NAME: P.

ASWIN
CLASS: XII-C.V.RAMAN
TITLE: ADULTERATION IN FOOD STUFFS
ACADEMIC YEAR: 2019-2020
CHEMISTRY FACULTY: Mrs.MALATHY
 CERTIFICATE
THIS IS TO CERTIFY THAT P.ASWIN OF CLASS XII HAS SUCCESSFULLY
COMPLETED RESEARCH IN THE GIVEN PROJECT UNDER THE HEADING
“ADULTERATION IN FOOD STUFFS” WHICH WAS HELD IN BHARATH
VIDYA MANDIR SENIOR SECONDARY SCHOOL ,ILANJI. DURING THE ACADEMIC
YEAR 2019-2020

HE HAS WORKED SINCERELY UNDER THE GUIDANCE OF CHEMISTRY

FACULTY Mrs. MALATHY

__________ __________ _________

EXTERNAL PRINCIPAL INTERNAL

EXAMINER EXAMINER
 ACKNOWLEDGEMENT
 FIRST OF ALL. I AM IMMENSLY INDEBTED TO ALMIGHTY
AND GOD FOR HIS BLESSINGS AND GRACE WITHOUT
WHICH I COULD NOT HAVE UNDERTAKEN THIS TASK AND
MY EFFORTS WOULD NEVER HAVE BEEN SUCCESS.
 I REGISTER MY SENSE OF GRATITUDE TO OUR SENIOR
PRINCIPAL Mrs.KANTHIMATHI , FOR HER IMMENSE
ENCOURAGEMENT THAT HAS MADE THIS PROJECT
SUCCESSFUL.
 IT IS MY PLEASURE TO ACKNOWLEDGE MY DEEP SENSE OF
GRATITUDE TO OUR PRINCIPAL Mrs.VANITHA , FOR HER
VALUABLE SUPPORT, CONSTANT HELP AND GUIDANCE AT
EACH AND EVERY STAGE WITHOUT WHICH THE PROJECT
WOULD NOT HAVE COME FORTH.
 I TAKE THIS OPPURTUNITY TO EXPRESS MY GRATITUDE IN
FEW WORDS AND RESPECT TO OUR CHEMISTRY FACULTY
Mrs.MALATHY WHO HELPED ME IN THE COMPLETION OF
THIS PROJECT.
 I WOULD ALSO LIKE TO THANK MY FAMILY MEMBERS AND
FRIENDS FOR ENCOURAGING ME DURING THE COURSE OF
THIS PROJECT.
 LAST BUT NOT THE LEAST, I WOULD LIKE TO THANK CBSE
FOR GIVING US THIS OPPURTUNITY TO UNDERTAKE THIS
PROJECT.
CONTENTS

Introduction to project
Student’s Info
Acknowledgement
Certificate
Content
Objective
Theory
Experiment 1
Experiment 2
Experiment 3
Observetion Table
Conclusion
Bibliography
 OBJECTIVE
The Objective of this project is to study some
of the common food adulterants present in
different food stuffs.

Adulteration in food is normally present in its

most crude form; prohibited substances are
either added or partly or wholly substituted.
Normally the contamination/adulteration in
food is done either for financial gain or due to
carelessness and lack in proper hygienic
condition of processing, storing, transportation
and marketing. This ultimately results that the
consumer is either cheated or often become
victim of diseases. Such types of adulteration
are quite common in developing countries or
backward countries. It is equally important for
the consumer to know the common adulterants
and their effect on health.
 THEORY
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers. To differentiate
those who take advantage of legal rules from the ones who
commit food adulteration is very difficult. The
consciousness of consumers would be crucial. Ignorance and
unfair market behavior may endanger consumer health and
misleading can lead to poisoning. So we need simple
screening, tests for their detection.
In the past few decades, adulteration of food has become one
of the serious problems. Consumption of adulterated food
causes serious diseases like cancer, diarrhea, asthma, ulcers,
etc. Majority of fats, oils and butter are paraffin wax, castor
oil and hydrocarbons. Red chilli powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. These
adulterants can be easily identified by simple chemical tests.
Several agencies .have been set up by the Government of
India to remove adulterants from food stuffs.
AGMARK – acronym for agricultural marketing….this
organization certifies food products for their quality. Its
objective is to promote the Grading and Standardization of
agricultural and allied commodities.
 EXPERIMENT 1
AIM:
To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.
PROCEDURE:
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows:
(i ) Adulteration of paraffin wax and hydrocarbon in
vegetable ghee-
Heat small amount of vegetable ghee with acetic anhydride.
Droplets of oil floating on the surface of unused acetic anhydride
indicates the presence of wax or hydrocarbons.

(ii) Adulteration of dyes in fat-

Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and
4mL of acetic acid. Appearance of pink or red colour indicates
presence of dye in fat.

