All India Senior School

Certificate Examination
DAV BISTUPUR

TOPIC:

ADULTERANTS IN
FOOD

NAME : GAURAV KUMAR

AISSCE ROLL NO :
ROLL NO : 17
CLASS : XII A4
 CERTIFICATE
This is to certify that Gaurav Kumar of class
XII A4, Roll No ________of D.A.V Public
School, Bistupur has completed this
project as partial fulfillment of AISSCE for
the Subject Chemistry in Academic year
2019-2020 under the guidance of our
Chemistry teacher Mr. Lakhbir Singh.

------------------------------- ------------------------------
Subject Teacher Signature External Teacher Signature
 ACKNOWLEDGEMENT

I would like to express my gratitude to our respected

Principal Mrs. Pragya Singh for her guidance while
completing this project.
I would also like to sincerely and profusely thank my
Chemistry teacher Mr. Lakhbir Singh for his constant
support and for providing me with all the facilities
required for the successful completion of this project. I
would also like to thank my parents and my friends who
motivated me throughout and helped me to complete
the project.
 CONTENTS
Sl no Topic

1. Introduction

2. Precautions

3. Adulteration In Food

4. Experiment-1

5. Experiment-2

6. Experiment-3

7. Experiment-4
Sl no Topic

8. Observations

9. Result

10. Conclusion

11. Bibliogaphy
 INTRODUCTION
Adulteration in food is normally present in its most crude
form ,provided substances are either added partially or wholly
substituted. Normally the contamination in food is done
either by financial gain or due to carelessness and lack of
processing , storing,transportation and marketing.The
ultimate result is that the consumer is either cheated or often
becomes a victim of disease. Such types of adulterations are
quite common in developing countries or backward countries.
The increasing number of food producers and the outstanding
amount of foodstuffs enables the producers to mislead and
cheat the consumers. So it is important for consumers to
know the adulterations and their effect on health as
ignorance and unfair market behaviour may endanger
consumer health. Hence, consequences of Adulterations
should be crucial to know.
 PRECAUTIONS
By taking a few precautions, we can escape from
consuming adulterated products.

1. Take only packed items of well-known companies.

2. Buy items from reliable retail shops and

recognized outlets.

3. Check the ISI mark or Agmark.

4. Buy products of only air tight popular brands.

5. Avoid craziness for artificially coloured sweets and

buy only from reputed shops.

6. Do not buys sweets or snacks kept in open.

7. Avoid buying things from street side vendors.

In India, the most common type of food adulterations is of following
types:
1. Milk : It is adulterated by the addition of water,starch,skim milk
powder and removal of cream.

2. Ghee : It is adulterated with vanaspati and animal fats such as pig’s

fat. In order to improve the flavour of adulterated ghee tributyrin is
added.

3. Cereals : Wheat and rice are mixed with stones,sand grit and mud
to increase the bulk.

4. Flour : Wheat flour is mixed with soapstone and Bengal gram flour
is adulterated with kesari dal or lathyrus flour.

5. Pulses : They are adulterated with kesari stones by adding them to

pulses such as mott urad, and masoor.

6. Edible Oil : They are mixed with cheaper oil, toxic oil(eg. Argemone
oil) and mineral oil.
7. Honey : It is adulterated with sugar and jaggery .
EXPERIMENT-1
AIM
To detect the presence of adulteration in fat , oil and
butter.

Materials Required
Test tube, acetic anhydride, conc. HNO3 , acetic acid ,
conc. H2SO4.

Procedure
1 .Adulteration of paraffin wax and hydrocarbon in
vegetable ghee

 Heat small amount of vegetable ghee with acetic

Anhydride.
 Droplets of ghee floating on the surface of unused
 Acetic anhydride indicates the presence of wax or
Hydrocarbons.
2. Adulteration of dyes in fats

 Heat 20 ml of with a mixture of 10 ml of conc.

H2SO4 and 4 ml of acetic acid.
  Appearance of pink or red colour indicates the
presence of dye in fats.

3. Adulteration of agremone in edible oil

 To amount of oil in a test tube, add few drops of
conc. HNO3 and shake.
 Appearance of red colour in the acidic layer
confirms the presence of agremone.

Conclusion
Common adulterants presence in ghee and oil are
Paraffin wax, hydrocarbons, dyes and agremone oil.
Experiment-2
AIM
To detect the presence of adulterants in sugar.

Materials Required
Test tube, dil. HCL,sugar .

Procedure
1. Adulteration of chaff powder, washing soda in
sugar
 To a small amount of sugar in a test tube, add
Few drops of brisk effervescence of carbon
dioxide .
 It shows the presence of chalk powder or
Washing soda in the given sample of sugar .

