Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 68 views

    Pradeep

    Uploaded by

    Jp Patidar
    The document describes methods for detecting adulterants in various food samples. Seven tests are outlined for detecting adulterants in milk, turmeric powder, ghee, mustard oil, sugar, chilli powder. For each test, the reagents, procedure, and expected results are provided. Tables show the results of running the tests on different samples, indicating whether adulterants were present or absent in each sample. A conclusion section summarizes the experiments and presents a simple statistical chart analyzing the project results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pradeep

    Uploaded by

    Jp Patidar
    68 views8 pages
    The document describes methods for detecting adulterants in various food samples. Seven tests are outlined for detecting adulterants in milk, turmeric powder, ghee, mustard oil, sugar, chilli powder. For each test, the reagents, procedure, and expected results are provided. Tables show the results of running the tests on different samples, indicating whether adulterants were present or absent in each sample. A conclusion section summarizes the experiments and presents a simple statistical chart analyzing the project results.

    Original Description:

    Select

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document describes methods for detecting adulterants in various food samples. Seven tests are outlined for detecting adulterants in milk, turmeric powder, ghee, mustard oil, sugar, chilli powder. For each test, the reagents, procedure, and expected results are provided. Tables show the results of running the tests on different samples, indicating whether adulterants were present or absent in each sample. A conclusion section summarizes the experiments and presents a simple statistical chart analyzing the project results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    68 views8 pages

    Pradeep

    Uploaded by

    Jp Patidar
    The document describes methods for detecting adulterants in various food samples. Seven tests are outlined for detecting adulterants in milk, turmeric powder, ghee, mustard oil, sugar, chilli powder. For each test, the reagents, procedure, and expected results are provided. Tables show the results of running the tests on different samples, indicating whether adulterants were present or absent in each sample. A conclusion section summarizes the experiments and presents a simple statistical chart analyzing the project results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 8

    Sample-1 sample-2

    Sample-3 sample-4

    Milk samples

    9
    2.3 DETECTION OF YELLOW DYE IN TURMERIC
    POWDER
    Turmeric(haladhi) powder is a popular natural dye used in cooked food.The powder is
    oftenadulterated with rice powder,besan,wheat powder etc.which makes the colour of the turmeric
    pale.To make the colour bright,often lead chromate,which is a poisonous chemical or coal tar dye is
    added to turmeric powder.

    a) DETECTION OF LEAD CHROMATE –

    Reagents: Concentrated HCL and 1% diphenyl carbazide in rectified spirit.

    Procedure: 1g of the turmeric powder sample is taken in a test tube and 5ml of concentrated
    HCL is added to it.The mixture is shaked thoroughly.Now 1ml of 1% diphenyl crbazide reagent is
    added.

    Detection: Appearance of pink to red colour indicates the presence of lead chromate, PbCrO4, in
    the sample.

    b) DETECTION OF COAL TAR DYE-

    Reagents: Concentrated HCL and petroleum ether(40-600 C).

    Procedure: 5g of the sample is taken in a test tube and 10mL petroleum ether is added to it.The
    mixture is shaked vigorously and is allowed to stand. 5 mL of conc.HCL is added and is again
    shaked thoroughly.

    Detection: The aqueous acid becomes pink to red in colour if coal tar is present.

    Table for different samples-


    SL.NO. SAMLES BATCH NO RESULT
    1. MDH Haldi powder GN-60 Adulterant absent.
    2. Open sample ---- Adulterant present.
    3. Bharat haldi KL29 Adulterant present.

    Sample-1 sample-2 sample-3

    HALDI SAMPLES

    10
    2.4 DETECTION OF VANASPATI(VEGETABLE)GHEE IN
    DESHI GHEE(MILK PRODUCT)
    Deshi ghee, which is a milk product is much costlier than vanaspati ghee.So, deshi ghee is often
    adulterated with vanaspati ghee. Vanaspati ghee contains seasame oil,which is not present in deshi
    ghee.Seasame oil reacts with the mixture of conc.HCL and furfural solution to produce rose red
    colour.This test s known as Baudoiun test.

    Reagent: Concentrated HCL and 2% solution of furfural in alcohol.

    Procedure: 5mL of melted ghee sample is taken in a test tube.5mL of conc. HCL is added to
    it.Then 2-3 drops of 2% solution of furfural is added in alcohol.The mixture is shaked the mixture
    and is allowed to stand for about 10 minutes.

