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    Chemistry Om

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    om711707
    This document is a chemistry investigatory project report on food adulteration. It includes a certificate certifying that the student completed the project, an acknowledgements section thanking those who provided guidance, and sections on the objective, introduction, theory, three experiments conducted, observations and results from the experiments, precautions taken, conclusion, and bibliography. The experiments tested for starch, synthetic colors, and sugar adulteration in milk, chili powder, and honey respectively using chemical indicators and reactions. The project comprehensively examined food adulteration from a chemical perspective.

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    Chemistry Om

    Uploaded by

    om711707
    22 views17 pages
    This document is a chemistry investigatory project report on food adulteration. It includes a certificate certifying that the student completed the project, an acknowledgements section thanking those who provided guidance, and sections on the objective, introduction, theory, three experiments conducted, observations and results from the experiments, precautions taken, conclusion, and bibliography. The experiments tested for starch, synthetic colors, and sugar adulteration in milk, chili powder, and honey respectively using chemical indicators and reactions. The project comprehensively examined food adulteration from a chemical perspective.

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    This document is a chemistry investigatory project report on food adulteration. It includes a certificate certifying that the student completed the project, an acknowledgements section thanking those who provided guidance, and sections on the objective, introduction, theory, three experiments conducted, observations and results from the experiments, precautions taken, conclusion, and bibliography. The experiments tested for starch, synthetic colors, and sugar adulteration in milk, chili powder, and honey respectively using chemical indicators and reactions. The project comprehensively examined food adulteration from a chemical perspective.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views17 pages

    Chemistry Om

    Uploaded by

    om711707
    This document is a chemistry investigatory project report on food adulteration. It includes a certificate certifying that the student completed the project, an acknowledgements section thanking those who provided guidance, and sections on the objective, introduction, theory, three experiments conducted, observations and results from the experiments, precautions taken, conclusion, and bibliography. The experiments tested for starch, synthetic colors, and sugar adulteration in milk, chili powder, and honey respectively using chemical indicators and reactions. The project comprehensively examined food adulteration from a chemical perspective.

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    © All Rights Reserved
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    of 17

    KENDRIYA VIDYALAYA AMBERNATH

    CHEMISTRY INVESTIGATORY PROJECT


    FOR
    “ Adulteration of food “

    NAME - Om Patil
    ROLL NO -
    CLASS - 12th B
    SESSION - 2023-24
    CERTIFICATE
    This is to certify that Om Patil,
    student of Class 12th, Sec 'B' has
    successfully completed his
    investigatory project on the topic
    "Adulteration of food" under the
    guidance of Mrs. Shipra Ma'am, PGT
    Chemistry, Kendriya Vidyalaya
    Ambarnath, Shift-I for the academic
    session 2023-24

    Signature of External Examiner Signature of Chemistry


    Teacher

    Signature of principle School Stamp


    ACKNOWLEDGEMENT
    In the accomplishment of this project successfully, many
    people have best owned upon me their blessings and the
    heart pledged support. This time I am utilizing to thank all
    the people who have been concerned with project.
    I hereby acknowledge my deep sense of gratitude and
    indebtedness to our Principal Mr Mukesh Kumar Singh
    whose immense help, genius guidance, encouragement and
    inspiration made this work successful.
    Then I would like to thank our Chemistry
    teacher Mrs Shipra Mam whose valuable guidance has been
    the ones that helped me patch this project and make it full
    proof success. His suggestions and instructions have
    served as the major contributor towards the completion of
    the project.
    I would also like to thank our other subject teachers, lab.
    Staff Mr Vijay Pawar for guiding me on a systematic basis
    and ensuring that in completed all my experiments
    with ease.
    Then I would like to thank my parents who have helped me
    with their valuable suggestions and guidance has been
    helpful in various phases of the completion of the project.
    Last but not the least I would like to thank my classmates
    who have helped me a lot.
    CONTENTS
     Certificate
     Acknowledgement
     Objective
     Introduction
     Theory
     Experimental Work
    Aim
    Apparatus
    required Procedure
    Observations
    Result & Precautions
    Conclusion
     Bibliography
    OBJECTIVE
    "This project aims to delve into the realm of
    food adulteration from a chemical perspective.
    It seeks to comprehensively understand the
    various forms of adulteration in common food
    items, focusing on the identification of
    adulterants through chemical tests and
    analytical techniques. Additionally, the project
    aims to evaluate the health implications of
    consuming adulterated foods, scrutinize
    existing regulatory measures, and highlight
    their effectiveness while proposing potential
    enhancements. Through the exploration of
    historical and contemporary case studies, this
    project intends to illustrate the chemical
    aspects and consequences of food adulteration,
    ultimately aiming to propose feasible strategies,
    leveraging chemistry, to prevent and mitigate
    this issue."
    INTRODUCTION
    Food, the sustenance of life, often falls prey to
    adulteration, a pervasive challenge affecting the
    quality and safety of what we consume. In the
    realm of chemistry, the study of food adulteration
    unveils a complex web of intentional and
    unintentional alterations to edibles, disrupting
    their natural composition. This project embarks on
    a journey through the intricate world of food
    adulteration from a chemical lens, aiming to
    unravel the deceptive practices and their
    repercussions. From the adulteration of essential
    kitchen staples to the scientific methodologies
    employed in their detection, this exploration sheds
    light on the critical significance of understanding
    the chemical nuances that compromise the
    integrity of our food supply. Through this
    investigation, we endeavor to uncover the far-
    reaching implications on health, delve into
    regulatory measures, and propose innovative
    solutions harnessed by chemistry to safeguard the
    purity and authenticity of our food.
    THEORY
    The study of food adulteration is a multifaceted
    exploration spanning various critical aspects. It
    involves recognizing intentional adulteration
    driven by economic motives, where substances like
    water, synthetic colors, or cheaper alternatives are
    added to enhance quantity or reduce production
    costs. Detecting these adulterants demands a
    diverse range of methods, from chemical tests that
    evoke specific reactions to sophisticated analytical
    techniques, enabling precise identification even in
    minute quantities. Unveiling the health
    implications reveals immediate effects like allergies
    or gastrointestinal distress, while prolonged
    exposure may lead to chronic ailments or
    developmental issues. Empowering consumers
    through education to identify signs of adulteration
    forms a critical element in addressing this
    pervasive issue, underlining the necessity for
    collaborative efforts between regulatory bodies,
    industries, and consumers to safeguard the
    integrity and safety of our food supply chain.
    EXPERIMENT - 1
    Aim:
    To detect the presence of starch adulteration in
    milk using iodine solution as a chemical indicator
    and to understand the principle of starch detection
    through a coloristic test

