugar in a test
tube, add few drops of dil. HCL. Brisk
effervescences of CO2 show the
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EXPERIMENT- 3
- To detect the presence of
adulterants in samples of chilli
powder, turmeric powder and
pepper
Requirements:- Test tubes, conc. HCL, dil. HNO3, KI
solution
Procedure:
- Common adulterants presents in
chilli powder, turmeric powder and
pepper are red coloured lead salts,
yellow lead salts and dried papaya
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Chapter- 4
Results.
S.No Experiment.
.
Procedure. Observation.
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Adulteration
of
Paraffin wax
and
hydrocarbon
in vegetable
ghee.
Small amount
of vegetable
ghee is heated
with acetic
anhydride.
Droplets of oil
floats on
surface of
unused acetic
anhydride
indicate the
presence of
wax or
hydrocarbons.
Adulteration Take small
of various
amount of
insoluble
sugar in a test
substances in tube and shake
sugar.
it with little
water.
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Appearanc
e of oil
floating on
the
surface.
Pure sugar
dissolves
in water
but
insoluble
impurities
do not
dissolve.
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Adulteration
of chalk
powder,
washing soda
in sugar.
To small
amount of
sugar in a test
tube, add a few
drops of dil.
HCL.
Adulteration To a sample of
of yellow lead turmeric
salts to
powder, add
turmeric
conc. HCL.
powder.
Adulteration
of red lead
salts in chilli
powder.
No brisk
effervesce
nce
observed.
Indicates
impurities
No
magenta
colour
observed.
Indicates
impurities.
To a sample of No yellow
chilli powder,
ppt.
add dil. HNO3. Indicates
Filter the
impurities
solution to the
filtrate.
Chapter-5
Conclusions
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Chapter- 6
Bibliography
Teachers guidance.
Encarta encyclopedia 2009.
www.wikipedia.com
www.answers.com
www.google.com
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