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CERTIFICATE

This is to certify that the project is bonafide work done by Miss. Kowsthubha B.G bearing the hall ticket no. 1234567 during the year 2013-2014 for the fulfilment of Chemistry practical in Jawahar Navodaya Vidyalaya, Galibeedu. Date: Signature of the Signature of the Student Teacher In-charge

Signature of the Signature of the External Examiner Principal

ACKNOWLEDGEMENT
I take great pleasure to thank Sri P.M. Issac Principal Jawahar Navodaya Vidyalaya, Galibeedu For providing me the laboratory facilities to carry out this project. I express my sincere thanks to Mrs.Prasula PGT Chemistry JNV, Galibeedu for guiding me in selecting this work and also for constant encouragement,

inspiration, analytic guidance and persistent cooperation during the progress of the work. And I also thank all friends and lab attender Mr. Vasanth who cooperated with me for the completion of this project.

BIO DATA

NAME CLASS HALL TICKET NO. SUBJECT SCHOOL NAVODAYA KODAGU :

: KOWSTHUBHA : XII Science

: CHEMISTRY : JAWAHAR VIDYALAYA,

To study the adulterants in the food stuffs

1. in fat, oil and butter 2. in sugar 3. in chilli powder, turmeric powder and pepp

EXPERIMENT 1 Test tubes Test tubes conc. HCL conc.HCL furfural HNO3 Acetic acid solution conc. H2SO4 Acetic anhydride conc.HNO3

EXPERIMENT 2 Test tubes conc.H2SO4

EXPER

alcoholic solution of -napthol dil HCL

CONTENTS
AIM THEORY REQUIREMENTS PROCEDURE OBSERVATION CONCLUSION

Procedure:
Adulteration of vegetable ghee in desi ghee.

Take small amount of desi ghee in a test tube and add to it 1ml HCL and 2-3 drops of 2% alcoholic solution of furfural. Shak contents vigorously. Appearance of red colour in the acid laye shows that vegetable ghee has been mixed as an adulterant t ghee (bandouin test)

Adulteration of paraffin wax and hydrocarbon in vegetab

Heat small amount of vegetable ghee with acetic anhydride. Dr floating on the surface of unused acetic anhydride indicate the Presence of wax or hydrocarbon.

Adulteration of dyes in fat.

Heat 1ml of fat with a mixture of 1ml of conc. sulphuric acid an 4ml of acetic acid. Appearance of pink or red colour indicat of dye in fat.

Adulteration of argemone oil in edible oils.

To small amount of oil in a test tube, add few drops of conc. HN and shake. Appearance of red colour in the acid layer indicates

To detect the presence of adulterants in su


Procedure:

Sugar is usually contaminated with washing soda and other in substances which are detected as follows:

Adulteration of various insoluble substances in sugar.

take small amount of sugar in a test tube, and shake it with l water . Pure sugar dissolve in water but insoluble impuritie not dissolve.

Adulteration of chalk powder , washing soda in sugar.

To small amount of sugar in a test tube , add few drops of di Brisk effervescence of CO2 shows the presence of chalk pow washing soda in the given sample of sugar

To detect the presence of adulterants in s of chilli powder, turmeric powder and pepper.
Procedure:
Adulteration of read lead salts in chilli powder.

To a sample of chilli powder add dil. HNO3. Filter the solutio add 2 drops of potassium iodide solution to the filtrate. Yello precipitate indicates the presence of lead salts in chilli powd

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 powder.

Adulteration of brick powder :

Add small amount of given red chilli powder in beaker contain water. brick powder settles at the bottom while pure chilli po floats over water.

Adulterants in food is normally present in its most crude form, prohibited substances are either added or wholly substituted. Normally the adulteration in food is done eithe for financial gain or due to carelessness and lack in prop hygienic condition of processing, storing, transportation a marketing. This ultimately results that the consumer is eith cheated or often become victim of diseases. Such types o adulteration are quite common in developing countries or backward countries. It is equally important for the consum to know the common adulterants and their effect on health. Consumption of adulterated food causes serious like cancer, diarrhoea, asthma, ulcers etc.

Conclusion

Selection of wholesome and non adult food is essential for daily life to make ensure that such food do not any health hazard. It is not pos possible to ensure wholesome food onl visual examination when the toxic contaminants are present in ppm level However , visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due taken by the consumer at the time of purchase of food after thoroughl examining can be of great help. Secondly, label declaration on packe food is very important for

BIBLIOGRAPHY
www.answers.com www.wikipidea.com www.icbse.com chemistry lab manual of 12th

2013-2014

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