PM SHRI KENDRIYA VIDYALAYA

KHARGONE

Session:2024-2025

Investigatory Project Report of Chemistry on

To detect the presence of adulterants in sugar
In the partial fulfillment of requirement for the practical
examination of class XII Chemistry
By:
Manvendra Singh XII A
Guided By: Mrs. Khusboo Borkhede Ma’am, PGT -
Chemistry
 CERTIFICATE

This is to certify that Manvendra Singh of class XII A

has successfully completed the investigatory project on the
topic
“To detect the presence of adulterants in sugar”
under my guidance during the session 2024-2025 for
Chemistry Practical examination of Class XII conducted By
CBSE

Internal Examiner Principal

External Examiner
 ACKNOWLEDGEMENT

I would like to sincerely and profusely thank my Chemistry

Teacher Mrs. Khusboo Borkhede Ma’am, PGT - Chemistry
for her able guidance and support in completing my project

I would like to extend my gratitude towards Mr Annu Bhai

Patel (Principal) for providing me with all facilities required.

Last but not the least, i would like to thank my parents and
classmates for their valuable help in timely completion of this
project

Manvendra Singh
ΧΙΙ Α
PM shri Kendriya Vidyalaya, Khargone
 INVESTIGATORY PROJECT
CHEMISTRY
TO DETECT THE PRSENCE OF ADULTERANTS IN
SUGAR.

DONE BY:
S.MADHUMITHA
XII-B
 INDEX
TABLE OF CONTENTS:

 AIM……………………………………………..

 OBJECTIVE……………………………………

 INTRODUCTION………………………………

 THEORY……………………………………….

 REQUIREMENTS…………………………….

 PROCEDURE…………………………………..

 OBSERVATIONS……………………………...

 RESULT………………………………………..
 CONCLUSION…………………………………

 BIBILIOGRAPHY……………………………..
 AIM:
To detect the presence of food adulterants in sugar
which is consumed by us in our daily life basis.

OBJECTIVE:
Food is one of the basic necessities for sustenance of life.
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 foodstuffs was so rampant, widespread
and persistent that nothing short of a comprehensive 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 microscopical knowledge
had reached the stage that food substances could be
analysed, and the subject of food adulteration began to be
studied from the standpoint of the rights and welfare of
the consumer.

INTRODUCTION:
Sugar is the generic name for sweet-tasting,soluble
carbohydrates, many of which are used in food. Simple
sugars, also called monosaccharides, include glucose,
fructose, and galactose. Compound sugars, also called
disaccharides or double sugars,are molecules made of two
bonded monosaccharides: common examples are sucrose
(glucose fructose), lactose(glucose + galactose),and
maltose(two molecules of glucose). White sugar is a
refined form of sucrose. In the body, compound sugars
are hydrolysed into simple sugars.
Food is the basic necessity of life. The food we eat is
absorbed by our body and is used to run metabolic
processes and sustain life. Food is essential for growth,
and various life processes. An array of food in our daily
diet includes vegetables, fruits, legumes, pulses, grains,
etc. All of these are either consumed raw or made into
delicacies and savoured. But, nowadays, you might have
seen very thin milk due to mixing with water, white,
yellow, or black pebbles in raw pulses, white tiny stones
mixed with rice, and so on. This mixing of elements with
food items is adulteration.

As we deal with the overgrowing population,

environmental hazards, and depleting natural resources,
one of the man-made hazards is the adulteration of food.
When food is contaminated with external sources or when
its natural composition or quality is changed, it is
adulterated. Food adulteration has serious effects on our
health. Despite various measures taken by the
government, spreading awareness about the hazards of
food adulteration is a prevalent practice in many
countries. Various methods of food adulteration are
deployed by the food industries using various chemical
and synthetic substances. The article encompasses the
discussion of food adulteration, types, and methods
below.

