CHEMISTRY

PROJECT
WORK

SUBMITTED BY-RATINDRA KATYAYAN

CBSE ROLL NO:……..........................
CERTIFICATE
THIS IS TO CERTIFY THAT RATINDRA
KATYAYAN OF CLASS XIIth A HAS
SUCCESSFULLY COMPLETED THE
INVESTIGATORY PROJECT ON THE
TOPIC "STUDY OF ADULTERANTS IN
FOOD STUFFS" UNDER THE
GUIDANCE OF MR. ATUL KUMAR
SINHA DURING THE YEAR 2019-2020
IN THE PARTIAL FULFILMENT OF THE
CHEMISTRY PRACTICAL EXAM
CONDUCTED BY CBSE.
 ACKNOWLEDGEMENT

I would like to express my sincere thanks

and gratitude to my chemistry teacher Mr.
Atul Kumar Sinha for his vital support and
guidance in completing this project. I would
also like to extend my gratitude and thanks
to our lab assistant who has helped in
successful completion of my project.
AIM - To study some of the common food
adulterants in different food stuffs.
Adulteration is an act of intentionally debasing the
quality of food stuffs offered for sale either by mixture or
substitution of inferior substances or by the removal of
some valuable ingredients. In past few decades
adulteration of food product has been a serious issue.
Consumption of adulterants food causes disease like
cancer, asthma, ulcer etc. Majority of adulterants used
by the shopkeepers are cheap substitutes are easily
available.
In order to present adulteration of food products by
dishonest traders, the government has issued 'The
prevention of Food Adulteration Act'.
The Bureau pf Indian standard is the agency in India that
provides the certificate of reliability to food manufacture
in India.
 THEORY
The increasing number of food producers and the
outstanding amount of important foodstuffs enables the
procedure 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 conscious of consumers would be crucial.
Ignorance and unfair market behavior my 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, ulcer, etc. Majority of fats, oils and butter are
paraffin wax, castor oil and hydrocarbon, red chilli
powder is mixed with brick powder and pepper is mixed
dried papaya seeds. These adulterants can be easily
identified by simple chemical tests. Several agencies have
been set up by the govt. of India is to remove
adulterants.
Some of the common food
adulterants:
Food Items Adulterants
Desi Ghee Vanaspati Ghee
Vegetable Ghee Paraffin Wax
Mustard Oil Argemone oil
Sugar Chalk powder
Chilli Red lead, Brick
powder
Turmeric Powder Yellow salts of lead,
yellow chalk powder.
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.
1. To detect the presence of adulterants in
fat, oil and butter:-
REQUIREMENTS-
Test tube, acetic anhydride, conc. HNO3.
PROCEDURE-
Common adulterants present in ghee and oil are paraffin
wax, hydrocarbon, dyes and Argemone oil. These are
detected as follows:-
1. Adulteration of paraffin wax and hydrocarbon
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 hydrocarbon
2. Adulterations of dyes in fat
Heat 1ml of fat with mixture of 1ml of conc.
sulphuric acid and 4ml of acetic acid.
Appearance of pink or red colour indicates
presence of dye in fat
3. Adulterations of Argemone oil in edible oils
 To small amount of oil in a test tube, add few
drops of conc. HNO3 and shake. Appearance of
red colour in the acid layer indicates presence
of Argemone oil.

2. To detect the presence of adulterants in

sugar
Requirements:-test tube, 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 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 small amount of sugar in a test tube, add few drops of
dil. HCL. Brisk effervescence of CO2 shows the presence
of chalk powder or washing soda in the given sample of
sugar.
Exp.

No.
EXPERIMENT PROCEDURE OBSERVATION
Heat small amount Appearance of oil
Adulteration of of vegetable ghee floating on the
1.
with acetic surface
paraffin wax and
anhydride droplets
hydrocarbon in of oil floating on
the surface unused
vegetable ghee acid indicate
presence of wax
Heat 1ml of fat with Appearance of pink
Adulteration of a mixture of conc. colour
2.
H2SO4
dyes in fat

Adulteration of To small amount of No red colour

Argemone oil in oil in a test tube, observed
3. add few drops of
edible oils.
conc. HNO3 and
shake
4. Adulteration of Take small amount Pure sugar dissolves
various of sugar in a test in water but insoluble
tube and shake it impurities do not.
insoluble
with little water
substances in
sugar

ADULTERANTS AND DISEASES

S.NO. Food products Common Diseases
Adulterants
1 Black pepper Dried papaya Stomach
seeds irritation,
Liver damage
2 Butter and pure desi Starch, Food
ghee Vanaspati ghee poisoning
3 Chilli powder Brick powder, Stomach
artificial colour irritation,
Liver damage
4 Sugar Fine white Stomach
sand, Chalk disorder
powder, rawa
 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
whole some food on visual examination when the toxic
contaminants are present in ppm level.
Firstly, visual examination of the food before purchase
makes sure to ensure absence of insects, visual fungus,
and foreign matters
Secondly, label declaration on packed food is very
important for knowing the ingredient and nutritional
value. It also helps in checking the freshness of the food
and the period of best before use.
It is always better to buy certified food from reputed
shop.
 Bibliography
1. Websites
• www.wikipedia.org
• www.google.com
2. Books
• Comprehensive practical manual
• Pradeep’s New course Chemistry
• NCERT Class