CHEMISTRY PROJECT ON

“ADULTERANTS IN FOOD”
A PROJECT REPORT

Submitted in partial fulfilment of the requirements of 12th Grade Chemistry

course of Central Board of Secondary Education (CBSE),
Delhi, India

Submitted By

Ameena Nahan

XII-A

UNDER THE GUIDANCE OF

Mrs. Anjali Kurian

2024-2025

DEPARTMENT OF CHEMISTRY
SHANTINIKETAN INDIAN SCHOOL
DOHA- QATAR

Affiliated to the Central Board of Secondary Education, Delhi

Approved by the Ministry of Education, State of Qatar

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 SHANTINIKETAN INDIAN SCHOOL, DOHA – QATAR
Affiliated to Central Board of Secondary Education, India
Affiliation No. 6330003/2008
Approved by Ministry of Education and Higher Education, State of Qatar

Department of:

BONAFIDE CERTIFICATE

This is to certify that Master/Miss has performed

project of class XII done

under my guidance and submitted in partial fulfilment of All India Senior School Certificate

Examination and certify by the principal.

CBSE Roll Number

Teacher
(Signature with date)

Principal School Seal

(Signature with date)

Submitted for CBSE Practical Examination held on

Evaluated by:

Internal Examiner External Examiner

(Signature with date) (Signature with date)

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 . ACKNOWLEDGEMENT

I am grateful to express my acknowledgement to Mr. Rafeeq Rahim, the

Principal of Shantiniketan Indian School, Doha, for providing me with this

opportunity and all necessary facilities during the course of study.

I am grateful to Mrs. Anjali Kurian, the chemistry teacher of chemistry

department for her valuable guidance and persistent help, apart from being a

source of inspiration throughout this study.

I further express my sincere gratitude to my friends, alongside my parents and

who were directly or indirectly involved in the completion of this project.

Place: Doha-Qatar Student Name: Ameena Nahan

Date: P. No: P11173

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 TABLE OF CONTENTS

Sl. No. Content Page no.

1 Introduction 5-9
2 Importance of food 10-13
3 Theory 14
4 Most adulterated food 15-18
5 Types of Adulterants 19-21

6 22-36
Government measures
to check corruption

7 Experiment 1 27-29
8 Experiment 2 30-31
9 Experiment 3 32-34
10 Experiment 4 35-36
11 Experiment 5 37-38
11 Conclusion 43
12 Bibliography 44

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 INTRODUCTION
What is food adulteration?

Food adulteration is the process in which the quality of food is lowered

either by the addition of inferior quality material or by extraction of
valuable ingredients. It not only includes the intentional addition or
substitution of the substances but biological and chemical contamination
during the period of growth, storage, processing, transport and
distribution of the food products, is also responsible for the lowering or
degradation of the quality of food products.

Adulterants are those substances which are used for making the food
products unsafe for human consumption.

Food products are said to be adulterated if their quality is adversely

affected by the adding of any substance which is injurious to health or
by abstracting a nutritious substance.
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 A food item is said to be adulterated if:
● A substance which is added and is injurious for human consumption.
● A valuable ingredient has been abstracted from the food product,
wholly or in part.

Various types of adulterants found in food products are as follows:

1. Intentional adulterants- like coloring agents, starch, pepper oil,

injectable dyes and others.

2. Incidental adulterants- like pesticide residues, larvae in foods,

droppings of rodents.

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 3. Metallic contaminants- like lead, arsenic, effluent from chemical
industries etc.

The increasing number of food producers and the outstanding amount of

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 import of 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 lead to poisoning. So, we need simple screening tests for their
detection.

In the past few decades, adulteration of food has become one among the
serious problems. Consumption of adulterated food causes serious
diseases like cancer, diarrhea, asthma, ulcers, etc.

Majority of fats, oils and butter are paraffin wax, castor oil and
hydrocarbons.

Red chili powder is mixed with brick powder and pepper is mixed with
dried papaya seeds. These adulterants can easily be distinguished 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 market. This organization certifies food
products for their quality. Its’ objective is to promote the grading and
standardization of agricultural and allied commodities.

