Chemistry Investigatory Project PDF

CHEMISTRY INVESTIGATORY PROJECT Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper 1  2 ACKNOWLEDGEMENT I have...

CHEMISTRY INVESTIGATORY PROJECT Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper 1  2 ACKNOWLEDGEMENT I have taken efforts in the project titled –Study of common food adulterants in fat, oil, butter, sugar, turmeric powder, chilli powder and pepper, with the kind support and the help of many individuals. I extend my heartfelt thanks to Ms. Semna S Samyoon, my Chemistry teacher, who guided me in the successful completion of this project. I take this opportunity to express my deep gratitude for her invaluable guidance, constant encouragement, and immense motivation, which has contributed to all stages of this project work. I want to express my deep gratitude and sincere thanks towards Ms. Bhanu,Principal of Woodlem Park School, for all the facilities that she provided for this project work. I can’t forget to offer my sincere thanks to my parents and classmates who helped me to carry out this project work successfully and for their valuable advice and support which I received from time to time. Prateeksha.Dharanidharan-12-A 2  3 INDEX 1. ACKNOWLEDGMENT 2. INTRODUCTION 3. THEORY 4. ACTIVITY - AIM -APPARATUS -PROCEDURE -PRECAUTIONS -CONCLUSIONS 5. BIBLIOGRAPHY 3  4 INTRODUCTION Food is essential for life sustenance and community health. The widespread adulteration of food stamps led to the need for comprehensive legislation. The government launched the Prevention of Food Adulteration Bill in Parliament to combat this antisocial evil and provide hope and relief for consumers. A pure, fresh, and healthy diet is crucial for maintaining national wealth. In the mid-19th century, chemical and microscopic knowledge enabled the analysis of food substances, leading to the study of food adulteration from consumer rights and welfare. The first food law was passed in 1860, but remained ineffective until 1872 when administrative officials were appointed and penalties were introduced. 4  5 The 1906 federal Food and Drug Act, led by Dr. Harvey Washington Wiley, defined food adulteration and misbranding, provided regulations for interstate food movement, and imposed penalties for violations. It was replaced by the more stringent Food, Drug, and Cosmetic Act in 1938, administered by the Food and Drug Administration. The FDA enforces truthful labeling, maintains laboratories, and promotes fair dealing. It was established in 1938 to combat adulteration, misbranding, and lack of informative labeling. Amendments in 1958 and 1962 regulate food additives and coloring. The law controls food traffic, requires food handler licensing, and inspects food, restaurants, and dairy facilities. Violations may result in denial of entry and destruction. STATEMENT OF OBJECTS AND REASONS: 5  6 In 1937, a Committee appointed by the Central Advisory Board of Health recommended the need for central legislation in India to prevent food adulteration, as existing laws in various states lacked uniformity and required mutual consultation. The Indian Constitution now includes 'adulteration of food-stuffs and other goods' in the Concurrent List (III), allowing the Central Government to enact all legislation on this subject. The Bill replaces local food adulteration laws and applies to states without local laws: i. A Central Food Laboratory to which food samples can be referred to for final opinion in disputed cases (clause 4) ii. A Central Committee for Food Standards consisting of representatives of Central and State Governments to advise on matters arising from the administration of the Act (clause 3) 6  7 iii. The vesting in the Central Government of the rule-making power regarding standards of quality for the articles of food and certain other matters (clause 22). ACT 37 OF 1954: The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954). LIST OF ADAPTATION ORDER AND AMENDING ACTS: 1. The Adaptation of Laws (No.3) Order, 1956. 2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964). 7  8 3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971). 4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976). 5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986) GOVERNMENT MEASURES: The government has implemented the Preservation of Food Adulteration Act to prevent food suppliers from contaminating poisonous elements. The Act outlines minimum basic characteristics of products considered adulterated and limits the amount of contaminants not considered safe for humans beyond a certain level. It aims to ensure safety in food supply. 8  9 PRECAUTIONS By taking a few precautions, we can escape from consuming adulterated products. 1. Take only packed items of well-known companies. 2. Buy items from reliable retail shops and recognized outlets. 3. Check the ISI mark or Agmark. 4. Buy products of only air tight popular brands. 5. Avoid craziness for artificially colored sweets and buy only from reputed shops. 6. Do not buy sweets or snacks kept in open. 7. Avoid buying things from street side vendors. 