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CHEMISTRY
PROJECT

SUBMITTED BY:-
NAME - DIVYANSHU SOLANKI
CLASS - 12th
ROLL NO. -
 CERTIFICATE

This is to certify that DIVYANSHU SOLANKI, a

student of class 12TH has successfully completed
the research on the project TO DETECT THE
PRESENCE OFADULTERANTSIN FAT, OIL
AND BUTTER under the guidance of Mr.
GAURAV PRATAP SINGH during the year
2024-2025 in partial fulfillment of Chemistry
practical examination conducted by CBSE, NEW
DELHI.

Signature of Signature of
external examiner chemistry teacher

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 Acknowledgement
I, DIVYANSHU SOLANKI of class XII, would like to
express my greatest gratitude to our Principal, and the people
who have helped and supported me throughout my project.

It is my humble pleasure to acknowledge my deep gratitude to my

chemistry faculty Mr. Gaurav pratap singh for all the
support, monitoring and constant encouragement, without his
guidance this project would not have come forth. Special thanks
to all my friends who helped me for my project throughout the
year.

I wish to thank my parents for their undivided support and

interest who inspired and encouraged me to go my own way
without which I would be unable to complete my project. A
special thanks to all my friends who appreciated me for my
work and motivated me.

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 Index

S.NO. CONTENTS PAGE NO.

1. Introduction 05

2. Adulterants in Common Food 06

3. Impact of Adulterants 07

4. Government Act’s 07

5. Experiment 1 08

6. Experiment 2 09

7. Experiment 3 10

8. Observation 12

9. Precaution 13

10. Conclusion 14

11. Bibliography 15

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 Introduction
Food being the basic necessity of life, a healthy diet is
important for the health of the people

From prehistoric times the food was adulterated with small

stuffs like salt for preservation, wine as a sweetener, cooking
in fire to conserve food for later use

In the middle ages, adulteration of food was done in larger

amount for economic gain. Spices were combined with
nutshells, stones or dust, Lead was added to wine. Chalk or
plaster was added with flour and milk to provide colour

By the end of 19th century, the rise of the analytic chemistry

enabled the manufactures to mask food deterioration in ways
that were tough to detect.

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Adulterants in common food
Most of the adulterants used are cheap substitutes which are easily
available. For example :

Adulterants in fats, oils and butter are paraffin wax, castor

oil and hydrocarbons
Adulterants in chilli powder and turmeric powder are brick
powder and yellow lead powder
Sugar is contaminated with washing soda
Pepper is adulterated with dry papaya seeds

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Impact of adulterants
Adulteration of food causes several health problems in
humans. These include stomach ache, body ache, anaemia,
paralysis, incidence of tumours, abnormalities in skin and
eyes.
Due to food adulteration people suffer from heart diseases,
skin disease, asthma and other chronic diseases

Government ACTs
The Adaptation of Laws(No.3) Order, 1956
The Prevention of Food Adulteration (Amendment)
Act, 1964 (49 of 1964)
The Prevention of Food Adulteration (Amendment)
Act, 1971 (41 of 1971)
The Prevention of Food Adulteration (Amendment)
Act, 1976 (34 of 1976)
The Prevention of Food Adulteration (Amendment)
Act, 1986 (70of 1986)

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 EXPERIMENT 1
AIM :
To detect the presence of adulterants in fat, oil and butter.

APPARATUS REQUIRED :
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:
1. Adulteration of paraffin wax and hydrocarbons 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
2. Adulteration of dyes in fat. Heat 1ml of fat with a mixture of 1ml of
concentrated Sulphuric acid and 4ml of acetic acid. Appearance of
pink or red colour indicates presence of dye in fat
3. Adulteration of argemone oil in edible oils. To small amount of oil
in a test-tube, add few drops of concentrated HNO3 and shake.
Appearance of red colour in the acid layer indicates presence of
argemone oil

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 Experiment 2
AIM :
To detect the presence of adulterants in sugar.