2. Adulteration of various insoluble substances in

water
 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 .
Conclusion
Sugar is usually contaminated with washing soda
And other insoluble substances
EXPERIMENT-3
AIM
To detect the presence of adulteration in chilli
powder, turmeric powder and pepper .

Materials Required
Test tube, conc. HCL, dil. HNO3, KI solution .

Procedure
1. Adulteration of brick powder in red chilli
powder
 Add a small amount of given red chilli powder
in the beaker containing water .
 Brick powder settles at the bottom while pure
Chilli floats on water surface .
2. Adulteration of yellow lead salts to the turmeric
Powder
 To the sample of turmeric powder add conc.
HCL .
 Appearance of magenta color shows the
presence of yellow oxides of lead in turmeric
powder .
Conclusion
Common adulterants of chilli powder and turmeric
powder are brick powder, yellow coloured and red
coloured lead salts .
EXPERIMENT-4
AIM
To Detect Starch in Milk

Materials Required
Test-Tubes, Iodine Solution .

PROCEDURE
At first 5mL of milk sample is taken in a test tube and is
boiled for 3-4 minutes.
Then it is cooled and 1-2 drops of iodine solution is added
to it and is shaked well.
Appearance of blue colour indicates the presence of
starch in the sample.
Table for different samples:-

S.NO SAMPLES RESULT

1 Amul TAZA Adulterant absent.
2 Diary milk Adulterant present.
3 Nestle EVERYDAY Adulterant absent.
4 Amul Adulterant absent
Conclusion
The given sample of food contains starch only if iodine
changes its colour to blue-black.
 Observations
SL NO. EXPERIMENT PROCEDURE OBSERVATION

1. Adulteration of paraffin wax and Heat small amount of Appearance

hydrocarbon in vegetable ghee.
vegetable ghee with of oil floating on the
acetic anhydride. surface.
Droplets of oil floating
on the surface of unused
acetic anhydride
indicate the presence of
wax or hydrocarbon.

2. Adulteration of dyes in fat Heat 1mL of fat with a Appearance of pink

mixture of 1mL of conc. colour.
H2SO4 and
4mL of acetic acid.
3. Adulteration of argemone To small amount of oil in No red colour observed
oil in edible oils a test tube,
add few drops of conc.
HNO3
&shake.

4. Adulteration of various insoluble Take small amount of Pure sugar dissolves in

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

5. Adulteration of chalk powder, washing To small No brisk effervescence

soda in sugar amount of observed.
sugar in a test tube, add
a
few drops of dil. HCl

6. Adulteration of yellow lead To sample of turmeric Appearance of magenta

salts to powder, add conc. HCl. colour
turmeric powder
7. Adulteration of red lead salts in chilli To a sample
powder. of chilli powder, add dil.
HNO3. Filter the solution
and add 2 drops of KI
solution to the filtrate.
8. Adulteration of brick powder in chilli powder Add small amount of
given red chilli powder in
a beaker containing
water
9. Adulteration of dried papaya seeds in pepper Add small amount of
sample of pepper to
beaker containing water
and stir with a glass rod.
No yellow precipitate.
Brick powder settles at
the bottom while
pure chilli powder
floats over water.
Dried papaya seeds
being lighter float over
water while pure pepper
settles
at the bottom.
 RESULT
1. Project Report Food Adulteration
Table A {Adulteration In Edible Oil,Fats,Butter}

Sample A: It gives most positive test, hence is most

adulterated.
Sample B: It gives more positive test, hence is more
adulterated.
Sample C : It gives negative test, hence is not adulterated.

2. Project Report Food Adulteration

Table B { Adulteration In Sugar}
 Sample A : It gives positive test to small extent, hence is least
adulterated.
Sample B : It gives more positive test, hence is more adulterated.
Sample C : It gives most positive test, hence is most adulterated.

3. Project Report Food Adulteration

Table C { Adulteration In Chilli Powder,Turmeric,Pepper}

Sample A : It gives positive test, hence is adulterated.

Sample B : It gives negative test, hence is not adulterated.
Sample C : It gives negative test, hence is not adulterated.

4. Project Report Food Adulteration

Table C {Detection of Starch In Milk}

Sample A : It gives positive test, hence is adulterated.

Sample B : It gives negative test, hence is not adulterated.
Sample C : It gives negative test, hence is not adulterated.
 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. INTERNET

CBSEPORTAL.COM
GOOGLE.COM
WIKIPEDIA.COM

2. BOOKS
CHEMISTRY NCERT 12
CHEMISTRY ARIHANT PRACTICAL