PODAR INTERNATIONAL
SCHOOL CBSE
- FOOD ADULTERATION
ANALYSIS
A Chemistry Investigatory Project By: Vanya Patel
Class: XI B
Roll no: 41
CERTIFICATE
This is to certify that (name) of class XI B Roll no:() of
Podar International School CBSE has satisfactorily
completed his chemistry investigatory project as
prescribed by the CBSE during the academic year 2022-
2023.
Dr. Neetu Vijayvergiya
(Chemistry Teacher)
Principal
Podar International School CBSE
Navi Mumbai
ACKNOWLEDGEMENT
I would like to sincerely and profusely thank my
Chemistry Teacher Dr. Neetu Vijayvergiya and our Lab Attendant
for their able guidance and support in completing my project.
I would also like to extend my gratitude to
The Principal Mrs. Soma Chatterjee for providing me with all the
facility that was required.
This report is submitted as a part practical examination included
in curriculum of CBSE of all India Senior Secondary Examination
the year 2022-2023.
Name: Vanya Patel
Class: XI B
Roll no: 41
CONTENTS
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work
Aim
Apparatus required
Procedure
Observations
Result & Precautions
7. Conclusion
8. Bibliography
OBJECTIVE
The Objective of this project is to study some of the common food
adulterants present in different food stuffs.
INTRODUCTION
One of the fundamental requirements for maintaining life is food. The
best diet for human health is one that is pure, fresh, and nutritious. The
statement that community health is national wealth is not surprising.
Food adulteration was so widespread, extensive, and persistent that the
situation demanded nothing less than a complete law as a relatively
harsh solution.
The Government launched a concerted and determined assault to stop
this form of anti-social evil by introducing the Prevention of Food
Adulteration Bill in the Parliament, bringing in a time of much-needed
hope and relief for the general public of consumers.
When chemical and microscopic knowledge advanced to the point where
food ingredients could be evaluated in the middle of the 19th century,
the topic of food adulteration started to be researched from the
perspective of the consumer's rights and welfare.
THEORY
Due to the large number of food producers and numerous foods are
imported, producers can deceive and defraud consumers. It is quite
challenging to distinguish between individuals who violate the law and
those who adulterate food. It would be essential for customers to be
aware. Consumer health may be at risk from ignorance and unfair
business methods, and incorrect information can result in poisoning.
To find them, we therefore require straightforward screening tests. One
of the major issues in recent decades is the adulteration of food.
Consuming contaminated food puts one at risk for major illnesses like
cancer, diarrhea, asthma, ulcers, and more. The majority of fats, oils, and
butter are made of hydrocarbons, castor oil, and paraffin wax. Pepper is
combined with dried papaya seeds, while red chilli powder is combined
with brick powder.
Simple chemical tests can quickly identify these adulterants. The
Government of India has established a number of organizations to
eliminate adulterants from food products. AGMARK, an organization that
verifies the quality of food items, is an acronym for agricultural
marketing. The promotion of grading and standardization of agricultural
and related facilities is its main goal.
EXPERIMENT 1:
Aim:
To detect the presence of adulterants in fat, oil and butter.
APPARATUS 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 color indicates presence of dye in fat.
Adulteration 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 color in the acid layer indicates presence of argemone oil.
EXPERIMENT 2:
AIM:
To detect the presence of adulterants in sugar.
APPARATUS 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 HCl. Brisk
effervescence of CO2 shows the presence of chalk powder or
washing soda in the given sample of sugar.
EXPERIMENT 3:
AIM: To detect the presence of adulterants in samples of chilli powder,
turmeric powder and pepper.
APPARATUS: Test-tubes, conc. HCl, dil. HNO3, KI solution.
PROCEDURE: Common adulterants present in chilli powder, turmeric
powder and pepper are red colored lead salts, yellow lead salts and dried
papaya seeds respectively. They are detected as follows:
Adulteration of red lead salts in chilli powder: To a sample of chilli powder, add dil.
HNO3. Filter the dil. solution and add 2 drops of potassium iodide solution to the
filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder.
