IMPORTANCE OF CHEMISTRY IN OUR DAILY LIFE

 

Chemistry is the science of molecules and their transformations. It is a branch of science, Science can be viewed as a continuing human effort to systemise knowledge for describing and understanding nature.

DEVELOPMENT OF CHEMISTRY

Chemistry, as we understand it today, is not a very old discipline. Chemistry was not studied for its own sake, rather it came up as a result of search for two interesting things:

i. Philosopher’s stone (Paras) which would convert all baser metals e.g., iron and copper into gold.

ii.‘Elexir of life’ which would grant immortality.

HISTORY OF ORIGIN OF CHEMISTRY 

People in ancient India, already had the knowledge of many scientific phenomenon much before the advent of modern science. They applied that knowledge in various walks of life.

In ancient India, chemistry was called Rasayan Shastra, Rastantra, Ras Kriya or Rasvidya.It included metallurgy, medicine,manufacture of cosmetics, glass, dyes, etc.

 Systematic excavations at Mohenjodaro in Sindh and Harappa in Punjab prove that the story of development of chemistry in India is very old. 

The earliest chemical process, in which materials were mixed, moulded and subjected to heat.Gypsum cement has been used in the construction work.It contains lime, sand and traces of CaCO3.

Harappans made faience, a sort of glass which was used in ornaments. They melted and forged a variety of objects from metals, such as lead, silver, gold and copper. Glass and glazes were coloured by addition of colouring agents like metal oxides.

According to Rigveda, tanning of leather and dying of cotton were practised during 1000–400 BCE.Kautilya’s Arthashastra describes the production of salt from sea.

Sushruta Samhita explains the importance of Alkalies. The Charaka Samhita mentions ancient indians who knew how to prepare sulphuric acid, nitric acid and oxides of copper, tin and zinc; the sulphates of copper, zinc and iron and the carbonates of lead and iron. 

Rasopanishada describes the preparation of gunpowder mixture.

 Nagarjuna was a great Indian scientist. He was a reputed chemist, an alchemist and a metallurgist. His work Rasratnakar deals with the formulation of mercury compounds. He has also discussed methods for the extraction of metals, like gold, silver, tin and copper. 

A book, Rsarnavam, appeared around 800 CE. It discusses the uses of various furnaces, ovens and crucibles for different purposes. It describes methods by which metals could be identified by flame colour.

 Chakrapani discovered mercury sulphide. The credit for inventing soap also goes to him. He used mustard oil and some alkalies as ingredients for making soap. Indians began making soaps in the 18th century CE. Oil of Eranda and seeds of Mahua plant and calcium carbonate were used for making soap.

Chemistry in daily life

Principles of chemistry are applicable in diverse areas, such as weather patterns, functioning of brain and operation of a computer, production in chemical industries, manufacturing fertilisers, alkalis, acids, salts, dyes, polymers, drugs, soaps, detergents, metals, alloys, etc.

Chemistry contributes in a big way to the national economy. It also plays an important role in meeting human needs for food, healthcare products and other material aimed at improving the quality of life. This is exemplified by the large-scale production of a variety of fertilisers, improved variety of pesticides and insecticides. 

Chemistry provides methods for the isolation of life- saving drugs from natural sources and makes possible synthesis of such drugs.

Chemistry contribution in National Economy

Chemistry contributes to a large extent in the development and growth of a nation. With a better understanding of chemical principles it has now become possible to design and synthesise new material having specific magnetic, electric and optical properties. This has lead to the production of superconducting ceramics, conducting polymers, optical fibres, etc. 

Chemistry has helped in establishing industries which manufacture utility goods, like acids, alkalies, dyes, polymesr metals, etc. These industries contribute in a big way to the economy of a nation and generate employment. 

IMPORTANCE OF CHEMISTRY IN DAILY LIFE

Firstly I will say that the essential need of human without which one can not survive is water (H2O), Oxygen (O2) and all other basic needs require for our existence directly or indirectly connects with chemistry. The geographical phenomenon, the weather, photosynthesis and many more relates somehow with chemistry.

Elements in the Human Body:

We all know our body is about 60% water, but then what composes the rest of it? Carbon, Hydrogen, Nitrogen and Oxygen. These elements compose 96% of the human body. Whereas the rest 4% is composed of about 60 elements. Some of these elements include calcium, phosphorus, potassium, and sulphur.

Soaps and Detergents

 The credit for inventing soap goes to Chakrapani. He used mustard oil and some alkalies as ingredients for making soap. Indians began making soaps in the 18th century CE. Oil of Eranda and seeds of Mahua plant and calcium carbonate were used for making soap.

Chemistry in Food in Everyday Life

In food materials following chemicals are widely used,

Sodium chloride (NaCl)- salt without with our food is incomplete.

Artificial preservatives:Sodium benzoate, sodium meta bisulphate.