9  10 THEORY The growing number of food producers and imports make it difficult to distinguish between those who exploit legal rules and those who commit food adulteration. Consumer awareness is crucial, as ignorance and unfair market behavior can endanger health and lead to poisoning. Simple screening tests are needed to detect adulterants, which can cause serious diseases like cancer, diarrhea, asthma, and ulcers. The majority of fats, oils, and butter are made from paraffin wax, castor oil, and hydrocarbons. The Indian government has established agencies to remove adulterants from food items. 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 commode. 10  11 EXPERIMENT I Aim: To detect the presence of adulterants in fat, oil and butter. Apparatus Required: Test-tube, conc. H2SO4, acetic acid, conc. HNO3. Procedure: Common adulterants present in ghee and oil are dyes and argemone oil. These are detected as follows: (i) Adulteration of dyes in fat: Heat 1mL of fat with a mixture of 1mL of conc. Sulphuric Acid and 4mL of Acetic Acid. Appearance of pink or red color indicates presence of dye in fat. (ii) Adulteration of argemone oil in edible oils: To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake it well. Appearance of red color in the acid layer indicates presence of argemone oil. 11  12 EXPERIMENT II Aim: To detect the presence of adulterants in sugar. Apparatus Required: Test-tubes, dil. HCl. Procedure: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows: (i) 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 insoluble impurities do not dissolve. ii) Adulteration of chalk powder, washing soda in sugar: To small amount of sugar in a test-tube, add few drops of HCl. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar. 12  13 EXPERIMENT III Aim: To detect the presence of adulterants in samples of chili powder, turmeric powder and pepper. Apparatus Required: Test-tubes, conc. HCl, dil. HNO3, KI solution. Procedure: Common adulterants present in chili powder, turmeric powder and pepper are red colored lead salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows: (i) Adulteration of red lead salts in chili powder: To a sample of chili powder, add dil. HNO3. Filter the dil. solution and add 2 drops of Potassium Iodide 13  14 solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder. (ii) Adulteration of yellow lead salts to turmeric powder: To a sample of turmeric powder add conc. HCl. Appearance of magenta color shows the presence of yellow oxides of lead in turmeric powder. (iii) Adulteration of brick powder in red chili powder: Add small amount of given red chili powder in beaker containing water. Brick powder settles at the bottom while pure chili powder floats over water. (iv) Adulteration of dried papaya seeds in pepper: Add small amount of sample of pepper to beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom. 14  15 OBSERVATIONS Experiment Experiment Procedure Observation no. 1. Adulteration Heat 1mL of Appearance of dyes in fat fat with a of pink mixture of colour. 1mL of conc. H2SO4 and 4mL of acetic acid. 2. Adulteration To a small No red of argemone amount of oil colour oil in edible in a test observed oils tube, add a few drops of conc. HNO3 & shake. 3. Adulteration Adulteration Pure sugar of various of various dissolves in insoluble insoluble water but substances in substances in insoluble 15  16 sugar sugar impurities do not dissolve. 4. Adulteration To a small No brisk of chalk amount of effervescence powder, sugar in a observed. washing soda test tube, in sugar add a few drops of dil. HCl 5. Adulteration To sample Appearance of yellow turmeric of magenta lead salts to powder, add colour turmeric conc. HCl. powder 6. Adulteration To a sample No yellow of red lead of chilli precipitate salts in chilli powder, add powder. dil. HNO3. Filter the solution and add 2 drops of KI solution to the filtrate. 7. Adulteration Add small Brick of brick amount of powder 16  17 powder in given red settles at the chilli powder chilli powder bottom while in a beaker pure chilli containing powder floats water over water. 8. Adulteration Add a small Dried papaya of dried amount of seeds being papaya seeds pepper to the lighter float in pepper beaker over water containing while pure water and pepper stir with a settles at the glass rod. bottom. 17  18 RESULT The analysis revealed that the samples of fats, oils, butter, sugar, and turmeric powder were all found to be adulterated with various harmful substances. These adulterants pose serious health risks and render the food products unsafe for consumption. Immediate measures should be taken to prevent the distribution of these adulterated products, and consumers should be made aware of the potential risks associated with these adulterants. 18  19 CONCLUSION Selecting wholesome and non-adulterated food is crucial for daily life to prevent health hazards. Visual examination is not enough to ensure wholesome food, but it helps in detecting insects, fungi, and foreign matter. Consumers should take care when purchasing food, examining thoroughly before purchase. Label declarations on packed food provide information on ingredients, nutritional value, and freshness. Avoiding unhygienic food and cut fruits sold in unhygienic conditions can also cause diseases. It is recommended to buy certified food from reputable shops and avoid purchasing food from unhygienic places or unhygienic conditions. Consumers should also avoid purchasing cut fruits from unhygienic conditions. 19  20 BIBLIOGRAPHY 1.https://www.wikipedia.org/ 2.https://www.google.com/ 20