Adultrance in food

How to identify Adultrance

The Objective of this project is to study some of the common adultrance 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. Normally the contamination/adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. 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.

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 organization certifies food products for their quality. Its objective is to promote the Grading and Standardization of agricultural and allied commodities.

1

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

REQUIREMENTS : Test-tube, acetic anhydride, conc. H₂SO₄, acetic acid, conc. HNO₃.

PROCEDURE: Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. These are detected as follows :

(i)  Adulteration of paraffin wax and hydrocarbon in vegetable ghee
Heat small amount of vegetable ghee with acetic anhydride. Droplets
of oil floating on the surface of unused acetic anhydride indicates the
presence of wax or hydrocarbons.

(ii)   Adulteration of dyes in fat

Heat 1mL of fat with a mixture of. 1mL of concsulphuric acid and 4mL of acetic acid. Appearance of pink or red colour indicates presence of dye in fat.

(iii)   Adulteration of argemone oil in edible oils

To small amount of oil in a test-tube, add few drops of conc. HNO₃ and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

2

AIM: To detect the presence of adulterants in sugar

REQUIREMENTS: Test-tubes, dil. HCl.

PROCEDURE: Sugar is usually contaminated with washing soda and other insoluble substances which are detected as follows :

(i)  Adulteration of chalk powder, washing soda in sugar

To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk effervescence of CO₂ shows the presence of chalk powder or washing soda in the given sample of sugar.

(ii)   Adulteration of various insoluble substances in sugar

Take small amount of sugar in a test-tube and shake it with little water. Pure sugar dissolves in water but insoluble impurities do not dissolve.

3

AIM : To detect the presence of adulterants in samples of chilli powder.

REQUIREMENTS:Test-tubes , dil. HNO3.

PROCEDURE:Common adulterants present in chilli powder  are red coloured lead salts, brick powder. They are detected as follows .

(i)   Adulteration of red lead salts in chilli powder

To a sample of chilli powder, add dil. HNO₃. Filter the solution and add 2 drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder.

(ii)   Adulteration of brick powder in red chilli powder

Add small amount of given red chilli powder in beaker containing water. Brick powder settles at the bottom while pure chilli powder floats over water.

(iii) Adulteration of Oil  solube coal tar colour  in red chilli powder.

Take 2 gms of the samples in a test tube, add few ml of solvent ether and shake, Decant ether layer into a test tube containing 2ml of dilute Hydrochloric acid . Shake it, the lower acid layer wil be coloured distinct pink to red indicating presence of oil soluble colour.

4

AIM : To detect the presence of adulterants in samples of turmeric powder.

REQUIREMENTS: Test-tubes, conc. HCl.

PROCEDURE: Common adulterants present in  turmeric powder are red coloured yellow lead salts , Chalk  powder.They are detected as follows .

(i)   Adulteration of yellow lead salts to turmeric powder

To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.

(ii)Adulteration of  Chalk or yellow soap stone powder to turmeric powder

Take a small quantity of turmeric powder in a test tube containing small quantity of water. Add a few drops of conc. HCL, effervescence will indicate the presence of chalk or yellow soap stone powder.

(iii)Adulteration of  Starch of maize, wheat, tapioca, rice  to turmeric powder

A microscopic study reveals that only pure turmeric is yellow coloured, big in size and has an angular structure. While foreign/added starches are colourless and small in size as compared to pure turmeric starch.

5

AIM : To detect the presence of adulterants in samples of pepper.

(i)   Adulteration of dried papaya seeds in pepper

Add small amount of sample of pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.

(ii)Adulteration of Coated with mineral oilseeds in pepper

Black pepper coated with mineral oil gives Kerosene like smell.

(iii)Adulteration of  Light black pepper in pepper.

Float the sample of black pepper in alcohol (rectified spirit). The mature black pepper beries sink while the papaya seeds and light black pepper float.

6

AIM : To detect the presence of adulterants in samples of  Cumin seeds(black jeera) .

(i)Adulteration of  Grass seeds coloured with charcoal dust to Cumin seeds

Rub the cumin seeds on palms. If palms turn black adulteration in indicated.

7

AIM : To detect the presence of adulterants in samples of cloves.

