Study of adulterants in food stuff

Bibliography Objective The Objective of this project is to study some of the common food adulterants present in different food stuffs. Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. This ultimately results that the consumer is either cheated or often become a victim of diseases.

Study of adulterants in food stuff

Bibliography 15 The Objective of this project is to study some of the c.

Adulterants in Food

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted.

This ultimately results that the consumer is either cheated or often become victim of diseases. Such types of adulteration are quite common in developing countries or backward countries. It is equally important for the consumer to know the common adulterants and their effect on health.

Adulterants in Food - Chemistry Project - Notes For Free

TfflDRy The increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers.

To differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult.

The consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning.

So we need simple screening, tests for their detection. In the past few decades, adulteration of food has become one of the serious problems.

Project Work

Consumption of adulterated food causes serious diseases like cancer. Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds.

These adulterants can be easily identified by simple chemical tests. Its objective is to promote the Grading and Standardization of agricultural and allied commodities. To detect the presence of adulterants in fat, oil and butter.

Study of adulterants in food stuff

H2SO4, acetic acid, conc. These are detected as follows: Droplets of oil floating on the surface of unused acetic anhydride indicates the presence of wax or hydrocarbons. Appearance of pink or red colour indicates presence of dye in fat. Appearance of red colour in the acid layer indicates presence of argemone oil.

Pure sugar dissolves in water but insoluble impurities do not dissolve. Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the given sample of sugar. They are detected as follows: Filter the solution and add 2 drops of potassium iodide solution to the filtrate.Certificate of Authenticity.

This is to certify that a student of class 12th has successfully completed the research project on the topic “Study of adulterants in food-stuffs” under the guidance of This project is absolutely genuine and .

DESCRIPTION. it's a project work on "ADULTERANTS IN FOOD STUFF" for class 12th and 11th as per NCERT basis. Aim To study the presence of harmful Adulterants in various food stuffs. Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted.

Aim To study the presence of harmful Adulterants in various food stuffs. Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted.

Objective. The Objective of this project is to study some of the common food adulterants present in different food stuffs.

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted. The Objective of this project is to study some of the timberdesignmag.com timberdesignmag.com present in different food stuffs.

Adulteration in food is normally present in its most crude form; prohibited substances are either added or partly or wholly substituted.

Adulterant - Wikipedia