Professional Documents
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Food adulteration
Submitted by
Naman Kumar
Bonafide Certificate
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Acknowledgement
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S.No.
Contents
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Page No.
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INTRODUCTION
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THEORY
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 be haevier 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. Consumption of adulterated food
causes serious diseases like cancer, diarrhea,
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Experiment - 1
To detect the presence of adulterants in fat, oil and
butter.
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Experiment - 2
To detect the presence of adulterants in sugar
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Experiment - 3
To detect the presence of adulterants in samples of
chilli powder, turmeric powder and pepper.
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Result
EXPT. EXPERIMENT
NO.
Adulteration of
1
paraffin wax and
hydrocarbon in
vegetable ghee.
Adulteration
dyes in fat.
Adulteration of
argemone oil in
edible oils.
Adulteration of
various insoluble
substances
in
sugar.
PROCEDURE
OBSERVATION
of
pink
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EXPT. EXPERIMENT
PROCEDURE
OBSERVATION
NO.
Adulteration of Add small amount of given red Brick powder settles at
8
brick powder in chilli powder in a beaker the bottom while pure
chilli powder.
containing water.
chilli powder floats
over water.
Adulteration of Add small amount of sample of Dried papaya seeds
9
dried
papaya pepper to beaker containing being lighter float over
seeds in pepper.
water and stir with a glass rod.
water
while
pure
pepper settles at the
bottom.
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Conclusion
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Bibliography
ENCARTA ENCYCLOPEDIA
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