ALL INDIA SENIOR SECONDARY
EXAMINATION 2023-24
ONGC PUBLIC SCHOOL
NERAVY, KARAIKAL
FOOD ADULTERATIO
NUSING
SIMPLE TESTS
DEPARTMENT OF CHEMISTRY
SUBMITTED BY:
NAME: M.Amiysh
NAME:A.S.Narendran
CLASS : XII –B
REGISTRATION NO:
12202,12211
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CERTIFICATE
This is to certify that this work entitled
Was done under my guidance and submitted by
Register no
for All India Senior Secondary Examination 2023-24 is the
original work of the candidate.
Signature of the Candidate Signature of the Internal Examiner
Signature of the Principal Signature of the External Examiner
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ACKNOWLEDGEMENT
I thank the Almighty God for showering his
blessings on me for giving me a good health
and knowledge to me in completing this project.
I Sincerely thank my school principalMr. K.
Rajavel M.Sc., M.Ed., H.D.C.A., for extending
his constant support to complete this project.
I would extend my special thanks of gratitude
to my physics teacher Mrs. J.Deisy Lilly
Pushpam, M.Sc., M.Ed., for her greatest support
and guidance in completing the project.
Finally, my deepest gratitude to my parents who
helped me a lot in completing the project with
the limited time frame.I would like to
acknowledge that this project was completed
entirely by me and not by someone else.
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CONTENT
ABOUT THE TOPIC CHOOSEN
1. Introduction
2. Theory
3. Aim
4. Experiment – 1
Observation
Result
5. Experiment – 2
Observation
Result
6. Experiment – 3
Observation
Result
7. Conclusion
8. Bibliography
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About the topic
Food adulteration has become a very common practice
in our country and we are consuming these foods
almost everyday, which have numerous harmful
effects to our health. Every day we watch in the TV
news how the unhygienic and spurious foods are
entering into our houses. Adulteration of foods has
many effects on individuals as well as on the
community health.
The usage of adulterants has been common in societies
with few legal controls on food quality and/or
poor/nonexistent monitoring by authorities; sometimes
this usage has even extended to exceedingly
dangerous chemicals and poisons. eg. Coloring of
Cheese(s) with Lead.
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Food adulterations
Food adulteration means anything adding or subtracting
with food making it injurious to health. This
adulteration may be done intentionally or
unintentionally.
Intentional adulteration is a criminal act and
punishable offense. Or the process of lowering the
nutritive value of food either by removing a vital
component or by adding substances of inferior quality.
Types of adulteration:
•There are three types of adulteration namely:
1.Intentional adulterants:
2. Metallic contamination:
3. Incidental adulterants:
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Intentional adulterants:
Intentional adulterants are sand, marble chips, stone,
mud, chalk powder, water, mineral oil and coal tar dyes.
This adulteration cause harmful effects on the body.
Metallic contamination :
Metallic contaminations include arsenic from
pesticides, lead from water, and mercury from effluents
of chemical industries, tin from cans.
Incidental adulterants :
Incidental adulterants are pesticide residues, tin from
can droppings of rodents, larvae in foods. Metallic
contamination with arsenic lead, mercury can also
occur incidentally.
Pests such as rodents and insects intrude into the food
at high degree and produce filth in the form of excreta,
bodily secretions and spoilage through microorganisms.
The most common incidental adulterants are
pesticides, D.D.T and marathon residues present on
the plant product. The maximum permissible residue
allowed for D.D.T, marathon is 3 ppm•.
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Food Adulterations Categories:
eplacement of a
food ingredient or valuable authentic constituent with
less expensive substitute with the intention of
circumventing on “origin” and false declaration of
the “process”.
-
authenticated substances to mask inferior quality
ingredient.
constituent without purchasers knowledgeFood
Adulterations Categories
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INTRODUCTION
Food is the basic necessity of life. One works hard and
earns to buy enough food to satisfy one’s hunger.
However, the question that arises is that – are our foods
fresh and safe? Or, are we consuming adulterated and
contaminated food.
Food adulteration is the process in which the quality of
food is reduced either by extraction of valuable particles
or addition of inferior quality materials. Adulteration of
food has become an alarming problem in most developing
countries, especially in our country.
There is hardly any food item in our Indian market, which
is not adulterated. Food adulteration, whether
intentionally or unintentionally, is a fatal crime against
mankind.
The Government of India has laid down several rules,
such as the Food Products Orders, Prevention of
Adulteration of Food Acts and Rules, etc. tokeep a check
on the quality of the food products that are sold in the
market.
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The Bureau of Indian Standards inspects various food
items that are sold to the public.
After a thorough inspection, different certificates of
reliability, such as the ISI (Indian Standard
Institution) mark,
the FPO (Food Products Order) mark, the AGMARK
(Agriculture Marketing), etc. are issued to denote that
the food items are safe for human consumption.
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THEORY
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 topoisoning So we need simple
screening tests for theirdetection. In the past few decades
adulteration of food has become one of the serious
problems.
Consumption of adulterated food causes serious diseases
like cancer, diarrhoea, asthma, ulcers etc. Majority of milk
are mixed with starch, sugars are mixed with washing
powder and chalk powder, besonare mixed with khesari dal.