(i) Adulteration of  Volatile oil extracted (exhausted cloves)seeds in Cloves

Exhausted cloves can be identified by its small size and shrunken appearance. The characteristic pungent tests of genuine cloves is less pronounced in exhausted cloves.

8

AIM : To detect the presence of adulterants in samples of Hing.

(i) Adulteration  of Soap stone or other earthy matter  in Hing.

Shake little portion of the sample with water and allow to settle. Soap stone or other earthy matter will settle down at the bottom.

(ii) Adulteration  of chalk powder in Hing.

Shake sample with Carbon tetrachloride (CCl₄₎. Asafoetida will settle down. Decant the top layer and add dil.HCl to the residue. Effervescence shows presence of  chalk.

9

AIM : To detect the presence of adulterants in samples of  mustard seed.

(i)Adulteration of Argemone seed in  Mustard seed.

Mustard seeds have a smooth surface. The argemone seed have grainy and rough surface and are black and hence can be separated out by close examination. When Mustard seed is pressed inside it is yellow while for argemone seed it is white.

10

AIM : To detect the presence of adulterants in samples of  Coriander powder.

(i)Adulteration  of  Dung powder in  Coriander powder.

Soak in water. Dung will float and can be easily detected by its foul smell.

(ii)Adulteration  of Common salt in  Coriander powder.

To 5 ml. Of sample add a few drops of silver nitrate. White precipitate indicates adulteration.

11

AIM : To detect the presence of adulterants in samples of  Badi Elaichi seeds.

(i)Adulteration  of Choti Elaichi seeds  in  Badi Elaichi seeds.

Separate out the seeds by physical examination. The seeds of BadiElaichi have nearly plain surface without wrinkles or streaks while seeds of cardamom have pitted or wrinkled ends.

12

AIM : To detect the presence of adulterants in samples of  Saffron.

(i)Adulteration of  Dried tendrils of maize cob in  Saffron.

Genuine saffron will not break easily like artificial.

Food Article	Adulterant	Method for detection of Common Adulterants
a.Black pepper	Papaya seeds	Papaya seeds can be separated out from pepper as they are shrunken, greenish brown or brownish black in colour.
	Light black pepper	Float the sample of black pepper in alcohol. The mature black pepper beries sink while  light black pepper float.
	Coated with mineral oil	Black pepper coated with mineral oil gives Kerosene like smell.
b.Cloves	Volatile oil extracted (exhausted cloves)	Exhausted cloves can be identified by its small size and shrunken appearance. The characteristic pungent tests of genuine cloves is less pronounced in exhausted cloves.
c. Mustard seed	Argemone seed	Mustard seeds have a smooth surface. But argemone seed have rough surface and are black and hence can be separated out. When Mustard seed is pressed inside it is yellow while for argemone seed it is white.
d .Chillies powder	Water soluble coal tar colour	They can be detected by sprinkling small quantity of chillies or turmeric powder on the surface of water contained in a glass tumbler. The water soluble colour will immediately start descending in colour streaks.
	Oil solube coat tar colour	Take 2 gms of the samples in a test tube, add few ml of solvent ether and shake, Decant ether layer into a test tube containing 2ml of dilute Hydrochloric acid. Shake it, the lower acid layer wil be coloured distinct pink to red indicating presence of oil soluble colour.
e. Hing	Soap stone or other earthy matter	Shake little portion of the sample with water and allow to settle. Soap stone or other earthy matter will settle down at the bottom.
f. Saffron	Dried tendrils of maize cob	Genuine saffron will not break easily like artificial. Artificial

SPICES AND CONDIMENTS

Selection of wholesome and non-adulterated food is essential for daily life to make sure that such foods 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 makes 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 of great help. Secondly, label declaration on packed 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.

Turmeric is the basic ingredient of all our Indian cooking. Any Indian dish is not complete without it. But before you buy your next quota of this "masala" be careful of what you are buying. It may be adulterated with, Lead chromate, (which adds color as well as weight to it, being heavier), Metanil Yellow dye Or any starch based items like flour or rice powder or even industrial starch. Except flour or rice powder, all the other adulterants are health hazardous and cause irreparable damage to our system when eaten at regular intervals for a long period of time. Take for instance Lead chromate, it is one of the most toxic salts of lead. It can cause anemia, paralyses, mental retardation and brain damage in children and abortion in pregnant women. Metanil yellow dye which is another non-permissible toxic colorant, is used mostly to colorBesan or gram flour, pulses, miscellaneous prepared foods namely sweetmeats like ladoo, burfi, jelabi, dalmoth, papad, etc. to get that attractive deep yellow color. Food grade colors are available in the market but being more costly, traders take advantage of the lackadaisical approach of the law enforcing authorities and substitute it with the said cheap and non-permissible dyes and colors which cause damage to

People health.

