AIM:
To Study the Presence of Insecticides and Pesticides in Various Fruits
and Vegetables.
INTRODUCTION:
In the past decade there has been a tremendous increase in the yields
of various crops to meet the demand of overgrowing population,
achieved by using pesticides and insecticides.
These are chemicals that are sprayed over crop to protect it from pests.
For example: DDT, BHC, zinc phosphide, Mercuric chloride,
dinitrophenol, etc. All pesticides are poisonous chemicals and are used
in small quantities with care. Pesticides are proven to be effective
against variety of insects, weeds and fungi and are respectively called
insecticides, herbicides and fungicides. Most of the pesticides are non-
biodegradable and remain penetrated as such into plants, fruits and
vegetables. From plants they transfer to animals, birds and human
beings who eat these polluted fruits and vegetables. Inside the body
they get accumulated and cause serious health problems. These days
preference is given to biodegradable insecticides like Malathion. The
presence of insecticides residues in even raw samples of wheat, fish,
meat, butter etc. have aroused the concern of agricultural administrators,
scientists and health officials all over the world to put a check over the
use of insecticides and to search for non-insecticidal means of pest
control.
Materials required:
Mortar and pestle, Beakers, Funnel, Glass rod, Filter paper, China dish,
Water bath, Tripod stand, Fusion tube, Knife, Test tube
Requirements: Samples of various fruits and vegetables, Alcohol,
Sodium Metal, Ferric Chloride, Ferrous Sulphate Crystals, Distilled
Water and Dil. Sulphuric Acid
Theory:
Nitrogen present in organic compounds is detected by “Lassaigne’s
Test”. The elements present in the compound are converted from
covalent form into the ionic form by fusing the compound with sodium
metal. Following reaction take place:
Cyanide of sodium so formed on sodium fusion is extracted from the
fused mass by boiling it with distilled water. This extract is known as
sodium fusion extract.
Procedure:
1) Take different types of fruits and vegetables and cut them into small
pieces separately.
2) Transfer the cut pieces of various fruits and vegetables into it
separately and crush them.
3) Take different kinds for each kind of fruits and vegetables and place
the crushed fruits and vegetables in these beakers and add 100 ml of
alcohol to each of these.
4) Stir well and filter.
5) Collect the filtrate in separate china dishes, evaporate the alcohol by
heating the china dishes one by one over a water bath and let the
residue dry in the oven.
6) Heat a small piece of sodium in a fusion tube, till it melts.
7) Then add one of the above residues from the china dish to this fusion
tube and heat it till red hot.
8) Drop the hot fusion tube in a china dish containing about 10 ml of
distilled water.
9) Break the tube and boil the contents of the china dish for about 5
minutes.
10) Cool and filter the solution.
11) Collect the filtrate.
12) To the filtrate add 1 ml of freshly prepared ferrous sulphate solution
and warm the contents.
13) Then add 2-3 drops of ferric chloride solution and acidify with dilute
HCl.
14) If a blue or green ppt. or coloration is obtained it indicates the
presence of nitrogen containing insecticides.
15) Repeat the test of nitrogen for residues obtained from other fruits
and vegetables and record the observation.
Observations:
Conclusion:
It is concluded that from the above observations, that each fruit or
vegetable contains nitrogenous insecticide or pesticide residues in it.
Bibliography:
NCERT Chemistry- XII
Comprehensive Practical Chemistry- XII
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