NAME: CDT.

RAMANAND SINGH
CLASS: XII BATCH: 2024-25
ROLL NUMBER: 4208
SUBJECT: CHEMISTRY PRACTICAL FILE
SUBJECT TEACHER: MR. K.K. SRIVASTAVA
SCHOOL: C.M.K.P. U.P. SAINIK SCHOOL.

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 CONTENTS

1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work

• Aim
• Apparatus required
• Procedure
• Observations
• Result & Precautions
• Conclusion
7. Bibliography

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 ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks to the

Principal, Col Rajesh Raghav for his encouragement and for
all the facilities that he provided for this project work.

I extend my heartly thanks to Mr. K.K. Srivastava, our Physics

teacher, Mr. Sangeet Mishra our lab attendant who guided
me to the successful completion of this project. I take this
opportunity to express my deep sense of gratitude for their
invaluable guidance, constant encouragement, immense
motivation, which has sustained my efforts at all stages of
this project work.

I can't forget to offer my sincere thanks to my parents and

also to my classmates who helped me to carry out this
project work successful and for their valuable advice and
support, which I received from them time to time.

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 OBJECTIVE

The Objective of this project is to study some of the common

food adulterants present in different food stuffs.

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 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 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

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.

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 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 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.

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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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 EXPERIMENT: 1
AIM: To detect the presence of adulterants in fat, oil and
butter.
APPARATUS REQUIRED:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc.
ΗΝΟ3.

PROCEDURE:
Common adulterants present in ghee and oil are Paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows:
(i) Adulteration of Paraffin wax and hydrocarbon in vegetable
ghee Heat small amount of vegetable ghee with acetic
anhydride. Droplets of oil floating 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.
(iii) Adulteration of argemone oil in edible oils To small
amount of oil in a test-tube, add few drops of conc. HNO3
and shake. Appearance of red colour in the acid layer
indicates presence of argemone oil.
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 EXPERIMENT: 2
AIM: To detect the presence of adulterants in sugar.

APPARATUS REQUIRED: Test-tubes, dil. HCI.

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 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: 3
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
dilute 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 colour shows the
presence of yellow oxides of lead in turmeric
powder.

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(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 floats over water.

(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 float over water while
pure pepper settles at the bottom.

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 OBSERVATION
EXPERIMENT EXPERIMENT PROCEDURE OBSERVATION
NUMBER NAME
1. Adulteration Heat small Appearance
of paraffin amount of of oil floating
wax and vegetable on the
hydrocarbon ghee with surface.
in vegetable acetic
ghee. anhydride.
Droplets of oil
floating on
the surface of
unused acetic
anhydride
indicate the
presence of
wax or
hydrocarbon.

2. Adulteration Heat 1mL of Appearance

of dyes in fat. fat with a of pink colour.
mixture of
1mL of conc.
H2SO4 and
4mL of acetic
acid.

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

4. Adulteration Take small Pure sugar dissolves

of various amount of in water but
insoluble sugar in a insoluble impurities
substances in test tube do not dissolve.
sugar. and shake it
with little
water.

5. Adulteration To small No brisk

of chalk amount of effervescence
powder, sugar in a observed.
washing soda test tube,
in sugar. add a few
drops of dil.
HCL.

6. Adulteration To sample of Appearance of

of yellow turmeric magenta colour.
lead salts to powder, add
conc. HCI.

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 turmeric
powder.

7. Adulteration To a sample No yellow

of red lead of chilli precipitate.
salts in chilli powder, add
powder. dil. HNO3.
Filter the
solution and
add 2 drops
of KI
solution to
the filtrate.

8. Adulteration Add small Brick powder settles

of brick amount of at the bottom while
powder in given red pure chilli powder
chilli powder chilli powder floats over water.
in a beaker
containing
water

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

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 RESULT
The required analyses for adulterants in food stuffs has been
made.

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 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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 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.

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 BIBLIOGRAPHY

1. Website:

• www.wikipedia.org
• www.google.com

2. Books:

• Comprehensive Practical Manual

• NCERT Class XII

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