STUDY OF ADULTERATION IN FOOD STUFF

CHEMISTRY

NAME- Karan Gupta

CLASS- XII -B
R.NO.-12

Karan Gupta XII-B

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

This is to certify that this project titled “STUDY OF

ADULTERATION IN FOOD STUFF” submitted by Karan

Gupta, To Chemistry department “DELHI PUBLIC SCHOOL

GHAZIABAD VASUNDHARA” was carried under guidance and

supervision of Mrs. Preeti Rani during the academic year 2016-2017.

Internal Examiner External Examiner

Karan Gupta XII-B

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

I wish to express my deep gratitude and sincere

thanks to the Principal ”Dharmender Goyal” ,
Delhi Public School Ghaziabad Vasundhara
For his encouragement and for all the facilities
that he provide for this project work, I sincerely
appreciate this magnality by talking me into
her fold for which I shall remain indebted to
him. I extend my hearty thanks to Mrs.Preeti
Rani, chemistry teacher, who guided me to the
successful completion of this project .I take this
opportunity to express my deep sense of
gratitude for her invaluable guidance, constant
encouragement, constructive comments,
sympathetic attitude and immense motivation,
which has sustained my efforts at all stages of
this project wor

Karan Gupta XII-B

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

S.No. Contents Page No.

I. Objective 6
II. Introduction 8
III. Theory 9
IV. Experiment 1 10
V. Experiment 2 11
VI. Experiment 3 12
VII. Result 13
VIII. Conclusion 14
IX. Bibliography 15

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

The Objective of this project is to study some of the

common food adulterants present in different food stuffs.

Karan Gupta XII-B

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Karan Gupta XII-B

Study of
Adulterants
in Food
Stuff

Karan Gupta XII-B

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Karan Gupta XII-B

Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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 chili 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.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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.
(i) 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.
(i) 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 color in the acid layer indicates
presence of argemone oil.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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.
(i) 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.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

To detect the presence of adulterants in samples of 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 colored 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.
(i) 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.
(I) 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.
(i) 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.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Adeulteration of To sample of turmeric Appearance of
yellow lead salts to powder, add conc. HCl. magenta colour
turmeric powder
7. 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.
8. 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.
9. 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
at the bottom.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

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.

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Karan Gupta XII-B
Chemistry Project on STUDY OF ADULTERANTS IN FOOD

ENCYLCLOPEDIA

www.wikipedia.com

www.answers.com

www.google.com

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Karan Gupta XII-B