Sunday, 3 March 2013

RAMAN EFFECT-REVISTED


ARTICLE: ON THE EVE OF NATIONAL SCIENCE DAY, FEB-28
Raman Effect: Re-visited after 85 years
            Way back in 1921 in a return trip from London to Bombay abroad the ship S.S. Narkunda, an young Professor of Calcutta University was awe struck by the deep blue colour of the Mediterranean. His restless probing mind was so much captivated by the blue sea that he started his own experiment abroad the ship itself to verify the claim of  Lord Rayleigh the British Physicist that the blue colour of the sea is simply the reflection of the colour of the  sky. He was none other than Chandrasekhara Venkata Raman (1888-1970) who at that time held the Palit chair of Physics at Calcutta University. During his maiden voyage of fifteen days his inquisitive mind was in romance with the optical illusion of the Mediterranean. He spent hours at the deck of the ship with his pocket spectroscope and a Nicol prism. During his observations Raman was surprised whedcn he discovered that the blue colour of the sea persist even when the weather changes  and  also with it the haze of the sky. This clearly defy Raleigh's reflection. Raman was very much excited with his observations and he communicated his thought to the editor of Nature as soon as S.S. Narkunda  docked at the Port  of Eden. This was followed by another correspondence to Nature when the ship finally docked at Bombay as Raman was convinced that it was scattering of sunlight by water molecules and not the reflection of the colour of the sky  that is responsible for the blue colour of the sea. Returning home Raman started his investigation on light scattering by different solids and liquids. His initial experiments involved a simple mercury arc lamp, a flask of benzene and a pocket spectroscope. He then designed a low cost quartz spectrograph to make precise measurement of his experiments and take photograph of the scattered radiations. In his quest for unveiling the optical property of liquid molecules Raman passed highly monochromatic light through different liquids and to his surprise he observed that apart from the incident wavelength the scattered light had another component with larger wavelength. Raman immediately communicated his observations  to Nature, titled “A New Type of Secondary Radiation,” where he reported that approximately 60 different liquids had been studied, and all showed the same result—some scattered light had a different color than the incident light. “It is thus,” Raman said, “a phenomenon whose universal nature has to be recognized.” Raman's observation compelled the scientist to re-evaluate all the existing theories of light. The very first reaction from the western scientist was the possibility of feeble fluorescence from impurities present in the liquid. Raman repeated his experiment with ultra pure liquids and observed the same so called feeble fluorescence which ruled out the claim of western scientists. Raman than moved to natural light. He used sunlight, focused by a wide aperture telescope with proper filters as a source and after many hours of exposure, between 16th February and 28th February, 1928, the signatures of the scattering with modified lines, were discovered. To distinguish from fluorescence, the polarization of the lines were determined. It was seen that the electric field in these lines always satisfied some preferential properties while no such effects would happen with fluorescence. Unlike fluorescence, it was a single step process Thus the so called “feeble fluorescence” was no fluorescence at all and one of the greatest discovery on optical property of liquid molecules  was made. Raman announced his discovery on 28th February, 1928, and the press carried the news on the 29th (it was a leap year).  On 16th March, 1928, he gave a detailed report at Bangalore, in his inaugural address to the South Indian Science Association. The quantitative results of his experiment were first published in the Indian Journal of Physics on March 31, 1928. Other scientists quickly understood the significance of this phenomenon as an analytical and research tool and called it the Raman Effect. Raman effect or Raman scattering also came to be known as an inelastic scattering of a photon. When light is scattered from an atom or molecule, most photons are elastically scattered with almost the same energy (frequency) and wavelength as the incident photons. But a small fraction of the photons is scattered by excitation. The frequency of scattered photons is lower than the frequency of the incident photons.
            The significance of this great discovery can be realized from the statement of Albert Einstein who said," C.V. Raman  was the first to recognize and demonstrate that the energy of photon can undergo partial transformation within matter. I still recall vividly the deep impression that this discovery made on all of us.............". . For his discovery Raman was awarded the Nobel Prize in physics in 1930. He thus became the first Asian to win the Nobel Prize. After receiving the Nobel Prize Raman said, "When the Nobel award was announced I saw it as a personal triumph, an achievement for me and my collaborators -- a recognition for a very remarkable discovery, for reaching the goal I had pursued for 7 years. But when I sat in that crowded hall and I saw the sea of western faces surrounding me, and I, the only Indian, in my turban and closed coat, it dawned on me that I was really representing my people and my country. I felt truly humble when I received the Prize from King Gustav; it was a moment of great emotion but I could restrain myself. Then I turned round and saw the British Union Jack under which I had been sitting and it was then that I realized that my poor country, India, did not even have a flag of her own - and it was this that triggered off my complete breakdown". By the late 1930s the Raman Effect had become the principal method of nondestructive chemical analysis for both organic and inorganic compounds. The unique spectrum of Raman scattered light for any particular substance served as a “fingerprint” that could be used for qualitative analysis, even in a mixture of materials. Further, the intensity of the spectral lines was related to the amount of the substance. Raman spectroscopy could be applied not only to liquids but also to gases and solids. And unlike many other analytical methods, it could be applied easily to the analysis of aqueous solutions. It was a ubiquitous technique, giving information on what and how much was present in a plethora of samples. This method became even more valuable with the advent of modern computers and lasers. Its current uses range from the non-destructive identification of minerals to the early detection of life-threatening diseases
In 1986 on recommendation of the  National Council for Science and Technology Communication (NCSTC), the Government of India designated February 28 as the National Science Day (NSD) to commemorate the discovery of Raman Effect. On 28th February 1987 the  very  first National Science Day was celebrated. The focal theme of National Science Day – 2013 (NSD-2013) is “Genetically Modified Crops and Food Security - Issues and Prospects ”.
The American Chemical Society designated the Raman Effect as an International Historic Chemical Landmark in 1998.
            What makes Raman Effect unique is not only its extensive application but also the fact that it was discovered in pre independent India when science was a  pride of the west. Raman's indigenous equipments proved better than the advanced technology of the west. The Raman Effect is a very weak effect; only one in a million of the scattered light particles, or photons, actually exhibits the change in wavelength. This explains, in part, why the effect was not discovered earlier. Raman with his inexpensive spectrograph not only detected but also photographed the spectrum of the scattered light and measured its wavelength. This discovery led to the development of Raman Spectroscopy, the most efficient and precise analytical tool today. With the development of the Fourier transform (FT) technique and the application of computers for data handling, commercial FT-Raman spectrometers became available in the late 1980s, resulting in a resurgence in the use of the original Raman Effect. The new Raman spectroscopy has been used to monitor manufacturing processes in the petrochemical and pharmaceutical industries. Today after eighty five years scientists are still actively working out the results and practical applications of Raman’s deceptively simple experiment. However inspite of a Nobel discovery in the pre independence era itself, Indian science could not advance much. Raman Spectrometer is today an indispensible analytical tool for all scientific research but  unfortunately India today imports Raman Spectrometers from abroad.

