OBJECTIVE 1: To detect the presence of adulterants in fat, oil

and butter
MATERIALS 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:
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 hydrocarbons.

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
presence of de in fat.

ADULTERATION OF ARGEMONE OIL:

To small amount of oil in a test-tube, add few drops of conc. HNO 3
and shake. Appearance of red colour in acid layer indicates
presence of argemone oil.

OBJECTIVE 2: To detect the presence of adulterants in

sugar

MATERIALS REQUIRED: Test-tubes, dil. HCl.

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

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.

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
ofsugar.


OBJECTIVE 3: To detect the presence of adulterants in a given
sample of chilly powder, pepper

MATERIALS REQUIRED: A glass, water, dil.Nitric acid

PROCEDURE:

ADULTERATION OF RED LEAD SALTS:

To a sample of chilly powder, dil. Nitric acid was added. The
solution was filtered and two drops of potassium iodide were
added into it.
No yellow ppt. indicated the absence of lead salts in a chilly
powder.

ADULTERATION OF BRICK POWDER:

A small amount of give red chilly powder was added in a beaker
containing water. Settling of some powder at the bottom in a
given sample.

CONTENTS
1.
2.
3.
4.
5.
6.
7.

Introduction
Experiments
Observations
Adulterants and disease
Government measures
Conclusion and Result
Precautions

INTRODUCTION

Adulterationistheactofintentionallydebasingthequalityoffoodoffered
forsaleeitherbymixtureorsubstitutionofinferior substancesorbythe
removal of some valuableingredient.
In the past few decades adulteration of food has become one of the
mostserious problems. Consumption of adulterated food causes diseases
like cancer, asthma, ulcer, etc. Majority of adulterants used by the
shopkeepers are cheap substitutes which are easily available. In order to
prevent adulteration of food products by dishonest traders, the
governmenthasissuedThePrevention of Food Adulteration Act. The
Bureau of Indian Standards is the agency in India that provides the
certificate of reliability to food manufacturers in India.

ADULTERANTS AND DISEASES

S.N
O.

NAME OF THE
FOOD PRODUCT

COMMON ADULTERANTS

DISEASE CAUSED

Black pepper

Dried papaya seeds

Cancer, liver
damage

Arahar dal

Yellow dye, kesari dal

Leprosy, paralysis

Coffee powder

Chicory

Deprived from
nutrition

Butter and pure

ghee

Starch, Vanaspati ghee

Food poisoning

Gram dal

Kesari dal, stone

Stomach disorder

Milk

Water, starch, fatless milk

Stomach disorder

Jeera

Alike seeds from wild plants

Stomach disorder

Chilly powder

Brick powder, artificial colours

Liver damage

Sugar

Fine white sand, chalk powder, rawa

Stomach disorder

PRECAUTIONS

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 Ag mark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially coloured sweets and buy only
from reputedshops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things fromstreet side vendors.

GOVERNMENT MEASURES
To check the suppliers of food from doing so, the government has
passed astringent act which is known as preservation of food
Adulteration Act. They have been implemented with the objective
of providing safety to human beings in the supplyof food. It
covers safety from risksinvolved due to contamination of
poisonous elements. The specification laid down ofvarious foods
under the provisions of PFA Act covers minimum basic
characteristics
Of the Products Below which it is deemed to be adulteratedand
also covers the maximum limit of contaminant not considered
beingsafe for human beings beyond acertain level.

AKNOWLEDGEMENT

I would like to take this opportunity to thank my teacher

Mrs. Farhat Mam whose support, guidance and
encouragement have enabled me to complete this project.
I would also like to thank our lab assistant for his cooperation.


OBJECTIVE 4: To detect the presence of given sample of
turmeric powder

MATERIALS REQUIRED: Test-tube, dil.Hcl,

turmeric powder, dil. Nitric acid, potassium
iodide solution.

PROCEDURE:

DETECTION OF CHALK POWDER:

A small amount of given sample was taken in a test
tube & about a ml of dil.Hcl was added to it.
No effervescence indicates the absence of chalk
powder in the sample.