M iss T AH E R S H AB B IR H U S S AIN of class XII – B ______ in the _ CH E Chemistry Project on STUDY OF ADULTERANTS IN FOOD I. CHEMISTRY PROJECT Submitted For Exam AISSCE TOPIC OF THE PROJECT FOOD ADULTERATION Department Of Chemistry. (chemistry project- ‘to study adulterants on food’). Date of Submission: (i). NAME- AZIZUR RAHMAN. CLASS- `12th ‘B’. ROLL No- Admn. No-.

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Shook it well and observed the result. Food-preservatives have a very extensive use, which often constitutes adulteration. It is equally important for the consumer to know t he common adulterants and their effect on healt h. HCl shook this mixture in adulreration test tube. Notice will be issued by the Inspector in writing then and there to the seller indicating his intention.

It gives positive test to small adulteraiton hence is least adulterated. In India, the most common type of food adulterations is of following types: Chemistry projects for class 12th cbse pdf – projects for class 12th cbse antacids Chemistry project is the most important project for the 12th The following methods may be used for treating water to make it safe for drinking and other purposes.

Salicylic, benzoic, and boric acids, and their sodium salts, formaldehyde, ammonium fuoride, sulphurous acid and its salts are among the principal preservatives.

Class poject physics project cbse page 2 Documents. Water that has adulteratiom adequately chlorinated, by using the minimum recommended water treatment standard provide protection against viral and bacterial waterborne diseases.


M ajority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. It gives positive test, hence is adulterated.

Chemistry Project For class 12 cbse on Food Adulteration

The substance, which lowers or degrades the quality of food material, is called an adulterant. Indian Public School Year: Where water might be contaminated, one is advised that ice should also be considered contaminated and should not be used in beverages. However, chlorine treatment alone, as used in the routine disinfection of water, might not kill some enteric viruses and the parasitic organisms that cause giardiasis, amoebiasis, and cryptosporidiosis.

Such t ypes of adulteration are quite common in developing countries or backward count ries. Many of these appear to be innocuous, but there is danger that the continued use of food preserved by these agents may be injurious. H2SO4acet ic acid, conc. These adulterants can be easily ident ified by simple chemical test s. Metanil yellow in Dal: Same appears to be true with food adulteration also. Added equal quantity of conc. Chicory is used as an adulterant for cofee.

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Butter is adulterated to an enormous extent with oleomargarine, a product of xlass fat. Even the food, which we eat, is adulterated. Green chillies, green peas and other vegetables: Food frauds literally constitute a high tech industry because of the enormous economic gains inherent in adulteration. It is not possible to ensure w holesome food only on visual examination w chemisry the toxic contaminants are present in ppm level.


Pure sugar dissolves in water but insoluble impurit ies do not dissolve. Brisk effervescence of CO2 shows t he presence of chalk powder or washing soda in the given sample of sugar.

It includes a total of 1, records for food fraud based on a total of scholarly, media and other publicly available reports. Adult erat ion of Heat small amount of Appearance of oil paraffin w ax and veget able ghee w it h acet ic float ing on t he hydrocarbon in anhydride. These are detected as follows: An easy example of food adulteration is vanaspati ghee in desi ghee. Poured drops of conc nitric acid.

One is familiar with the famous saying of one of the past prime ministers of India describing corruption as universal and not ptoject to India.

Brick dust in chilli powder, coloured chalk powder in turmeric.

Chemistry Project For class 12 cbse on Food Adulteration

Therefore, one should be advised to dry wet cans or bottles before they are opened and to wipe clean surfaces with which the mouth will have direct contact. Appearance of red colour in t he acid layer indicates presence of argemone oil. However, visual examinat ion of t he food before purchase makes chemiztry to ensure absence of insects, visual fungus, foreign matters, etc.

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