ACKNOWLEDGEMENT

In the accomplishment of this project successfully, many people have

best owned upon me their blessings and the heart pledged support,
this time I am utilizing to thank all the people who have been
concerned with project.
Primarily I would thank god for being able to complete this project
with success. Then I would like to thank my principal and chemistry
teacher _Mr. S N Paliwal , whose valuable guidance has been the
ones that helped me patch this project and make it full proof success.
His suggestions and his instructions have served as the major
contributor towards the completion of the project.
Then I would like to thank my parents and friends who have helped
me with their valuable suggestions and guidance has been helpful in
various phases of the completion of the project.
Last but not the least I would like to thank my classmates who have
helped me a lot and also Sir Lab attendant Mr. Yashwanth .
 DECLARATION
I hereby declare that project work entitled “STUDY OF
ADULTERANTS IN FOOD STUFF”, submitted to the department of
Chemistry, Jawahar Navodaya Vidyalaya for the subject Chemistry
under the guidance of Mr. S N PALIWAL is a record of original work
done by me. I further declare that this project or any part of it has not
been submitted elsewhere for any other class.

CLASS : XI

PLACE : YANAM

DATE :
 -:CONTENTS:-
1. Certificate

2. Acknowledgement

3. Introduction

4. Theory

5. Activity

Aim

Apparatus required

Procedure

Result

Precautions

Conclusion
 OBJECTIVE
The Objective of this project is to study some of the common food
adulterants present in different food stuffs.

INTRODUCTION
Food is one of the basic necessities for sustenance of life. Pure, fresh and
healthy diet is most essential for the health of the people. It is no wonder to
say that community health is national wealth. Adulteration of food-stuffs
was so rampant, widespread and persistent that nothing short of a
somewhat drastic remedy in the form of a comprehensive legislation became
the need of the hour. To check this kind of antisocial evil a concerted and
determined onslaught was launched by the Government by introduction of
the Prevention of Food Adulteration Bill in the Parliament to herald an era
of much needed hope and relief for the consumers at large.
STATEMENT OF OBJECTS AND REASONS:
Laws existed in several States in India for the prevention of adulteration of
food- stuffs, but they lacked uniformity having been passed at different
times without mutual consultation between States. The need for Central
legislation for the whole country in this matter has been felt since 1937 when
a Committee appointed by the Central Advisory Board of Health
recommended this step.

‘Adulteration of food-stuffs and other goods’ is now included in the

Concurrent List (III) in the Constitution of India. It has, therefore, become
possible for the Central Government to enact all India legislation on this
subject. The Bill replaces all local food adulteration laws where they exist
and applies to those States where there are no local laws on the subject.
Among others, it provides for —

i. A Central Food Laboratory to which food samples can be

 referred to for final opinion in disputed cases (clause 4),
ii. A Central Committee for Food Standards consisting of
representatives of Central and State Governments to advise on
matters arising from the administration of the Act (clause 3), and

The vesting in the Central Government of the rule-making power regarding

standards of quality for the articles of food and certain other matters (clause
22).

GOVERNMENT MEASURES: To check the suppliers of

food from doing so, the government has passed a stringent 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 supply of food. It covers safety from risks involved due to
contamination of poisonous elements. The specification laid down of
various foods under the provisions of PFA Act covers minimum basic
characteristics Of the Products Below which it is deemed to be
adulterated and also covers the maximum limit of contaminant not
considered being safe for human beings beyond a certain level.
 PRECAUTIONS
By taking a few precautions, we can escape from consuming adulterated products.

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 Agmark.

4. Buy products of only air tight popular brands.

5. Avoid craziness for artificially colored sweets and buy only from reputed
shops.

6. Do not buy sweets or snacks kept in open.

7. Avoid buying things from street side vendors.

 THEORY
The increasing number of food producers and the outstanding amount of import
foodstuffs enables the producers 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 consciousness of consumers would be crucial. Ignorance and
unfair market behavior may 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, diarrhoea, asthma, ulcers, etc.
Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red
chilli powder is mixed with brick powder and pepper is mixed with dried papaya
seeds. These adulterants can be easily identified by simple chemical tests. Several
agencies have been set up by the Government of India to remove adulterants from
food stuffs.