While still on "Masalas" or spices, does one know what are the common adulterants, take for instance, for coriander powder or chili powder- sawdust, rice bran and sand. But wait! One cannot even imagine or fathom- horse-dung and cow-dung! This is not only unethical, from the business point of view, but a sin committed against the society at large. Any trader who is found resorting to such means of adulterations should be taken to task very strongly. People should try as far as possible to buy whole spices and grind them at home or purchase properly packed spices (with proper informative labeling) of standard F.P.O. , I.S.I or AGMARK certified companies. 

Dried seeds of volatile oil are added to cloves, while mineral acids to vinegar, papaya seeds to black pepper. Aniseed or 'sauf' that after food tit-bit, is dyed with malachite green dye for that nice green color. In food grains and whole spices extraneous matter like stalks, stems, and foreign seeds are added.

Government or the concern department cannot fully solve the problem of food contamination and adulterations unless the consumer himself becomes conscious of the hazards to health on such consumption and the law which are protecting him under such circumstances. Consumers must know the provisions of the Food Laws and Regulations and how they are protected under the said Law. Only when, the people are aware of their rights to demand pure and nutritive food.

Cold drink and Milk

Cold Drinks and Milk

*Introduction* The era of cold drinks began in 1952 but the industrialization in India marked its beginning with launching of Limca and Goldspot by parley group of companies. Since, the beginning of cold drinks was highly profitable and luring, many multinational companies launched their brands in India like Pepsi and Coke. Now days, it is observed in general that majority of people viewed Sprite, Fanta and Limca to give feeling of lightness, while Pepsi and Thumps Up to activate pulse and brain.

*Theory* Cold drinks of different brands are composed of alcohol, carbohydrates, carbon dioxide, phosphate ions etc. These soft drinks give feeling of warmth, lightness and have a tangy taste which is liked by everyone. Carbon dioxide is responsible for the formation of froth on shaking the bottle. The carbon dioxide gas is dissolved in water to form carbonic acid which is also responsible for the tangy taste. Carbohydrates are the naturally occurring organic compounds and are major source of energy to our body. General formula of carbohydrates is CX (H2O)Y. On the basis of their molecule size carbohydrates are classified as:- Monosaccharide, Disaccharides and Polysaccharides. Glucose is a monosaccharide with formula C6H12O6 .It occurs in Free State in the ripen grapes in bones and also in many sweet fruits. It is also present in human blood to the extent of about 0.1%. Sucrose is one of the most useful disaccharides in our daily life. It is widely distributed in nature in juices, seeds and also in flowers of many plants. The main source of sucrose is sugar cane juice which contain 15-20 % sucrose and sugar beet which has about 10-17 % sucrose. The molecular formula of sucrose is C12H22O11. It is produced by a mixture of glucose and fructose. It is non-reducing in nature whereas glucose is reducing. Cold drinks are a bit acidic in nature and their acidity can be measured by finding their pH value. The pH values also depend upon the acidic contents such as citric acid and phosphoric acid.

*Aim* Comparitive Study and Qualitative Analysis of different brands of Cold Drinks available in market.

*Apparatus* Test Tubes Test Tube Holder Test Tube Stand Stop Watch Beaker Bunsen Burner pH Paper Tripod Stand China Dish Wire Gauge Water Bath

*Chemicals Required* Iodine Solution Potassium Iodide Sodium Hydroxide Lime Water Fehling’s A & B Solution Concentrated Nitric Acid Benedict Solution Ammonium Molybdate

*Detection Of pH* Experiment Small samples of cold drinks of different brands were taken in a test tube and put on the pH paper. The change in colour of pH paper was noticed and was compared with standard pH scale. Observation Sr. No. Name Of The Drink Colour Change pH Value 1 Coca Cola Pinkish 2 – 3 2 Sprite Dark Orange 3 3 Limca Light Orange 4 5 Fanta Orange 3 – 4 Inference Soft Drinks are generally acidic because of the presence of citric acid and phosphoric acid. pH values of cold drinks of different brand are different due to the variation in amount of acidic content.

