SHRI SHIVAJI SCIENCE COLLEGE, AMRAVATI

To detect the presence of adulterants in fats, oil, butter, chilli powder, turmeric powder and pepper

Activity Dates: 10 -15 March 2025

Type of Activity: Other

Organizing Department: Department of Chemistry

Program Coordinators: , Dr. N. A. Kalambe & Dr. S. P. Ingole .

Head of the Department: Dr. P. R. Mandlik

External Collaborator (if any): nil

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Objectives:

• To identify adulterants
• Detect Specific Adulterants
• Raise Awareness
• To protect aims to educate the public about the risks of adulterated food and the importance of selecting quality products.
• Detection helps to maintain fair market practices consumers from misleading products

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No of Beneficieries: 101

Classes Involved: B.Sc-I

Venue of the Activity: UG Chemistry Laboratory

Activity Report:

Department of Chemistry organized Six days activity on the topic of ‘To detect the presence of adulterants in fats, oil, butter, chilli powder, turmeric powder and pepper’ for B.Sc. I Students (2024-25) from dated 10th March 2025 to 15thMarch under the guidance of Dr. G.V. Korpe, Principal, Shri. Shivaji Science College, Amravati, Dr. P. R. Mandlik, Head, Department of Chemistry, Dr. D. D. Khedkar, Coordinator, DBT Star Project Dr. P. R. Mandlik, PG Co-ordinator, Dr. N. A. Kalambe, Dr. S. P. Ingole organizing Committee member. All the Respected faculty members of Department of Chemistry were present for this programme.
Total 101 students chemistry offering subject with the combination of microbiology, environmental science, biotechnology, physics, mathematics, botany and zoology participated in this activity. Meanwhile, all the students participated spontaneously and enjoyed this event in studious atmosphere.
In this regard, Dr. P. R. Mandlik, Head, Department of Chemistry, made the students understand Adulteration refers to the process of deliberately adding harmful, inferior, or non-authentic substances to an original product, usually to increase the quantity or reduce the cost. The ingredients added to adulterate a product are known as adulterants. A common example is adding water to milk or brick powder to red chilli powder. This can happen in food, beverages, medicines, and even cosmetics. Adulteration in food or medicine can lead to serious health issues, including food poisoning, allergic reactions, and long-term health problems like organ damage or cancer. For instance, adding harmful chemicals or non-food substances to food can cause immediate harm or accumulate over time. A lot of the packed ingredients we get in our supermarkets today are often mixed with cheaper resources for the manufacturers to gain more profits. However, this practice ends up reducing the nutritional value of the ingredients or food we consume. Dr. D. D. Khedkar, Coordinator, DBT Star Project had given the introduction of DBT scheme by Department of Bio Technology, Govt. of India. He introduced the students about benefits of DBT activity. At the end of programme, certificates were distributed to the all participants by the hands Dr. P.R. Mandlik Sir, Dr. A. B. Bodade, Dr. N. H. Bansod and activity In-charge Dr. N.A. Kalambe, Dr. S. P. Ingole.
Dr. Nilima A. Kalambe, Dr. Shruti P. Ingole and non- teaching staff worked tirelessly for the success of the program.

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Outcomes:

• Identifying and verifying adulteration, which can help improve food quality
• Prevention health hazards
• Maintain ethical trading practices
• Detecting and removing these these adulterants protects consumers from harmful substances and ensures the quality and safety of food
• It can help authorities enforce regulation and control the production and distribution of food products, ensuring they meet quality and safety standards.

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Photos:

Group Activity	Lab Activity
Lab Activity	Lab Activity
Lab Activity	Group Photo

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Attendance Sheet:

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