Compiled by:
DR PALASHMONI SAIKIA
ASSOCIATE PROFESSOR
DEPARTMENT OF CHEMISTRY
DARRANG COLLEGE
TEZPUR-784001

EMAIL: palashms@rediffmail.com
Mob: 9435082506

Thursday, 23 August 2012

ANCQ 2012


AUSTRLIAN NATIONAL CHEMISTRY QUIZ 2012
BEST OF LUCK TO ALL THE PARTICIPANTS FROM TEZPUR
6TH SEPTEMBER,2012
Sl No
Name of the Institution
Name of the Coordinator
1.
TEZPUR SCIENCE ACADEMY
MR DIPANKAR SARMA

2.
DON BOSCO HIGH SCHOOL,
TEZPUR
KISHOR KUMAR MISRA

3.
DARRANG COLLEGE,
TEZPUR
DR PALASH MONI SAIKIA





Friday, 17 August 2012

HOW TO WRITE YOUR HS CHEMISTRY PROJECT

                                                
CHEMISTRY   PROJECT  WORK
ON
DETECTION   OF    ADULTERANTS    IN   SOME   COMMON FOOD STUFFS

                             SUBMITTED TO
THE DEPARTMENT OF CHEMISTRY
DARRANG COLLEGE, TEZPUR






BY

DHRUBA JYOTI NATH
ROLL NO.-10B0297, Sec-A
H.S 2nd YEAR (SCIENCE)
PREFACE

                 This is my H.S 2nd year chemistry project .I have put my sincere efforts in it. The main objective of the project is to detect some common food adulterants present in different food stuffs. I have tried my best in explaining the aspects of different food adulterants and their effects. In spite of my efforts, there may be some omission or mistakes and suggestions to improve it will be duly noted. Thank you.