*Test For Carbon Dioxide* Experiment As soon as the bottles were opened, one by one the samples were passed through lime water. The lime water turned milky.

Inference All the soft drinks contain dissolved carbon dioxide in water. The carbon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible for its tangy taste. Chemical Reaction Ca(OH)2 (s) + CO2 (g) → CaCO3 (s) + H2O(l) *Test For Glucose* Experiment Glucose is a reducing sugar acid. Its presence is detected by the following test:- 1.Benedict’s Reagent Test Small samples of cold drinks of different brands were taken in a test tube and a few drops of Benedict’s reagent were added. The test tube was heated for few seconds. Formation of reddish color confirmed the presence of glucose in cold drinks. Observation Sr. No. Name Of The Drink Observation Conclusion 1 Coca Cola Reddish Colour Precipitate Glucose is Present 2 Sprite Reddish Colour Precipitate Glucose is Present 3 Limca Reddish Colour Precipitate Glucose is Present 4 Fanta Reddish Colour Precipitate Glucose is Present Inference All the samples gave positive test for glucose with Benedict’s reagent. Hence all the drinks contain glucose. 2. Fehling’s Solution Test Small samples of cold drinks of different brands were taken in a test tube and a few drops of Fehling’s A solution and Fehling’s B solution was added in equal amount. The test tube was heated in water bath for 10 minutes. Appearance of brown precipitate confirmed the presence of glucose in cold drinks. Observation Sr. No. Name Of The Drink Observation Conclusion 1 Coca Cola Reddish Brown Precipitate Glucose is Present 2 Sprite Reddish Brown Precipitate Glucose is Present 3 Limca Reddish Brown Precipitate Glucose is Present 4 Fanta Reddish Brown Precipitate Glucose is Present Inference All samples gave positive test for glucose with Fehling’s (A & B) solutions. Hence all the cold drinks contain glucose. *Test For Phosphate* Experiment Small samples of each brand of cold drinks were taken in separate test tubes and Ammonium Molybdate followed by concentrated Nitric Acid (HNO3) was added to it. The solution was heated. Appearance of canary-yellow precipitate confirmed the presence of phosphate ions in cold drinks. Observation Sr. No. Name Of The Drink Observation Conclusion 1 Coca Cola Canary Yellow Precipitate Phosphate is Present 2 Sprite Canary Yellow Precipitate Phosphate is Present 3 Limca Canary Yellow Precipitate Phosphate is Present 4 Fanta Canary Yellow Precipitate Phosphate is Present Inference All the soft drinks samples gave positive test for phosphate ions. Hence all the cold drinks contain phosphate. *Test For Alcohol* Experiment Small samples of each brand of cold drinks were taken in separate test tubes and Iodine followed by Potassium Iodide and Sodium Hydroxide (NaOH) solution was added to each test tube. Then the test tubes were heated in hot water bath for 30 minutes. Appearance of yellow coloured precipitate confirmed the presence of alcohol in cold drinks. Observation Sr. No. Name Of The Drink Observation Conclusion 1 Coca Cola Yellow Precipitate Alcohol is Present 2 Sprite Yellow Precipitate Alcohol is Present 3 Limca Yellow Precipitate Alcohol is Present 4 Fanta Yellow Precipitate Alcohol is Present Inference All the cold drinks samples gave positive test for alcohol. Hence all the cold drinks contain alcohol. Chemical Reaction CH3CH2OH + 4I2 + 6NaOH → CHI3 + HCOONa + 5NaI + 5H2O *Test for Sucrose* Experiment 5 ml samples of each brand of cold drinks were taken in separate china dishes and were heated very strongly until changes occur. Black coloured residue left confirmed the presence of sucrose in cold drinks. Observation Sr. No. Name Of The Drink Observation Conclusion 1 Coca Cola Black Residue Sucrose is Present 2 Sprite Black Residue Sucrose is Present 3 Limca Black Residue Sucrose is Present 4 Fanta Black Residue Sucrose is Present Inference All the brands of cold drinks contain sucrose. But amount of sucrose varies in each brand of drink. Fanta contains highest amount of sucrose. *Result* After conducting several tests, it was concluded that the different brands of cold drinks namely: 1. Coca Cola 2. Sprite 3. Limca 4. Fanta All contains glucose, alcohol, sucrose, phosphate and carbon dioxide. All cold drinks are acidic in nature. On comparing the pH value of different brands Coca Cola is the most acidic and Limca is least acidic of all the four brands taken. Among the four samples of cold drinks taken, Sprite has the maximum amount of dissolved carbon dioxide and Fanta has the minimum amount of dissolved carbon dioxide. *Precautions* Some of the precautions which need to be taken care of are – Concentrated solutions should be handled with immense care. 2. Hands should be washed thoroughly after performing each experiment. 3. If possible, one should wear hand gloves to prevent from any possible damage. 4. If chemicals come into contact with your skin or eyes, flush immediately with copious amounts of water. 5. Never leave burners unattended. Turn them off whenever you leave your workstation. 6. Never point a test tube or any vessel that you are heating at yourself or your neighbour. *Conclusion* DIS-ADVANTAGES OF COLD DRINKS 1. Soft drinks are little more harmful than sugar solution. As they contain sugar in large amount which cause problems in diabetes patients. 2. Soft drinks can cause weight gain as they interfere with the body’s natural ability to suppress hunger feeling. 3. Soft drinks have ability to dissolve the calcium so they are also harmful for our bones. 4. Soft drinks contain “phosphoric acid” which has a pH of 2.8. So they can dissolve a nail in about 4 days. 5. For transportation of soft drinks syrup the commercial truck must use the hazardous matter place cards reserved for highly consive material. 6. Soft drinks have also ability to remove blood so they are very harmful to our body. USES OF COLD DRINKS 1. Cold drinks can be used as toilet cleaners. 2. They can remove rust spots from chrome car humpers. 3. They clean corrosion from car battery terminals. 4. Soft drinks are used as an excellent ‘detergent’ to remove grease from clothes. 5. They can loose a rusted bolt.

