Monday, 18 August 2014
Sunday, 17 August 2014
Tuesday, 15 July 2014
.jpg)
.jpg)
Tuesday, 8 July 2014
HS 2ND YEAR CHEMISTRY PROJECT 2014, SAMPLE
-CONTENTS-
|
|
DESCRIPTION
|
|
|
1.
|
CONTENTS
|
(i)
|
|
2.
|
CHAPTER-1
·
INTRODUCTION
·
SOME ADULTERANTS IN COMMON FOOD
·
IMPACT OF ADULTERANTS
·
DIFFERENT
CHEMICAL TESTS FOR DETECTION OF ADUTERANTS
|
2
3
4
4
5,6
|
|
3.
|
CHAPTER-2
·
INTRODUCTION
·
DETECTION
OF STARCH IN MILK
·
DETECTION
OF YELLOW DIE IN TURMERIC POWDER
·
DETECTION
OF VANASPATI GHEE IN DESHI GHEE
·
DETECTION
OF ARGEMONE OIL IN MUSTARD OIL
·
DETECTION
OF WASHING SODA,CHALK POWDER AND WATER INSOLUBLE SUBSTANCES IN SUGAR
·
DETECTION
OF RED COLOURED LEAD SALTS IN CHILLI POWDER
·
DETECTION
OF KHESARI DAL IN BESON
|
8
9
9
11
12
13
14
15
16
|
|
4.
|
CHAPTER
-3
·
CONCLUSION
·
STATISTICAL
ANALYSIS OF THE PROJECT
|
18
19
19
|
|
5.
|
REFERENCES
|
20
|
|
6.
|
BLANK
PAGES
|
1,7,17
|
CHEMISTRY PROJECT HS 2ND YR 2014,SAMPLE
A PROJECT WORK
SUBMITTED TO
THE
CHEMISTRY DEPARTMENT,
DARRANG
COLLEGE, TEZPUR
On
“DETECTION OF ADULTERANTS IN SOME
COMMON FOOD-STUFF”
SUBMITTED BY-
TANMAY JYOTI
DEKA.
H. S. 2nd YEAR,SEC-
(A)
ROLL NO- 10B0286. YEAR- 2011-12.
DARRANG
COLLEGE, TEZPUR.
UNDER THE GUIDANCE OF-
DR. PALASHMONI SAIKIA.
ASSISTANT PROFESSOR, CHEMISTRY DEPARTMENT,
DARRANG COLLEGE, TEZPUR.
-“Detection of Adulterants In
Some Common Food-Stuff……
……….. Dedicated
to my favorite and
Respected teacher DR. PALASMONI SAIKIA sir
……..
PREFACE
This project work etitled “Detection of Adulterants in Some
Common Food Stuff”, was carried out as a
part of H.S (Science) 2nd Year Practical Examination.
Through this project work an attempt has
been made to systematically investigate various adulterants added to our common
food stuff and standardize their detection method.
The foodstuff chosen for the study are
mustard oil, ghee, milk, turmeric powder, chilli powder, flour, sugar and besan
powder.
Various brands of the same foodstuff are used
and compared with locally available foodstuffs. The results obtained are than
anaylsed statistically.
All the tests were performed according
to standard procedures and attempt has been made to modify them for greater
accuracy and simplicity.
..
ACKNOWLEDGEMENT
I would
like to express my greatest gratitude to the people who have helped &
supported me throughout my project. I am grateful to my teacher, DR PALASMONI
SAIKIA for his continuous support for the project, from initial advice &
contacts in the early stages of conceptual inception & through ongoing
advice & encouragement to this day.
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.
A special
thank of mine goes to my best friend who helped me in completing the project
& he exchanged his interesting ideas, thoughts & made this project easy
and accurate.
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.............
Tanmay Jyoti Deka
.