What is Food Adulteration?:

Adulteration is a legal offence and when the food fails to
meet the legal standards set by the government, it is said
to have been adulterated. Food adulteration takes place
when intentionally or unintentionally substances that
degrade the quality of food are added to it. Thus, food
adulteration can be defined as the contamination or
adulteration of food or food materials by adding harmful
substances to it.

What is Adulterant?:
The substances that lower the quality of food, when added
to it, are called adulterants. It is a substance found within
other food substances that hamper the natural quality of
the food. The adulterant may be present in any form and
in any quantity. Adulterants are mostly harmful and pose
the ability to lower the potency of the product. Even if the
adulterant is not harmful, it reduces the nutritional value
of the food to a greater extent. Some adulterants are also
identified as carcinogenic or lethal when exposed to them
for a longer period. Different types of adulterants are used
to adulterate different types of food.

When is Food Considered Adulterated?:

There are some conditions that are required to conclude
whether a food is adulterated or not. These points are
summarised below.
 A substance that degrades the quality of food or turns
it hazardous is added to it.
 Cheaper or low-quality substances are used as a
substitute for whole or a few ingredients.
 A constituent of food is partly or wholly taken out,
reducing the quality of food.
 It’s made presentable with harmful substances. or its
colour is changed to make it look better.
 Anything that depreciates the quality of food is added
to or abstracted from it.

Examples of Food Adulteration:

Some of the examples of food adulteration are listed
below.
  Mixing of pulses with sand particles, pebbles.
 Mixing of milk with water.
 Mixing oil with chemical derivatives or cheaper oils.
 Packing low-quality food products with fresh and
high-quality ones.
 These are a few examples of food adulteration.

Why is Food Adulteration Done?:

For many years, you might have noticed the practice of
adding water to milk to increase its quantity and gain
more profit from less volume of milk. Similarly, food
adulteration is done by food manufacturers and industries
for various reasons.
1. Food adulteration is practised as a part of a business
strategy to gain more profit by cheaper means.
2. It is also done to make the food presentable and as an
imitation of some other food which is more in
demand.
3. Food adulteration is many times done by those who
do not have a proper understanding of its hazards.
Due to a lack of awareness and proper knowledge, it
is still widely practised.
 4. Adulteration increases the weight of the food, helps
gain more profit, and increases sales in cheaper ways.
5. The increasing rate of the population also plays a
major role in food adulteration.
6. The inefficiency of government initiatives to control
it.

Types of Food Adulteration:

There are four different types of food adulteration.
 Intentional Adulteration:- When substances that look
similar to the constituents of the food are added to it,
to increase its weight and gain more profit. Example-
mixing of pebbles, stones, marbles, sand, mud, filth,
chalk powder, contaminated water, etc.
 Incidental Adulteration:- Incidental adulteration
occurs due to negligence while handling food. Like
residues of pesticides in grains, larvae growth,
presence of droppings of rodents, etc.
 Metallic Adulteration:- The addition of metallic
materials into food like lead or mercury is metallic
adulteration. It may happen accidentally or even
intentionally.
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 behaviour 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 series 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 dried papaya seeds.
 REQUIREMENTS:
 Test tubes ,
 Concentrated HCl ,
 Dilute HNO3 ,
 KI solution.

PROCEDURE:
Sugar is usually contaminated with washing soda
and other insoluble substances which are detected as
follows :

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 make small amount of sugar in a test tube, add
few drops of HCI. Brisk effervescence of CO2
shows the presence of chalk powder or washing soda
in the given sample of sugar.
OBSERVATIONS:
 In the experiement adulteration of various
insoluble substances in sugar we observe that pure
sugar dissolves in the solution but insoluble
impurities doesn’t dissolve.
 In the experiement adulteration of chalk powder ,
washing soda in sugar we observe no brisk
effervence.

RESULT:
The required analysis for adulterants in sugar has been
done.

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.
BIBILIOGRAPHY:

 Practical chemistry book class XII (Laxmi

publications).

 Wikipedia

 www.google.com

 studylib.net

 vedantu.com

 Adulteration analysis of some foods and drugs

book by Alankar Shrivastava