Artificial sweetness:Alitame: It is 2000 times sweeter than sucrose

Minerals-calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine etc.

Vitamins-vitamins A, C, D, E, and K, choline, and the B vitamins (thiymin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate/folic acid)

Baking Soda-sodium bicarbonate (NaHCO3)a source of carbon dioxide and so is used as an ingredient in baking powders, in effervescent salts and beverages, and as a constituent of dry-chemical fire extinguishers.

Sulfenic Acid in onion triggers tears while chopping.

Aspartame: It is used in cool drinks and ice-creams.

Antioxidants: These prevent the spoilage of food by preventing the oxidation of food. For example;

Butylated hydroxyl tolerance (BHT)

Butylated hydroxyl anisole (BHA)

Chemistry in cosmetics

Chemicals are used in many cosmetic products to improve our health and skin beauty. 

Glimmer and Shiners: For example, mica, bismuth oxychloride.

It soften the skin by preventing water loss. For example, Glycerine, zinc oxide.

 Preservatives added to cosmetics to increase their shelf life. For example, benzyl alcohol, salicylic acid.

Chemistry in Medical

Analgesics are pain relievers that are used to treat disorders.

Tranquilizers- These medications alleviate mental disease and strain.

Antiseptics inhibit the growth of germs. It is quite useful in treating skin wounds and cut

Disinfectants- These chemicals keep hazardous bacteria from infecting peopl

Antibiotics- They eliminate germs that cause a variety of ailment

Antacids- Remove excess acid from the stomach to restore normal health.

Chemistry in Textiles

Chemicals are also used to clean and smooth cloth after it has been subjected to various chemical treatments. This shows the importance of chemistry in textiles.

Chemistry in Building and Constructions

Chemistry-made bricks, cement, pipelines, and other building components all contribute significantly to construction quality. 

Chemistry in Fuel

Many chemical processes are used to manufacture fuels such as gasoline, diesel, and LPG. As a result, chemistry is engaged in the creation of fuel. To meet our travel needs, a key chemical field is a petrochemistry.

Chemistry in Battery

 Batteries power our electrical devices, automobiles, and cell phones. The notion of electrochemistry is used in the operation of chemistry here.

Colouring agents

Dyes are coloured organic compounds that are used to impart colour to the various substrate, including paper, leather fur, hair drugs cosmetics. Dyes are classified into Natural dyes and Synthetic Dyes.

"Chlorine is deadly poisonous gas used in European battlefield in World War I. Sodium is corrosive metal which burns upon contact with water.Together they form a placid material table salt without which our food is tasteless"  HOW INTERESTING & MESMERISING CHEMISTRY IS....!!!!!

FOOD ADULTERATION

"Be aware before this adulteration harm your organs"

 Food adulteration is an act of adding or mixing of poor quality, inferior, harmful, substandard, useless or unnecessary substances to food. This act of spoiling the nature and quality of food items is considered AS                    Food adulteration.

Example of milk. Under the Prevention of Food Adulteration Act, 1954, a trader is guilty if he sells milk to which water has been added or the cream of the milk has been replaced by cheap vegetable or animal fat  or simply the cream has been removed and the milk is sold as such, with a low-fat content.

REASON FOR FOOD ADULTERATION

• Practised as a part of the business strategy.
• An imitation of some other food substance.
• Lack of knowledge of proper food consumption.
• To increase the quantity of food production and sales.
• Increased food demand for a rapidly growing population.
• To make maximum profit from food items by fewer investments.

Examples:

For increasing the bulk or quantity of a food item by adding cheaper substitutes.Ex. A shopkeeper may add water to milk or stones to food grains.

To save money, a sweet maker may place aluminium foil instead of silver foil on the sweets he makes.

Poor quality fruits, vegetables and pulses are sometimes artificially coloured to give them the fresh look so that they sold at higher rate.

Preservation of food for supply to distant places and to avoid its wastage during the glut season. The milk vendors very commonly add chemicals like sodium bicarbonate to neutralise developed acidity in the milk and increase the shelf life.

METHODS OF FOOD ADULTERATION

1. Adding certain chemicals for faster ripening of fruits.
2. Mixing of decomposed fruits and vegetables with the good ones.
3. Adding certain natural and chemical dyes to attract consumers.
4. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other crops.
5. Cheaper and inferior substances are added wholly or partially with the good ones to increase the weight or nature of the product.

Adulteration is an illegal practice of adding raw and other cheaper ingredients to excellent quality products to increase the quantity. Having this adulterated food is highly toxic and leads to several health issues, including certain nutrition deficiency diseases,  kidney disorders, and failure of an individual’s organ systems, including heart, kidney and liver.

REGULATOR OF FOOD STANDARDS IN INDIA

The Ministry of Health & Family Welfare has established the Food Safety and Security Authority of India (FSSAI) under Food Safety and Security Act, 2006 to regulate the science-based standards of food and also for manufacturing, packing, storage, distribution, import and sale to ensure the good quality of food. This Act was enforced to set up a single food quality platform for various food products.