-CONTENTS-
|
|
DESCRIPTION
|
|
|
1.
|
CONTENTS
|
(i)
|
|
2.
|
CHAPTER-1
·
INTRODUCTION
·
SOME ADULTERANTS IN COMMON FOOD
·
IMPACT OF ADULTERANTS
·
DIFFERENT
CHEMICAL TESTS FOR DETECTION OF ADUTERANTS
|
2
3
4
4
5,6
|
|
3.
|
CHAPTER-2
·
INTRODUCTION
·
DETECTION
OF STARCH IN MILK
·
DETECTION
OF YELLOW DIE IN TURMERIC POWDER
·
DETECTION
OF VANASPATI GHEE IN DESHI GHEE
·
DETECTION
OF ARGEMONE OIL IN MUSTARD OIL
·
DETECTION
OF WASHING SODA,CHALK POWDER AND WATER INSOLUBLE SUBSTANCES IN SUGAR
·
DETECTION
OF RED COLOURED LEAD SALTS IN CHILLI POWDER
·
DETECTION
OF KHESARI DAL IN BESON
|
8
9
9
11
12
13
14
15
16
|
|
4.
|
CHAPTER
-3
·
CONCLUSION
·
STATISTICAL
ANALYSIS OF THE PROJECT
|
18
19
19
|
|
5.
|
REFERENCES
|
20
|
|
6.
|
BLANK
PAGES
|
1,7,17
|
(i)
1
CHAPTER-
(1)
1.1
INTRODUCTION
1.2 SOME
ADULTERANTS IN
COMMON FOOD
1.3 IMPACT
OF ADULTERANTS
1.4 DIFFERENT
CHEMICAL
TESTS FOR DETECTION OF
ADULTERANTS
2
1.1
INTRODUCTION
The Objective of this
project is to study some of the common food adulterants present in different
food stuffs.
Adulteration in food is normally
present in its most crude form; prohibited substances are either added or
partly or wholly substituted. Normally the contamination/adulteration in food
is done either for financial gain or due to carelessness and lack in proper
hygienic condition of processing, storing, transportation and marketing. This
ultimately results that the consumer is either cheated or often become victim
of diseases. Such types of adulteration are quite common in developing
countries or backward countries. It is equally important for the consumer to
know the common adulterants and their effect on health.
The increasing number of food producers and
the outstanding amount of import foodstuffs enables the producers to mislead and
cheat consumers. To differentiate those who take advantage of legal rules from
the ones who commit food adulteration is very difficult. The consciousness of
consumers would be crucial. Ignorance and unfair market behavior may endanger
consumer health and misleading can lead to poisoning. So we need simple
screening, tests for their detection. In the past few decades, adulteration of
food has become one of the serious problems. Consumption of adulterated food
causes serious diseases like cancer, diarrhea,asthma,ulcers, etc. Majority of
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 adulterants can be easily identified by simple chemical tests.
Several agencies .have been set up
by the Government of India to remove adulterants from food stuffs.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. However, 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.
3
1.2
SOME ADULTERANTS IN COMMON FOOD
Majority of adulterants
used by the shopkeepers are cheap substitutes easily available. For example,
adulterants in fats,oils and butter are paraffin wax,castor oil and
hydrocarbons. Read chili powder is mixed with brick powder ,turmeric powder is
mixed with yellow lead salts and pepper is mixed with dried papaya seeds.
Similarly sugar is contaminated with washing soda and other insoluble
substances, milk is adulterated with starch,argemone oil is used to adulterate
mustard oil,vanaspati ghee is mixed with deshi ghee,beson is mixed with khesari
dal etc.These type of adulterants makes a food stuff inferior.
1.3
IMAPACT OF ADULTERANTS
Every
day we hear and watch live on television sets how the food items are being
adulterated and this spurious, unhygienic and harmful food is entering our
houses. We have seem how milk and milk products are being made from urea, soap
and other harmful chemicals. We all know that vegetables are being given
injections to make them grow faster and overnight. The other day we saw how
steroids were being injected to chickens to make them into a hen in a very
short span of time. We have also come across evidence as to how the fruits are
being ripened with the use of harmful chemicals.
Adulteration of food
causes several heath problems in humans. Some of the health hazards include
stomach ache, body ache, anemia, paralysis, and increase in the incidence of
tumors, pathological lesions in vital organs, abnormalities of skin and eyes.
Hence food adulteration should be given great importance due to its effect in
the health significance of the public. The
people are suffering from heart disease, kidney failure, skin diseases, asthama
and other chronic diseases. The people are hapless victims of this adulteration
industry running in full swing and unchecked.