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 IMPORTANCE OF FOOD
 Food is the third most important thing for living beings to provide
energy and development, maintain life, or stimulate growth after air and
water. Food comprises nutrients and compounds required for the repair,
maintenance, and regulation of bodily tissues and essential processes.

 The body needs a variety of the following 6 nutrients-

Proteins, carbohydrates, fat, vitamins, minerals and water to

provide energy, contribute to body structure, and/or regulate chemical
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 processes in the body.

1. PROTEINS:
Proteins are made up of hundreds or thousands of smaller units called
amino acids, which are attached to one another in long chains.
Its major functions include building, repairing and maintaining healthy
body tissues.
Examples of foods rich in proteins: meat, fish, seafood, eggs, dairy
products etc.

2. CARBOHYDRATES:
Carbohydrates, or carbs, are sugar molecules. Simple carbohydrates are
broken down quickly by the body to be used as energy.
There are three main types of carbohydrates: Sugars, starches and fibers.
Examples of foods rich in carbohydrates: rice, bread, pasta etc.

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 3. FATS:
A small amount of fat is an essential part of a healthy, balanced diet. Fat
is a source of essential fatty acids, which the body cannot make itself.
Fats help our bodies absorb important vitamins
Examples of foods rich in fats: butter, oil, nuts, meat etc.

4. VITAMINS AND MINERALS:

Vitamins and minerals are micronutrients. Although micronutrients
don't give us energy, they are involved in the metabolic processes that
enable us to get energy from carbohydrates, protein and fat, which are
also known as macronutrients.
Examples of foods rich in Vitamins and minerals: cereals, bread, meat,
fish, milk etc.
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 5. WATER:
Water helps to regulate our body temperature, transport nutrients and
oxygen throughout the body, carry waste products away from cells,
maintain blood volume, and lubricate joints and body tissues. Water is
an important component of food although it does not provide any
nutrients to us.

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 THEORY

The objective of this project is to study some of the most common

adulterants present in different foods.
Food adulteration is the deliberate act of compromising the quality
of food by either substituting it with undeclared ingredients, adding
inferior substances, or removing valuable components. It is
normally present in its most crude form; prohibited substances are
either added partly or wholly substituted.
Usually, the contamination or adulteration in food is done either for
financial gain or due to carelessness and lack in proper hygienic
condition of processing, storing, transportation and marketing.
This ultimately results in consumers being deceived or becoming
victims of health issues. Adulterated food can cause a range of
health problems, from mild digestive disturbances to serious
diseases. Such types of adulteration are quite common in developing
countries or backward countries.
It is thus very important for the consumers to know common
adulterants and their effect on health.

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 10 MOST ADULTERED FOOD:

Olive oil:
Italian oil is replaced by cheaper Greek olive oil.

Milk:
Melamine has been added to milk and infant formula to make them appear
richer in protein.

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Honey:
Adulterated with water and table-sugar to increase the bottle’s quantity.

Food grains and flour:

The powdered rice and wheat are usually adulterated with starch. Rice
is also being adulterated with small ‘grains of stones’ to increase the
overall weight per quintal by unscrupulous retailers.

Coffee powder:
The coffee powder usually adulterated with Tamarind seeds, chicory
powder (used to add bulk and color). Its harmful effect is that it can
cause diarrhea, stomach disorders, dizziness and severe joint pains.
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Vanilla extract:

Orange Juice:

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Spices:
Spices like turmeric powder are also adulterated with ‘metanil yellow’.
‘Metanil yellow’ is produced by utilizing some raw materials like
‘metalinic acid’ and ‘diphenylamine’. The common people do not know
the risk of consuming turmeric powder mixed with ‘metanil yellow’. It is
purely carcinogenic – means it is capable of causing cancer in living
tissues. In black pepper adulterant is papaya (used to add bulk). Its harmful
effect is that papaya seeds can cause serious liver problems and stomach
disorders. Chili powder is often adulterated with a similar looking
substance like brick powder.

