PROJECTS

Project Title Study the variation in the amount of oxalate ions in guava fruit at different stages of ripening. Objectiv e The objective of this project is to investigate the variation in the amount of oxalate ions present in guava at different stages of its ripening (i.e. unripe, parialy ripe and fully ripe). Brief Procedure ollect different samples of guava fruit (green, pale!green, yello"ish! "hite and yello"ish, i.e. from unripe to fully ripe variety). Ta#e1$$ grams of one of the sample of guava fruit, crush it into a mortar and transfer the paste in 1$$ m% of "ater. &oil the contents for 1$!1' minutes and filter. Ta#e the filtrate, add about solution. ,epeat 'm% of dilute sulphuric acid and titrate it against $.$$1( )(n*+ the procedure "ith other samples of guava and dra" conclusion. Project Title . study to compare the /uantity of caesin present in different samples of mil#. Objectiv e To compare the /uality of different samples of mil# by finding out /uantity of casein present in them. Brief Procedure 1

%.&*,.T*,0 (.12.%

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Ta#e -$$ m% of each sample of mil# in separate '$$ m% bea#ers. 3eat the mil# samples upto '$ 6 7$8 . .dd a fe" drops of dilute hydrochloric acid slo"ly "ith constant stirring for '!1$ minutes. asein coagulates as an amorphous substance. 9ilter the substance and "ash the precipitate several times "ith tap "ater. ,emove the fat by using a suitable organic solvent. :eigh casein so obtained after drying.

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Project Title

Preparation of soyabean mil# and its comparison "ith natural mil#. Objectiv e To prepare soyabean mil# and compare it "ith natural mil# "ith respect to curd formation, effect of temperature, taste etc. Brief Procedure Prepare soyabean mil# by first soa#ing soyabean seeds in "arm "ater and #eeping them overnight in "ater. (a#e a paste of seeds by crushing and finely grinding them. (ix the pasty mass "ith "arm "ater to get soya mil#. 9ilter the mixture and discard the undissolved portion. ompare soya mil# "ith natural mil# and conclude "hether soya mil# can be a substitute for natural mil#. The comparison may be made "ith respect to the nutrients present, colour, smell, taste, effect of temperature, curd formation, etc. Project + Title Study the effect of potassium metabisulphite as a food preservative under various conditions. Objectiv e To study the effect of concentration of potassium metabisulphite (preservative), temperature and time on preservation of food. Brief Procedure ollect amla fruits and "ash these "ith "ater. ut these into small pieces and dry in the sunlight for a fe" hours. (ix the salt and the spices to the pieces. Pour -'g of amla pieces into each of the six boiling tubes numbered as 1, -, ;<etc. :eigh '$$ mg of potassium metabisulphite

and dissolve it in -$ m% of distilled "ater. )eep the boiling tube 1o. 1 "ithout mixing preservative and oil. 5n boiling tube 1o. - and ; add 1 m% of the preservative solution and - m% of oil and mix the mixture "ith the glass rod. )eep the boiling tube 1o. - at the room temperature (-'!;'$ ) and the boiling tube 1o. ; at a temperature of +$$ . 5n boiling

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tube 1o. +,'and 7, add - m%, + m% and > m% of the preservative solution respectively and - m% of mustard oil. )eep these boiling tubes at the room temperature. Prepare again the fresh mixtures in boiling tubes 1o. +, ' and 7 and #eep them at +$8 temperature. )eep all these boiling tubes for ; to ' days. 1ote the gro"th of fungi, if any, in these tubes. ,ecord your observations and dra" conclusion. Project ' T i t l e . Study of en?ymatic hydrolysis of starch O bj ec ti ve Study the hydrolysis of starch by salivary amylase and the effect of p3 and temperature on it. Brief Procedu re Ta#e about -$!;$ m% of "arm distilled "ater (;$8 6 +$8 ) in the mouth and mix it "ith the saliva by gargling in the mouth. ollect the saliva mixed "ater in a bea#er. Digestion of Starc Solution 5 b! Saliva