                                                            

    Date:                  SIGNATURE:
                                                  (DHRUBA JYOTI NATH)



            ACKNOWLEDGEMENT

                    I would like to take this opportunity to express my sincere gratitude to my Chemistry teacher DR. PALASMONI SAIKIA for his vital support ,guidance & encouragement ­­- without which this project would not have come forth .My sincere gratitude also goes to my  mother for providing me with the food stuffs. I would also like to express my gratitude to the chemistry bearers who provided me with the laboratory equipments and the required chemicals during the making of this project.                                                                                                                              









               

CONTENTS
CHAPTER
                       UNITS
PAGE NO.
1
1.1 INTRODUCTION                        FIG.1                                                  1.2 THEORY
2                                         3                          3
2
2.1 DETECTION OF ARGEMONE OIL IN MUSTARD OIL -                                          FIG. 1                                                                             2.2 DETECTION OF VANASPATI IN DESI GHEE-                                       FIG. 2                                                        2.3 DETECTION OF STARCH INMILK                                                 2.4 DETECTION OF METANIL  YELLOW IN TURMERIC POWDER            2.5 DETECTION OF ADULTERANTS IN CHILLY POWDER                           2.6 DETECTION OF DUST PARTICLES IN ATTA          
6
6
7
8
9
11

13
15
3
ADDITIONAL ADULTERANTS
17
4
CONCLUSION
19
5
REFERENCE
21


























1.1            INTRODUCTION
                 Adulteration in food is normally present in its most crude form; prohibited substances are either added 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 and condition of processing, storing, transportation and marketing. This ultimately results that the consumer is either cheated or often become victim of diseases. Such type of adulteration is quite common in developing countries or backward countries.                                             
                             It is associated with the profit of making business. So, they are substances of cheap quality and dangerous to our health .Adulteration is the act of intentionally debasing the quality of food offered for sale either by mixture or substitution of inferior substances or by the removal of some valuable ingredient. In the past few decades adulteration of food has become one of the most serious problems.                             Fig-1.1
                      Consumption of adulterated food causes diseases like cancer, asthma, ulcer, etc. Majority of adulterants used by the shopkeepers are cheap substitutes which are easily available.
                In order to prevent adulteration of food products by dishonest traders, the government has issued ‘The Prevention of Food Adulteration Act’. The Bureau of   Indian Standards is the agency in India that provides the certificate of reliability to food manufacturers in India.
.
1.2                THEORY 
                The increasing number of food producers and the outstanding amount of import foodstuffs enable the producers to mislead and cheat consumers. To 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.                                                                                
                    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 chili 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.   
                    AGMARK - acronym for agricultural marketing....this organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.
                                                                                                                                                                                                     

  2.1DETECTION OF      ARGEMONE OIL IN MUSTARD OIL      
        Argemone is a non-edible oil which is used to adulterate vegetable oil or fat. It is extracted from the prickly poppy flower. It is cheaper than mustard oil and gives economic profit. But it is harmful and is responsible for the dropsy   disease in human beings in which the different parts of the body swells out. So the detection of argemone oil is carried out in the following manner……..

. FIG2                           
EXPERIMENT NO. 1
REQUIREMENTS:  (i) A test tube (ii) Conc. HNO3 (iii) Sample
PROCEDURE:. Take a small amount of oil in a test tube. Add a few drops of conc. HNO3 and shake. Appearance of red color indicates the presence of argemone oil.
ASSAM VALLEY MUSTARD OIL, BATCH NO. 1901/7810/B3,MANUFACTURED DATE:AUG/11
DHARA,BATCH NO.1701/6102/B2,MANUFACTURED DATE:NOV/11
ADULTERANTS FOUND
ADULTERANTS NOT FOUND
                                                                                                                                                                                                                                                                                              
    2.2 DETECTION OF VANASPATI IN DESI GHEE
            Desi ghee, which is a milk product, is much costlier than vanaspati ghee. So desi ghee is often adulterated with vanaspati ghee. Vanaspati ghee contains sesame oil, which is not present in desi ghee.
               The vendor adulterates the desi ghee with vanaspati to gain profit. Sesame oil reacts with mixture of conc. HCl and furfural solution to produce rose red colour.this test is known as Baudouin test.
FIG.2             
EXPERIMENT NO. 2
REQUIREMENTS:(i)A Test tube (ii)Conc. HCl (iii)2% furfural in alcohol (iv)Sample
PROCEDURE:
Take about 5 ml of melted ghee sample in a test tube . Add 5 ml conc. HCl followed by the addition of 2-3 drops of 2% solution of furfural in alcohol. Shake the mixture and allow
 to stand for about 10 minutes. Appearance of rose red color indicates the presence of vanaspati ghee in the ghee sample.
      
