Food Adulteration Essay

In our nonchalant life there are so umteen unhygienic and pollute things for our health. Most of our things our contaminated. Even the diet, which we eat, is adulterated. Now a question arises that what is adulteration? The retort is that the deliberate contamination of forage corporeal with low quality, cheap and non- aliment or toxic substances is called food adulteration. The substance, which lowers or degrades the quality of food material, is called an adulterant. Adulteration brings a lot of easy m unityy for the traders, but it may spoil many lives. nutrition adulteration can lead to slow poisoning and unhomogeneous kinds of diseases, which can even result in death.Adulteration makes the food items apply in our daily life unsafe and unhygienic for use. An easy showcase of food adulteration is vanaspati ghee in desi ghee. The traders use it for their economic benefit without intellection about its effect on the common population of our country, which consumes it. For preventing it our government has do some certain commissions and laws. Still it prevails in our country on rotund scale. Adulteration should be checked properly in common food items so as to save people from its bad effects. Adulteration is the government and we for the common people therefore something should do a type of gadfly against it.Types of Food AdulterationIn India, the most common type of food adulterations is of following types1. take out - It is adulterated by the addition of water, starch, skim draw powder and removal of cream.2. Ghee - It is adulterated with vanaspati and animal fats such as pig its fat. In order to improve the flavor of adulterated ghee tributyrin is added.3. Cereals - sift and wheat are mixed with stones sand grit and mud to change magnitude the bulk.4. Flour - Wheat flour is mixed with soapstone and Bengal gram flour is adulterated with Kesari dal or lathyrus flour.5. winks - They are adulterated with Kesari dekalitre stones are added t o pulses such as mott urad, and masoor. Toxic chemical such as metanil yellow are added to old stocks of pulses to improve their colour appearance.6. Edible anele - They are mixed with cheaper oil, toxic oil (e.g. argemone oil) and mineral oil.7. dulcify - It is adulterated with sugar and jaggery.Material required1. Glass Wares Test Tube, Beaker, Slides2. Food haves. Ghee, milk, Oil, Pulses samples.3. Chemical Required Conc. HCl., Conc. Nitric Acid.4. Test Tube stand. force for detective work the Adulteration in the food ItemsAdulteration in the food material can be detected in the following ways.1. Vanaspti in Ghee - Took one tea spoon full of liquid ghee. Added equal quantity of conc. HCl shake this mixture in a test tube. Now added a revoke of common sugar. Shook it well for about one minute and because allowed it to stand for 5 minute and sight the result.2. Water in milk sample- Put a drop of sample milk on a plain slide. Tittledthe slide and observed the result.3. Agre mone oil in edible oil - Took some amount of edible oil in a test tube. Poured 3-4 drops of conc nitric acid. Shook it well and observed the result.4. Metanil yellow in Dal - Took 5 gms of sample. Add 5ml of water and a few drops of dil. HCl and observed the result.ObservationTable-A- Detection of vanaspati in gheeSr.No. prototype Procedure Observation1. Ghee A Sample+Conc. + + +HCl + Sugar Crimson colour inlower bottom of themixture2. Ghee B -do- + +3. Ghee C -do- Table-B- Detection of water in MilkSr.No. Sample Procedure Observation1. Milk A Sample on a +plain slide +titled the slide2. Milk B -do- + +3. Milk C -do- + + +Table-C- Detection of metanil yellow in dalSr.No. Sample Procedure Observation1. Pulse A 5gm of sample + + +5ml of water + intercept colourConc. HCl appearance2. Pulse B -do- 3. Pulse C -do- Table-D- detection of Argemone oil in edible oilSr.No. Sample Procedure Observation1. Edible Oil A 5 ml Sample + + + +3 drops ofReddish Brownconc. HNO3 colour2. Edible Oil B -do- + +3. Edible Oil C -do- +ConclusionsIn Table A Detection of Vanaspati in GheeGhee A It gives most positive test, hence is most adulterated.Ghee B It gives much positive test, hence is more adulterated.Ghee C It gives negative test, hence is not adulterated.In Table B Detection of Water in MilkMilk A It gives positive test to small extant hence is least adulterated.Milk B It gives more positive test, hence is more adulterated.Milk C It gives most positive test, hence is most adulterated.In Table C Detection of Metanil Yellow in DalPulse A It gives positive test, hence is adulterated.Pulse B It gives most negative test, hence is not adulterated.Pulse C It gives more negative test, hence is not adulterated.In Table D Detection of Argemone Oil in Edible OilEdible Oil A It gives most positive test, hence is most adulterated.Edible Oil B It gives more positive test, hence is more adulterated.Edible Oil C It gives positive test to small extent, hence is least adulterated .