How can you check if food is adulterated?

FSSAI has set up an online platform named DART (Detect Adulteration with Rapid Test) for checking the quality of various food articles like milk, dairy products, oils, grains, fruits, vegetables, sugar, beverages,etc.

For instance, if a person has purchased vegetables you can check if it is adulterated or not by simply taking a dabbed cotton with water or vegetable oil and rubbing it on the surface of the vegetable. If the cotton does not change the color it is not adulterated. 

Safety tips to avoid Adulteration:

1. Avoid dark coloured, junk and other processed foods.
2. Make sure to clean and store all the grains, pulses and other food products.
3. Wash fruits and vegetables thoroughly in running water before they are used.
4. Check if the seal is valid or not, before buying food products like milk, oil and other pouches.
5. Always make sure to check and buy products having an FSSAI-validated label, along with the license number, list of ingredients, manufactured date, and its expiration.

Where to complain when food article is found to be adulterate?

 3-tier complain redressal system where a consumer can complain:

• 1st tier is shopkeeper or manufacturer from where a consumer has purchased food or drink for consumption.
• 2nd tier is Local Health Authority of District or Commissioner of Food Safety of the State/ Union Territory.
• 3rd tier is Consumer Forum.

In India, food adulteration is governed by the Prevention of Food Adulteration Act, 1954. 

Act defines when food will be considered adulterated:

• Vendor sells a food article to a purchaser which is not of the quality or substance and nature demanded.
•  Food item contains an unnatural substance that is hazardous to health consumption.
• Any unnatural substance is added to the original product.
• Food product is stored or packed or prepared under an unhygienic condition which makes the food unhealthy for consumption.
• Any diseased animal is used for the preparation of food.
• Food contains any poisonous substance.
• Container of food is made up of any health hazardous substance.
• Food colour is added more than the prescribed quantity or if any other health hazardous substance is used for adding colour to the food article.
• Food article is preserved with any prohibited substance or when food preservative is used in excess amount.
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  Food Products	Adulterant	Harmful Effects
  Milk and Curd	Water and starch powder.	Stomach disorders.
  Ghee, Cheese and Butter	Mashed potatoes, Vanaspati and starch powder.	Gastro-intestinal disturbances and other stomach disorders.
  Grains	Dust, Pebbles, Stones, Straw, weed seeds, damaged grain, etc.	Liver disorders, Toxicity in the body, etc.
  Pulses	Dyes, chemical and Lead Chromate.	Stomach disorders.
  Coffee powder	Chicory, tamarind seeds powder.	Diarrhoea.
  Tea	Artificial colouring agents.	Liver disorders.
  Sugar	Chalk powder, Washing soda, Urea, etc.	Stomach disorders and kidney failure.
  Pepper	Dried papaya seeds and blackberries.	Severe allergic reactions including stomach and skin irritations.
  Mustard seeds	Argemone seeds(looks like mustered seeds)	Abdominal contractions, sluggishness and increased excretion.
  Edible Oils	Mineral oil, Karanja oil, castor oil and artificial colours.	Gallbladder cancer, allergies, paralysis, cardiac arrest, and increased LDL cholesterol.
  Turmeric Powder	Pesticide residues, sawdust, chalk dust, industrial dyes, metanil yellow dye arsenic, lead metal etc.	Cancer and Stomach disorders.
  Chilli and Coriander powder	Redbrick powder, Rhodamine B dye, Red lead, dung powder, soluble salts, water-soluble synthetic colours and other common salts.	Metal toxicity, Cancer, lead poisoning, tumour, variations in blood pressure and other stomach related disorders.
  Cinnamon sticks	Cassia bark.	Liver Damage, Low Blood Sugar, Mouth Sores and increased risk of cancer.
  Cumin seeds	Coloured grass seeds, sawdust and charcoal dust	Stomach disorders.
  Jam, Juice and Candies	Non-permitted dyes including metanil yellow and other artificial food dyes.	These dyes are highly carcinogenic that have the potential to cause different types of cancer.
  Jaggery	Washing soda, chalk powder	Vomiting and other Stomach disorders
  Honey	Molasses, dextrose, sugar and corn syrups	Stomach disorders
  Fruits and Vegetables	Chemical dyes, Malachite green, calcium carbide, copper sulphate and oxytocin saccharin wax.	Stomach disorders, vomiting, and dyes used are highly carcinogenic.
  Tomato sauces	Pumpkin pulp, non-edible artificial colours and flavours.	Gastritis and inflammation of vital organs.
  Ice Cream	Pepper oil, ethyl acetate, butyraldehyde, nitrate, washing powder. The kind of gum is added which is prepared by boiling different animal parts including the tail, udder, nose, etc.	Dreadful diseases that affect organs including lungs, kidneys, and heart.