    Detection: Appearance of rose red colour indicates the presence of vanaspati ghee in the ghee
    sample.

    Table for different samples-

    SL. NO. SAMPLES BATCH NO. RESULT


    1. Amul ghee 11N307 Adulterant present.
    2. Annapurna ghee M907B Adulterant absent.

    Sample-1 sample-2

    GHEE SAMPES

    11
    2.5 DETECTION OF ARGEMONE OIL IN MUSTARD OIL
    Argemone oil is a non-edible oil which is often used to adulterate vegetable oil or
    fat. Argemone oil can be easily detected by FeCl3 solution test.

    Reagent: Concentrated HCl, 10% FeCl3 solution (dissolve 10g to anhydrous FeCl3 in 10mL
    concentrated HCl and dilute to 100 mL with distilled water).

    Procedure: In a test tube, 5mL of the mustard oil sample is taken and 2mL of conc HCl is added
    to it.Then it is shaked vigorously and is warmed in a little wated bath for 5 minutes. It is shaked
    intermittently during warming. 1mL of 10% FeCl3 solution is added and is mixed it by rotating the
    test tube between the palms.The mixture is heated in a boiling water bath for about 10 minutes.

    Detection: Reddish brown needle like crystals appear at the junction of the acid and oil, if
    argemone oil is present.

    Table for different samples-

    SL. NO. SAMPLES BATCH NO. RESULT


    1. DHARA mustard oil A3K02 Adulterant absent.
    2. ASSAM VALLEY pure 07 Adulterant absent.
    mustard oil
    3. Open sample ------ Adulterant absent.

    Sample-1 sample-3

    OIL SAMPLES

    12
    2.6 DETECTION OF WASHING SODA,CHALK POWDER
    AND WATER INSOLUBLE SUBSTANCE IN SUGAR
    Chalk powder is a water insoluble substance which is often used as a common
    adulterant in sugar.Moreover sugar is usually contaminated wih washing soda.

    a) Detection of various insoluble substances-

    Reagent: concentrated H2SO4,alcoholic solution of α-naphthol,dil HCl.

    Procedure: A small amount of sugar is taken in a test tube and is shaked it with little water. Pure
    sugar dissolves in water but insoluble impurities donot dissolve .

    Detection: Insoluble substances appear at the bottom of the test tube if they are present.

    b) Detection of chalk powder,washing soda-

    Reagent: dil.HCl

    Procedure: To a small amount of sugar taken in a test tube, a few drops of dil.HCl is added and
    observed.

    Detection: Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the
    given sample of sugar.

    Table for different samples-

    SL.NO. SAMPLES BATCH NO RESULT


    1. Open sample ------- Adulterant present.
    2. Packed sample ------ Adulterant absent.

    Sample-1 sample-2

    SUGAR SAMPLES

    13
    2.7 DETECTION OF RED COLOURED LEAD SALTS IN
    CHILLI POWDER
    Chilli powder often adulterated with red are coloured lead salts n brick powders.

    Reagents: dil HNO3,KI

    Procedure: To a sample of chilli powder dil.HNO3 is added.The solution is filtered and a few
    drops of potassium iodide solution is added to the filtrate.

    Detection: Yellow ppt. indicates the presence of lead salts in chilli powder and insoluble
    substances indicates the presence of brick powder in the sample.

    Table for different samples-

    SL.NO. SAMPLES BATCH NO. RESULT


    1. MDH Chilli powder B 17 Adulterant present.
    2. ADAMS chilli powder CH 07 Adulterant present.

    SAMPLE-1 SAMPLE-2

    CHILLI POWDER SAMPLES

    14
    3.1 CONCLUSION-
    I have studied different chemical reactions involving in the process of detection of
    different adulterants in different food items. These experiments were performed for the purpose
    of detecting various adulterants present is common food. The results obtained during these
    experiments have been shown in this project. The experiments have been performed by common
    laboratory methods.

    3.2 STATISTICAL ANALYSIS OF THE PROJECT

    4.5
    4.1666
    4

    3.5
    3.076
    3

    2.5
    1.92
    2

    1.5

    1 0.8333

    0.5

    0
    packed samples open samples

    Adulterant present

    Adulterant absent

    17

    You might also like