311.PDF.pagespeefd.ce.90mvnbvScB (1)

8/18/2019 311.PDF.pagespeefd.ce.90mvnbvScB (1)

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Name: Taher Shabbir

Hussain Class: XII-BSchool: IndianPublic School Year:2009-2010

istry Project on STUDY OF ADULTERANTS IN FOOD

C H ! I S T " Y P " # $

I N V

E S T I G A T O R Y

P

S T U D Y O F A D

U L T E R A N T S I


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Certifed to be the bonafde work done b

!r" # !i$$ T A HER SH A B BIR HUSSAIN o% &'a$$ XII – B

in the ( C HEMISTRY L A B ( d)ring the ear 2 0 0 9- 2 0 1 0

*ate ( P"G"T" in C HE MISTRY

IN*IAN P+,-IC SC.OO-

Sa'/ia01)wait

S)b/itted %or '(( IN)I' SNI#" SCH##(C"TI*IC'T P"'CTIC'(

Ea/ination he'd in C HEMISTRY L A B _ at IN*IAN P+,-IC SC.OO- Sa'/ia 3 1)wait"

Ea/iner

*ate

Sea'

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I wo)'d 'ike to e5re$$ / $in&ere gratit)de to /

&he/i$tr /entor !rs+ Shirle, achariah3 %or her 6ita'

$)55ort3 g)idan&e and en&o)rage/ent 0 witho)t whi&h thi$

5ro7e&t wo)'d not ha6e &o/e %orth" I wo)'d a'$o 'ike to e5re$$

/ gratit)de to the 'ab a$$i$tant !rs+ $ulie Sam %or her

$)55ort d)ring the /aking o% thi$ 5ro7e&t"

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S+No+ Con.en.s Pa/e

I+ Ob7e&ti6e 9II+ Introd)&tion :

III Theor ;

I E5eri/ent <


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The Ob7e&ti6e o% thi$ 5ro7e&t i$ to $t)d $o/e o%

the &o//on %ood ad)'terant$ 5re$ent in

di?erent %ood $t)?$"

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Ad)'teration in %ood i$ nor/a'' 5re$ent in it$ /o$t &r)de

%or/ 5rohibited $)b$tan&e$ are either added or 5art' or

who'' $)b$tit)ted" Nor/a'' the &onta/ination#ad)'teration in

%ood i$ done either %or fnan&ia' gain or d)e to &are'e$$ne$$ and

'a&k in 5ro5er hgieni& &ondition o% 5ro&e$$ing3 $toring3

tran$5ortation and /arketing" Thi$ )'ti/ate' re$)'t$ that the

&on$)/er i$ either &heated or o%ten be&o/e 6i&ti/ o% di$ea$e$"

S)&h t5e$ o% ad)'teration are B)ite &o//on in de6e'o5ing

&o)ntrie$ or ba&kward &o)ntrie$" It i$ eB)a'' i/5ortant %or the

&on$)/er to know the &o//on ad)'terant$ and their e?e&t on

hea'th"

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The in&rea$ing n)/ber o% %ood 5rod)&er$ and the

o)t$tanding a/o)nt o% i/5ort %ood$t)?$ enab'e$ the

5rod)&er$ to /i$'ead and &heat &on$)/er$" To di?erentiate

tho$e who take ad6antage o% 'ega' r)'e$ %ro/ the one$ who

&o//it %ood ad)'teration i$ 6er di&)'t" The &on$&io)$ne$$ o%

&on$)/er$ wo)'d be &r)&ia'" Ignoran&e and )n%air /arket

beha6ior /a endanger &on$)/er hea'th and /i$'eading &an

'ead to 5oi$oning" So we need $i/5'e $&reening te$t$ %or their

dete&tion"

In the 5a$t %ew de&ade$3 ad)'teration o% %ood ha$ be&o/e

one o% the $erio)$ 5rob'e/$" Con$)/5tion o% ad)'terated %ood

&a)$e$ $erio)$ di$ea$e$ 'ike &an&er3 diarrhoea3 a$th/a3 )'&er$3

et&" !a7orit o% %at$3 oi'$ and b)tter are 5aran wa3 &a$tor oi'

and hdro&arbon$" Red &hi''i 5owder i$ /ied with bri&k 5owderand 5e55er i$ /ied with dried 5a5aa $eed$" The$e

ad)'terant$ &an be ea$i' identifed b $i/5'e &he/i&a' te$t$"

Se6era' agen&ie$ ha6e been $et )5 b the Go6ern/ent o%

India to re/o6e ad)'terant$ %ro/ %ood $t)?$"

AG!AR1 0 a&ron/ %or agri&)'t)ra' /arketing""""thi$

organiDation &ertife$ %ood 5rod)&t$ %or their B)a'it" It$

ob7e&ti6e i$ to 5ro/ote the Grading and StandardiDation o%agri&)'t)ra' and a''ied &o//oditie$"



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11/19

To detect the presence of adulterants in fat, oil and butter.