4
1.4
DIFFERENT
CHEMICAL TESTS FOR DETECTION OF ADULTERANTS
Food adulteration has now become
a burning problem. The adulterants used are so similar to natural foodstuffs
that it becomes very difficult for a common man to detect them. A few simple
tests can be done to detect adulterants found in common foodstuffs.
1. Metanil yellow in pulses
Shake
5 gms: of the suspected pulses with 5 ml of water. Add a few drops of
hydrochloric acid. A pink colour shows the presence of metanil yellow.
2. Kesari Dal
in Channa or Other Dals
Add
5 ml of normal hydrochloric acid to a small quantity of dal in a glass. Keep
the glass in simmering water for 15 minutes. Development of pink colour
indicates the presence of Kesari dal. By visual detection-shape of dal. The
kesari dal is wedge shaped.
3. Water in
milk:
Measure
the specific gravity with a lactometer. The normal values will fall between
1.030 and 1.034. Milkmen are wise to the test and may dilute the milk only to
the right density, so this is only a rough test.
4. Starches in milk:
Add
a drop of iodine solution to a small quantity of milk. Milk containing starch
turns blue. Pure milk turns a coffee shade.
5. Vanaspati in pure ghee
Take
about one teaspoonful of melted butter with an equal quantity of concentrated
hydrochloric acid in a test tube. Add 2 or 3 drops of furfural solution. Shake
it well for one minute and let it stand for five minutes. Appearance of pink
colour in the lower layer of acid means that vanaspati is present in pure
ghee/butter as an adulterant.
5
6. Argemone oil in mustard oil
Heat
the mixture of oils with a little amount of nitric acid for two to three
minutes. A red colour will appear if argemone is present
7. Chalk or any other dust or dirt in sugar
Dissolve
sugar in water, the impurities will settle down at the bottom. Etc.
6
7
CHAPTER –(2)
·
INTRODUCTION
·
DETECTION OF STARCH IN MILK
·
DETECTION OF YELLOW DIE IN TURMERIC
POWDER
·
DETECTION OF VANASPATI GHEE
IN DESHI GHEE
·
DETECTION OF ARGEMONE OIL IN MUSTARD
OIL
·
DETECTION OF WASHING SODA,
CHALK
POWDER AND WATER INSOLUBLE SUBSTANCES IN SUGAR
·
DETECTION OF RED COLOURED LEAD SALTS IN
CHILLI POWDER
DETECTION
OF KHESARI DAL IN
BESON
8
2.1 INTRODUCTION
The
Objective of this project is to study some of the common food adulterants
present in different common food stuffs.in this project different food ites are
tested in laboratory by some tests to detect the adulterants present .more over
different samples of each food item are
also taken and their quality is specially analysed. The batch no, serial no ,
date of expire, n date of modificati are also noted for the packeted samples of
the food items. The way in which the experiments had taken asre described in
this chapte and result for each sample has written here
2.2 DETECTION OF STARCH IN MILK
Along with water , a very
common adulterant of milk is starch.milk consist of three basic components
which are water(about 80%0),fat(about 3.5%) and solids containing protein,lactose
and mineral matters(about 8.5%).Milk is adulterated with startch to maintain
the thikness of fat extracted milk or diluted milk.The presence of starch can
be detected by adding iodine solution to milk.
Reagent used-
Iodine solution or tincture of iodine.
Procedure-
At first 5mL of
milk ample is taken in a test tube and is boiled for 3-4 minutes.Then it is
cooled and 1-2 drops of iodine solution is added to it and is shaked well.
Detection-
Appearance of blue
colour indicates the presence of starch in the sample.
|
SL NO SAMPLES BATCH NO.
|
RESULT
|
|
1.
Amul TAZA B5087M
|
Adulterant abesent.
|
|
2.
Diary milk -------
|
Adulterant
present.
|
|
3.
Nestle EVERYDAY 127304514A
|
Adulterant
absent.
|
|
4.
|
Adulterant
absent.
|
9
Sample-1 sample-2
Sample-3
sample-4
Milk
samples
10
2.3
DETECTION OF YELLOW DYE IN TURMERIC POWDER
Turmeric(haladhi) powder is
a popular natural dye used in cooked food.The powder is oftenadulterated with
rice powder,besan,wheat powder etc.which makes the colour of the turmeric
pale.To make the colour bright,often lead chromate,which is a poisonous
chemical or coal tar dye is added to turmeric powder.
a) DETECTION
OF LEAD CHROMATE –
Reagents: Concentrated HCL
and 1% diphenyl carbazide in rectified spirit.