Read more at: http://projects.icbse.com/chemistry-281

Introduction

Milk is a complete diet as it contains in its Minerals, Vitamins Proteins, Carbohydrates, Fats And Water. Average composition of milk from different sources is given below: Source Water Mineral Protei Fats Carbohydra of milk (%) s (%) ns(%) (%) tes (%) Cow 87.1 0.7 3.4 3.9 4.9 Human 87.4 0.2 1.4 4.0 4.9 Goat 87.0 0.7 3.3 4.2 4.8 Sheep 82.6 0.9 5.5 6.5 4.5 Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Casein has isoelectric pH of about 4.7 and can be easily separated around this isoelectric pH. It readily dissolves in dilute acids and alkalies. Casein is present in milk as calcium caseinate in the form of micelles. These micelles have negative charge and on adding acid to milk the negative charges are neutralized. Ca2+-Caesinate + 2CH3COOH(aq)^Caesin+(CH3COO)2Ca AIM To study the quantity of Casein in different samples of milk. REQUIREMENTS > Beakers (250 ml) > Filter-paper > Glass rod > Weight box > Filtration flask > Buchner funnel > Test tubes > Porcelain dish > Different samples of milk > 1 % acetic acid solution > Ammonium sulphate solution Theory Natural milk is an opaque white fluid Secreted by the mammary glands of Female mammal . The main constituents of natural milk are Protein, Carbohydrate, Mineral Vitamins,Fats and Water and is a complete balanced diet . Fresh milk is sweetish in taste. However , when it is kept for long time at a temperature of 5 degree it become sour because of bacteria present in air . These bacteria convert lactose of milk into lactic acid which is sour in taste. In acidic condition casein of milk starts separating out as a precipitate. When the acidity in milk is sufficient and temperature is around 36 degree, it forms semi-solid mass, called curd. PROCEDURE Urn- 1. A clean dry beaker has been taken, followed by putting 20 ml of cow’s milk into it and adding 20 ml of saturated ammonium sulphate solution slowly and with stirring. Fat along with Caesin was precipitate out. 2. The solution was filtered and transferred the precipitates in another beaker. Added about 30 ml of water to the precipitate. Only Caesin dissolves in water forming milky solution leaving fat undissolved. 3. The milky solution was heated to about 40oC and add 1% acetic acid solution drop-wise, when casein got precipitated. 4. Filtered the precipitate, washed with water and the precipitate was allowed to dry. 5. Weighed the dry solid mass in a previously weighed watch glass. 6. The experiment was repeated with other samples of milk. Visit www.icbse.com for more projects OBSERVATIONS CONCLUSION Different samples of milk contain different percentage of Caesin.