ANNAPURNA GHEE,BATCH NO. 1101/0921/C1
OPEN SAAMPLE
ADULTERANTS NOT FOUND
ADULTERANTS NOT  FOUND
                                                        
  2.3 DETECTION OF STARCH IN MILK
             Milk is the most approved food. It is so pure that a newborn child gets a taste of it as its first food. It is highly nutritious and extremely good for the body. But a food like this has also made impure by vendors adulterating   it with adulterants such as starch. The vendor acquires profit from it harming its nutritional values.
                        Milk  consists  of  three  basic  components  which are water (80%) , fat (3.5%)  ,and solids containing protein , lactose  and  mineral matters (8.5%). Milk is adulterated   with starch   to maintain  the  thickness of   fat   extracted milk or diluted milk. Starch can be detected by adding iodine solution to milk
.
EXPERIMENT NO. 3 
REQUIREMENTS: (i) A Test tube (ii) Iodine solution (iii) Sample.
PROCEDURE:    
             Take 5ml of milk sample in a test tube and boil it for 3-4 minutes. Cool the sample and add 1 or 2drops of iodine   solution and shake the content. Appearance of blue color indicates presence of starch in the sample.





COW MILK
AMUL TAAZA,BATCH NO.1101/9102/V3,MANUFACTURED DATE:NOV/11
ADULTERANTS NOT FOUND
ADULTERANTS NOT FOUND

  2.4 DETECTION OF METANIL YELLOW IN TURMERIC
POWDER
              Turmeric powder(Haldhi) is a popular dye used in cooked food. It is often adulterated  with a cheap dye called metanil yellow which is responsible for the cause of cancer, to increase its quantity and gain profit. A few drops of conc. HCl is used to detect metanil yellow.
EXPERIMENT NO.4
REQUIREMENTS: (i)A Test tube (ii)Conc. HCl (iii) Sample.
PROCEDURE:
1.Detection of chalk powder
                  A small amount of given sample was taken in a test tube & about ml of dil. HCl was added to it. No effervescence indicates the absence of chalk powder.


2.Detection of brick powder

                 A small amount of given sample was taken in a test tube & about ml of CCl4 was added to it.


3.Detection of metanil yellow

                
         
          Take a small amount of turmeric powder in a watch glass and add 2-4 drops of dil. HCl to it. If pink colour appears and spreads on addition of few drops indicates the presence of metanil yellow.





OPEN SAMPLE
HONEE TURMERIC POWDER,BATCH NO.1108/2450/B5,MANUFACTURED DATE:JUN/11

ADULTERANT FOUND
ADULTERANT NOT FOUND



     2.5 DETECTION OF ADULTERANTS IN CHILLY POWDER
         Chilly powder is a popular dye used in cooked food. It is often adulterated with red lead salts or brick powder.It can be detected by adding few drops of nitric acid to the sample.

EXPERIMENT NO: 5                                                       
REQUIREMENTS:- A glass, water, dil. Nitric acid.
PROCEDURE:-
1.Adulteration of red lead salts
                    To a sample of chilly powder, dil. Nitric Acid was added. The solution was filtered and two drops of potassium iodide  were added into it. No yellow ppt. indicated the absence of lead salts in a chilly powder.


2.Adulteration of brick powder

                   A small amount of given red chilly powder was added in a beaker containing water. Settling of some powder at the bottom & floating pure chilly powder over water indicates the presence of brick powder in a given sample


RAJAH CHILLY POWDER ,BATCH NO.5610/6722/B7,MANUFACTUERED DATE:NOV/11
OPEN SAMPLE
ADULTERANT NOT FOUND
ADULTERANTS FOUND






  2.6 DETECTION OF DUST PARTICLES IN ATTA 
S
EXPERIMENT NO:6
REQUIREMENTS:- Test tube, CCl4.
PROCEDURE:-
    Take a sample of atta in a test tube. Add some amount of Ccl4 in the test tube.If ppt is seen then dust particles are present in the atta.

ASHIRBAD ATTA,BATCH NO.1102/0928/V1,MANUFACTURED DATE:AUG/11
OPEN SAMPLE
ADULTERANTS NOT FOUND
ADULTERANTS  FOUND
                                                                                                                                
ADDITIONAL  ADULTERANT(CHEMICAL).

                 MSG or Monosodium glutamate is a common adulterant used in chicken( specially in restaurants) for flavor. But it is actually quite harmful. It directly effects the brain. It causes destruction of brain cells which also leads to slow loss of memory.
           It also causes artificial hunger in human beings and makes us want to eat more. As such the normal production of enzymes is interrupted which is harmful for appetite and also normal growth in the body.





                                                                                                                                                                                                                                                                                             
                                              

              CONCLUSION
      Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods do not cause any health hazard. 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 alsohelps 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…………………………………

                                                        
              
REFERENCE
.“Manual Of Modern Chemistry” --------- DR. A K Baruah
                                                                DR. P M Saikia
                                                      Publishing Year-2010
                                                               Page  no. 80-81                                 
                                                ISBN NO. 81-86384-87-1

“Senior Secondary Practical Chemistry”- DR. K Choudhury
                                                         DR. S K Choudhury
                                                     Publishing Year- 2011
                                                             Page no.175-176
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