Chemistry

Project
Aim
Introduction
Theory
Experiment -1
Experiment -2
Experiment -3
Result
Precaution
Conclusion
Bibliography
AIM:
To study of common food adulterants in fat, oil,
butter, sugar, turmeric powder, chilli powder
and pepper.

INTRODUCTION:
Adulteration in food is normally present in its most
crude form; prohibited substances are either added
or partly or wholly substituted. Normally the
contamination/ adulteration in food is done either for
financial gain or due to carelessness and lack in
proper hygienic condition of processing, storing,
transportation and marketing. This ultimately results
that the consumer is either cheated or often become
victim of diseases. Such types of adulteration are
quite common in developing countries or backward
countries. It is equally important for the consumer to
know the common adulterants and their effect on
health.
THEORY:
Food adulteration is a concerning issue
worldwide, where substances are added to
food items intentionally for various reasons,
often to increase profit margins or mask
inferior quality. Here are some common food
adulterants:
1. Water: Often added to foods like milk to
increase volume and weight, diluting the
nutritional content.
Milk Adulterants: Adulterants in milk include
water, starch, urea, detergent, and formalin.
These substances can affect the taste, texture,
and nutritional value of milk.
2. Sugars: Cheaper sugars such as cane sugar or
molasses may be added to honey, while
cheaper sugar varieties may be added to
premium ones.
.
3. Oils: Cheaper oils or oils of inferior quality
may be added to premium oils or sold as pure
oils.
4. Spices: Spices might be adulterated with
cheaper fillers like flour or sawdust.
5. Tea and Coffee: Leaves and powder might be
adulterated with other plant materials or dyes
to enhance colour.
6. Grains and Pulses: Grains and pulses might
be adulterated with stones, sand, or similar
materials to increase weight.
7. Fruits and Vegetables: Chemicals like
calcium carbide are used to ripen fruits
artificially, while wax is applied to give them a
shiny appearance.
8. Meat and Fish: Water may be injected into
meat and fish to increase weight, while
formalin or other preservatives may be used
to extend shelf life.
9. Alcohol: Cheaper alcohol might be added to
premium drinks.
EXPERIMENT-1 :
AIM:
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:

(i) 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.
(ii) 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 dye in fat.
(iii) 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 colour in the acid layer
indicates presence of argemone oilt
EXPERIMENT-2 :
AIM:
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:

(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.
EXPERIMENT-3:
AIM:
To detect the presence of adult er ant s in
samples of chilli powder,turmeric powder
and pepper.

MATERIALS REQUIRED:
Test-tubes, conc. HCl, dil. HNO3, KI
solution

PROCEDURE:
Common adulterants present in chilli
powder, turmeric powder and pepper are
red coloured lead salts, yellow lead salts and
dried papaya seeds respectively. They are
detected as follows:
(i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add dil. HNO3.
Filter the solution and add 2 drops of
potassium iodide solution to the filtrate. Yellow
ppt. indicates the presence of lead salts in chilli
powder.
(ii) Adulteration of yellow lead salts to turmeric
powder
To a sample of turmeric powder add conc. HCl.
Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric
powder.
(iii) Adulteration of brick powder in red chilli
powder
Add small amount of given red chilli powder in
beaker containing water. Brick powder settles
at the bottom while pure chilli powder floats
over water.
(iv) 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.
RESULT:
Exp.no EXPERIMENT PROCEDURE

Heat small
amount of
vegetable ghee
with acetic
anhydride.
Adulteration of Droplets of oil Appearance of
paraffin wax and floating on the oil
1.
hydrocarbon in surface of floating on the
vegetable ghee unused acetic surface
anhydride
indicate the
presence of wax
or hydrocarbon.

Heat 1mL of fat

with a
mixture of 1mL Appearance of
2. Adulteration of dyes in fat of conc. pink colour
H2SO4 and 4mL
of acetic acid.

To small
amount of oil in
a
Adulteration of No red colour
test tube, add
argemone oil in edible oils observed
few drops of
conc. HNO3 &
shake
 Pure sugar
dissolves in
Take small amount of
Adulteration of water but
sugar in a test tube and
4. Various insoluble insoluble
shake it with little water.
substances in sugar impurities do
not dissolve.

Adulteration of chalk
To small amount of No brisk
powder, washing
sugar in a test tube, add effervescence
5. soda
a few drops of dil. HCl. observed
in sugar.

