School Name

2013-2014

ADULTERATION IN FOODS

Investigatory Project

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DECLARATION

I, Name of Student student of 12th Science, Kendriya Vidyalaya NAD Karanja hereby declare that I have completed this investigatory project on ADULTERATION IN FOODS in the academic year 2013-2014.

Signature:-Name of

Student12th Science

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First and foremost I would like to thanks my

teacher Teachers name for her/his constant guidance and support.

I would also like to extend my sincere gratitude to Name of lab Attender (Lab Attender) who has helped me in the successful completion of my project entitled“ADULTERATION IN FOODS”.

Signature:-Name of

Student12th A (Science)

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This is to certify that Name of Student of 12th science has completed his investigatory project entitled on “ADULTERATION IN FOODS” during the academic year 2013-2014 for his partial fulfillment of his academic course.To the best of my knowledge, the subject matter present in the project is original and bonafide in nature.

Date: -Project Guide: - Teachers name Place: - School Name

S.No Contents Page No.

1 Introduction 06, 07 & 08

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2 Experiments 09

3 Results 10 & 11

4 Precautions 12

5 Conclusion 13

6 Bibliography 14

“DEEP ROOTED SOCIAL EVIL”Among man’s everyday needs, food plays a major sustaining role. From the simple dish to the most elaborate haute cuisine, food preparation is as varied and rich as man’s taste.

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The lure of riches and general apathy towards mankind has led to adulterants being added to food from the simple stones in rice to the more harmful brick and boric powder.

Adulteration of food commonly defined as “the addition or subtraction of anysubstance to or from food, so that the natural composition and quality of foodsubstance is affected.

Adulteration is either intentional by either removing substances to food or altering the existing natural properties of food knowingly. Unintentional adulteration is usually attributed to

ignorance’s, carelessness or lack of facilities for maintaining food quality.

The common man unfortunately remains largely unaware of these adulterants and consume food without thorough checks. Some of the common adulterated foods are milk and milk products, atta, edible oils, cereals, condiments (whole and ground), pulses, coffee, tea, confectionary, baking powder, non-alcoholic beverages, vinegar, besan and curry powder.

Adulteration of food cheats the consumer and can pose serious risk to health. Mere visual inspection does not serve the purpose especially when adulteration has assumed high degree of sophistication. Consumer awareness is the remedy for eliminating the evil of adulteration and sale of substandard food article.

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Several agencies have been set up by the Government of India to remove adulterants from food stuffs.

AGMARK - AGricultural MARKeting.

This organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.

Food is declared adulterated if:• A substance is added which depreciates or injuriously affects it.• Cheaper or inferior substances are substituted wholly or in part.• Any valuable or necessary constituent has been wholly or in part abstracted.• It is an imitation.• It is colored or otherwise treated, to improve its appearance or if it contains any added substance injurious to health.• For whatever reasons its quality is below the Standard

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Types of Adulterants:

Type Substances AddedIntentional Adulterants

Sand, marble chips, stones, mud, other filth, talc, chalk powder, water, mineral oil and harmful colour.

Incidental adulterants

Pesticide residues, droppings of rodents, larvae in foods.

Metallic contaminants

Arsenic from pesticides, lead from water, effluent from chemical industries, tin from cans.

S.no

Food Article

Adulterant

Test

1 Milk Water Put a drop of milk on a polished slanting surface. The drop of pure milk either flows slowly leaving a white trail behind it, whereas milk adulterated with water will flow immediately without leaving a mark.

2 Milk Starch Add a few drops of tincture Iodine or Iodine solution. Formation of blue colour indicates the presence of starch.

3 Milk Detergent Shake 5-10 ml. of sample with an equal amount of water. Lather indicates the presence of detergent.

4 Sugar Chalk powder

Dissolve 10 gm of sugar in a glass of water, allow settling. Chalk will settle down at the bottom.

5 Honey Water A cotton wick dipped in pure honey when lighted with a match stick burns and shows the purity of honey. If adulterated, the presence of water will not allow the honey to burn. If it does it will produce a cracking sound.

6 Chili Brick powder

Any grittiness felt on rubbing the sediment at the bottom of glass

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powder confirms the presence of brick powder.

7 Common

salt

Chalk powder

Dissolve 10 gm of salt in a glass of water, allow settling. Chalk will settle down at the bottom.

8 Turmeric

powder

Yellow lead salts

To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.

9 Wheat flour

Chalk powder

Shake sample with dil.HCl. Effervescenceindicates chalk.

The following are the result for the experiment done

Test for Water in Milk

Brand A

Brand B

Test for Starch in Milk

Brand A

Brand B

Test for Detergent in Milk

Brand A

Brand B

Test for Chalk powder in Sugar

Brand A

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Brand B

Test for Water in Honey

Brand A

Brand B

Test for Brick powder in Chilli powder

Brand A

Brand B

Test for Chalk powder in Comman Salt

Brand A

Brand B

Test for Yellow lead salts in Turmeric powder

Brand A

Brand B

Test for Chalk powder in Wheat flour

Brand A

Brand B

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PRECAUTIONSBy taking a few precautions, we can escape from consuming adulterated products. 1. Take only packed items of well known companies. 2. Buy items from reliable retail shops and recognized outlets.3. Check the ISI mark or Ag mark.4. Buy products of only air tight popular brands.5. Avoid craziness for artificially colored sweets and buy only from reputed shops.6. Do not buy sweets or snacks kept in open.7. Avoid buying things from street side vendors.

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Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods 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.

Firstly, visual examination of the food before purchase makes 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 of great help.

Secondly, 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.

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.

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APC Laboratory Manual CHEMISTRY Class XIIhttp://www.google.co.inhttp://www.icbse.comhttp://www.wikipedia.org

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