by manish and

nishanth
 CERTIFICATE

J NISHANTH BHAT
This is to certify that J NISHANTH
BHAT of class XI has successfully
completed this chemistry project on
the topic “FOOD ADULTERANTS”
under the guidance of Mrs. MVP MARY
during the year 2023-24 as per the
norms provided by the CBSE

(PRINCIPAL) (SUBJECT TEACHER)

 WHAT IS
FOOD ADULTERATION
INTRODUCTION

Food adulteration refers to

the process by which the
quality or the nature of a
given food is reduced
through addition of adult
trends or removal of vital
substances .
Food adultrants refer to the
foreign and usually interior
chemical substance
present in food that cause
harm or is unwanted in the
food.
 AIM
"To Study adulterants in
different food stuff's
Apparatus :
1) Ghee/oils
2) Sugar
3) Chilli
4) Turmeric Powder
5) Pepper
6) Test Tube
7) Conc. H2SO4
8) Acetic acid
9) Conc.HNO3
10) Dil.HCL
11) Conc.HCL
12) Dil.HNO3
13) KI solution
 theory
The increasing number of
producers and the outstanding
amount of import food stuffs
enable the produces 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 Behaviour may
endangered consumer health and
misleading can lead to poisoning.
theory continuation
So we need simple screening test 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,asthama,ulcers,etc.m
ajority of fats,oils and butter are
paraffin wax ,castor oil and
hydrocarbons. These adult errands
can be easily identified by simple
chemical test. Several agencies have
been set up by the government of
india to remove adult errands from
food stuff
 #TO DETECT THE
PRESENCE OF
ADULTERANTS IN FAT, OIL
AND BUTTER
Common adult and present in ghee
and oil are argemone oil. These are
detected as follows:
Adulteration of dyes in fat: heat
won ml of fat with the mixture of
one ml of conc. Sulphuric acid and 4
ml of acetic acid. Appearance of
pink or red colour indicates
presents of dye in fat.
Adulteration of argemone oils: tu
small amount of oil in test tube,
thank you drops of conc.HNO3,
shake it well . Appearance of red
colour in the acid layer indicates
presence of argmone oil.
 #TO DETECT THE
PRESENCE OF
ADULTERANTS IN SUGAR:
Sugar is usually contaminated with
washing soda and other insoluble
substances which are detector as
follows:
Adulteration of various insoluble
substances in sugar: take small
amount of sugar in a test tube and
shake it well with water. Pure sugar
dissolve in water but in soluble
impurities do not dissolve.
Adulteration of chalk Powder,washing
soda in sugar : tu small amount of
sugar in a test tube, add few drops of
HCL. Brisk effervescence of CO2
shows the president's of chowk
powder ravishing soda in the given
sample of sugar.
#TO DETECT THE PRESENCE
OF ADULTERANTS IN
SAMPLES OF CHILI
POWDER, TURMERIC POWDER
AND PEPPER POWDER:

Common adults present in chili

powder, turmeric powder and paper
are red coloured lead salts,yellow
lead salts android papaya seeds
respectively. They are detected as
follows:
Adulteration of red lead salts in chili
powder, add dil.HNO3 filter the
dil.Solution and add to drops of
potassium Iodide solution in the
filtrate . Yellow ppt indicator
presence of lead salt in the chili
powder.
 CONTINUATION

Adulteration of yellow lead to

turmeric powder : tour sample
of turmeric powder add
conc.HCL. appearance of
magenta colour shows the
presence of yellow oxide of
lead in turmeric powder.

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 raipur chilli
powder floats over water.
CONTINUATION

Adulteration of
dried papaya
seeds in pepper:

Add small amount of

sample of pepper to beaker
containing water and stir
with a glass rod . Droid
papaya seeds being lighters
floats over water while pure
settles at the bottom.
 PRECAUTIONS
By taking a few precautions, we can
escape from consuming
adulterated products.
# Take only paked items of well
known companies.
# Buy items from reliable retail
shops and recognised outlets.
# Check the ISI mark or Agmark.
# Buy products of only air tight
popular brands.
# Avoid craziness for artificial
colored sweets and buy only from
reputed shops.
# Do not buy sweets or snacks kept
in open.
# Avoid buying things from street
side vendors.
 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 examinations when the toxic
contaminations are present in ppm level.
However, visual examination of the food before
purchase make sure to ensure absence of
insects,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, labelled
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 the 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
shops
#SAY NO TO FOOD
ADULTERATION
For Your support