"I"!NTS

Te$t0t)be3 a&eti& anhdride3 &on&" .2SO83 a&eti& a&id3 &on&".NO4"

P"#C)"

Co//on ad)'terant$ 5re$ent in ghee and oi' are 5aran

wa3 hdro&arbon$3 de$ and arge/one oi'" The$e are dete&ted

a$ %o''ow$

Fi Adulteration of paran wax and hdro!ar"on in

#e$eta"le $hee .eat $/a'' a/o)nt o% 6egetab'e ghee

with a&eti& anhdride" *ro5'et$ o% oi' Hoating on the

$)r%a&e o% )n)$ed a&eti& anhdride indi&ate$ the

5re$en&e o% wa or hdro&arbon$"

Fii Adulteration of de% in fat

.eat


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To detect the presence of adulterants in sugar

"I"!NTS

Te$t0t)be$3 di'" .C'"

P"#C)"

S)gar i$ )$)a'' &onta/inated with wa$hing $oda andother in$o')b'e $)b$tan&e$ whi&h are dete&ted a$ %o''ow$

Fi Adulteration of #ariou% in%olu"le %u"%tan!e% in %u$ar

Take $/a'' a/o)nt o% $)gar in a te$t0t)be and $hake it

with 'itt'e water" P)re $)gar di$$o'6e$ in water b)t

in$o')b'e i/5)ritie$ do not di$$o'6e"

Fii Adulteration of !hal' powder( wa%hin$ %oda in %u$ar

To $/a'' a/o)nt o% $)gar in a te$t0t)be3 add %ew

dro5$ o% di'" .C'" ,ri$k e?er6e$&en&e o% CO2 $how$

the 5re$en&e o% &ha'k 5owder or wa$hing $oda in the

gi6en $a/5'e o% $)gar"


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To detect the presence of adulterants in samples of chilli powder,

turmeric powder and pepper

"I"!NTS

Te$t0t)be$3 &on&" .C'3 di'" .NO43 1I $o')tion

P"#C)"

Co//on ad)'terant$ 5re$ent in &hi''i 5owder3 t)r/eri&

5owder and 5e55er are red &o'o)red 'ead $a't$3 e''ow 'ead

$a't$ and dried 5a5aa $eed$ re$5e&ti6e'" The are dete&ted

a$ %o''ow$

Fi Adulteration of red lead %alt% in !hilli powder

To a $a/5'e o% &hi''i 5owder3 add di'" .NO4" i'ter the

$o')tion and add 2 dro5$ o% 5ota$$i)/ iodide $o')tion to

the f'trate" Ye''ow 55t" indi&ate$ the 5re$en&e o% 'ead$a't$ in &hi''i 5owder"

Fii Adulteration of ellow lead %alt% to tur&eri! powder

To a $a/5'e o% t)r/eri& 5owder add &on&" .C'"

A55earan&e o% /agenta &o'o)r $how$ the

5re$en&e o% e''ow oide$ o% 'ead in t)r/eri&

5owder"

Fiii Adulteration of "ri!' powder in red !hilli powder

Add $/a'' a/o)nt o% gi6en red &hi''i 5owder in beaker

&ontaining water" ,ri&k 5owder $ett'e$ at the botto/

whi'e 5)re &hi''i 5owder Hoat$ o6er water"

Fi6 Adulteration of dried papaa %eed% in pepper

Add $/a'' a/o)nt o% $a/5'e o% 5e55er to a beaker

&ontaining water and $tir with a g'a$$ rod" *ried

5a5aa $eed$ being 'ighter Hoat o6er water whi'e 5)re

5e55er $ett'e$ at the botto/"



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XPT+ XP"I!N P"#C)" #BS"'TI1+ Ad)'teration

o% 5aranwa and

hdro&arbonin 6egetab'e

ghee

.eat $/a'' a/o)nt o% 6egetab'e ghee with

a&eti& anhdride"*ro5'et$ o% oi' Hoating

on the $)r%a&e o% )n)$ed a&eti&

anhdride indi&ate the

A55earan&e o% oi' Hoating onthe $)r%a&e"

2+ Ad)'teration o%

de$ in %at

.eat


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Se'e&tion o% who'e$o/e and non0ad)'terated %ood i$

e$$entia' %or dai' 'i%e to /ake $)re that $)&h %ood$ do not

&a)$e an hea'th haDard" It i$ not 5o$$ib'e to en$)re

who'e$o/e %ood on' on 6i$)a' ea/ination when the toi&

&onta/inant$ are 5re$ent in 55/ 'e6e'" .owe6er3 6i$)a'

ea/ination o% the %ood be%ore 5)r&ha$e /ake$ $)re to en$)re

ab$en&e o% in$e&t$3 6i$)a' %)ng)$3 %oreign /atter$3 et&"

There%ore3 d)e &are taken b the &on$)/er at the ti/e o%

5)r&ha$e o% %ood a%ter thoro)gh' ea/ining &an be o% great

he'5" Se&ond'3 'abe' de&'aration on 5a&ked %ood i$ 6er

i/5ortant %or knowing the ingredient$ and n)tritiona' 6a')e" Ita'$o he'5$ in &he&king the %re$hne$$ o% the %ood and the 5eriod

o% be$t be%ore )$e" The &on$)/er $ho)'d a6oid taking %ood

%ro/ an )nhgieni& 5'a&e and %ood being 5re5ared )nder

)nhgieni& &ondition$" S)&h t5e$ o% %ood /a &a)$e 6ario)$

di$ea$e$" Con$)/5tion o% &)t %r)it$ being $o'd in )nhgieni&

&ondition$ $ho)'d be a6oided" It i$ a'wa$ better to b)

&ertifed %ood %ro/ re5)ted $ho5"



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ENCARTA ENCYC-OPE*IA 2==;

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311.PDF.pagespeefd.ce.90mvnbvScB (1)

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