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Ta#e 1$ m% of the starch solution in a boiling tube and add - m% of 1@ sodium chloride solution in it. )eep the boiling tube in a "ater bath, maintained at ;$8 6 +$8 , for at least 1' minutes. Pour - m% of the saliva solution in the boiling tube and start the stop"atch immediately. Ta#e out -!; drops of the mixture after one minute and pour it in the test tube containing iodine solution. Sha#e the contents of the test tube and note the colour of the solution, if any. Similarly, ta#e out -!; drops of the mixture from the boiling tube after every one! minute and add to iodine solution contained in the test tubes. ,ecord the colour of the solution in each case. Stop ta#ing readings "hen there is no change in colour. ,ecord the readings in a tabular form. 5n order to study the effect of temperature on the digestion of starch by saliva, perform the above experiment at '$8 . The effect of p3 of reaction medium can also be studied by using small /uantities of dilute 3 l and dilute 1a*3 in the separate experiments carried out in the same manner as above.

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Project 7 Title . comparative study of the rate of fermentation of the follo"ing substancesA (a) :heat flour, (b) Bram flour, (c) Potato juice, (d) arrot juice, (e) *range juice, (f) .pple juice, and (g) Sugar!cane juice. Objective To determine the rate of fermentation of different substances and study the effect of concentration, time and temperature on the rate of fermentation of these substances. Brief Procedure Ta#e a conical flas# (1$$ m%) fitted "ith a delivery tube as sho"n in 9ig. 1-.1. ,emove the delivery tube and add 1$ g of "heat flour and about >$ m% of the distilled "ater into the flas#. Stir the contents of the flas# "ith a glass rod and add - g of yeast. Stir the contents again. 9it the delivery tube into the mouth of the flas#. Tie a balloon "ith the help of a thread to the upper end of the delivery tube as sho"n in 9ig.1-.1. .s the fermentation proceeds, carbon dioxide gas is evolved and the balloon inflates. The extent to "hich the baloon inflates in the given time is the measure of the rate of reaction. ,epeat the experiment "ith other materials such as potato juice, orange juice, apple juice and sugar!cane juice.

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Fig. 12.1 : Determination of rate of firmentation Effect !east of concentration of

Study the effect of concentration of yeast on the rate of fermentation of any one of the above materials. 9or this, carry out the reaction using -, ; and + grams of yeast and note the extent of inflation of baloon in each case in a fixed time interval.

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Effect of ti"e arry out the reaction using the same ingredients for different intervals of time and observing the extent of inflation of balloon. Effect of te"#erature arry out the reaction using the same ingredients for a fixed interval of time but at three different temperatures (-'o , ;$ o , and ;'8 ). 1ote the extent of reaction by observing the inflation of baloon in the these reactions.

Pr oje ct C T i t l e 4xtraction of essential (aniseeds), .j"ain (carum) and illaichi (cardamom) O bj ec ti ve To extract essential oils from aniseeds, carum, and cardamom by using petroleum ether as a solvent. 9 oils present in saunf

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Brief Procedu re Ta#e 1$$ g of crushed aniseed in a conical flas# and add 1$$ m% of petroleum ether (of boiling range 7$8!>$8) in it. lose the mouth of the flas# "ith a rubber cor# and sha#e it for sometime. )eep the flas# for a day. 9ilter the solution and collect in a distillation flas#. Distill off the petroleum ether at 7$8 ! >$8 . Petroleum ether is a highly inflammable li/uid. Do not bring any flame near it. 2se heating mental for heating the flas#. Do not heat it directly on flame. Transfer the li/uid (oil) "hich is left in the flas# to a boiling tube and close the mouth of the boiling tube "ith a rubber cor#. 1ote the colour, odour and volume of the essential oil so collected. Similarly, extract essential oils of carum and cardamom. Pr oje ct > T i t l e Study of common food adulterants.

