Vous êtes sur la page 1sur 10

Chemistry Project to Study the Adulterants in Food

Project

Study of Food Adulterants in Butter, Milk, Oil and Chilli


powder

Name

Poribul Bharali

College

Kakijan College

Class

XII

Roll No.

Year

2011-12

CERTIFICATE

Certified to be the bonafied work done by Miss Poribul Bharali of class XII in the
CHEMISTRY LAB during the year 2011-2012.
Date
- P.G.T. in CHEMISTRY
Kakojan College
Kakojan, Jorhat
Submitted for Higher Secondary Final Examination Certificate Practical
Examination held in CHEMISTRY LAB at Kakojan College, Kakojan, Jorhat.
Examiner:
Date:
Seal:

ACKNOWLEDGEMENT

I would like to express my sincere gratitude to my chemistry mentor


for his vital support, guidance and encouragement
without which this project would not have come forth. I would also like to express my
gratitude to the lab assistant for his support
during the making of the project.

Serial No.

Contents

Page No.

I.

Objective

II.

Introduction

56

III.

Theory

IV.

Experiment

89

V.

Conclusion

10

Chemistry project study of food adulterants in butter,


milk, oil and chilli powder.

OBJECTIVES
The objective of this project is to study some of the common food
adulterants present in Butter, Milk, Oil and Chilli powder.

INTRODUCTION
Food is any substance consumed to provide nutritional support
for the body. It is usually of plant or animal origin.
Food is essential for life. It is should be pure nutritious and free
from any type of adulteration for proper maintenance of human health.
Despite of improvement in production processing and packaging, more
poisons seem to be entering our food chain.
Balance diet: Eating a balanced diet means choosing a wide
variety of foods and drinks from all the food groups. It also means
eating certain things in moderation, namely saturated fat, trans fat,
cholesterol, refined sugar, salt and alcohol. The good is to take in
nutrients you need for health at the recommended levels.
A review of the relationship between food and health, the
importance of a balanced diet for everyday life. Food requirements
concepts of balanced diet, food adulteration, food processing
presentation by high and low temperature preparation of jams, jellies,
marmalades, juices, squashes, ketchup, pickles and chutneys liquid
milk products structure of cereals and their proximate compositions

additives for backery industry, miling of different cereals structure,


composition, nutrive value and functional properties of eggs slaughter
and dressing of poultry and other pet animals Meat tenderization
principles of meat preservation materials and energy balance
nutritional significance of carbohydrates, lipids, proteins and nuclic
acids.
Adulteration in food is normally present in its most crude form;
prohibited substances are either added or partly or wholly substituted.
Normally the ontamination/ 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. This
ultimately results that the consumer is either cheated or often become
victim of diseases. Such types of adulteration are quite common in
developing countries. It is equally important for the consumer to know
the common adulteration and their effect on health.

The increasing number of food producers and the outstanding


amount of import food stuffs enable the producers to mislead and
cheat consumers.
To differentiate these who take advantage of legal rules from the
one who commit food adulteration is very difficult. The consciousness
of consumers would be crucial. Ignorance and unfair market behavior
may endanger consumer health and misleading can lead to poisoning.
So we need simple screening tests their detection. In the past few
decades adulteration of food has become one of the serious problems.
Consumption of adulterated food causes serious diseases like cancer,
diarrhea, asthma, ulcers etc. majority of fats oils and butters are
paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed
with brick powder and pepper is mixed with dried papaya seeds. These
adulterants can be easily identified by simple chemical tests. Several
agencies have been set up by the Government of India to remove
adulterants from food stuffs.
AGMARK acronym for agricultural marketing this organization
certifies food products for their equality. Its objective is to promote the
Grading and standardization of agricultural and allied commodities. To
detect the presence of adulterants in butter, milk, oil and chilli powder.

Aperatus: Test tube, beaker, glass rod.


Chemicals: i) Iodine solution.
ii) HNO3

PROCEDURE
Common adulterants present in butter, oil, milk and chilli powder
are paraffin wax, hydrocarbon, argemone oil, water, detergent, brick
powder.
These are detected as follows:
1. Deshi Ghee

(i)

Experiment
Everyday ghee

Observation
No change

Inference
Pure

Blue colour occur

Present adulterants

No Charge

Pure

Observation
No red colour in acis

Pure

+ water +
Iodine soln
(ii)

General ghee +
water + Iodine
soln

(iii)

Dalda ghee +
water + Iodine
soln

2. Mustard oil

(i)

Experiment
Pubali oil +
con. HNO3

layer

Shake
(ii)
(iii)

Pure

Neraj oil + con.

No red colour in acis

HNO3 Shake

layer

General oil +
con. HNO3
Shake

Inference

Red colour occur

Present adulterant

3. Milk
Experiment
(i)
Cow milk +

Observation
No change

Pure

Inference

Iodine

Blue colour occur

Present adulterant

Blue colour occur

Present adulterant

Observation
Brick Powder settles

Inference
Present adulterant

solution
(ii)

Buffalo milk
+ Iodine
solution

(iii)

Everyday
milk + Iodine
solution

4. Red Chilli Powder


Experiment
(i)
General red

(ii)

chilli powder

at the bottom of the

+ water

beaker.

Eceryday
chilli powder
+ water

(iii)

MDH chilli
powder +
water

Chilli powder floats


over water.
Chilli powder floats
over water.

Pure
Pure

CONCLUSION:
Selection of whole some and non-adulterate food is essential for
daily life to make sure that such food do not cause any health hazard.
It is not possible to ensure wholesome food only on visual examination
when the toxic contaminants are present in ppm level. however, visual
examination of the food before purchase make sure to ensure absence
of insects, visual fungus, foreign matters, etc. therefore, due care
taken by the consumer at the time of purchase of food after thoroughly
examining can be great help. Secondly, label declaration on pack 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. The consumer should avoid taking food from an unhygienic
place and food being prepared under unhygienic conditions. Such
types of food may cause various diseases. Consumption of cut fruits
being sold in unhygienic conditions should be avoided. It is always
better to buy certified food from reputed shop.

Vous aimerez peut-être aussi