Professional Documents
Culture Documents
Project
Name
Poribul Bharali
College
Kakijan College
Class
XII
Roll No.
Year
2011-12
CERTIFICATE
Certified to be the bonafied work done by Miss Poribul Bharali of class XII in the
CHEMISTRY LAB during the year 2011-2012.
Date
- P.G.T. in CHEMISTRY
Kakojan College
Kakojan, Jorhat
Submitted for Higher Secondary Final Examination Certificate Practical
Examination held in CHEMISTRY LAB at Kakojan College, Kakojan, Jorhat.
Examiner:
Date:
Seal:
ACKNOWLEDGEMENT
Serial No.
Contents
Page No.
I.
Objective
II.
Introduction
56
III.
Theory
IV.
Experiment
89
V.
Conclusion
10
OBJECTIVES
The objective of this project is to study some of the common food
adulterants present in Butter, Milk, Oil and Chilli powder.
INTRODUCTION
Food is any substance consumed to provide nutritional support
for the body. It is usually of plant or animal origin.
Food is essential for life. It is should be pure nutritious and free
from any type of adulteration for proper maintenance of human health.
Despite of improvement in production processing and packaging, more
poisons seem to be entering our food chain.
Balance diet: Eating a balanced diet means choosing a wide
variety of foods and drinks from all the food groups. It also means
eating certain things in moderation, namely saturated fat, trans fat,
cholesterol, refined sugar, salt and alcohol. The good is to take in
nutrients you need for health at the recommended levels.
A review of the relationship between food and health, the
importance of a balanced diet for everyday life. Food requirements
concepts of balanced diet, food adulteration, food processing
presentation by high and low temperature preparation of jams, jellies,
marmalades, juices, squashes, ketchup, pickles and chutneys liquid
milk products structure of cereals and their proximate compositions
PROCEDURE
Common adulterants present in butter, oil, milk and chilli powder
are paraffin wax, hydrocarbon, argemone oil, water, detergent, brick
powder.
These are detected as follows:
1. Deshi Ghee
(i)
Experiment
Everyday ghee
Observation
No change
Inference
Pure
Present adulterants
No Charge
Pure
Observation
No red colour in acis
Pure
+ water +
Iodine soln
(ii)
General ghee +
water + Iodine
soln
(iii)
Dalda ghee +
water + Iodine
soln
2. Mustard oil
(i)
Experiment
Pubali oil +
con. HNO3
layer
Shake
(ii)
(iii)
Pure
HNO3 Shake
layer
General oil +
con. HNO3
Shake
Inference
Present adulterant
3. Milk
Experiment
(i)
Cow milk +
Observation
No change
Pure
Inference
Iodine
Present adulterant
Present adulterant
Observation
Brick Powder settles
Inference
Present adulterant
solution
(ii)
Buffalo milk
+ Iodine
solution
(iii)
Everyday
milk + Iodine
solution
(ii)
chilli powder
+ water
beaker.
Eceryday
chilli powder
+ water
(iii)
MDH chilli
powder +
water
Pure
Pure
CONCLUSION:
Selection of whole some and non-adulterate food is essential for
daily life to make sure that such food do not cause any health hazard.
It is not possible to ensure wholesome food only on visual examination
when the toxic contaminants are present in ppm level. however, visual
examination of the food before purchase make sure to ensure absence
of insects, visual fungus, foreign matters, etc. therefore, due care
taken by the consumer at the time of purchase of food after thoroughly
examining can be great help. Secondly, label declaration on pack food
is very important for knowing the ingredients and nutritional value. It
also helps in checking the freshness of the food and the period of best
before use. The consumer should avoid taking food from an unhygienic
place and food being prepared under unhygienic conditions. Such
types of food may cause various diseases. Consumption of cut fruits
being sold in unhygienic conditions should be avoided. It is always
better to buy certified food from reputed shop.