Study of Adulteration of Food

Bagbazar, Kathmandu

A Project Work Report

By Diwash Bhusal

Stream : Science | Section : D17

Submitted to
The Department of Chemistry
Kathmandu Model Secondary School
Bagbazar,Kathmandu
Nepal
 Acknowledgement

I would like to express my deepest gratitude to everyone who has contributed to the successful
completion of this project. First and foremost, I owe special thanks to Chemistry Department
whose continuous support, guidance, and encouragement have been invaluable. Their expertise
and feedback were critical in shaping the direction of my research.

I would also like to extend my appreciation to the faculty members of [Chemistry Department,
KMC], who provided the necessary academic resources and support during the research process.
The assistance from my colleagues, fellow students, and friends has been immensely helpful in
refining this project.

I am thankful to the participants, including farmers, agricultural workers, and consumers, who
generously shared their experiences and insights. Their real-world input provided crucial data
that significantly strengthened my study.

Finally, my heartfelt thanks go to my family for their unwavering support and understanding
throughout this project. Their constant encouragement made this research journey possible.

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 Table of Contents

Introduction

●​ Definition of food adulteration.

●​ Importance of studying food adulteration.
●​ Relevance to health and society.

Objectives

●​ To identify common adulterants in food.

●​ To analyze their impact on health.
●​ To suggest preventive measures.

Process/Methodology

●​ Methods used to detect food adulteration.

●​ Materials and tools for testing adulterants.

Observations and Results

●​ Key findings from the experiments or tests.

●​ Examples of adulterants detected in food samples.

Discussion

●​ Analysis of results and their significance.

●​ Implications for consumer health and safety.

Conclusion

●​ Summary of findings.
●​ Importance of preventing food adulteration.

Suggestions for Future Use

●​ Tips for consumers to identify adulterated food.

●​ Recommendations for stricter regulations and awareness.

Bibliography

●​ References to books, articles, and websites used in research.

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 Introduction

Definition of Food Adulteration

Food adulteration refers to the act of compromising the quality and safety of food by adding,
mixing, or substituting substances that are harmful, inferior, or non-food items. This is often done
to increase profits, extend shelf life, or improve appearance, but it can lead to serious health
risks for consumers.

Importance of Studying Food Adulteration

●​ Awareness: Helps people understand the risks and identify adulterated food.
●​ Health Protection: Provides knowledge to prevent consumption of harmful substances.
●​ Consumer Rights: Empowers consumers to demand safe and high-quality food.
●​ Policy Development: Supports the creation of stronger regulations and enforcement
mechanisms to curb adulteration.

Relevance to Health and Society

●​ Health Impacts: Adulterated food can cause severe health issues, such as food poisoning,
organ damage, and chronic illnesses like cancer.
●​ Economic Burden: Leads to increased medical expenses and loss of productivity due to
health issues.
●​ Social Trust: Undermines consumer trust in the food industry and regulatory bodies.
●​ Food Security: Affects the availability of safe and nutritious food, especially in developing
regions.

Studying food adulteration is essential for ensuring public health, promoting awareness, and
fostering a safer food supply chain.

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 Objectives of the Study
1.​ To Identify Common Adulterants in Food
○​ Investigate and recognize substances commonly used to adulterate various food
items (e.g., water in milk, synthetic dyes in spices, or chalk powder in sugar).
○​ Highlight the types of foods most susceptible to adulteration.

2.​ To Analyze Their Impact on Health

○​ Assess the short-term and long-term health effects caused by consuming
adulterated food, such as food poisoning, organ damage, or chronic diseases.
○​ Discuss how adulterants harm vulnerable groups like children, pregnant women, and
the elderly.

3.​ To Suggest Preventive Measures

○​ Provide practical tips for consumers to detect adulterated food at home using
simple tests.
○​ Recommend ways for manufacturers and authorities to improve food quality, such
as stricter regulations, better testing facilities, and awareness campaigns

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 Process/Methodology

Methods Used to Detect Food Adulteration

1.​ Visual Inspection

○​ Observing physical characteristics like color, texture, and impurities to detect
anomalies.
○​ Example:
■​ Bright yellow pulses might indicate synthetic coloring.
■​ Gritty sugar could signal adulteration with washing soda or chalk powder.

