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INDEX • INTRODUCTION • THEORY • EXPERIMENT 1 :

To detect the presence of adulterants in fat, oil and butter.

• EXPERIMENT 2 :

To detect the presence of adulterants in sugar.

• EXPERIMENT 3 :

To detect the presence of adulterants in chilli powder,

turmeric powder and pepper.

• CONCLUSION • PRECAUTION

Study of common food adulterants in fat, oil, butter,

sugar, turmeric power, chilli powder and pepper.

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Start Free Trial Cancel Anytime. 2 INTRODUCTION

Food is one of the basic necessities for sustenance of life. Pure,

fresh and healthy diet is most essential for the health of the people.

It is no wonder to say that community health is national wealth.

Adulteration of food-stuffs was so rampant, widespread and

persistent that nothing short of a somewhat drastic remedy in the

form of a comprehensive legislation became the need of the hour.

To check this kind of anti-social evil a concerted and determined

onslaught was launched by the Government by introduction of the

Prevention of Food Adulteration Bill in the Parliament to herald

an era of much needed hope and relief for the consumers at large.

‘Adulteration of food

-

stuffs and other goods’ is now included in

the Concurrent List (III) in the Constitution of India. It has,

therefore, become possible for the Central Government to enact

all India legislation on this subject. The Bill replaces all local

food adulteration laws where they exist and also applies to those

States where there are no local laws on the subject. Among

others, it provides for

— •

A Central Food Laboratory to which food samples can be

referred to for final opinion in disputed cases (clause 4),

•

A Central Committee for Food Standards consisting of

representatives of Central and State Governments to advise on

matters arising from the administration of the Act (clause 3),

•

The vesting in the Central Government of the rule-making

power regarding standards of quality for the articles of food

and certain other matters (clause 22)

3 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 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.

Consumption of adulterated food causes serious diseases like

cancer, diarrhoea, asthma, ulcers, etc. 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. Several agencies have been set up by the

Government of India to remove adulterants from food stuffs.

AGMARK: Acronym for agricultural marketing....this

organizationcertifies food products for their quality. Its objective

is to promote theGrading and Standardization of agricultural

and allied commode.

4 ACT 37 OF 1954

The Prevention of Food Adulteration Bill was passed

by both the house of Parliament and received the

assent of the President on 29th September, 1954. It

came into force on Ist June, 1955 as THE

PREVENTION OF FOOD ADULTERATION ACT, 1954

(37 of 1954).

LIST OF ADAPTATION ORDER AND AMENDING ACTS:

1. The Adaptation of Laws (No.3) Order, 1956.

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Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper.

Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chili powder and pepper.

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Evaluation of Adulterants in Food by Different Physico-Chemical Method

IJSRD - International Journal for Scientific Research and Development

— Food is one of the fundamental needs of humans for their survival. But contamination in food and processed food causes various diseases and it also decreases the value of food. In this study we have taken different food products to detect the presence of adulterants by physical chemical method in given food sample like fat, oil, butter, sugar, chilli powder, turmeric powder, pepper, pulses, coriander powder, cumin seeds, asafoetida and wheat flour which we collected from different villages of Phagwara region. The aim of this study is to bring awareness among the students and society.

View PDF I N V E S T I G A T O R Y P R O J E C T S T U D Y O F A D U L T E R A N T S I N F O O D - S T U F F S C H E M I S T R Y P R O J E C T W O R K

Name: Taher Shabbir Hussain

Class: XII-B

School: Indian Public School

Year: 2009-2010 i C S E c o m

2 | P a g e i C S E c o m

3 | P a g e

Certified to be the bonafide work done by

Mr. / Miss

TAHER SHABBIR HUSSAIN

of class XII – B _________ in the _ CHEMISTRY LAB

_ __ during the year ___

2009 2010 __

Date _______________________________ P.G.T. in __

CHEMISTRY ___

INDIAN PUBLIC SCHOOL

Salmiya-Kuwait Submitted for

ALL INDIA SENIOR SCHOOL CERTIFICATE PRACTICAL

Examination held in ____

CHEMISTRY LAB _

at INDIAN PUBLIC SCHOOL

Salmiya , Kuwait. Examiner

Date _______________

Seal i C S E c o m

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