Tomato sauces:
Are artificially made from ‘pumpkin pulp’, ‘sugar’, ‘non-edible colors
and flavors’. No tomato is present in that sauce to maintain a very
cheap rate in the local market. These sauces with ‘artificial colors and
flavors’ are highly carcinogenic.

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 TYPES OF FOOD ADULTERATION

Food Adulteration comes in four distinct forms:

1. Intentional Adulteration:
This involves adding substances that mimic the appearance of food
constituents, thereby increasing its weight and boosting profits. Examples
include mixing in pebbles, wood dust, stones, marbles, sand, mud, filth, chalk
powder, and contaminated water.

2. Incidental Adulteration:

This occurs due to oversight or neglect during food handling. It encompasses

instances like the presence of pesticide residues in grains, larvae growth, or the
presence of rodent droppings.
 3. Metallic Adulteration:
The addition of metallic materials into food like lead or mercury is metallic
adulteration. It may happen accidentally or even intentionally. It causes lead
poisoning.

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 4.Packing hazard:
The materials used for packaging can sometimes interfere with the food
constituents, leading to potential hazards. This is an often overlooked but
significant aspect of food safety

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 GOVERNMENT MESURES TO CHECK CORRUPTION

Food adulteration was so pervasive, extensive, and persistent that

nothing less than a dramatic solution in the shape of comprehensive law
became necessary.
The government started a coordinated and relentless attack to stop this
type of anti-social evil by introducing the Prevention of Food
Adulteration Bill in the Parliament, which marked the beginning of a
much-needed age of relief and hope for all consumers.
The Indian Constitution's Concurrent List (Ψ) now includes "adulteration
of food-stuffs and other goods." As a result, the Central Government can
now pass laws covering the entire country on this issue.
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 (clause3).

(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).

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 - Act 37 of 1954

The President signed the Prevention of Food Adulteration Bill into law
on September 29, 1954, after it was approved by both houses of
Parliament. As part of THE PREVENTION OF FOOD
ADULTERATION ACT, 1954 (37 of 1954), it went into effect on June
1st, 1955.

 LIST OF AMENDING ACTS AND ADAPTATION ORDER:

1. The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964(49 f
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).

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 AGENCY

- Several agencies have been set up by the government of India to

remove adulterants from food stuffs.

1)Food Safety and Standards Authority of India: agency of the Ministry

of Health & Family Welfare, Government of India. The ESSAI is responsible
for protecting and promoting public health through the regulation and
supervision of food safety

2)Agriculture Marketing (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 commodities.

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 3)Bureau of Indian Standards {formerly the Indian Standards
Institution (ISD} - The Bureau of Indian Standards (BIS) is the national
Standards Body of India working under the aegis of Ministry of
Consumer Affairs, Food & Public Distribution, Government of India

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 EXPERIMENT 1

ADULTERANTS IN FAT, OILS AND BUTTER

AIM: To detect the presence of adulterants in fat, oil and butter.

REQUIREMENTS: Test-tube, acetic anhydride, conc. Sulphuric acid,
acetic acid, conc. Nitric acid.
PROCEDURE: Common adulterants present in ghee and oil are
paraffin wax, hydrocarbons, dyes and argemone oil. These are detected
as follows:

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 1. Adulteration of paraffin wax and hydrocarbon in vegetable ghee:
Heat a 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.

2. Adulteration of dyes in fat:

Heat 1mL of fat with 1mL of conc. Sulphuric acid and 4mL of acetic
acid. Appearance of pink or red color indicates the presence of dye in
fat.

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 3. Adulteration of argemone oil in edible oils:
To a small amount of oil in a test-tube, add a few drops of conc. HNO3
and shake. Appearance of a red color in the acid layer indicates the
presence of argemone oil.

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 EXPERIMENT-2
ADULTERANTS IN SUGAR

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:

Other insoluble substances which are detected as follows:

(i) Adulteration of various insoluble substances in sugar:

Take a 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.

