Chemistry Investigatory Project ABS
Chemistry Investigatory Project ABS
Chemistry Investigatory Project ABS
VIDYALAYA, MYSORE,
D. M. G. HALLI
CHEMISTRY INVESTIGATORY PROJECT
TOPIC: FOOD ADULTERATION
FROM:
MR. ASHOK BS, TO:
XII CLASS, DR. B. SENTHAMIZH SELVAN,
JNV MYSORE. P.G.T. CHEMISTRY,
ROLL NO.: JNV MYSORE.
CONTENTS
• PROJECT REPORT
• ACKNOWLEDEGEMENT
• CERTIFICATE
• THEORY
• EXPERIMENTS (TABLE)
• OBSERVATION (TABLE)
• CONCLUSION
• PRECAUTIONS
• PHOTOGRAPHY
• BIBILOGRAPHY
JAWAHAR NAVODAYA VIDYALAYA
MYSORE, D.M.G. HALLI
2019-20
PROJECT REPORT
CLASS: XII
SCHOOL: JAWAHAR NAVODAYA
VIDYALAYA, MYSORE
NAME OF THE GUIDE: DR. B SENTHAMIZH SELVAN
P.G.T. CHEMISTRY
ACKNOWLEDGEMENT
ASHOK BS
DATE:
CERTIFICATE
Department of Chemistry
ROLL NO.:
This is to certify that ASHOK BS has satisfactorily completed the
course of experiments in CHEMISTRY project prescribed by the
C.B.S.E. for 12th – SCIENCE in the laboratory of JAWAHAR
NAVODAYA VIDYALAYA, MYSORE during the year 2019-20.
DATE: VICE-PRINCIPAL:
EXAMINER:
INSTITUTE SEAL:
INTRODUTION
Food is one of the basic necessities for sustenance
of life. Pure, fresh and healthy diet is most
essential for the health of the people. It is no
wonder to say that community health is national
wealth.
Adulteration of food-stuffs was so rampant,
widespread and persistent that nothing short of a
somewhat drastic remedy in the form of a
comprehensive legislation became the need of the
hour.
To check this kind of anti-social evil a concerted
and determined onslaught was launched by the
Government by introduction of the Prevention of
Food Adulteration Bill in the Parliament to herald an
era of much needed hope and relief for the
consumers at large.
About the middle of the 19th cent. chemical and
microscopal knowledge had reached the stage that
food substances could be analyzed, and the subject
of food adulteration began to be studied from the
standpoint of the rights and welfare of the
consumer.
Theory
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers.
APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic
acid, conc. HNO3.
PROCEDURE :
Common adulterants present in ghee and oil are
paraffin wax, hydrocarbons, dyes and argemone
oil. These are detected as follows :
(i) Adulteration of paraffin wax and hydrocarbon in
vegetable ghee Heat small amount of vegetable
ghee with acetic anhydride. Droplets of oil floating
on the surface of unused acetic anhydride indicates
the presence of wax or hydrocarbons.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
drops of
conc. HNO3
& shake.
4. Adulteratio Take small Pure sugar
n of various amount of dissolves in
insoluble sugar in a water but
substances test tube Insoluble
in sugar and shake Impurities
it with little do not
water. dissolve.
5. Adulteratio To small No brisk
n of chalk amount of effervescen
powder, sugar in a Ce
washing test tube, observed.
soda in add a few
sugar drops of dil.
HCl
6. Adulteratio To sample Appearance
n of yellow of turmeric of magenta
lead salts to powder, colour
turmeric add conc.
powder HCl.
Result:
The required analyses for adulterants in
food stuffs has been made.
Precautions:
By taking a few precautions, we can escape from
consuming adulterated products.
CHEMICALS USED :
BIBILOGRAPHY
➢ Website
• www.wikipedia.org
• www.google.com
• www.yahoo.com
2. BOOKS:
THANK YOU