APPARATUS REQUIRED :
Test-tubes, dilute hydrochloric acid

PROCEDURE :
Sugar is usually contaminated with washing soda and other insoluble
substances which are detected as follows:

1. 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
2. Adulteration of chalk powder, washing soda in sugar. To small
amount of sugar in a test-tube, add few drops of HCl. Brisk
effervescence of CO2 shows that the presence of chalk powder or
washing soda in the given sample of sugar

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 Experiment 3
AIM:
To detect the presence of adulterants in samples of Desi Ghee.

THEORY:
Desi ghee is usually adulterated by using starchy materials such as
sweet potatoes or with vanaspati ghee. Starch can be detected by
adding iodine solution which gives a blue color with starch.
Vanaspati or vegetable ghee can be detected by Baudauin test.

APPARTUS REQUIRED:
Test tube & Test tube stand
Chemicals Required:
Concentrated HCl, Concentrated H2SO4, Acetic Acid, Iodine
solution, 2 - 0% Alcoholic solution of Furfural, sample of Desi ghee
or Butter

PROCEDURE:

1. Detection of Starchy Material: Take about 1.0g of given

sample of Desi ghee or butter in a test tube. Add 2.o mL of

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water and boil coal and add about 1-2 drops of Iodine solution,
a blue color indicates starch in the given sample of Desi ghee
or butter.

2. Detection of Vegetable or Vanaspati Ghee: Take about

1.0g of Desi ghee or butter in a test tube of 1.0 mL of dilute

HCl and 1 – 2 drops of 2.0% Alcoholic solution of Furfural,

shake the mixture thoroughly. A Pink or red color in the acid

layer indicates adulteration of Desi ghee by

Vegetable/Vanaspati ghee

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 Observation
EXP
EXPERIMENT PROCEDURE OBSERVATION
NO.

Heat 1mL of fat with

a mixture of
Adulteration of dyes in Appearance of pink
1 1mL of conc. H2SO4
fat colour
and 4mL
of acetic acid

To small amount of
Adulteration of
oil in a test tube, add No red colour
2 argemone oil and
few drops of conc. observed
edible oils
HNO3 and shake

Pure sugar dissolves

To small amount of
Adulteration of in water but
sugar in a test tube,
3 various insoluble insoluble
add some water and
substances in sugar impurities do not
shake
dissolve

To small amount of
Adulteration of chalk No brisk
sugar in test tube,
4 powder, washing soda effervescence
add few
in sugar observed
drops of dil. HCl

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 EXP
EXPERIMENT PROCEDURE OBSERVATION
NO.
Adulteration
of yellow To sample of
Appearance of
5 lead salts to turmeric powder, add
magenta colour
turmeric conc. HCl
powder
To sample of chilli
powder, add dil.
Adulteration of
HNO3. Filter the No yellow
6 red lead salts in
solution and add 2 precipitate
chilli powder
drops of KI solution
to the filtrate

PRECATIONS
By taking a few precautions, we can escape from consuming adulterated
products

Take only packed items of well-known companies

Buy items from reliable retail shops and recognized outlets

Check the ISI mark or Agmark

Buy products of only air tight popular brands

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 Avoid craziness for artificially coloured 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 non-adulterated food is essential for daily life which do
not cause any health hazards. Visual examination of the food products
is a must which ensures the absence of insects, visual fungus, foreign
matters, etc.

Label declaration of packed food is very important for knowing the

ingredients and nutritional values. Consumer should avoid taking food
from an unhygienic place and prepared under unhygienic condition. It
is always better to buy certified food from reputed shops

RESULT:
The required analysis for adulterants in food stuffs has been made.

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Bibliography
http://www.fnbnews.com/Top-News/Effects-of-food-adulteration-onhuman-
health

https://www.history.com/news/food-fraud-a-brief-history-of-theadulteration-of-
food

https://www.academia.edu/5832784/Chemistry_Project_on_STUDY_OF
_ADULTERANTS_IN_FOOD_INVESTIGATORY_PROJECT_STUDY_O
F_ADULTERANTS_IN_FOOD-STUFFS

https://www.scribd.com/document/336156275/Adulterants-in-FOod-
Stuffs-Class-12th-Chemistry-Investigatory

Help of Teachers

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