Mayank's Presentation of Food Adulteration

8/10/2019 Mayank's Presentation of Food Adulteration

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Investigators

ProjectIn

STUDY OF COMMON ADULTERANTS

IN DIFFERENT

FOOD STUFFS

THEOSOPHICAL INTER COLLEGE

ETAWAH

Submitted by :

ANURAG DWIVEDI

!ASS ""#II


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CERTIFICATE

This is to certify that investigatory project intilled

STUDY OF COMMON ADULT!ANTS "ND"FF!NT FOOD STUFFS is an original #or$

done %y & 'ANURAG DWIVEDI

DU!"N( )**+&)**, -nder .y s-pervision andg-idance of Mr/!A01 T"2A!" /


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$Dr% Suni& Pandey'$ Mr. Rajeev Tiwari)

Director&3rincipal(P.G.T. Chei!tr")

Theo!o#hica$ I%ter Co$$e&e

ERAWA(

signat-re&&&&&&&&&&&&&&&&&&&&&&&&&&&&Date&&&&&&&&&&&&&&&&&&&&


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A)N*W!EDGE+EN,

This project is decided to %e the st-dy of co..onad-lterants in di4erent 'oo !t*!" pay .ythan$ to .y che.istry teacher 5Mr .RajeevTiwari) they help .e and g-ided .e a lot aled to the co.pletion of this project /" #o-ld

also li$e to than$s #site of those %oo$#hich " -sed /

" a. also than$f-l to .y principal college andparents #ho have al#ays given .e theirf-ll s-pport #hich #as of i..ense help to#ards co.pletion of this project /

" pay .y heartly gratit-de to all those #hodirectly or indirectly helped .e to .a$ethis project/ %y

ANURAG DWIVEDI +II


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DE!ARA,I*N

Ihere by declares that the project entitled the stdy o! co""on

adlterants in di!!erent!ood st!!s is an ori#inal $or% done by

"e drin# the year &''()&''* #idance and sper+ision o! "yche"istry teacher


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PREVENTION OF ADULTERATION----

In order to prevent the adulteration of food the goversuent has said down certain

stardards for quality of food & the hygienic condition under witch it should be

manufactured these are known as the prevention of food adulteration acts & rules

& food product orders. These are framed to week the adulteration these acts &

rules have following objectives.(i) These rules say down the minimum standards for the quality of food to be

manufactured.

(ii) The date of manufacture & epiry should be indicated on food item.

(iii) The weight or volume of food contents must be mentioned.

(iv) The retail price of the food contents must be indicated.

(v) The acts also say down the punishment for the varions offences of food

adulteration.

The bureau of India standard inspect the variant food productmanufactured and provides certificates of reliably of food manufactured after

proper certificated of reliability are

(i) !"# (food "roduct #rder) mark.

(ii) I$I (Indian $tandard Institution) mark.

(iii) %'% (%gricultural *uartering).

In order to test the purity of various food items+ most of the big cities have

testing laboratories the officials of the health department of the city corporationlate samples of the various food products periodically these sample are tested for

adulteration in case an adulteration in food is detected the manufactured & the

seller are prosecuted & punished.


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"NT!ODUCT"ON

The meaning of undesirable substances in the food is called food adulteration

in the past few decades the adulteration of food has become a veryserious problems .enerally the substances of low quality cheap+ non

edible substances are mied with food items to earn more profit by some

antisocial persons .The substances which are added to the foodstuffs are

called adulterants these are much more cheaper but look similar to the

main food stuffs food adulteration is a serious crime and is punishable

under the law consumption of adulterated food can cause serious

disorders such as diarrhea ulcer food poisoning asthma+ cancer and may

even resulting in death some of the common food stuffs of daily use &the various adulterants which are generally mied with them are given

below,-

!ood stuff ommon %dulterants

/-cereals such as wheat +rice .

0-1als2-3aldi powder

4-1hania powder

5-6lack pepper

7-hilli powder

8-'ustard seeds

9-:dible oils

;-'ilk

/


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OBJECTIVE:--

$tudy of common food adulterants in fat+ oil +butter + sugar + turmeric powder +

chilly powder and papper

Objective-2:

To test the presence of vanaspati ghee and starchy matter in thegiven sample of pure ghee or butter.

Theory,

$tarchy matter can be detected with iodine. Iodine forms a blue

coloured comple with starch.

=anaspati ghee gives pink colour with furfural.

%pparatus, Test tube+ test tube stand+ test tube holder.

hemicals,

Iodine or tincture of iodine solution+ hydrochloric acid+ sugar+ given

sample of ghee or butter.

Procedure:

(/)1etection of starchy matter , Take about


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Objective-):

To find out whether the given sample of turmeric powder is pure

or not.

Theory,

@ellow chalk powder + a common adulterant + of the turmeric powdergives effervescence with dil.hydrochloric acid.

%pparatus,

Test tube and test tube stand.

hemicals, 1ilute hydrochloric acid and water.

"rocedure,

(/)Take about


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Objective-*:

To find out the adulterant in black pepper.

Theory,

6lack pepper is adulterated with dry papaya seeds. 1ry papaya seeds

are lighter than black pepper therefore are floating at the surface of the water &

black pepper get settle at the bottom of the beaker.

%pparatus,

#ne glass or beaker and glass rod.

hemicals,

?ater.

"rocedure,

%dd some amount of given sample of black pepper in a given glass

full of water. $tir the contents with a glass rod for a minute & wait for 0-2

minutes. 1ried papaya seeds being lighter floats over 30# while pure pepper

setting at bottom. This indicates that black pepper is adulterated with dry

papaya seeds.


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-I-!I*GRAP(./.%6 #! 3:'I$T@.

0.A..:..T.

2."%1::".

4.$:B! TCT#I


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Documents

Mayank's Presentation of Food Adulteration