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
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ISI
Indian Standards Institute, basically, it is the mark of
product testing. ISI mark reassures, everyone that your
product is safe to use. The ISI mark is the most
acknowledged certification mark in the Indian
subcontinent.
Some of the common food adulterants in food items
FOOD ITEMS ADULTERANTS
Milk Starch.
Besan Khesari dal.
Sugar Chalk powder,
washing powder.
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Aim:
To study some of the common
food adulteration in different food
stuffs.
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EXPERIMENT-1
AIM:
Detection of starch and detergent in milk.
APPARATUS REQUIRED:
Test tube, Iodine solution.
THEORY:
Along with water, a very common adulterant of milkis
starch and detergent. Milk consist of three basic
components which are as follows :
i) Water (about 80%)
ii) Fat (about 3.5%)
iii) Solids containing proteins, lactose
iv) Mineral matters (about 8.5%)
Milk is adulterated to starch to maintain the thicknessof fat
extracted milk or diluted milk.
PROCEDURE:
At first 5 ml 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 shacked well.
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Appearance of blue colour indicates the presence
of starch in a sample.
To find if your milk is laced with detergent, take
some milk in a bottle and add an equal amount of
water. Shake well.
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Adulterated milk will have a dense lather whereas pure
milk will have a thin layer of foam due to the shaking.
OBSERVATION:
Starch
Name of Adulterant
the brand present /
absent
Cow milk Absent
Society milk Absent
Aavin milk Present
Detergent
Name of the Adulterant
brand present / absent
Cow milk Absent
Society milk Present
Aavin milk Absent
RESULT:
The required analysis for adulterations in milk
has made.
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Experiment-2
AIM:
Detection of khesari dal in besan.
APPARATUS REQUIRED:
Test tubes, dil HCl.
PROCEDURE:
To 1 gm of besan sample is taken in a test tube and
10 ml of 70% HCl is added to it. The content is
boiled fir some time.
THEORY:
Besan powder is usually adulterated with khesari dal
which contains butyl oxalyl alanine amine (BOAA)
which causes lethargy and ultimate paralysis in
lower limb of human body on regular consumption.
The detection of BOAA in besan powder indicates
adulteration of it with khesari dal. Development of
pinkish colour indicates adulteration of besan with
khesari dal.
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OBSERVATION:
Name of the Adulterant
brand present / absent
Menakshi Absent
Balaji Absent
Aachi Present
RESULT:
The required analysis for adulteration in
beson hasmade.
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EXPERIMENT-3
AIM:
Detection of insoluble substance, chalk powder and
washing soda in sugar.
APPARATUS REQUIRED:
Test tubes, dil HCl.
PROCEDURE:
Take small amount of sugar in a test tube and shake
it with little water. Pure sugar dissolves in water but
insoluble impurities does not dissolve. This shows
that presence of insoluble substance in the given
sample of sugar solution.
Take small amount of sugar in a test tube, add few
drops of drops of HCl. We can observe brisk
effervescence of carbon dioxide. This shows that
presence of chalk powder and washing soda in the
given sample of sugar solution.
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OBSERVATION:
Chalk powder and washing soda
Name of Adulterant
the brand present /
absent
VEE-VEE Present
Ration sugar Absent
National Present
Insoluble substance
Name of the Adulterant
brand present / absent
VEE-VEE Absent
Ration Present
National Absent
RESULT:
The required analysis of adulteration in sugar made.
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CONCLUSION
Food is one of the basic necessities for sustenance oflife.
Pure, fresh and healthy diet is most essential forthe health
of the people. It is no wonder to say community health is
national wealth.
Among man’s everyday needs, food plays a major
sustaining role. From the simple dish to the most elaborate
haute cuisine, food preparation is as variedand rich as a
man’s taste. The lure of riches and general apathy towards
mankind has led to adulterants being added to food from
the simple stones in rice to the more harmful brick and
boric powder.
The worst part is some adulterated food even causes cancer,
the most life threatening disease.People need to be very
cautious when they buy products from stores and malls.
They should check for standards like ISI standard mark,
Agmark for quality products, FSSAI standard mark, date of
packing and date of expiry etc. If none of the prescribed
standard marks isthere, then they should totally avoid
buying such products.
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The government must focus on dealing strictly with those
who engage in food adulteration. One way of doing this is
by hiking the penalty, including makingit analogous to
attempt to murder in some extreme cases of adulteration.
It is equally important to regularly check food stufffor
adulteration and ensure speedy trials through specific fast
track courts.
Eat healthy, live long!
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BIBLIOGRAPHY
1. https://www.arked.co.in/food-adulteration.html
2. https://www.google.com/url?sa=t&source=web&rct=
j&url=https://www.scribd.com/document/425581009
/Food-Adulteration-investigatory-project-class-
12&ved=2ahUKEwiU9uSC9qP7AhVQUWwGHQC
KANcQFnoECCwQAQ&usg=AOvVaw1_n6xWy_K
DuuQsHIZlArxV
3. https://indiaagronet.com/indiaagronet/foods%20techn
ology/food%20adulteration.htm
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