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 commode
 EXPERIMENT -1

Aim: To detect the presence of adulterants in fat, oil and butter.

Apparatus Required: Test-tube, conc. H2SO4, acetic acid, conc.HNO3

Procedure: Common adulterants present in ghee and oil are dyes and
argemone oil. These are detected as follows:

1. 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.
2. Adulteration of argemone oil in edible oils: To small amount of oil in a test-

tube, add few drops of conc. HNO3 and shake it well. 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:

(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.

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 chili powder, turmeric

powder and pepper.

Apparatus Required: Test-tubes, conc. HCl, dil. HNO3, KI solution.

Procedure: Common adulterants present in chili powder, turmeric powder and pepper
are red colored lead salts, yellow lead salts and dried papaya seeds respectively. They are

detected as follows:

(i) Adulteration of red lead salts in chili powder: To a sample of chili 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.

(ii) 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.

(iii) 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.
 (iv) Adulteration of dried papaya seeds in pepper: Add small amount of sample of
pepper to beaker containing water and stir with a glass rod. Dried papaya seeds
being lighter float over water while pure pepper settles at the bottom.

OBSERVATION
Experiment no. Experiment Procedure Observation

Adulteration of dyes in Heat 1mL of fat with a Appearance of pink

fat mixture of 1mL of conc. colour.
1
H2SO4 and 4mL of acetic
acid.

Adulteration of To small amount of oil No red colour observed

argemone oil in edible in a test tube, add few
2
oils drops of conc. HNO3 &
shake.

Adulteration of various Adulteration of various Pure sugar dissolves in

insoluble substances in insoluble substances in water but insoluble
3
sugar sugar impurities do not
dissolve.
 Adulteration of chalk To small amount of No brisk effervescence
4 powder, washing soda in sugar in a test tube, add observed.
sugar a few drops of dil. HCl

Adulteration of yellow To sample of turmeric Appearance of magenta

5 lead salts to turmeric powder, add conc. HCl. colour
powder

Adulteration of red lead To a sample of chilli powder, No yellow precipitate

add dil. HNO3. Filter the
6 salts in chilli powder.
solution and add 2 drops of
KI solution to the filtrate.

Adulteration of brick Add small amount of Brick powder settles at

powder in chilli powder given red chilli powder the bottom while pure
7
in a beaker containing chilli powder floats over
water water.

Adulteration of dried Add small amount of Dried papaya seeds

papaya seeds in pepper sample of pepper to being lighter float over
8
beaker containing water water while pure pepper
and stir with a glass rod. settles at the bottom.

RESULT: The required analysis for adulterants in food stuffs has

been made.
 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
wholesome food only on visual examination when the toxic contaminants are present
in ppm level. However, visual examination of the food before purchase makes sure to
ensure absence of insects, visual fungus, foreign matters, etc. Therefore, due care
taken by the consumer at the time of purchase of food after thoroughly examining
can be of great help. Secondly, label declaration on packed food is very important for
knowing the ingredients and nutritional value. It also helps in checking the freshness
of the food and the period of best before use. The consumer should avoid taking food
from an unhygienic place and food being prepared under unhygienic conditions.
Such types of food may cause various diseases. Consumption of cut fruits being sold
in unhygienic conditions should be avoided. It is always better to buy certified food
from reputed shops.
 CERTIFICATE
This is to certify that Master ______K R VIKRAM___________, a student of class XI has
successfully completed the research on the below mentioned project under
the guidance of ____Mr. S N PALIWAL____ during the year 2018-19 in partial
fulfillment of Chemistry practical examination conducted by AISSCE, New
Delhi.

SIGNATURE OF SIGNATURE OF

SUBJECT TEACHER PRINCIPAL

NAME : K R VIKRAM

ROLL NO : 1109

CLASS : XI - M.P.C