- AIM -

The main of this project is -

To study the Adulterant in Fat, Oil and Butter

- INTRODUTION –

In the past few decades, Adulteration of food has

become one of the serious problems. Consumption of

adulterated food causes diseases like cancer, diarrhea,

asthma, ulcers etc. Majority of adulterants used by the

shopkeepers are cheap substitutes easily available. For

example, adulterants in fats, oil and butter are paraffin

wax, castor oil and hydrocarbons. Red chili Power is mixed

with brick powder pepper is mixed with dried papaya

seeds. These adulterants can be easily identified by simple

chemical tests.

- REQUIREMENTS -

Test Tubes

Conc. Hydrochloric Acid

Furfural

Acetic Anhydride

Conc. H2SO4

Acetic Acid

Conc. Nitric Acid

- THEORY -

Adulteration in food is normally present in its most

crude form, prohibited substances are either added or

partly or wholly substituted. In India, normally the

contamination/adulteration in food is done either for

financial gain or due to carelessness and lack in proper

hygiene condition for processing, storing, transportation

and marketing. This ultimately results that the consumer is

either cheated or often become victim of diseases.

Such types of adulterations are quite common in

developing courtiers or backward countries. However

adequate precaution taken by the consumer at the time of

purchase of such produce can make him alert to avoid

procurement of such food. It is equally important for the

consumer to know the common adulterants and their effect

on health.

- PROCEDURE -

Adulteration of Vegetable Ghee

PROCEDURE OBSERVATION INFERENCE

Take some amount of

Desi Ghee in a test

tube and add to it 1

ml of conc. HCl of

2-3 drops, 2%

alcoholic solution of

furfural shake the

contents vigorously

Appearance of red

colour in the acid

layer

Shows that vegetable

ghee has been mixed

as an adulterant to

desi ghee.

Adulteration of paraffin was and hydrocarbon in Vegetable Ghee

PROCEDURE OBSERVATION INFERENCE

Heat a small amount

of given vegetable

ghee with pure acetic

anhydride.

Droplets of oil

floating on the

surface of unused

acetic anhydride.

Indicate the presence

of wax or

hydrocarbon.

Adulteration of Dyes in Fat

PROCEDURE OBSERVATION INFERENCE

Heat 1 ml of fat with

a mixture of 1 ml of

conc. sulphuric acid

and 4 ml of acetic

acid.

Appearance of pink

or red colour.

Indicate the presence

of dye in fat.

Adulteration of Argemone Oil in Edible Oils

PROCEDURE OBSERVATION INFERENCE

To small amount of

oil in a test tube, and

few drops of

concentrated nitric

acid and shake.

Appearance of red

colour in the acid

layer.

Indicate the presence

of Argemone oil.

- CONCLUSION -

Thus, from the above experiment, we conclude

that :

Common adulterants present in Ghee and oil

are paraffin was, hydrocarbons, dyes and argemone

oil

- CONTENTS -

INTRODUCTION

AIM

REQUIREMENTS

THEORY

PROCEDURE

• OBSERVATION

• INFERENCE

CONCLUSION

BIBLIOGRAPHY

- BIBLIOGRAPHY -

Following are some of the books referred for this project

work.

Modern ABC Chemistry of XI

Comprehensive Chemistry

Arihant IIT Chemistry

Peter Atkins Physical Chemistry.

S. Chand

Internet

SHANTI NAGAR, BHOPAL

AInvestigatory Project Report

On

Study of Adulterants in Food Stuffs

Session 2006-07

Submitted To Prepared By

Mrs. Shaheen Akhtar AnsariP.G.T. Chemistry

Miss Harsha Manwani

XI – AHOLY FAMILY CONVENT. SR. SEC. SCHOOL

Affiliated to C.B.S.E., New DelhiShanti Nagar, Bhopal (M.P.)- 462030

CERTIFICATE

This is to certify that Miss Harsha Manwani, Student

of XI–A Science (academic session 2006–2007) has

submitted her Investigatory Project Report on

"Adulteration in Food Stuff" under the guidance of

Mrs. Shaheen Akhtar Ansari, P.G.T. Chemistry.

Mrs. Shaheen Akhtar Ansari Sis. Roseline Jose PGT, Chemistry Principal

ACKNOWLEDGEMENT

In this success story many peoples and their joined effort

are involved and today, I want to thanks them. Language

and Words are the most powerful media to express and

communicate one's feeling.

I am delighted to express my deep sense of gratitude

and indebtedness to Sr. Roseline Jose, Principal of Holy Family

Convent Sr. Sec. School, who helps me in each phase with

gentle co-operation and great patience.

My sincere thanks to Mrs Shaheen Akhtar Ansari, PGT

Chemistry, of Holy Family Convent Sr. Sec. School. My work

with there kind attention and make it easy to complete in the

time duration and valuable guidance during my project work.

My sincere thanks and indebted gratitude to Mr.

Pradeep Ekka (Lab Assistant) for kind advice.

I would like to thank all our non-teaching staff for their

ready helps through my project.

The entire world would not sum up the pain and

hardship that my parents suffered while working throughout

my project. Therefore I thank them for their supportive and

helping nature.

Miss Harsha Manwani

XI-A

ACKNOWLEDGEMENT

In this success story many peoples and their joined effort

are involved and today, I want to thanks them. Language and

Words are the most powerful media to express and communicate

one's feeling.

I thank out Director of Shaheed Hemu Kalani

Educational Society, "Dr. Shashi Rai" who has been guiding

light through out of the entire project.

I also acknowledge with gratitude Director of Sant

Hirdaram Girls College, "Shri Hero Gyanchandani".

I also thanks for the valuable guidance and help

extended by my Principal "Dr. Manju Tembhre". My sincere

thanks to "Dr. Deepika Sharma" (Prof. Lecturer of Sant

Hirdaram Girls College).

My work with the their kind attention and make it easy

to complete in the time duration and valuable guidance during

my project work.

Miss Gurpreet KaurB.com Final Year (Advt.)