Procedure:
1g of the turmeric powder sample is
taken in a test tube and 5ml of concentrated
HCL is added to it.The mixture is shaked thoroughly.Now 1ml of 1% diphenyl crbazide reagent is added.
Detection: Appearance of pink to
red colour indicates the presence of lead chromate, PbCrO4, in the
sample.
b) DETECTION
OF COAL TAR DYE-
Reagents:
Concentrated HCL and petroleum ether(40-600 C).
Procedure: 5g of the sample
is taken in a test tube and 10mL petroleum ether is added to it.The mixture is shaked vigorously and is
allowed to stand. 5 mL of conc.HCL is added and is again shaked thoroughly.
Detection:
The aqueous acid becomes pink to red in colour if
coal tar is present.
Table for different
samples-
|
SL.NO.
|
SAMLES
|
BATCH NO
|
RESULT
|
|
1.
|
MDH Haldi powder
|
GN-60
|
Adulterant absent.
|
|
2.
|
Open sample
|
----
|
Adulterant present.
|
|
3.
|
Bharat haldi
|
KL29
|
Adulterant present.
|
Sample-1 sample-2 sample-3
HALDI SAMPLES
11
2.4 DETECTION OF VANASPATI(VEGETABLE)GHEE IN
DESHI GHEE(MILK PRODUCT)
Deshi
ghee, which is a milk product is much costlier than vanaspati ghee.So, deshi
ghee is often adulterated with vanaspati ghee. Vanaspati ghee contains seasame
oil,which is not present in deshi ghee.Seasame oil reacts with the mixture of
conc.HCL and furfural solution to produce rose red colour.This test s known as
Baudoiun test.
Reagent: Concentrated HCL and 2%
solution of furfural in alcohol.
Procedure: 5mL of melted ghee
sample is taken in a test tube.5mL of conc. HCL is added to it.Then 2-3 drops
of 2% solution of furfural is added in alcohol.The mixture is shaked the
mixture and is allowed to stand for about 10 minutes.
Detection:
Appearance of rose red colour indicates the presence
of vanaspati ghee in the ghee sample.
Table
for different samples-
|
SL. NO.
|
|
RESULT
|
|
1.
|
Amul
ghee
11N307
|
Adulterant
present.
|
|
2.
|
Annapurna
ghee M907B
|
Adulterant
absent.
|
Sample-1
sample-2
GHEE SAMPES
12
2.5 DETECTION
OF ARGEMONE OIL IN MUSTARD OIL
Argemone
oil is a non-edible oil which is often used to adulterate vegetable oil or fat.
Argemone oil can be easily detected by FeCl3 solution test.
Reagent: Concentrated
HCl, 10% FeCl3 solution (dissolve 10g to anhydrous FeCl3 in
10mL concentrated HCl and dilute to 100 mL with distilled water).
Procedure: In a test tube, 5mL of
the mustard oil sample is taken and 2mL of conc HCl is added to it.Then it is
shaked vigorously and is warmed in a little wated bath for 5 minutes. It is
shaked intermittently during warming. 1mL of 10% FeCl3 solution is
added and is mixed it by rotating the test tube between the palms.The mixture
is heated in a boiling water bath for about 10 minutes.
Detection: Reddish brown
needle like crystals appear at the junction of the acid and oil, if argemone
oil is present.
Table for different samples-
|
SL. NO.
|
SAMPLES
|
BATCH NO.
|
RESULT
|
|
1.
|
DHARA
mustard oil
|
A3K02
|
Adulterant
absent.
|
|
2.
|
ASSAM VALLEY pure mustard oil
|
07
|
Adulterant absent.
|
|
3.
|
Open sample
|
------
|
Adulterant absent.
|
Sample-1
sample-3
OIL SAMPLES
13
2.6 DETECTION OF WASHING SODA,CHALK POWDER AND
WATER INSOLUBLE SUBSTANCE IN SUGAR
Chalk
powder is a water insoluble substance which is often used as a common
adulterant in sugar.Moreover sugar is usually contaminated wih washing soda.
a) Detection of various insoluble substances-
Reagent:
concentrated H2SO4,alcoholic
solution of α-naphthol,dil HCl.
