CERTIFICATE

This is to certify that Abhay Joshi ji of class

11th Science (PCM) has completed his
investigatory project on Chemistry topic “Food
Adulteration” under the guidance of my
Chemistry teacher and completed successfully.

Signature
(Subject Teacher)
 ACKONLEDGEMENT
I have a grateful pleasure in expressing my
gratitude towards our chemistry teacher for his
valuable guidance and suggestions. It is due to
his encouragement that the project reaches to its
final stage.

I would like extend my gratitude and

thanks to our Principle Mrs. Pinky Joshi mam,
my Parents and my friends for providing me all
facilities which were needed.

Date: Signature
 CONTENT
1. Introduction

2. Types of food adulteration

3. Material Required

4. Procedure for detection the adulteration

in the food items
5. Observation

6. Conclusion

7. Bibliography
Introduction
In our daily life there are so many unhygienic and
contaminated things for our health. Most of our things
our contaminated. Even the food, which we eat, is
adulterated. Now a question arises that what is
adulteration? The answer is that the deliberate
contamination of food material with low quality, cheap
and non-edible or toxic substances is called food
adulteration.
The substance, which lowers or degrades the quality
of food material, is called an adulterant. Adulteration
brings a lot of easy money for the traders, but it may
spoil many lives. Food adulteration can lead to slow
poisoning and various kinds of diseases, which can
even result in death. Adulteration makes the food
items used in our daily life unsafe and unhygienic for
use. An easy example of food adulteration is
vanaspati ghee in desi ghee.

The traders use it for their economic benefit without

thinking about its effect on the common population of
our country, which consumes it. For preventing it our
government has made some certain commissions and
laws. Still it prevails in our country on large scale.

Adulteration should be checked properly in common

food items so as to save people from its bad effects.
TYPES OF FOOD ADULTERATION
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 flavor of
adulterated ghee tributyrin is added.

3. Cereals :- Rice and wheat 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 Dal

stones are added to pulses such as mott urad, and
masoor. Toxic chemical such as metanil yellow are
added to old stocks of pulses to improve their colour
appearance.

6. Edible Oil :- They are mixed with cheaper oil, toxic

oil (e.g. argemone oil) and mineral oil.

7. Honey :- It is adulterated with sugar and jaggery.

MATERIAL REQUIRED
1. Glass Wares :
• Test Tube, Beaker, Slides

2. Food Samples.
• Ghee, Milk, Oil, Pulses samples.

3. Chemical Required
• Conc. HCI., Conc. Nitric Acid.

4. Test Tube stand.

PROCEDURE FOR DETECTION
THE ADULTERATION IN THE
FOOD ITEMS
Adulteration in the food material can be detected in
the following ways.

1. Vanaspti in Ghee - Took one tea spoon full of

liquid ghee. Added equal quantity of conc. HCI shook
this mixture in a test tube. Now added a pinch of
common sugar. Shook it well for about one minute
and then allowed it to stand for 5 minute and
observed the result.

2. Water in milk sample:- Put a drop of sample milk

on a plain slide. Tittled the slide and observed the
result.

3. Agremone oil in edible oil :- Took some amount

of edible oil in a test tube. Poured 3-4 drops of conc.
nitric acid. Shook it well and observed the result.

4. Metanil yellow in Dal :- Took 5 gms of sample.

Add 5ml of water and a few drops of dil. HCl and
observed the result.
OBSERVATION
Table-A :- Detection of vanaspati in ghee

Sr. no. Sample Procedure Observation

1. Ghee A Sample + + + +.
Conc.

HCl + Sugar Crimson

colour in
lower layer
of the
mixture
2. Ghee B -do- ++
3. Ghee C -do- -

Table-B :- Detection of water in Milk

Sr. no. Sample Procedure Observation

1. Milk A Sample on +
a plain slide +
titled the
slide.
2. Milk B -do- ++
3. Milk C -do- +++

Table-C :- Detection of metanil yellow in dal

Sr.no. Sample Procedure Observation

1. Pulse A 5gm of +++
sample Pink colour
5ml of water appearance
+ Conc. HCI

2. Pulse B -do- -

3. Pulse C -do- -

Table-D :- Detection of Argemone oil in edible oil

Sr.no. Sample Procedure Observation

1. Edible Oil A 5 ml sample ++++
3 drops of Reddish
conc. HNO3 Brown
colour
2. Edible Oil B -do- ++
3. Edible Oil C -do- +
CONCLUSION
Table A [Detection of Vanaspati in Ghee]

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

adulterated.

Ghee B : It gives more positive test, hence is more

adulterated.

Ghee C: It gives negative test, hence is not

adulterated.

Table B [Detection of Water in Milk]

Milk A : It gives positive test to small extant hence is

least adulterated.

Milk B : It gives more positive test, hence is more

adulterated.

Milk C : It gives most positive test, hence is most

adulterated.

In Table C[Detection of Metanil Yellow in Dall

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

Pulse B: It gives most negative test, hence is not
adulterated.
Pulse C : It gives more negative test, hence is not
adulterated.

In Table D Detection of Argemone Oil in Edible Oill

Edible Oil A: It gives most positive test, hence is most

adulterated.

Edible Oil B: It gives more positive test, hence is more

adulterated.

Edible Oil C : It gives positive test to small extent,

hence is least adulterated.
BIBLIOGRAPHY
NCERT Chemistry
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