Adulteration of
To sample of turmeric Appearance of
yellow lead salts to
6. powder, add conc. HCl magenta colour
turmeric powder

To a sample of chilli
Adulteration of red powder, add dil. HNO3.
lead salts in chilli Filter the solution and No yellow ppt
7.
powder add 2 drops of KI
solution to the filtrate.

Brick powder
Add small amount of settles at the
Adulteration of brick given bottom while
powder in chilli red chilli powder in a pure chilli
powder beaker containing powder
water. floats over
water
 Dried papaya
Add small amount of seeds being lighter
Adulteration of dried
sample of pepper to beaker float over water
papaya seeds in
9. containing water and stir while pure pepper
pepper
with a glass rod. settles at the
bottom

PRECAUTIONS:
Specific Precautions for Each Food Item:
1. Fats and Oils
Common Adulterants: Mineral oil, castor
oil, and animal fats.
Precautions:
Use non-reactive containers (e.g.,
glass or certain plastics) to avoid
reactions with samples.
Perform tests in controlled
temperatures as fats and oils can
change properties with temperature
variations.
Avoid exposure to light which can
degrade some oils.
2. Butter
Common Adulterants:Margarine,
vanaspati, and starch.
Precautions:
Keep samples refrigerated to prevent
spoilage.
Use specific tests like the acrolein
test for vanaspati and the
microscopic examination for starch
granules.
Avoid using bare hands to handle
samples to prevent contamination.
3. Sugar
Common Adulterants: Chalk powder,
washing soda, and other insoluble
materials.
Precautions:
Dissolve sugar samples in water to check
for insoluble impurities.
Handle solutions carefully to avoid spills
that can lead to sticky surfaces and
contamination.
4. Turmeric Powder
Common Adulterants: Metanil yellow
dye, lead chromate.
Precautions:
Use chemical tests such as the
hydrochloric acid test for metanil
yellow.
Handle all dyes and chemicals with
care due to their toxic nature.
Ensure proper labeling and storage
of chemicals to avoid mix-ups.
5. Chilli Powder
Common Adulterants: Brick powder,
salt powder, and artificial colors.
Precautions:
Perform microscopic examination
to identify non-vegetable
adulterants.
Use solvent extraction for
detecting artificial colors.
Avoid inhalation of powders as
they can be irritants.
.
6Pepper
Common Adulterants: Dried papaya
seeds, black berries.
Precautions:
Use the water floatation test to
separate genuine pepper seeds from
lighter adulterants.
Perform visual inspection under
magnification.
Store pepper in a dry place to avoid mold
growth.

When conducting these tests, maintaining a

clean and controlled environment is crucial.
Documentation of procedures and results is
important for traceability and repeatability.
Regular training on safety protocols and
proper use of equipment should be provided
to all personnel involved in food adulterant
studies.
CONCLUSION:
The study of common food adulterants in fat,
oil, butter, sugar, turmeric powder, chili
powder, and pepper reveals a significant
public health concern. Adulteration not only
compromises the nutritional value of food but
also poses serious health risks to consumers.
Key findings from the study include:

1. Fat, Oil, and Butter: Adulterants such as

cheaper oils, synthetic fats, and non-edible
substances are commonly found. These can
lead to health issues like cardiovascular
diseases, digestive problems, and long-term
toxic effects.

2. Sugar: Adulteration with substances like

chalk powder, washing soda, and artificial
sweeteners was observed. Such adulterants
can cause digestive disturbances, dental
problems, and metabolic disorders.
3. Turmeric Powder: Common adulterants
include lead chromate and artificial
colorants, which pose risks of lead
poisoning, gastrointestinal issues, and
potential carcinogenic effects.

4. Chili Powder: Adulterants such as artificial

colors, brick powder, and salt powder were
detected. These can cause food poisoning,
irritation of the digestive tract, and long-
term health complications including cancer.

5. Pepper: Adulteration with dried papaya

seeds and other non-pepper substances was
found. These can lead to digestive issues
and reduce the efficacy of pepper's natural
health benefits.

.
The widespread nature of food adulteration
underscores the need for stringent quality
control measures and consumer
awareness. ©Regulatory authorities must
enforce strict guidelines and regular
monitoring to curb these practices.
Additionally, educating consumers about
identifying and avoiding adulterated
products can help mitigate health risks.

In conclusion, addressing food adulteration

requires a multi-faceted approach involving
policy enforcement, technological
advancements in detection methods, and
public education to ensure food safety and
protect public health
BIBLIOGRAPHY:

www.wikipedia.com
www.ncbi.nlm.nih.gov
Chemistry NCERT.in