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 (ii) Adulteration of chalk powder, washing soda in sugar:
To a small amount of sugar in a test-tube, add a few drops of HCl.
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
ADULTERANTS IN CHILLI POWDER
TURMERIC POWDER, AND PEPPER

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 filtrate. Yellow ppt.
indicates the presence of lead salts in chilli powder

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 (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 chili powder:

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

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 iv) Adulteration of dried papaya seeds in pepper:
Add a small amount 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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 EXPERMENT-4
ADULTERANTS IN BESAN POWDER

AIM: To detect the presence of khesari dal in besan powder.

REQUIREMENTS:
1. Test Tubes
2. Dil. HCl

THEORY: Besan powder is usually adulterated with khesari dal which

contains butyl oxalyl alanine amine (BOAA) which causes lethargy and
ultimate paralysis in lower limbs of human body on regular
consumption. The detection of BOAA in besan powder indicates
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 adulteration of it khesari dal.

PROCEDURE: To 1g of the besan sample is taken in a test tube and

10mL of 70% HCl is added to it. The content is boiled for some time.
Development of pinkish color indicates adulteration of besan with
khesari dal.

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 EXPERIMENT-5

ADULTERANTS IN MILK

AIM: Detection of starch in milk.

REQUIREMENTS:
1. Test Tubes
2. Iodine Solution

THEORY:
Along with water, a very common adulterated milk is starch.
Milk consists of three basic components which are as follows:
1. Water - 80%
2. Fat-3.5%
3. Solids containing protein and lactose
4. Mineral matters - 8.5%
Milk is adulterated with starch to maintain the thickness of fat extracted
milk or diluted milk.
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 PROCEDURE:
1. At first 5 ml of milk sample is taken in a test tube and is boiled for 3-4
minutes.

OBSERVATION:
1. Amul Milk- present
2. Baladna Milk- Not present

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 EXPERIMENT OBSERVATION INFERENCE
Adulteration of Adulterated
dyes in fat.

Apperances of
red or pink
colour.
Adulteration of Adulterated
argemone oil in
mustard oil.

Appearances of
red color.
Adulteration of Not
various Adulterated
insoluble
substances in
sugar.

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 EXPERIMENT OBSERVATION INFERENCE
Pure sugar dissolves
in water but
insoluble impurities
do not dissolve.

Adulteration of Not
chalk powder, Adulterated.
washing soda in
Sugar.

No brisk
effervescence

Adulteration of Adulterated.
red lead salts in
chilli powder.

Appearance of
magenta
Adulteration of . Adulterated
brick powder in
chilli powder.

Brick powder settles

at the bottom while
pure chilli powder
floats over water

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 Adulteration of . Adulterated
papaya seeds in
pepper.

Dried papaya
seeds floats
over water
while pure
pepper settloes
at the bottom
Adulteration of Adulterated
khesari dal in
besan powder.

Appearance of
pink color

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 Adulteration of Not Adulterated
starch in milk

No blue color
observed

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 CONCLUSION

In conclusion, the prevalence of food adulteration poses significant risks

to consumer health, as demonstrated by various experiments revealing
contaminants in everyday food items. Common substances such as black
pepper, sugar, chili powder, and milk often contain harmful adulterants
like argemone oil in mustard oil, red lead salts and brick powder in chili
powder, papaya seeds in black pepper, and various fillers in khesari,
besan.

Given these concerns, consumer awareness is essential. While visual

inspections can help identify obvious issues, they are not sufficient to
detect hidden contaminants. Reading labels, choosing reputable sources,
and avoiding unhygienic food are critical steps for ensuring food safety.
By remaining vigilant and informed, consumers can better protect
themselves from the dangers of food adulteration.

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 BIBLIOGRAPHY
1. www.scribd.com
2. www.thechemistryguru.com
3. www.sciencedirect.com
4. www.wikipedia.com
5. www.icbse.com
6. Encarta encyclopedia 2009
7. www.vikaspedia.in
8. www.factssa.com
9. www.indianexpress.com

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