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Determination of antacid strength via titration

Imagine yourself as the Lead Analytical Chemist at Kaplan Industries. Your first big assignment is to investigate the strength of several commercial antacids for the Food and Drug Administration (FDA). They have sent five antacids to be tested with a back-titration that works as follows:
• First, each antacid tablet is mixed with 40 mL of 0.1 M HClâ�"this acidic solution is the same stuff that is in stomach acid, and one antacid pill isn't anywhere near enough to neutralize all 40 mL of the acid.
• So, to see how much extra help each antacid pill needs to neutralize 40 mL of 0.1 M HCL, you add 0.05 M NaOH drop-by-drop to back-titrate the solution until the pH is neutral.
• What this means is that, the stronger the antacid tablet, the less NaOH it will take to help bring the acid to neutral. (In other words, the stronger antacid tablets counteract more of the original HCl, leaving the solution closer to neutral before the NaOH is added.)
Here are your results:
Maalox Tums Mylanta CVS brand Rennies
Mass of one dose
antacid 20.0 g 21.0 g 18.0 g 18.3 g 17.5 g
mL NaOH used in back-titration 24.1 mL 22.4 mL 20.0 mL 19.9 mL 24.4 mL

1. Which is the strongest antacid, on a single-dose basis? Which is the weakest? Explain and show your calculations.
2. Which are the strongest and weakest, on a by-weight (mass) basis?
3. When people do back titrations, they usually watch the solution for a color change when the solution becomes neutral. What might you have used in the above experiment to get this color change to happen in the solution? At what pH would the solution have been neutral?
4. If you had walked into the lab, only to discover that you only had 0.1 M sulfuric acid available to run your tests, how might this have affected your calculations? Why?
5. In most of the antacids you tested, the active ingredient is Aluminum Hydroxide. Here is an unbalanced reaction that shows how this chemical neutralizes HCl (the main ingredient in stomach acid). Please provide a balanced version of this equation:
Al(OH)3 + HCl --> AlCl3 + H20
6. The FDA requires that all of its reports be super-briefâ�"short enough so that they can be sent via text message to all of its lab sites across the country.. As you probably know, the word limit for text messages is very small, so your goal here is to describe precisely what you did to test the antacids in fewer than 150 words. In this brief report, you should provide the FDA the major findings from your tests and let them know generally how you performed your tests.

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, asthma, ulcers etc. Majority of adultrants used by the shopkeepers are cheap substitutes easily available. For example, adultrants in 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 adultrants can be easily identified by simple chemical tests.

OBJECTIVE OF PROJECT The main aim of this project is to study some of the common food adultrants present in different foodstuffs.

EXPERIMENT 1AIM: to detect the presence of adultrants in fat, oil, and butter

REQUIREMENTS:1) test-tube 2) conc. HCL 3) Furfural 4) Acetic anhydride 5) conc. HSO 6) Acetic acid 7) conc.HNO

PROCEDURE: Common adultrants present in ghee and oil are paraffin wax. Hydrocarbons, dyes and argemone oil.

These are detected below:i) Adultration of vegetable ghee in desi ghee Take small amount of desi ghee in a test-tube and add to it 1ml of HCL and 2-3 drops of 2% alcoholic solution of furfural.

Shake the contents vigorously. Appearance of red colour in the acid layer shows that vegetable ghee has been mixed as an adultrant to desi ghee. ii) Adultration of paraffin wax and hydrocarbon in vegetable ghee Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon. iii) Adultration of dyes in fat Heat 1ml of fat with a mixture of 1ml of conc. Sulphuric acid and 4ml of acetic acid. Appearance of pink or red colour indicates presence of dye in fat. iv) Adultration of argemone oil in edible oils To small amount of oil in a test-tube, add few drops of conc.HNO and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.

Read more at: http://projects.icbse.com/chemistry-315

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