ADULTERATION

IN

FOOD MATERIALS…

ACKNOWLEDGEMENTI would like to express my greatest gratitude to the people who have helped & supported me throughout my project. I am grateful to my teacher Ms.Tina for her continuous support for the project, from initial advice & contacts in the early stages of conceptual inception & through ongoing advice & encouragement to this day.

A special thank of mine goes to my colleague who helped me in completing the project & she exchanged her interesting

ideas, thoughts & made this project easy and accurate.

I wish to thank my parents for their undivided support and interest who inspired me and encouraged me to go my own way, without whom I would be unable to complete my project. At last but not the least I want to thank my friends who appreciated me for my work and motivated me and finally to God who made all the things possible...

Certificate

Certified that this is the bonafide work

of

ARUSHI TYAGI

has completed the project under my guidance.

To the best of my knowledge and

belief this is her original piece of

work and has not been submitted

elsewhere.Ms. Tina [CHEMISTRY TEACHER]

Introduction

In our daily life there are so many unhygienic and contaminated things for our health. Most of our things our contaminated. Even the food, which we eat, is adulterated. Now a question arises that what is adulteration? The answer is that the deliberate contamination of food material with low quality, cheap and non-edible or toxic substances is called food adulteration. The substance, which lowers or degrades the quality of food material, is called an adulterant. Adulteration brings a lot of easy money for the traders, but it may spoil many lives. Food adulteration can lead to slow poisoning and various kinds of diseases, which can even result in death. Adulteration makes the food items used in our daily life unsafe and unhygienic for use. An easy example of food adulteration is vanaspati ghee in desi ghee. The traders use it for their economic benefit without thinking about its effect on the common population of our country, which consumes it. For preventing it our government has made some certain commissions and laws. Still it prevails in our country on large scale. Adulteration should be checked properly in common food items so as to save people from its bad effects. Adulteration is the government

and we for the common people therefore something should do a type of curse against it.

 

TYPES OF FOOD ADULTERATION

In our country, the most common type of food adulterations is of following types:

1. Milk: - It is adulterated by the addition of water, starch, skim milk powder and removal of cream.

2. Ghee: - It is adulterated with vanaspati and animal fats such as pig's fat. In order to improve the flavor of adulterated ghee tributyrin is added.

3. Cereals :- Rice and wheat are mixed with stones sand grit and mud to increase the bulk.

4. Flour :- Wheat flour is mixed with soapstone and Bengal gram flour is adulterated with Kesari dal or lathyrus flour.

5. Pulses :- They are adulterated with Kesari Dal stones are added to pulses such as mott urad, and masoor. Toxic chemical such as metanil yellow are added to old stocks of pulses to improve their colour appearance.

6. Edible Oil :- They are mixed with cheaper oil, toxic oil (e.g. argemone oil) and mineral oil.

7. Honey :- It is adulterated with sugar and jaggery.

Material required1. Glass Wares

Test Tube, Beaker, Slides

2. Food Samples

Ghee, Milk, Oil, Pulses samples, sugar, salt, tea, red chilli powder, turmeric powder, pepper

3. Chemical Required

Conc. HCl., Conc. Nitric Acid

4. Test Tube stand

5. Distilled water

6. Flasks

Flat bottom flask, conical flask

7. Measuring cylinder

8. Thermometer

ProcedureAdulteration in the food material can be detected in the following ways.

1. Vanaspti in Ghee :- Took one tea spoon full of liquid ghee. Added equal quantity of conc. HCl shook this mixture in a test tube. Now added a pinch of common sugar. Shook it well for about one minute and then allowed it to stand for 5 minute and observed the result.

2.Starch in the given sample of milk:-Presence of starch in milk can be detected by exploiting the formation of blue colour complex with Iodine 5ml. of milk was taken in a test tube and was boiled and after cooling a few drops of iodine solution or tincture of iodine were added and the contents were shaken , appearance of blue colour indicated the presence of starch in the milk.

3. Agremone oil in edible oil :- Took some amount of edible oil in a test tube. Poured 3-4 drops of conc. nitric acid. Shook it well and observed the result.

4. Metanil yellow in Dal :- Took 5 gms of sample. Add 5ml of water and a few drops of dil. HCl and observed the result.

5. Adulterants in Sugar:-to the sample of sugar,20cc of water was added and presence of unstable substance and observed the result.

6. Adulterants in turmeric powder:-To the small quantity of turmeric powder conc. HCL was added and observed the result.

7.Dried papaya’s seed in pepper:-to the glass full of water the sample was added dried papaya’s seed being lighter floats over water while the pure pepper seeds settle at the bottom.

8.Chalk powder in salt:-to the sample of salt some water was added and observed the result.

ObservationTABLE A:-Detection of vanaspati ghee in butter

1. To a small quantity of fat, few drops of 2% alcoholic solution of furfural were added and the mixture is shaken vigorously. Appearance of red colour in the acid layers confirms the presence of vanaspati ghee in the sample.

TABLE B:-Presence of starch in given sample of milk

1. If it is pure then there will be a deep yellow colouration due to casein, a protein of milk.

TABLE C:-Agremone oil in edible oil

1. The given sample had appearance of oil.

TABLE D:-Metanil yellow in dal

1. The given sample turned yellow in colour.

Table E:-Detection of adulterant in SUGAR

1. When sugar was dissolved in water, insoluble substance was observed.

2. Sugar adulterated with washing soda.

Table F:-Adulterants in turmeric powder

1. The presence of yellow dye was observed because of yellow colour.

Table G:-Presence of dried papaya seed in pepper

1. Some seeds were floating over water and were tested .They were dried papaya’ seeds.

Table H:-Presence of chalk powder in salt

1. Undissolved material present which was settled to the bottom showing that salt was adulterated.

PRECAUTIONS Oils catch fire easily. So, they

should be heated carefully. Test tube should be held with

test tube holder while doing the reactions.

All the solids should be liquefied before doing any reaction by heating.

Sugar and dal should be powdered before using.

ResultsBy these tests, we can test the adulterant in the common food and save our health from any kind of disease!!!

BIBLOGRAPHYYahoo.comGoogle.comLaboratory manual

C

INDEX

INTRODUCTION

MATERIAL REQIRED

EXPERIMENT-1.........To test the presence of vanaspati ghee in butter

EXPERIMENT-2 ........To test the presence of water in milk

EXPERIMENT-3......To test the presence ofagremone oil in edible oil

EXPERIMENT-4.....To study the presence of metanil yellow in dal

EXPERIMENT-5....To study the presence of adulterants in sugar

EXPERIMENT-6.....To study the presence of adulterants in turmeric powder

EXPERIMENT-7.....To study the presence of dried pappaya's seed in pepper

EXPERIMENT-8....To study the presence of chalk powder in salt

OBSERVATION

CONCLUSION

PRECAUTIONS AND RESULT

BIBLOGRAPHY