Procedure: A small amount of sugar is taken in a test
tube and is shaked it with little water. Pure sugar dissolves in water but
insoluble impurities donot dissolve .
Detection:
Insoluble substances appear at the
bottom of the test tube if they are present.
b) Detection of chalk powder,washing soda-
Reagent: dil.HCl
Procedure:
To
a small amount of sugar taken in a test tube, a few drops of dil.HCl is added and
observed.
Detection: Brisk
effervescence of CO2 shows the presence of chalk powder or washing
soda in the given sample of sugar.
Table for different samples-
|
SL.NO.
|
SAMPLES
|
BATCH NO
|
RESULT
|
|
1.
|
Open
sample
|
-------
|
Adulterant
present.
|
|
2.
|
Packed
sample
|
------
|
Adulterant
absent.
|
Sample-1
sample-2
SUGAR SAMPLES
14
2.7 DETECTION OF RED COLOURED LEAD SALTS IN
CHILLI POWDER
Chilli powder often adulterated with red
are coloured lead salts n brick powders.
Reagents: dil HNO3,KI
Procedure:
To a sample of chilli powder dil.HNO3
is added.The solution is filtered and a few drops of potassium iodide solution
is added to the filtrate.
Detection: Yellow ppt. indicates
the presence of lead salts in chilli powder and insoluble substances indicates
the presence of brick powder in the sample.
Table for different samples-
|
SL.NO.
|
SAMPLES
|
BATCH NO.
|
RESULT
|
|
1.
|
MDH
Chilli powder
|
B 17
|
Adulterant
present.
|
|
2.
|
ADAMS
chilli powder
|
CH 07
|
Adulterant
present.
|
SAMPLE-1
SAMPLE-2
CHILLI
POWDER SAMPLES
15
2.8 DETECTION OF KHESARI DAL IN BESON
Beson powder is usually adulterated with
khesari dal which contains butyl oxalyl alanine amine(BOAA) which causes
lethargy and ultimate paralysis in lower limbs of human body on regular
consumption.The detection of BOAA in beson powder indicates adulteration of it
with khesari dal.
Reagents:
dil. HCl
Procedure:
To 1g of the beson sample is taken in
a test tube and 10 mL of 70% HCl is added to it.The content is boiled for some
time.
Detection: Development
of pinkish colour indicates adulteration of bason with khesari dal.
Table
for different samples-
|
SL.NO.
|
SAMPLES
|
BATCH
NO.
|
RESULT
|
|
1.
|
Open sample
|
------
|
Adulterant present
|
|
2.
|
Packed sample
|
956G
|
Adulterant present.
|
16
17
CHAPTER- 3
3.1 CONCLUSION
3.2 STATISTICAL ANALYSIS OF
THE PROJECT
18
3.1
CONCLUSION-
I have studied different
chemical reactions involving in the process of detection of different
adulterants in different food items. These experiments were performed for the
purpose of detecting various adulterants present is common food. The results
obtained during these experiments have been shown in this project. The
experiments have been performed by common laboratory methods.
3.2
STATISTICAL ANALYSIS OF THE PROJECT
Adulterant absent
19
REFERENCES:
1. Comprehensive
PRACTICAL CHEMISTRY, Dr. N.K.VERMA & Dr. B.K. VERMANI, Associate professors,
Chemistry Department, D.A.V. College, Chandigarh
2. Elements
Of Practical Chemistry, SUDARSAN BARUAH, Department of Chemistry, Cotton
college, Guwahati
3. A
Handbook Of CHEMISTRY PRACTICAL, D. GHOSH, Department of Chemistry, Arya
Vidyapeeth College, Guwahati
4. Senior
Secondary Practical Chemistry, Dr. KAMALESH CHOUDHURY, Dr. SATYENDRA KUMAR
CHOUDHURY, Cotton College Guwahati
5. INTERNET.
20
-THANK YOU-
Subscribe to:
Posts (Atom)