CHEMISTRY
INVESTIGATORY
PROJECT ON FOOD
ADULTERATION
BY: PRAKHAR SRIVASTAVA
CLASS: XII A1
TO: VASUNDHRA BAJPAI
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CERTIFICATE PAGE
DAV PUBLIC SCHOOL, NTPC UNCHAHAR
THIS IS TO CERTIFY THAT PRAKHAR SRIVASTAVA OF CLASS
XII A ROLL NO ___________ HAS
SATISFACTORILY COMPLETED HIS CHEMISTRY
INVESTIGATORY PROJECT AS PRESCRIBED BY THE CBSE
DURING THE ACADEMIC YEAR 2023-2024
TEACHER INCHARGE:
INTERNAL EXAMINER: _____________
EXTERNAL EXAMINER: _____________
PRINCIPAL SIGNATURE: _____________
ACKNOWLEDGEMENT:
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I WOULD LIKE TO SINCERELY AND PROFUSELY
THANK MY CHEMISTRY TEACHER
MISS.VASUNDHRA BAJPAI, CHEMISTRY
TEACHER 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 MR.D.K. MISHRA FOR
PROVIDING ME WITH ALL THE FACILITY THAT
WAS REQUIRED.
CANDIDATE’S SIGNATURE:
_______________
CONTENTS
1. CERTIFICATE
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2. ACKNOWLEDGEMENT
3. OBJECTIVE
4. INTRODUCTION
5. THEORY
6. EXPERIMENTAL WORK
AIM
APPARATUS REQUIRED
PROCEDURE
OBSERVATIONS
RESULT & PRECAUTIONS
CONCLUSION
7. BIBLIOGRAPHY
OBJECTIVE
THE OBJECTIVE OF THIS PROJECT IS
TO STUDY SOME OF THE COMMON
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FOOD ADULTERANTS PRESENT IN
DIFFERENT FOOD STUFFS.
Figure 1
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.
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ADULTERATION OF FOOD-STUFS 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 ANTI-SOCIAL 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.
ABOUT THE MIDDLE OF THE 19TH CENT. CHEMICAL AND MICROSCOPAL
KNOWLEDGE HAD REACHED THE STAGE THAT FOOD SUBSTANCES COULD BE
ANALYZED, AND THE SUBJECT OF FOOD ADULTERATION BEGAN TO BE
STUDIED FROM THE STANDPOINT OF THE RIGHTS AND WELFARE OF THE
CONSUMER.
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
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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.
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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 PARAIN WAX, HYDROCARBONS,
DYES AND ARGEMONE OIL. THESE ARE DETECTED AS FOLLOWS:
(i) ADULTERATION OF PARAIN WAX AND HYDROCARBON IN VEGETABLE GHEE HEAT
SMALL AMOUNT OF VEGETABLE GHEE WITH ACETIC ANHYDRIDE. DROPLETS OF
OIL LOATING 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.
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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.
(ii) ADULTERATION OF CHALK POWDER, WASHING SODA IN SUGAR.TO SMALL
AMOUNT OF SUGAR IN A TEST-TUBE, ADD FEW DROPS OF HCL. BRISK
EFERVESCENCE OF CO2 SHOWS THE PRESENCE OF CHALK POWDER
OR WASHING SODA IN THE GIVEN SAMPLE OF SUGAR.
>>DETECTION: BRISK EFFERVESCENCE OF CO2 SHOWS THE PRESENCE OF
CHALK POWDER OR WASHING SODA IN THE GIVEN SAMPLE OF SUGAR.
INSOLUBLE SUBSTANCES APPEAR AT THE BOTTOM OF THE TEST TUBE IF THEY
ARE PRESENT
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AIM:
TO DETECT THE PRESENCE OF ADULTERANTS IN SAMPLES OF CHILLI POWDER, TURMERIC
POWDER AND PEPPER.
APPARATUS 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 DIL SOLUTION AND ADD 2 DROPS
OF POTASSIUM IODIDE SOLUTION TO THE ILTRATE. 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
LOATS OVER WATER.
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(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 LOAT OVER WATER WHILE
PURE PEPPER SETTLES AT THE BOTTOM.
EXPT. NO. EXPERIMEN PROCEDUR OBSERVATIO
T E N
RESULT:
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1. ADULTERATION HEAT SMALL APPEARANCE
OF AMOUNT OF OF OIL
PARAFFIN VEGETABLE LOATING ON
WAX AND GHEE WITH THE SURFACE.
HYDROCARBON ACETIC
IN ANHYDRIDE.
VEGETABLE DROPLETS OF
GHEE. OIL LOATING
ON THE
SURFACE OF
UNUSED
ACETIC
ANHYDRIDE
INDICATE THE
PRESENCE OF
WAX OR
HYDROCARBON
2. ADULTERATION HEAT 1ml APPEARANCE
OF DYES IN OF FAT WITH A OF PINK
FAT MIXTURE OF COLOUR.
1 ml OF
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3 ADULTERATION OF TO SMALL AMOUNT OF NO RED COLOR
ARGEMONE OIL IN OIL IN A TEST TUBE,ADD OBSERVED
EDIBLE OILS FEW DROPS OF CONC
HNO3 & SHAKE.
4 ADULTERATION OF TO SMALL AMOUNT NO BRISK
EFFERVESCEN CHALK POWDER OF SUGAR IN A TEST EFFERVESCEN
OBSERVED ,WASHING SODA. TUBE AND ADD DIL.HCL OBSERVED
CHALK POWDER, SUGAR IN A TEST TUBE ENCE OBSERVED.
5 ADULTERATION OF TAKE SMALL AMOUNT PURE SUGAR
DISSOLV VARIOUS INSOLUBLE OF SUGAR IN A TEST DISSOLVES IN
WATER BUT SUBSTANCES IN SUGAR TUBE, AND SHAKE IT BUT
INSOLUBLE IMPURI WITH LITTLE WATER.
IMPURITIES DO NOT DISSOLVES
DISSOLVES.
PRAKHAR Page 13
RESULT:
THE REQUIRED ANALYSES FOR
ADULTERANTS IN FOOD STUFFS HAS BEEN
MADE.
PRAKHAR Page 14
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 ARTIICIALLY COLOURED SWEETS AND BUY
ONLY FROM REPUTED SHOPS.
6. DO NOT BUYS SWEETS OR SNACKS KEPT IN OPEN.
7.AVOID BUYING THINGS FROM STREET SIDE VENDORS.
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PRAKHAR Page 16
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.
PRAKHAR Page 17
BIBLOGRAPHY
1. WEBSITE
• www.wikipedia.org
• www.google.com
www.yahoo.com
•
2. BOOKS:
• COMPREHENSIVE PRACTICAL MANUAL
• NCERT CLASS XII
PRAKHAR Page 18
