Certificate

2021-2022

NAME: Tejas Deepak Dandgaval

CLASS: 12th DIV: C
TOPIC: Food Adulteration in nutralite butter and sugar
SCHOOL: Ryan International School, Kandivali
SUBJECT: CHEMISTRY

______________ ______________
Drishti Mistry Anjali Bowen (Subject Teacher)
SCHOOL STAMP (Principal)
___________________
 ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my chemistry
mentor Miss Drishti Mistry, for her vital support, guidance and
encouragement -without which this project would not have come forth.
I would also like to express my gratitude to the Principal Mrs. Anjali
Bowen who gave me this golden opportunity to do this research based
project. This project helped me gain knowledge of the specific topic
which this project is based on.
I would also like to thank my parents and all the others who supported
as well as helped me to accomplish the project in the time given.

I have made this project from my heart and shown utmost sincerity to
finish it.

THANKYOU!
 INDEX
Sr. No. CONTENT Page
No.
1. Acknowledgement 1
2. Index 2
3. OBJECTIVE 3
4. INTRODUCTION 4
5. PROBLEM QUESTION 5
6. Exp. 1 6
7. Exp. 2 7
8. OBSERVATION & RESULTS 8
9. LIMITATIONS 9
10. CONCLUSION 10
OBJECTIVE:
To study common food adulterants in NUTRALITE Butter and Sugar.
INTRODUCTION:
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 of proper hygienic conditions of processing, storing, transportation and marketing. This ultimately
results that the consumer is either cheated or often becomes a 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.

The increasing number of food producers and the outstanding amount of imported 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.
PROBLEM QUESTIONS:
1. How to detect if butter is adulterated?
The simplest method to check the purity of butter is to heat a teaspoon of butter in a vessel. If butter
melts immediately and turns dark brownish in colour, then it is pure. And if it turns light yellow in colour,
then it is surely adulterated.

2. How to detect if sugar is adulterated?

Take a clean container and pour water in it. Wait a while, if it is adulterated mixing chalk, it will settle
down on the bottom of the container.

3. What are the effects of Adulteration?

Consuming adulterated food can lead to harmful effects on health such as cancer, infertility, brain
damage, etc. According to a report from The Food Safety and Standards Authority of India (FSSAI) released
in 2014-2015, nearly one-fifth of the food products tested were found adulterated.

4. How can you prevent Adulteration?

To prevent food adulteration regular surveillance, monitoring, inspection and random sampling of food
products, including edible oil, are being carried out by Food Safety Officers of States/UT and action has
been initiated against as per the provisions of FSS.
Experiments:
(A) To detect the presence of adulterants in 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 agrimony oil. These
are detected as follows:
(i) Adulteration of paraffin wax and hydrocarbon in vegetable ghee Heat a small amount of vegetable ghee
with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate 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 the presence of dye in fat.

(iii) Adulteration of argemone oil in edible oils to small amounts of oil in a test-tube, add a few drops of conc.
HNO3 and shake. Appearance of red colour in the acid layer indicates presence of argemone oil.
Experiments:
(B) 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 a 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 a small amount of sugar in a test-tube, add a few drops of dil. HCl. Brisk effervescence of
CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.
 OBSERVATIONS & RESULTS:

EXPERIMENT .
PROCEDURE OBSERVATION

Adulteration of paraffin wax Heat a small amount of vegetable ghee Appearance of oil floating
and hydrocarbon in vegetable with acetic anhydride. Droplets of oil on the surface.
ghee. floating on the surface of unused acetic
anhydride indicate the presence of wax or
hydrocarbon.

Various insoluble substances In a test tube and shake it with little water. Dissolves in water but
in sugar. insoluble impurities do
not dissolve.
 Harmful effects of Food Adulteration:
Earlier people used to grown the food items they require in their courtyard or field itself. And almost every
spices, masala powders or dishes were made at home itself. Hence food adulteration was not there and so is the
issues and effects associated with it. Today all of us are busy and we depend upon instantly made food items.
First of all, food is adulterated and if we buy these packed food items which contain preservatives, it is definitely
going to harm us.
(i) Increases the Impurity in Food:
Food adulteration increases the impurity in the foods items thus making it imperfect to consume.
Consumption of adulterated food for long will have both short term and long term impact on our health.
(ii) Lack of Nutritional Value:
Adulterated food is of low quality and has no or very less nutritional values. Also, certain adulterated food
has a different taste too. By purchasing and consuming adulterated food, we are compromising on health and
taste.
(iii) Leads to Various Diseases:
Due to the consumption of adulterated food, we can get various chronic diseases like Liver Disorder,
Diarrhoea, Stomach Disorder, Lahyrism Cancer, Vomiting, Dysentery, Cancer, Joint Pain, Heart Diseases, Food
Poisoning etc. The minerals, chemicals, and poor quality substances added to the food are responsible for
these health conditions which we might have to undergo in future.
 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 a reputable shop.
BIBLIOGRAPHY:

www.wikipedia.com
www.icbse.com
www.google.com
www.toppr.com
www.indiastudychannel.com