    Apparatus:
    Test tube,pipettes,iodine solution,pure milk
    solution,adulterated milk sample,test tube rack

    Procedure:
    Sample Preparation: Obtain samples of pure
    milk and milk adulterated with starch.
    Test Procedure: Add a few drops of iodine
    solution to small portions of each milk sample
    separately.
    Observation: Note any color change. Pure milk
    remains unchanged, while milk adulterated
    with starch turns blue-black.
    Quantitative Analysis (Optional): Determine
    the extent of starch adulteration by titrating
    the sample with standardized iodine solution.
    EXPERIMENT - 2
    Aim:
    To identify the presence of synthetic colors in chili
    powder using a simple chemical test and comprehend
    the principle behind detecting synthetic color
    adulteration in spices.

    Apparatus:
    Test Tubes,Measuring Spoons,Water,Hydrochloric Acid
    (HCl) Solution,Pure Chili Powder Sample, Adulterated
    Chili Powder Sample , Stirrers or Spatulas,

    Procedure:
     Label and prepare pure chili powder and
    adulterated chili powder samples (with added
    synthetic colors).
     Take small portions of each chili powder sample in
    separate test tubes.
     Create a paste by mixing the chili powder samples
    with water.
     Add a few drops of dilute hydrochloric acid to each
    paste and observe the reactions.
     Pure chili powder will not show a significant change,
    while synthetic colors in adulterated samples might
    result in color changes or effervescence due to the
    reaction with acid.
    EXPERIMENT - 3
    Aim:
    To identify the presence of added sugar in honey using a
    basic chemical test and understand the principle behind
    detecting sugar adulteration in honey.

    Apparatus:
    Test Tubes,Water,Fehling's Solution A and B,Pure Honey
    Sample,Adulterated Honey Sample,Heating
    Source,Stirrers or Glass Rods,Labels and Marker,Safety
    Gear

    Procedure:
     Label and prepare pure honey and adulterated
    honey samples (with added sugar).
     Dilute small portions of each honey sample with
    water in separate test tubes.
     Take equal amounts of Fehling's solutions A and B
    in another test tube and heat to boiling.
     Add the diluted honey solutions to the boiling
    Fehling's solution and continue heating.
     Observe the formation of a red precipitate (cuprous
    oxide) in the test tube containing adulterated
    honey, while pure honey will not produce this
    precipitate.
    OBSERVATION
    SR. EXPERIMENT OBSERVATION INFERENCE
    NO
    (A) Starch Detection in
    Milk

    1) sample + iodine No colour Pure milk


    solution change confirmed

    2)sample + iodine Colour change Adulterated


    solution from blue to milk
    black confirmed

    (B) Synthetic Color


    Detection in Chili
    Powder

    1) Sample + HCL No colour Pure chili


    change powder
    confirmed

    2)Sample + HCL Colour change Adulterated


    chili powder
    confirmed
    (C) Sugar Detection in
    Honey

    1) Sample + boiling No red Pure honey


    fehling’s solution precipitate confirmed
    forms

    2) Sample + boiling Red Adulterated


    fehling’s solution precipitate honey
    forms confirmed
    RESULT:

    The required analyses for adulteration in food


    stuffs has been made

    PRECAUTIONS:

    By taking a few precautions, we can escape


    from consuming adulteration products.

     Safety Gear:
    1. Wear appropriate safety gear, including gloves and
    safety goggles, during all experiments involving
    chemicals.

     Supervision:
    1. Conduct experiments under supervision, especially in
    a school laboratory setting.
    2. Follow laboratory guidelines and instructions
    provided by teachers or lab instructors.

     Disposal:
    1. Dispose of chemical waste according to safety
    guidelines and local regulations.
    2. Rinse glassware thoroughly after use and dispose of
    waste properly.
    CONCLUSION:
    A comprehensive understanding of
    food adulteration encompasses
    recognizing different types of
    adulterants, employing various
    detection methods, acknowledging
    health risks, evaluating regulatory
    measures, and proposing preventive
    strategies. This holistic approach
    aims to safeguard the integrity and
    safety of the food supply chain,
    emphasizing the critical need for
    collaboration between regulatory
    bodies, industries, and consumers to
    combat this pervasive issue.
    BIBLOGRAPHY
    https://eatrightindia.gov.in/dart/

    https://vikaspedia.in/InDG

    https://thechemistryguru.com/

    https://recipes.timesofindia.com/
    THANK
    YOU

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