ALL INDIA SENIOR SECONDARYCERTIFICATE EXAMINATION

A PROJECT REPORT SUBMITTED TOCHEMISTRY DEPARTMENT

ADITYA BIRLA PUBLIC SCHOOLKOVAYA

DIST: AMRELIGUJARAT

BY:- NIMESH PATELROLL NO:XII SCI.

2010-2011

PRINCIPAL INTERNAL EXAMINER EXTERNAL EXAMINER

CERTIFICATE

This is to certify that this project work is

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submitted by NIMESH PATEL to the Chemistry department, Aditya Birla Public School, Kovaya was carried out by her under the guidance & supervision during academic year 2010-2011.

Principal Shri.B.D.Kotwani Aditya Birla Public School

(Head of chemistry dept.) Kovaya

ACKNOWLEDGEMENT

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I wish to express my deep gratitude and sincere thanks to Principal, Raji Jayaprasad Aditya Birla public school, kovaya for her encouragement and for all the facilities that she provided for this project work. I sincerely appreciate this magnanimity by taking me into her fold for which I shall remain indebted to her.

I extend my hearty thanks to Shri B.D KOTWANI, chemistry teacher, who guided me to the successful completion of this project.I take this opportunity to express my deep sense of gratitude for her invaluable guidance, constant encouragement,constructive comments, sympathetic attitude and immense motivation, which has sustained my efforts at all stages of this project work.

I can’t forget to offer my sincere thanks to Shri. Pankaj Bajpai & my classmates who helped me to carry out this project work successfully & for their valuable advice & support, which I received from them time to time.

NIMESH PATEL

DECLARATION

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I do hereby declare that this project work has been originally carried under the guidance and supervision of shri B.D KOTWANI, head of chemistry department, Aditya Birla Public School, kovaya.

NIMESH PATEL

TO STUDY THE ADULTRANTS IN

FOOD STUFF

In the past few decades, adulteration of food has become one of the serious problems. consumption of adulterated

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food causes serious diseases like cancer, diarrhoea, aasthma, ulcers etc.Majority of adultrants used by the shopkeepers are cheap substitutes easily available.For eg:adultrants in fats, oils and butter are paraffin wax,castor oil and hydrocarbons.Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. These adultrants can be easily identified with the help of simple chemical tests.

EXPERIMENT-1

To detect the presence of adulterants in food stuff.

Requirements

Test tubes, conc. HCl, furfural, acetic anhydride, conc. H2SO4 conc. HNO3.

Procedure

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Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes, and argemone oil. These are detected as follows:

i) Adulteration of vegetable ghee in desi ghee (Bandouin Test).

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

ii) 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 indicate the presence of wax or hydrocarbons.

iii) Adulteration of dyes in fat . Heat 1ml of fat with a mixture of 1ml conc. Sulphuric acid & 4ml of acetic acid. Appearance of pink or red colour indicates presence of dye in fat.

iv)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

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red colour in the acid layer indicates presence of argemone oil.

EXPERIMENT - 2

To detect the presence of adulterants in sugar.

RequirementsTest tubes, conc. H2SO4, alcoholic solution of a-naphthol, dil. HCl.

ProcedureSugar is usually contaminated with washing soda and other insoluble substances, which are detected as follows:

(1) Adulteration of various insoluble substances in sugar .

Take small amount of sugar in a test tube and shake it with little Water. Pure sugar dissolves in water but impurities do not dissolve.

(2) Adulteration of chalk powder, washing soda in sugar

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To small amount of sugar add few drops of dil. HCl. Brisk Effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.

EXPERIMENT- 3

To detect the presence of adulterants in samples of chilly powder turmeric powder and pepper.

RequirementsTest tubes, conc. HCl, dil. HNO3, KI solution.

ProcedureCommon adulterants present in chilly powder, turmeric powder, and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows:

(1) Adulteration of red lead salts in red chilly powder To a sample of chilly powder adddil.HNO3.Filter the Solution and add 2 drop of potassium iodide solution to the filtrate. Yellow precipitate indicates the presence of lead salts in chilly powder.

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(2) Adulteration of yellow lead salts in 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.

(3) Adulteration of brick powder in red chilli powder

Add a small amount of given red chilly powder in a beaker containing Water. Brick powder settles at the bottom whereas pure chilly Powder floats at the top of water.

(4) Adulteration of dried papaya seeds in pepper Add a small amount of the sample of pepper to beaker containing water and stir with a glass rod. Dried papaya seeds being lighter floats over water, while papaya seeds settle at the bottom.

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DEDICATION

I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF

MY FATHERShri. N.K. PATEL

&MY MOTHER

Smt. NEETA PATEL

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References

Chemistry (Part I) – Textbook for Class XII; National Council of Educational Research and Training.

Comprehensive Practical Chemistry for Class XII; Laxmi Publications.

Websites: www.icbse.com www.wikipedia.org

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