CHINMAYA VIDYALAYA
NARUVAMOODU , THIRUVANANTHAPURAM
INVESTIGATORY PROJECT ON
PRESENCE OF ADULTERANTS IN
FOOD MATERIALS
Submitted by
Name : ANAKHA S K
Class : XII
Reg no :
Year :
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CERTIFICATE
This is to certify that report entitled “PRESENCE
OF ADULTERANTS IN FOOD MATERIALS”
submitted by ……………….. Reg no:…………..
is a bonafide work carried out for the class XII
Practical Examination of The Central Board of
Secondary Education 2020-2021.
Teacher in charge External Examiner
Principal
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ACKNOWLEDGEMENT
At the outset, I thank God Almighty for showering his
blessings upon us, without which this project would have
been a distant reality. Apart from my own efforts, the success
of this project depended largely upon the love, motivation
and constant support offered to us by several others.
I express my deep and sincere gratitude to our principal
Mrs.Lalithambika R.S and our chemistry teacher
Mrs.Anila P Nair for helping throughout and for being a pillar
of support when things were not going the way we wanted it
to be.
I also thank my family members and friends for their
constant encouragement which enabled me to complete thus
project successfully. Finally I thank the authorities mentioned
in the bibliography who guided me throughout this project.
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INDEX
SL NO TOPIC PAGE NO
1 Introduction 5
2 Theory 7
3 Aim 8
4 Experiment-1 9
5 Experiment-2 10
6 Experiment-3 11
7 Experiment-4 12
8 Experiment-5 13
9 Observation 14
10 Result 15
11 Conclusion 16
12 Precautions 17
13 Picture gallery 18
14 Bibliography 19
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INTRODUCTION
Adulteration is a legal term meaning that a food
product fails to meet Federal or state standards.
Adulteration is an addition of another substance to a
food item in order to increase the quantity of the item
in raw form or prepared form, which may result in the
loss of actual quantity of food item. Those substances
may be other available food items or non-food item.
Among meat and meat products some of the items
used to adulterate are water or ice, carcasses, or
carcasses of animals other than the animal meant to be
consumed. Generally, if a food contains poisonous or
deleterious substance that will adversely affect health.
There are exceptions to this general rule. First, if the
poisonous substance is inherent or naturally occurring
and its quantity in the food does not ordinarily renter it
injurious to health, the food will not be considered as
adulterated. Thus, a food that contains a natural toxin
at very low levels that would not ordinarily be harmful
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(for instance, small amounts of amygdalin in Apricot
kernels) is not adulterated.
Second, if the poisonous or deleterious substance is
unavoidable and is within an established tolerance,
regulatory limit, action level, the food will not be
deemed to be adulterated. Tolerances and regulatory
limits are thresholds above which a food will be
considered adulterated. They are blinding on FDA, the
food industry, and the courts. Action level are limits at
or above which FDA may regard as adulterated. They
are not binding on FDA. FDA has established numerous
action levels (for example, one part per million methyl
Mercury in fish) which are set forth in its booklet
Action Levels for Poisonous or Deleterious Substances
in Human food and Animal Feed.
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THEORY
The increasing number of food producers and the
outstanding number of imported 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 been having become one of the problems serious
problems. Consumption of adulterated food causes serious
diseases like cancer, diarrhea, asthma, ulcers, etc. The
majority of fats, oils, and butter are paraffin wax castor oil
and hydrocarbons. The red chili powder is mixed with brick
powder and the 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 foodstuffs.
AGMARK (acronym for agricultural marketing). This
organisation certifies food products for the grading and
standardization of agricultural and allied commode.
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AIM
To find the presence of adulterants in various food
materials
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EXPERIMENT: 1
AIM: To detect the presence of adulterants in sugar.
REQUIREMENTS: Test tubes, dilute HCI.
PROCEDURE:
• Take a small amount of sugar in a test tube and shake it
with water.
• Pure sugar dissolves in water but impurities do not
dissolve
• To a small amount of sugar in a test tube add few drops
of dil.HCI
• Brisk effervescence of CO2 shows the presence of chalk
powder or washing soda in the given sample of sugar.
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EXPERIMENT:2
AIM: To determine the presence of adulterants in chilli
powder
REQUIREMENTS: Test tubes, conc. HCl, dil. HNO3, KI
PROCEDURE:
• To a sample of chilli powder add HNO3.
Filter the solution and add 2 drops of potassium iodide
solution to the filterate.
• Yellow precipitate indicates the presence of Lead salts in
chilli powder.
• Add a little of the chilli powder in a beaker containing
water. Sediments at the bottom of the test tube
indicates the presence of brick powder in chilli powder.
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EXPERIMENT-3
To determine the presence of adulterants in turmeric
powder.
REQUIREMENTS: Test tubes, dilute HCI.
PROCEDURE
• To a sample of turmeric powder add conc.HCI
• Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric
powder.
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EXPERIMENT-4
To determine the presence of adulterant in milk.
REQUIREMENTS: Test tubes, I2.
PROCEDURE:
• To a sample of milk in a test tube add a few drops
of iodine solution to it.
• Presence of blue colour indicates of starch in milk.
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EXPERIMENT-5
To determine the presence of adulterant in edible oil.
REQUIREMENTS: Test tube , I2
PROCEDURE
• To a sample amount of oil in a test tube add a few
drops of iodine solution.
• Appearance of blue colour indicates the presence
of starch in edible oil.
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OBSERVATIONS
EXPERIMENT OBSERVATION INFERENCE
To find the Pure sugar May be the
adulterant in dissolved in presence of
sugar. water but adulterant.
insoluble
impurities do not
dissolve.
To find the Yellow ppt. May be the
adulterant in presence of
chilli powder. adulterant.
To find the Appearance of May be the
adulterant in magenta colour. presence of
turmeric powder. adulterant.
To find the No blue colour May be the
adulterant in presence of
milk. adulterant.
To find the No red colour is May be the
adulterant in observed. presence of
edible oil adulterant.
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RESULT
The required analyses for adulterants in food stuffs
have been made.
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CONCLUSION
The selection of wholesome and non-adulterated food is
essential for daily life to make sure that such foods do not
cause any health hazards. It is not possible to ensure
wholesome food only on visual examination When the toxic
contaminants are present at the PPM level. However, we
should examination of the food before purchase and makes
sure to ensure the absence of insects, visual fungus, foreign
matter, etc. Therefore, Do care taken by the consumer at the
time of purchase of food after thoroughly examining can be a
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 the best before use. The consumer should avoid
taking food from an unhygienic place or food being prepared
under unhygienic conditions. So the type of food may
causeway various diseases consumption of cut fruits being
sought in unhygienic conditions should be avoided. It is
always better to buy certified food from reputed shops.
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PRECAUTIONS
• Take only packed items of well-known companies.
• Buy items from reliable retail shops and
recognised outlets.
• Check the ISI mark or AG Mark.
• Buy products of only air tight popular brands.
• Avoid craziness for artificially coloured sweets and
buy only from reputed shops.
• Do not buy sweets or snacks kept in open.
• Avoid buying things from street side venders.
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PICTURE GALLERY
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BIBLIOGRAPHY
• www.google.com
• www.wikipedia.com
• www.bing.com
• www.byjus.com
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