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Objective To identify the food adulterants in fat, oil, butter, sugar, turmeric po"der, chilli po"der and pepper. Bac$ground infor"ation .dulteration of food means substitution of the genuin food material "holly or in part "ith any cheaper or inferior substance or removal of any of its constituents, "holly or in part, "hich affects adversely the nature, substance or /uality of the food. .ccording to the 5ndian Preservation of 9ood .dultration .ct (P9.) 1E'+, any ingredient "hich "hen present in food, is injurious to health is an adultrant. Some of the foods commonly adultrated in 5ndia and the adultrants found in them are as follo"s F corresponding form of )hesari dal (grainGbeanGflour) is mixed "ith pulses li#e masoor, bengal gram dal, red gram dal, blac# gram, and channa. onsumption of #hersari dhal for a long time results in paralysis of the lo"er limbs. Sometimes seeds, bar#s, leaves and other matter are dressed up to loo# li#e genuine foodstuffs and are used to adultrate pure ones. 9or example exhausted tea leaves or coloured sa"dust are mixed into fresh tea. Po"dered bran and sa"dust may be present in ground spices. 4asily obtainable seeds are substituted for cumin, cardamom, blac# pepper, mustered seeds etc. 4dible oils and fats are adultrated "ith cheap edible and non edible oils. Seeds of .rgemone maxicana resemble mustered and are used to mix "ith mustard seeds and oil extracted from seeds is used to adultrate oils such as coconut, mustard, sesame and groundnut. .rgemone oil is poisonous and its use results in dropsy in human beings. *ils and fats are also adultrated "ith petroleum products "hich cause gastrointestinal disorders. Talc and chal# po"der are used to adultrate "heat flour, .rro"root po"der and confectionary, starch is used as a filler in mil# and mil# products. oaltar dyes and mineral pigments li#e lead chromate and red or yello" earth are common food adultrants used 11

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for colouring mil# products, confectionary, soft drin#s, beverages, tea, spices, ba#ery products, fruits and vegetables to give better loo#. &rief procedures for testing food adultrants in some of the food materials are given belo" A Brief Procedure %anas#ati g ee in butter Ta#e $.'g of butter sample in a test tube and melt it by heating gently. To this li/uid add a small amount of sugar and a fe" drops

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of 3 1 and sha#e the mixture for ' minutes. .ppearance of pin# colour indicates the presence of vanaspati ghee in the butter. D!es in fats and oils Ta#e 1 m% of fatGoil in a test tube and add 1m% of the mixture of sulphuric acid and glacial acetic acid in the ratio 1A+. 3eat the mixture. .ppearance of pin# colour indicates the presence of dyes in fats and oils. C al$ in sugar Ta#e 1 g of sugar in a test tube and add - m% of dilute 3-S*+ in it. 4volution of effervescence indicates the presence of chal# in sugar. &rtificial colour in red c illies Ta#e a glass tumbler filled "ith distilled "ater and pour a fe" grams of red chilli po"der in it. Stir the mixture "ith the glass rod and allo" it to stand for a fe" minutes. .ppearance of bric# red colour in "ater sho"s the presence of artificial colour in red chilli. Coloured c al$ tur"eric #o'der #o'der in

Ta#e about $.'g of turmeric po"der in a test tube and add 1m% of 4volution of effervescence sho"s the presence of dilute 3 - S* +.

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coloured chal# in turmeric.

po"der 'it coaltar d!e in

Sa'dust coloured tur"eric #o'der

Ta#e about 1.$ g turmeric po"der in a test tube add a fe" drops of conc. 3 l. 5nstant appearance of violet colour "hich persists on dilution "ith distilled "ater indicates the presence of sa"dust coloured "ith metanil yello", a coaltar dye. Pa##a!a seeds blac$ #e##er in

Ta#e a bea#er filled "ith distilled "ater and add one spoon full of pepper. Papaya seeds float over "ater "hile pepper settles do"n.