PON VIDYASHRAM GROUP OF SENIOR SECONDARY
SCHOOLS, KOLAPAKKAM
INVESTIGATORY PROJECT
TITLE: PRESENCE OF INSCETICIDES AND PESTICIDES IN
FRUITS AND VEGETABLE
NAME:
CLASS: SEC:
ROLL NO:
1
INDEX
[Link]. CONETENTS PAGE NO.
1 INTRODUCTION 3
2 ABOUT DDT 5
3 EXPERIMENT 6
1)AIM 6
2)REQUIREMNET 6
S
3)THEORY 6
4)PROCEDURE 7
5)OBSERVATION 9
6)CONCLUSION 9
6)RESULT 9
7)PRECAUTION 10
4 BIBLIOGRAPHY 10
INTRODUCTION
2
Early human societies employed natural substances to combat pests. The Sumerians, around
4500 years ago, utilized sulfur compounds to control insects and mites. Similarly, ancient
Chinese and Egyptian civilizations used botanical extracts. The Chinese applied arsenic and
mercury compounds, while the Egyptians used plant-derived oils, demonstrating an early
understanding of the pesticidal properties of natural substances.
During the Middle Ages, the use of botanical pesticides expanded. Pyrethrum, derived from
chrysanthemum flowers, was used in Persia for its insecticidal properties. Nicotine, extracted
from tobacco plants, emerged in the 17th century as another effective botanical insecticide.
However, the period also saw the use of more hazardous substances. Arsenic-based
compounds gained popularity during the Renaissance and early modern period. Despite their
effectiveness, these compounds posed significant health risks, highlighting the dangers
associated with toxic pest control methods.
The Industrial Revolution increased agricultural production and the demand for effective pest
control. This era saw the development of more sophisticated chemical pesticides, such as
Paris Green, an arsenic-based compound used extensively in the 19th century to combat the
Colorado potato beetle. While effective, the toxicity of Paris Green underscored the risks
associated with chemical pesticides.
The early 20th century marked the introduction of synthetic chemicals, with DDT
(Dichlorodiphenyltrichloroethane) becoming one of the most prominent examples. Used
widely during World War II to control malaria and typhus, DDT was celebrated for its broad-
spectrum insecticidal properties. However, the environmental and health impacts of DDT and
other synthetic chemicals became evident by the mid-20th century, leading to increased
regulation and the search for safer alternatives.
The presence of insecticides and pesticides in fruits and vegetables is a critical concern for
public health and food safety. These chemical substances are widely used in agriculture to
protect crops from pests and diseases, ensuring higher yields and better quality produce.
However, their residues can remain on food products, posing potential health risks to
consumers. This investigatory project aims to examine the levels of insecticide and pesticide
residues in commonly consumed fruits and vegetables and assess their compliance with
safety standards, and evaluate the potential health implications for consumers.
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4
ABOUT DDT
(Dichlorodiphenyltrichloroethane
)
DDT (dichloro-diphenyl-trichloroethane) was
developed as the first of the modern synthetic
insecticides in the 1940s. It was initially used
with great effect to combat malaria, typhus,
and the other insect-borne human diseases
among both military and civilian populations. It also was effective for insect control in crop
and livestock production, institutions, homes, and gardens. DDT's quick success as a
pesticide and broad use in the United States and other countries led to the development of
resistance by many insect pest species.
Soon after DDT was introduced, however, researchers found that it has a dark side. For
humans and many other animal species, it acts as an acute and chronic toxin. It is an
endocrine disruptor that can impair reproduction and harm the embryo or fetus. It is also a
probable carcinogen. To make matters worse, it is not biodegradable and thus can build up in
animal tissues with high lipid contents. Rachel Carson called attention to the dangers of DDT
in her widely read 1962 book Silent Spring.
DDT Hazard information:
Hazard class GHS code and Hazard statement
Acute toxicity, oral, category 3 H301—Toxic if swallowed
Acute toxicity, dermal , category 3 H311—Toxic in contact with skin
Carcinogenicity, category 2 H351—Suspected of causing cancer
Specific target organ toxicity, repeated H372—Causes damage to organs through
exposure, oral, category 1 prolonged or repeated exposure if swallowed
Short-term (acute) aquatic hazard, category 1 H400—Very toxic to aquatic life
Long-term (chronic) aquatic hazard, category H410—Very toxic to aquatic life with long-
1 lasting effects
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EXPERIMENT
AIM :
To detect the presence of pesticides/insecticides in various fruits and vegetables.
