KENDRIYA VIDYALAYA, ONGC,

SIVASAGAR

CERTIFICATE
This is to certify that SOHAIL AFRID ALI, a student of class
XII(A) has successfully completed the research on this
investigatory project under the guidance of SEEMA KOHLI
during the year 2024-25. I certify that this project is up to
my expectations and as per the guidelines issued by the
Central Board of SECONDARY Education, New Delhi.

Signature of Signature of External School

Seal chemiatry teacher Principal
Examinar
ACKNOWLEDGEMENT

It would be my utmost pleasure to express my

sincere thanks to my Chemistry Teacher Mrs.
Seema Kohli in providing a helping hand in this
project. Their guidance , support and
supervision all through this project titled
“STUDY COMMON FOOD ADULTERANTS IN FAT, OIL,
BUTTER, SUGAR, TURMERIC POWDER , CHILLI POWDER
AND PEPPER”, are responsible for attaining its
present form
DECLARATION
I hereby declare that this project work entitled “STUDY OF COMMON
FOOD ADULTERANTS”, submitted to the Principal AJIT SINGH, KENDRIYA
VIDYALAYA, ONGC, SIVASAGAR for the subject Chemistry under the guidance
of SEEMA KOHLI is a record of original work done by me. I further declare that
this project or any part of it has not been submitted for any other class.

CLASS: XII(A)

NAME OF SCHOOL: KEN DRIYA VIDYALAYA , ONGC, SIVASAGAR

DATE:
-:CONTENTS:-
1.Certificate
2. Acknowledgement
3. introduction
4. Theory
5.Experiments
6.Observation
7. Results
8. Conclusion
9. Bibliography
 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.

About the middle of the 19th century 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. In 1860 the first food law framed in the interest of
the purchaser was passed. That law, lacking sufficient means of enforcement, remained largely
ineffective until 1872, when administrative officials were appointed and penalties for violation provided.

In the United States the federal Food and Drug Act of 1906 was the result of a long and stormy campaign
led by Dr. Harvey Washington Wiley. This law defined food adulteration and the misbranding of
products; it provided regulations covering the interstate movement of food and penalties for violations.
The 1906 act was superseded in 1938 by the more rigorous Food, Drug, and Cosmetic Act administered
since 1940 by the Food and Drug Administration (now within the Dept. of Health and Human Services).

The FDA is charged with enforcing truthful and informative labeling of essential commodities,
maintaining staff laboratories, and formulating definitions and standards promoting fair dealing in the
interests of the consumer. The 1938 act broadened the definitions of adulteration, misbranding, and
lack of informative labeling; it provided for factory inspections; and it increased the penalties for
violations. It was amended in 1958 and 1962 to define and regulate food additives and food coloring.
The federal law controls traffic from one state to another and is supplemented by local regulations that
require food handlers to be licensed, thereby discouraging the spread of disease; it provides for the
inspection by health officers of meat and other foods, of restaurants, and of dairies and cold storage
methods. Imported goods that violate the provisions of the act may be denied admittance to the United
States and if not removed within a given time may be destroyed.

STATEMENT OF OBJECTS AND REASONs:

Laws
existed in a number of 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 also
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

iii. 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).

ACT 37 OF 1954: The Prevention of Food Adulteration Bill was passed by both the
house of Parliament and received the assent of the President on 29th September, 1954. It came into
force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).

LIST OF ADAPTATION ORDER AND AMENDING ACTs:

1. The Adaptation of Laws (No.3) Order, 1956.

2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964).

 3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971).

4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976).

5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).

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 I

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:

(i) 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. (ii)
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 II

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) Take small amount of
Adulteration of various insoluble substances in sugar:
sugar in a test-tube and shake it with little water. Pure sugar
dissolves in water but insoluble impurities do not dissolve.
(ii) To small amount of
Adulteration of chalk powder, washing soda in sugar:
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 III

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.
 OBSERVATIONS:
Exp Experiment Procedure Observation
no.

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

2. Adulteration of To small amount of oil in a test tube, add No red colour observed
argemone oil in few drops of conc. HNO3 & shake
edible oils

3. Adulteration of Adulteration of various insoluble Pure sugar dissolve in water

various insoluble substances in sugar but insoluble impurities do
substances in sugar not dissolve

4. Adulteration of chalk To small amount of sugar in a test tube, No brisk effervescence

powder, washing add a few drops of dil. HCL observed
soda in sugar
5. Adulteration of To sample of turmeric powder, add conc. Appearance of magenta
yellow lead salts to HCL colour
turmeric powder

6. Adulteration of red To a sample of chilli powder, add dil. No yellow precipitate

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

7. Adulteration of brick Add small amount of given red chilli Brick powder settles at the
powder in chilli powder in a beaker containing water bottom while pure chilli
powder powder floats over water.

8. Adulteration of dried Add small amount of sample of pepper to Dried pepper seeds being
papaya seeds in beaker containing water and stir with a lighter float over water
pepper glass rod. while pure pepper 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.

Biblography
1. Website
• www.wikipedia.org
• www.google.com

• www.yahoo.com
2. BOOKS:
• Comprehensive Practical Manual
• Pradeep’s New Course Chemistry

NCERT Class XII