Submission of Proposal under Star College Scheme

D – 2
Projects for
S.Y.B.Sc. students


Project: 1
Easy Identification of Adulteration in Food Materials

1. 
   Tea Powder
   

1. 
   Many times ,used tea is coloured and sold in the market.
   
2. 
   To identify this ,spread the tea powder on tissue paper and sprinkle some water on it
   
3. 
   If the tea powder is coloured the colour spreads on tissue paper and adulteration can be identified.
   

Observation:


Inference:
Adultrated/ Non-adultrated.

2. 
   Dry red chilli
   

Many times Rhodamine B is used to colour Dry red chilli.

1. 
   Take a red chilli from the sample and rub the outer surface with a piece of cotton soaked in liquid paraffin. The sample is adulterated if the Cotton turns red.
   

Observation:_Inference:_Adultrated/_Non-adultrated._____Powdered_sugar'>Observation:___Inference:_Adultrated/_Non-adultrated._____Coffee_powder'>Observation:


Inference:
Adultrated/ Non-adultrated.

3. 
   Coffee powder
   

1. 
   Coffee powder is adulterated with the dry seeds of tamarind. To identify this adulteration, add the coffee powder to water.
   
2. 
   The pure coffee powder settles at the bottom and the adulterated tamarind seeds settle at the bottom.
   

Observation:
Inference:
Adultrated/ Non-adultrated.

4. 
   Powdered sugar
   

1. 
   Powdered sugar is adulterated with washing soda or baking soda.
   
2. 
   If HCl is added to this , frothing indicates adulteration.
   

Observation:
Inference:
Adultrated/ Non-adultrated.


Project: 2