chemi proj

7/27/2019 Chemi Proj

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CERTIFICATE

This is to certify that the project is

bonafide work done by Miss.Kowsthubha B.G bearing the hallticket no. 1234567 during the year2013-2014 for the fulfilment ofChemistry practical in JawaharNavodaya Vidyalaya, Galibeedu.

Date:

Signature of the

Signature of theStudent

Teacher In-charge


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Signature of theSignature of the

External ExaminerPrincipal


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ACKNOWLEDGEMENTI take great pleasure to

thank

Sri P.M. IssacPrincipal

Jawahar NavodayaVidyalaya, GalibeeduFor providing me the

laboratory facilities to carryout this project.

I express my sincere thanksto

Mrs.PrasulaPGT Chemistry

JNV, Galibeedu for guidingme in selecting this work

and also for constantencouragement,


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inspiration, analyticguidance and persistent co-

operation duringthe progress of the work.

And I also thank all friendsand lab attender

Mr. Vasanth who co-operated with me for thecompletion of this project.


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BIO DATA


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NAME : KOWSTHUBHA

CLASS : XII Science

HALL TICKET NO. :

SUBJECT : CHEMISTRY

SCHOOL : JAWAHARNAVODAYA

VIDYALAYA,KODAGU


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To study the adulterants in the food stu1. in fat, oil and butter2. in sugar

3. in chilli powder, turmeric powder and p


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EXPERIMENT 1 EXPERIMENT 2 EX

Test tubes Test tubesTest tubes

conc. HCL conc.H2SO4conc.HCL

furfural alcoholic solutioHNO3

Acetic acid of -naptholsolution

conc. H2SO4 dil HCL

Acetic anhydride conc.HNO3


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CONTENTS

AIMTHEORY

REQUIREMENTS

PROCEDURE

OBSERVATIONCONCLUSION


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Procedure:

Adulteration of vegetable ghee in desi ghee.Take small amount of desi ghee in a test tube and add to it

HCL and 2-3 drops of 2% alcoholic solution of furfural.

contents vigorously. Appearance of red colour in the acid

shows that vegetable ghee has been mixed as an adulter

ghee (bandouin test)

Adulteration of paraffin wax and hydrocarbon in vegHeat small amount of vegetable ghee with acetic anhydride

floating on the surface of unused acetic anhydride indicatPresence of wax or hydrocarbon.

Adulteration of dyes in fat.Heat 1ml of fat with a mixture of 1ml of conc. sulphuric ac

4ml of acetic acid. Appearance of pink or red colour ind

of dye in fat.

Adulteration of argemone oil in edible oils.To small amount of oil in a test tube, add few drops of conand shake. Appearance of red colour in the acid layer indi


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To detect the presence of adulterants i

Procedure:

Sugar is usually contaminated with washing soda and othsubstances which are detected as follows:

Adulteration of various insoluble substances in sug

take small amount of sugar in a test tube, and shake it w

water . Pure sugar dissolve in water but insoluble impu

not dissolve.

Adulteration of chalk powder , washing soda in sug

To small amount of sugar in a test tube , add few drops

Brisk effervescence of CO2 shows the presence of chalk

washing soda in the given sample of sugar


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To detect the presence of adulterants iof chilli powder,turmeric powder and pepper.

Procedure:Adulteration of read lead salts in chilli powder.To a sample of chilli powder add dil. HNO3. Filter the so

add 2 drops of potassium iodide solution to the filtrate.

precipitate indicates the presence of lead salts in chilli

Adulteration of yellow lead salts to turmeric powd

To a sample of turmeric powder add conc.HCL. Appearanmagenta colour shows the presence of yellow oxides of

powder.

Adulteration of brick powder :Add small amount of given red chilli powder in beaker co

water. brick powder settles at the bottom while pure chfloats over water.


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Adulterants in food is normally present in its most

form, prohibited substances are either added or wholly

substituted. Normally the adulteration in food is done

for financial gain or due to carelessness and lack in

hygienic condition of processing, storing, transportat

marketing. This ultimately results that the consumer is

cheated or often become victim of diseases. Such typ

adulteration are quite common in developing countrie

backward countries. It is equally important for the co

to know the common adulterants and their effect

health. Consumption of adulterated food causes serious

like cancer, diarrhoea, asthma, ulcers etc.


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ConclusionSelection of wholesome and non ad

food is essential for daily

life to make ensure that such food doany health hazard. It is notpos possible to ensure wholesome foodvisual examination when the

toxic contaminants are present in ppm leHowever , visual examination

of the food before purchase makes sureensure absence of insects, visualfungus, foreign matters, etc. Therefore,

taken by the consumer atthe time of purchase of food after thorou

examining can be of great

help.Secondly, label declaration on pa

food is very important for


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BIBLIOGRAPHY

www.answers.comwww.wikipidea.comwww.icbse.comchemistry lab manual of 12th
http://www.answers.com/http://www.wikipidea.com/http://www.icbse.com/http://www.answers.com/http://www.wikipidea.com/http://www.icbse.com/


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2013-2014

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