Chemistry Project to Study Adulteration in Food 2012

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To Study Adulteration in Food

The Objective of this project is to study some of the
common food adulterants present in different food stuffs

Adulteration in food is normally present in its most crude form;
prohibited substances are either added or partly or wholly substituted.
Normally 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. 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 or backward countries.
It is equally important for the consumer to know the common adulterants and
their effect on health.

To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS
Test-tube, acetic 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 :
(i) Adulteration of paraffin wax and hydrocarbon in vegetable ghee
Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons.
(ii) Adulteration of dyes in fat
Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat.
(iii) Adulteration of argemone oil in edible oils
To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

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www.icbse.com/2009/chemistry-projects-class-xii-12th-cbse/

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Ask a Question:

  • how to detect presence of starchy matter as adulterant in desi ghee and butter?
    how to detect presence of adulterant in milk , ghee and butter?

    T.L,.Rajawat on 22 Feb 2013
  • Ihad to make economic project on adultration, for this i need 20 meanimgfu multiple choice question as i had to an survey

    shradha sharma on 10 Feb 2013
  • Can I have some pictures… so that it cud b more presentable… n more information about the food stuffs mostly affected by adulterations

    Rajashree Mohanty on 05 Jan 2013
  • common adultrants present in turmaric powder or any other powdered are red coloured lead salts, yellow lead salts and dried papaya seeds
    respectively. They are detected as follows :
    (i) Adulteration of red lead salts in chilli powder
    To a sample of chilli powder, add dil. HNO3. Filter the solution and
    add 2 drops of potassium iodide solution to the filtrate. Yellow ppt.
    indicates the presence of lead salts in chilli powder.
    (ii) Adulteration of yellow lead salts to turmeric powder
    To a sample of turmeric powder add conc. HCl. Appearance of
    magenta colour shows the presence of yellow oxides of lead in
    turmeric powder.
    (iii) Adulteration of brick powder in red chilli powder
    Add small amount of given red chilli powder in beaker containing
    water. Brick powder settles at the bottom while pure chilli powder
    floats over water.
    (iv) Adulteration of dried papaya seeds in pepper
    Add small amount of sample of pepper to a beaker containing water
    and stir with a glass rod. Dried papaya seeds being lighter float over
    water while pure pepper settles at the bottom.

    I HOPE YOU WILL FIND A RIGHT ANSWER FROM MY PRACTICAL OBSERVATION

    NITIN KUMAR ROHILLA, KV SEC 4 R.K. PURAM on 19 Dec 2012
  • How can we detect the adulterants in turmeric powder ? Please give me procedure and materials.
    nowadays adulteration in food is taking place every where.why? can we stop adulteration? how can we stop them?

    sachin misking on 10 Dec 2012
  • How can we detect the adulterants in turmeric powder ? Please give me procedure and materials.

    suhasini on 07 Dec 2012
  • nowadays adulteration in food is taking place every where.why? can we stop adulteration? how can we stop them?

    fathima nazrin ka on 25 Nov 2012
  • how to study food adulteration in pizza,burger and maggi?
    what is the apparatus required for it?what is the method of preparation?what are the other junk foods in which adulterants are found?

    eshita vaidya on 22 Nov 2012
  • is there any need to do the adulteration in the food which are of the daily use of the common people that if yes why if no why?

    Samrajni Sarkar on 23 Apr 2012
  • how to detect oil adulterants in milk?.give me the methods and materials

    vipa patel on 10 Feb 2012
  • Is there any other test for adulteration? I mean to say that in all the projects same tests are given to identify the adulterated food is there any other test for identification of adulterated food?

    saikiran on 22 Jan 2012
  • show the result
    of all about the experiment of adulteration of food stuff

    divyang on 15 Dec 2011
  • how can check the possible adulterants and substitutes in bark drugs some terpenoids and polyphenols as marker components

    gaurav rai on 20 Nov 2011
  • how we can detect the presence of herbal raw materials in bark drugs of ashoka and arjuna?

    gaurav rai on 20 Nov 2011
  • Dear sir, Kindly explain the contents of ajinamoto which is mainly used in food for making them so tasty.

    Venu on 26 Oct 2011
  • why does vegetable oil float on acetic anhydride while testing adultration ?

    kinjal on 03 Sep 2011
  • what are the effects of adultration of coconut oil with cottonseed oil

    samuel on 22 Jun 2011
  • if common food is adulterate then to detect it like adulterate in fat , oil , butter, sugar, turmeric powder

    anshul on 05 Jun 2011
  • give some information about diseases caused by food adultration,its bad effects,precaution from it,its result in india?

    Akanksha rai on 30 May 2011
  • can you state some more examples in food adulteration so that i can be more clear

    shalini on 09 Feb 2011
  • how to detect presence of starchy matter as adulterant in desi ghee and butter?

    suresh on 07 Jan 2011