Adulteration of yellow lead salts to turmeric powder: To a sample of turmeric
powder add conc. HCl. Appearance of magenta color shows the presence of yellow
oxides of lead in turmeric powder.
Adulteration of brick powder in red chili powder: Add small amount of given red chili
powder in beaker containing water. Brick powder settles at the bottom while pure
chili powder floats over water.
Adulteration of dried papaya seeds in pepper: Add small amount of sample of
pepper to a beaker containing water and stir with a glass rod. Dried papaya seeds
being lighter float over water while pure pepper settles at the bottom.
OBSERVATIONS
Experiment Experiment Procedure Observation
no.
1. Adulteration of Heat small amount Appearance of oil floating
paraffin wax and of vegetable ghee on the surface.
hydrocarbon in with acetic
vegetable ghee.
anhydride. Droplets
of oil floating on the
surface of unused
acetic anhydride
indicate the
presence of wax or
hydrocarbon.
2. Adulteration of Heat 1mL of fat with Appearance of pink color.
dyes in fat a mixture of 1mL of
conc. H2SO4 and
4mL of acetic acid.
3. Adulteration of To small amount of No red color observed
argemone oil in oil in a test tube,
edible oils add few drops of
conc. HNO3 and
shake
4. Adulteration of Take small amount Pure sugar dissolves in
various insoluble of sugar in a test water but insoluble
substances in tube and shake it impurities do not
sugar
with little dissolve.
water.
5. Adulteration of To small amount of No brisk effervescence
chalk powder, sugar in a test tube, observed.
washing soda in add a few
sugar drops of dil. HCl
6.
Adulteration of To sample of Appearance of magenta
yellow lead salts turmeric powder, color
to turmeric add conc.
powder HCl.
7.
Adulteration of To a sample of chilli No yellow precipitate.
red lead salts in powder, add dil.
chilli powder. HNO3. Filter the
solution and add 2
drops of KI solution
to
the filtrate.
8. Adulteration of Add small amount Brick powder settles at the
brick powder in of given red chilli bottom while pure chilli
chilli powder powder in a beaker powder floats over
containing water water.
9. Adulteration of Add small amount Dried papaya seeds being
dried papaya of sample of pepper lighter float over water
seeds in pepper to beaker while pure pepper settles
containing water at the bottom.
and stir with a glass
rod
RESULT:
The above experiments and their observations hereby show that
the stated food products contain certain adulterants in the form of
oils, heavy impurities, salts, dyes, waxes, chalk powder and various
insoluble substances. Hence the required analysis has been made.
PRECAUTIONS:
By taking a few precautions, we can escape from consuming
adulterated products.
Take only packed items from well-known companies.
Buy items from reliable retail shops and recognized outlets
Check the ISI mark or Agmark.
Buy products of only air tight popular brands.
Avoid craziness for artificially colored sweets and buy only from
reputed shops.
Do not buy sweets or snacks kept in open.
Avoid buying things from street side vendors.
CONCLUSION
It is crucial to choose healthful, unadulterated foods for
everyday use to ensure that they pose no health risks.
When harmful pollutants are present at ppm levels,
wholesome food cannot be guaranteed based solely on
visual inspection. However, a visual inspection of the
food makes sure there are no insects, visible fungi,
foreign objects, etc. before purchasing. Due diligence on
the part of the consumer when purchasing food after
carefully inspecting might therefore be very beneficial.
Second, label disclosure on packaged foods is crucial for
understanding the nutritional content and contents.
Additionally, it assists in determining the food's
freshness and its best-before date. The customer should
refrain from consuming food that has been cooked in
unsanitary conditions or that was obtained from an
unclean location. Such foodstuffs may contribute to a
number of ailments. Avoid eating sliced fruit that has
been sold in unsanitary conditions. It is always better to
buy certified food from reputed shops.
BIBLIOGRAPHY
1)Website
a) https://byjus.com/biology/food-adulteration/
b) https://www.vedantu.com/biology/food-adulteration
2)Books
a) Comprehensive Practical Manual
b)NCERT class XI
