food aldultrance 2014

8/10/2019 Food Aldultrance 2014

1/12

ADULTERANTSIN FOOD STUFF

NAME-Aayush Sharma

SCHOOL-Navy Children School

CLASS- 11-C

ROLL NO.-4


2/12

CERTIFICATEThis is to certify that the project titledADULTERANTS IN FOOD STUFF

submitted to Navy Children School is a

bonafide record of research that has

been carried out by Aayush Sharma of

class 11-C.

The results reported are genuine and thewhole information has been typed by

him.


3/12

ACKNOWLEDGEMENT

Firstly I am greatly obliged to the Almighty without

whose blessing it would have been impossible to

accomplish the target.

I would like also like to express my sincere gratitude to

my chemistry teacher Mrs. Neeta Ranjan of NavyChildren School, with whose guidance and support I

have been successfully able to complete my chemistry

project. She has guided me in every step and helped me

to overcome any problems faced by me during the

making of this project.I would also like to extend my heartfelt gratitude to

my friends and family, who helped and supported me

while working with my project.


4/12


5/12

INTRODUCTION: In the past few decades, adulteration offood has become one of the most

serious problems in 21st

century.

: What is adulteration?

: Adulteration" is a legal term

meaning that a food product fails to

meet federal or state standards.Adulteration is addition of a non food

item to increase the weight/quantity

of the food item in raw form or

prepared form, which may result inthe loss of actual quality of food item.


6/12

: Majority of these adulterants are

easily available in the market. The

most common adulterated foods in

India are fats, oil and butter which are

usually mixed with paraffin wax and

castor oil. Also, red chili is mixed with

brick powder by the shopkeepers sothat they could increase its quantity.

: In this project we will conduct

experiments to detect adulteration in

most of the common food we

consume in our daily life.


7/12

PROCEDURE1. To check adulterantsinfat To find the adulterants infats, I will take a small amount of

ghee or butter(in a molten state)

in a test tube and add 1ml of

HCL and 2-3 drops of alcoholic

solution to it and then shake it

vigorously to find if it is

adulterated or not.

2. To check adulterants in

sugar

to find out if a givensugar is adulterated or not I will


8/12


9/12

OBSERVATIONS1. For adulteration of ghee the

solution of ghee, HCL and

potassium iodide the will turn red

if vegetable oil is present in

them.2. The sugar will dissolve itself in

water whereas the adulterants

would be insoluble and settle

down the beaker.3. Whereas, when the chili powder

is dissolved in a mixture of nitric

acid and potassium iodide it will

produce a yellow precipitatewhich will indicate the presence


10/12


11/12

PRECAUTIONS# Dont put the beaker directly into your

nose since in experiment 1 and 3 brisk

effervescence is produced.

# Also, handle the acids carefully such as

nitric and hydrochloric acid.

# Try, to use test tube holder for

experiment 1 and 3 since they are

exothermic in nature.


12/12

BIBLIOGRAPHY#GOOGLE

#WIKIPEDIA#NCERT LAB MANUAL

FOR CLASS11#NCERT TEXT BOOK

FOR CLASS 10

food aldultrance 2014

Documents