REQUIREMETNS :
Mortar and pestle, Beakers, Funnel, Glass rod, Filter paper, China dish, Water bath, Tripod
stand, Fusion tube, Knife, Test tube, Samples of various fruits and vegetables, Alcohol,
Sodium Metal, Ferric Chloride, Ferrous Sulphate Crystals, Distilled Water, Dil. HCl.
THEORY :
Pesticides are chemicals which prevent pests. 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:
Na + C + N NaCN (sodium cyanide)
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. Pesticides are classified
according to the pests they control. The four main types of pesticides are: (i) Herbicides
(ii) Fungicides (iii) Rodenticides (iv) Insecticides.
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PROCEDURE :
1) Different types of fruits and vegetables were taken and cut into small pieces separately and
crushed a bit.
2) Different beakers were selected for each kind of fruits and vegetables. The crushed fruits
and vegetables were placed in these beakers and 100 ml of alcohol was added to each of
these.
3) The mixture was stirred well and filtered.
4) The filtrate was collected in separate china dishes, the alcohol was evaporated by heating
the china dishes one by one over a water bath and the residue was dried in oven.
5) A small piece of sodium was then heated in a fusion tube, till it melted.
6) One of the above residues from the china dish was added to this fusion tube and heated till it was
red hot.
7) The hot fusion tube was dropped in a china dish containing about 10 ml of distilled water.
8) The tube was then broken and the contents of the china dish was boiled for about 5 minutes.
9) The solution was cooled and filtered.
10) The filtrate was then collected.
11) To the filtrate 1 ml of freshly prepared ferrous sulphate solution was added and heated.
12) Then 2-3 drops of ferric chloride solution were added and acidified with dilute HCl.
13) A blue or green ppt. or coloration if obtained indicated the presence of nitrogen
containing insecticides. The above steps are repeated for residues obtained from other fruits
and vegetables and observations are recorded.
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8
OBSERVATION
[Link] Name of the fruit/Vegetable Presence of nitrogen Presence of
insecticide/pesticide
residues
1 Apple yes yes
2 Potato no no
CONCLUSION
In conclusion, our investigatory project has revealed the pervasive presence of insecticides
and pesticides in everyday fruits and vegetables. Through systematic sampling and analysis,
we found that a significant proportion of the produce tested contained varying levels of
chemical residues. This highlights an ongoing public health concern, as chronic exposure to
these substances can pose serious health risks, including neurological, reproductive, and
endocrine disorders.
The data underscore the importance of stringent monitoring and enforcement of pesticide
regulations to ensure consumer safety. It also points to the need for increased awareness and
education among consumers about the potential risks associated with pesticide residues.
Simple practices such as thorough washing, peeling, and choosing organic produce where
possible can mitigate some of these risks.
Overall, this project underscores the critical need for a sophisticated approach involving
regulatory oversight, consumer education, and agricultural innovation to address the issue of
pesticide residues in our food supply. By taking these steps, we can move towards a safer,
healthier food system that benefits both consumers and the environment.
RESULT:
From the experiment conducted in our laboratory it can be seen that a large concentration of
pesticides is injected and absorbed into the fruits or fruits and vegetables may be exposed to
pesticide spray.
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PRECAUTIONS:
Perform the test in a well-ventilated area or under a fume hood to prevent the
inhalation of any toxic gases that may be released during the test.
Sodium is a highly reactive metal that reacts violently with water. Handle sodium
with caution, using dry forceps or spatula, and keep it away from moisture.
Dispose of the fusion tube and any waste generated during the test according to the
appropriate chemical waste disposal guidelines.
When adding water to the cooled fusion tube, do it slowly and cautiously to prevent
any splattering. Add dilute acid dropwise to avoid excessive effervescence.
BIBLIOGRAPHY
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%20and%20civilian%20populations.
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