Submission of Proposal under Star College Scheme

Time (s)
ABSORBANCE
Set – 1	Set – 2	Set – 3	Set – 4
0
15
30
45
60
75
90
105
120

Calculations:

	[KI]	[K2S2O8]	Rate (slope of the graph)
Set – 1
Set – 2
Set – 3
Set – 4

• 
  The concentrations can be calculated by using the formula M₁V₁= M₂V₂
  
• 
  
  x
  
  y
  Once the concentrations of each reactant and the rate of the reaction are known, the order of each reactant can be calculated using the following formulae:
  

Thus, order of the reaction with respect of KI is ‘x’ and with respect to K₂S₂O₈ is ‘y’. The, overall order

of the reaction is ‘x+y’.

Results:

1. 
   Overall order of the reaction is ………….
   
2. 
   Rate expression, Rate =
   

Project: 5
Easy Identification of Adulteration in Food Materials

1. 
   Ingredient : green vegetables, Adultrrant : Malachite Green
   

Green vegetables like Bitter Gourd, Green Chilly and others Malachite Green Take a small part of the sample and place it on a piece of moistened white blotting paper. The impression of color on the paper indicates the use of malachite green, or any other low priced artificial color.


Observation:


Inference:
Adulterated/ Non-adulterated.

2. 
   Ingredient : Coriander powder , Adulterant: Saw Dust
   

Take a little amount (a half of tea-spoon) of the sample. Sprinkle it on water in a bowl. Spice powder gets sedimented at the bottom and saw-dust floats on the surface.


Observation:


Inference:
Adulterated/ Non-adulterated.

3. 
   Ingredient: Coffee powder, Adulterant: Cereal starch,
   

Take a small quantity (one-fourth of a tea-spoon) of the sample in a test tube and add 3 ml of distilled water in it. Light a spirit lamp and heat the contents to colouri2e. Add 33 ml of a solution of potassium permanganate and muratic acid (1:1) to decolourize the mixture. The formation of blue colour in mixture by addition of a drop of 1% aqueous solution of iodine indicates adulteration with starch.


Observation:
Inference:
Adulterated/ Non-adulterated.

4. 
   Ingredient : Milk, Adulterant : Urea
   

Take tea spoon of milk in attest tube , add ½ tea spoon of soyabean powder. Mix up the contents thoroughly by shaking the test tube. After 5 minutes dip a red litmus paper in it. Remove the paper after ½ minute. A change in colour from red to blue indicates the presence of uera in it.


Observation:


Inference:
Adulterated/ Non-adulterated.

5. 
   Ingredient : Iodised salt , Adulterant : Common salt.
   

Cut a piece of potato, add salt sample and wait for a minute and add 2 drops of lemon juice. if salt is iodised,blue colour will develop. In case ofcommon salts, there will be no colour.


Observation:


Inference:
Adulterated/ Non-adulterated.

6. 
   Ingredient - Processed food, sweets & syrups,Adulterant : Rhodamine B.
   

Take half teaspoon of the sample in a test tube. Pour 3 cm³ of carbon tetrachloride and shake the test tube to mix well. If the food contains Rhodamine B, then first the mixture turns colorless and addition of a drop of hydrochloric acid brings the color back
Observation:


Inference:
Adulterated/ Non-adulterated.

Project: 6

Estimation of Calcium in Milk
Equipment Required:

1. 
   Single channel flame photometer
   
2. 
   Calcium filter
   

Blank Preparation:
2.5ml of diluted hydrochloric acid, 2.0ml 10% lanthanum chloride, make up to 100ml with distilled water to give reagent blank.