(iii) Adulteration of argemone oil in edible oils-

To small amount of oil in a test-tube, add few drops of conc.
HNO3 and shake. Appearance of red colour in the acid layer
indicates presence of argemone oil.
 EXPERIMENT 2
AIM:
To detect the presence of adulterants in sugar.
REQUIREMENTS:
Test-tubes, dil. HCl.
PROCEDURE:
Sugar is usually contaminated with washing soda and other
insoluble substances which are detected as follows :
(i) Adulteration of various insoluble substances in
sugar
Take small amount of sugar in a test-tube and shake it with little
water. Pure sugar dissolves in water but insoluble impurities do not
dissolve.

(ii) Adulteration of chalk powder, washing soda in

sugar
To small amount of sugar in a test-tube, add few drops of dil. HCl.
Brisk effervescence of CO2 shows the presence of chalk powder or
washing soda in the given sample of sugar.
To detect the presence of adulterants in samples of chilli powder,
turmeric powder .
 EXPERIMENT 3
AIM:
To detect the presence of adulterants in chilli powder, turmeric
powder and pepper.
REQUIREMENTS:
Test-tubes, conc. HCl, dil. HNO3, KI solution
PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and
pepper are red coloured lead salts, yellow lead salts and dried
papaya seeds respectively. They are detected as follows:
(i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add dil. HNO3. Filter the solution
and add 2 drops of potassium iodide solution to the filtrate. Yellow
ppt. indicates the presence of lead salts in chilli powder.
(ii) Adulteration of yellow lead salts to turmeric powder
To a sample of turmeric powder add conc. HCl. Appearance of
magenta colour shows the presence of yellow oxides of lead in
turmeric powder.
(iii) Adulteration of brick powder in red chilli powder
Add small amount of given red chilli powder in beaker containing
water. Brick powder settles at the bottom while pure chilli powder
floats over water.
(iv) Adulteration of dried papaya seeds in pepper
Add small amount of sample of pepper to a beaker containing
water and stir with a glass rod. Dried papaya seeds being lighter
float over water while pure pepper settles at the bottom.
 OBSERVATION TABLE
EXPERIMENT PROCEDURE OBSERVATION
Adulteration of Heat small amount of Appearance of oil
paraffin wax and vegetable ghee with acetic floating on the
hydrocarbon in anhydride. Droplets of oil surface.
vegetable ghee floating on the surface of
unused acetic anhydride
indicate the presence of wax
or hydrocarbon.

Adulteration of dyes Heat 1mL of fat with a Appearance of pink

in fat mixture of 1mL of conc. colour.

H2SO4 and 4mL of acetic acid.

Adulteration of To small amount of oil in a No red colour

argemone oil in edible test tube, add few drops of Observed.
oils conc. HNO3 & shake.

Adulteration of Take small amount of sugar Pure sugar

various insoluble in a test tube and shake it dissolves in water
substances in sugar with little water. but insoluble
impurities do not
dissolve.

Adulteration of chalk To small amount of sugar in a No brisk

powder, washing soda test tube, add a few drops of effervescence
in sugar dil. HCl. observed.

Adulteration of To sample of turmeric Appearance of

yellow lead salts to powder, add conc. HCl. magenta colour.
turmeric powder

Adulteration of red To a sample of chilli powder, No yellow ppt.

lead salts in chilli add dil. HNO3. Filter the
powder solution and add 2 drops of
KI solution to the filtrate.
Adulteration of brick Add small amount of given Brick powder settles
powder in chilli red chilli powder in a beaker at the bottom while
powder containing water. pure chilli powder
floats over water.

Adulteration of dried Add small amount of sample Dried papaya seeds

papaya seeds in of pepper to beaker being lighter float
Pepper containing water and stir over water while
with a glass rod. pure pepper settles
 CONCLUSION
Selection of wholesome and non-adulterated food is
essential for daily life to make sure that such foods do
not cause any health hazard. It is not possible to ensure
wholesome food only on visual examination when the
toxic contaminants are present in ppm level. However,
visual examination of the food before purchase makes
sure to ensure absence of insects, visual fungus, foreign
matters, etc. Therefore, due care taken by the consumer
at the time of purchase of food after thoroughly
examining can be of great help. Secondly, label
declaration on packed food is very important for
knowing the ingredients and nutritional value. It also
helps in checking the freshness of the food and the
period of best before use. The consumer should avoid
taking food from an unhygienic place and food being
prepared under unhygienic conditions. Such types of
food may cause various diseases. Consumption of cut
fruits being sold in unhygienic conditions should be
avoided. It is always better to buy certified food from
reputed shop.
BIBLIOGRAPHY
1) www.wikipedia.com

2) www.answers.com

3) www.icbse.com

4) www.google.com