CHEMISTRY PROJECT
ADULTERATION OF FOOD STUFF
NAME : K NIKHIL KUMAR
CLASS : XII
ROLL NO. :
CERTIFICATE
This is to certify that K NIKHIL KUMAR of standard XII
has completed the Chemistry project in partial fulfilment
of the curriculum of ALL INDIA SENIOR SECONDARY
CERTIFICATE EXAMINATION (AISSCE).
This project was carried out at Narayana junior
college,Bhayander(West),laboratory during the academic
year 2025-2026.
___________ ___________
External Examiner School Stamp
___________ ___________
Internal Examiner Principal’s Signature
ACKNOWLEDGEMENT
I would like to express my deepest regards to the
principal, Mrs. Supriti Katkar , for providing us with the
infrastructure and facilities for the project.
I would further like to extend my thanks to my chemistry
teacher, Ms. Tazeen Shaikh , under whose guidance this
project was performed. Her constant support and
invaluable guidance helped me to achieve completion of
this project.
INDEX
1. Aim
2. Introduction
3. Adulteration of oil and butter
3.1. Test for adulteration of oil and butter
4. Adulteration of sugar
4.1 Test for adulteration of sugar
5. Adulteration of chilli,turmeric powder and pepper
5.1 Test for adulteration of chilli,turmeric powder
And pepper
6. Conclusion
7. Bibliography
AIM
To see what different adulterants are used in different
food products and methods to check them.
INTRODUCTION
Food adulteration refers to the process of lowering the
quality of food by adding harmful, inferior, or non edible
substances. It is a major public health concern that
affects millions worldwide. Adulterants not only reduce
the nutritional value of food but can also cause serious
health issues, including food poisoning, organ damage, and
long-term disorders.
Common reasons for adulteration include:
• Increasing profit margins
• Artificial enhancement of appearance
• Increasing shelf life
• Reducing production cost
In this project, we will study adulteration found in:
1. Oils and Butter
2. Sugar
3. Chilli,Turmeric powder and pepper
Adulteration of oil and butter
Edible oils and butter are widely adulterated with cheaper
oils, animal fats, or chemical substances. Adulteration in
these products often occurs because they are consumed
daily and are relatively high‑value food items. Unscrupulous
producers may mix low‑cost oils such as palm oil, rice bran
oil, or soybean oil with expensive oils or pure ghee to
increase profit margins.
Adulterated oils may cause serious health issues such as
heart disease, poor digestion, liver damage, and long‑term
metabolic disorders. Pure oils and butter contain essential
fatty acids, vitamins, and nutrients that are significantly
reduced when mixed with inferior substitutes.
Common Adulterants:
• Mineral oil in edible oils
• Vanaspati (hydrogenated oil) mixed in ghee/butter
• Animal fats mixed with pure ghee
3.1 Test for adulteration of oil and butter
Detection of Mineral Oil Procedure:
1. Take 5 ml of the oil sample in a test tube.
2. Add equal quantity of concentrated sulfuric acid.
3. Shake well.
Observation: A red or brown color indicates the presence
of mineral oil.
Conclusion: Sample is adulterated.
Baudouin Test (for Vanaspati) :
Procedure:
1. Add 2 ml of melted ghee or butter in a test tube.
2. Add 2 ml of hydrochloric acid.
3. Add a pinch of sugar and shake vigorously
Observation: A crimson-red color indicates vanaspati.
Conclusion: Sample is adulterated.
ADULTERATION OF SUGAR
Sugar is one of the most commonly consumed household
ingredients, and because of its everyday use, it is
frequently targeted for adulteration. Adulteration in
sugar usually aims to increase weight or mimic the texture
of pure sugar. While sugar itself is not highly nutritious,
consuming it in an adulterated form can pose health risks.
Common adulterants such as chalk powder and starch
reduce the purity of sugar and may cause digestive issues.
Since sugar dissolves easily in water, most adulteration
tests are simple and rely on observing differences in
solubility, color reactions, and residue behavior.
Understanding these basic detection methods helps
ensure that the sugar used in homes is safe and free from
harmful contaminants.
Common Adulterants:
● Chalk powder
● Starch
● Washing soda
4.1 Test for adulteration of sugar
Detection of Chalk Powder :
Procedure:
1. Take a tablespoon of sugar.
2. Add it to a glass of water.
Observation: Pure sugar dissolves completely and Chalk
powder settles at the bottom.
Conclusion: If residue remains, the sugar is adulterated.
Test for Washing Soda :
Procedure:
Add lemon juice (citric acid) to a small quantity of sugar.
Observation: Strong fizzing indicates washing soda.
Conclusion: Sample is adulterated.
Adulteration of chilli,turmeric
powder and pepper
Spices like turmeric, chili powder, and black pepper are
often adulterated to enhance color, texture, or volume.
Since spices are widely used in small quantities every day,
consumers rarely suspect them to be adulterated.
However, spices are among the most commonly adulterated
food items because they command a high market value and
their powdered form makes it easy to mix in impurities.
These not only reduce the nutritional quality of the spices
but may also cause allergies, digestive discomfort, and
even severe long‑term health effects,like,metanil yellow, a
toxic dye sometimes added to turmeric, is known to be
carcinogenic.
Common Adulterants:
● Turmeric: Metanil yellow, chalk powder
● Red chili powder: Brick powder, artificial dyes
● Black pepper: Papaya seeds
5.1 Test for adulteration of chilli,turmeric
powder and pepper
Chalk Powder Detection :
Procedure: Add turmeric powder to a glass of water.
Observation: Chalk settles at the bottom.
Conclusion: Sample is adulterated.
Artificial Color Detection:
Procedure: Drop chili powder on wet cotton.
Observation: Color staining indicates artificial dye.
Conclusion: The chilli powder is adulterated.
Detection of Papaya Seeds
Procedure: Put black pepper seeds in a bowl of water.
Observation: Papaya seeds float. Pure pepper sinks.
Conclusion: Floating seeds indicate adulteration
CONCLUSION
Food adulteration is a widespread issue that affects the
safety, quality, and nutritional value of the foods we
consume daily. Through this project, we explored
adulteration in oils, butter, sugar, and spices—items
commonly found in every household. Each of these food
categories is vulnerable to adulteration because of high
demand, economic gain for sellers, and the ease with which
adulterants can be mixed without immediate detection.
The simple tests discussed in this project demonstrate
that with basic household materials and scientific
principles, consumers can detect many common adulterants
on their own. Such awareness empowers individuals to
make informed choices, avoid harmful products, and
protect their health.
Food adulteration not only poses health risks like digestive
issues, poisoning, allergies, and long-term diseases, but
also erodes trust between consumers and food producers.
BIBLIOGRAPHY
1. NCERT Chemistry Textbook
2. Food Safety and Standards Authority of India
(FSSAI) Resources
3. Wikipedia
4. Ministry of Health & Family Welfare – Food Quality
Reports