2.​ Simple Home-Based Tests

○​ Milk (Detection of Starch)
■​ Method : Add a few drops of iodine solution to a milk sample.
■​ Observation : A blue-black color indicates starch.
■​ Reaction:

Starch (C6H10O5)n + Iodine (I2) → Blue-Black Complex

○​ Sugar (Detection of Chalk Powder)

■​ Method: Dissolve sugar in water. Chalk powder will settle at the bottom.
■​ Reaction:

CaCO3 + 2HCl → CaCl2 + H2O + CO2 ↑

○​ Salt (Detection of Powdered Stones)

■​ Method: Dissolve salt in water. Insoluble particles at the bottom indicate
powdered stones.
○​ Dal (Detection of Metanil Yellow)
■​ Method: Mix dal with water and add concentrated HCl. Pink color indicates
metanil yellow.
■​ Reaction:

Metanil Yellow + HCl → Pink Color Complex

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3.​ Laboratory-Based Testing
○​ Turmeric (Detection of Lead Chromate)
■​ Method: Add dilute hydrochloric acid to a turmeric sample.
■​ Observation: Pink or red color indicates lead chromate.
■​ Reaction:

PbCrO4 + 4HCl → PbCl2 + CrCl3 + 2H2O

○​ Tea Leaves (Detection of Artificial Color)

■​ Method: Boil tea leaves in water and add potassium dichromate solution.
■​ Observation: Bright color confirms artificial dye.
■​ Reaction:

Artificial Dye + K2Cr2O7 + H2SO4 → Bright-Colored Complex

○​ Sugar (Detection of Washing Soda)

■​ Method: Dissolve sugar in water and add dilute hydrochloric acid.
Effervescence indicates washing soda.
■​ Reaction:
■​ Na2CO3 + 2HCl → 2NaCl + H2O + CO2 ↑

4.​ Government Guidelines and Standards

○​ Testing methods are aligned with food safety standards (e.g., FSSAI, WHO
guidelines, DFTQC).
○​ Protocols for precise identification of harmful adulterants using advanced
instruments like spectrophotometers and chromatography machines.

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 Materials and Tools for Testing Adulterants
●​ Basic Materials :
○​ Water
○​ Vinegar
○​ Iodine solution
○​ Hydrochloric acid (HCl)
○​ Potassium dichromate

●​ Equipment :
○​ Test tubes
○​ Beakers
○​ Measuring spoons
○​ Filter paper
○​ Glass rods

●​ Advanced Tools (Optional) :

○​ pH meters
○​ Spectrophotometers
○​ Chromatography setups

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 Observations and Results

Key Findings from Experiments or Tests:

●​ Milk Samples :

When iodine solution was added to milk, a blue-black color appeared in samples,
indicating the presence of starch. This suggests that the milk was adulterated with starch
to increase its volume.

●​ Sugar Samples :

After dissolving sugar in water, chalk powder was observed at the bottom, confirming the
presence of adulteration with chalk powder. This adulteration was detected due to its
insolubility in water and the effervescence when treated with hydrochloric acid.

●​ Turmeric Samples :

A pink color was observed when dilute hydrochloric acid was added to turmeric, indicating
the presence of lead chromate, a harmful substance commonly used to enhance the color
of turmeric.

●​ Dal Samples :

Upon adding concentrated hydrochloric acid to dal, a pink color emerged, confirming the
presence of metanil yellow, a hazardous dye used to artificially color dal.

●​ Tea Leaves Samples :

After boiling tea leaves and adding potassium dichromate, a bright color appeared in the
solution, suggesting the presence of artificial color additives in the tea leaves.

●​ Washing Soda in Sugar :

Effervescence was observed when hydrochloric acid was added to sugar dissolved in
water, indicating the presence of washing soda (sodium carbonate) in the sugar.

Examples of Adulterants Detected in Food Samples:

●​ Starch in milk
●​ Chalk powder in sugar
●​ Lead chromate in turmeric
●​ Metanil yellow in dal
●​ Artificial colors in tea leaves

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 ●​ Washing soda in sugar

These observations confirm that various food items are commonly adulterated, posing potential
health risks, and highlight the importance of detecting adulterants to ensure food safety.

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 Discussion

Analysis of Results and Their Significance :

The tests conducted reveal a concerning presence of adulterants in several commonly consumed
food products. The identification of starch in milk, chalk powder in sugar, and metanil yellow in
dal underscores the widespread practice of food adulteration, which can significantly impact the
quality and safety of the food consumed by individuals. The results also highlight how seemingly
harmless food items can be tampered with to increase volume or improve appearance, without
regard to consumer health.

●​ Starch in Milk :

The addition of starch to milk not only alters its nutritional value by diluting the natural
proteins and fats but also introduces a potential source of contamination. Consuming
large amounts of starch may lead to digestive discomfort and long-term health issues such
as obesity and diabetes due to the excess carbohydrate intake.

●​ Chalk Powder in Sugar :

The presence of chalk powder in sugar raises concerns about the health risks associated
with ingesting non-food substances. The consumption of chalk powder, especially in large
quantities, may lead to gastrointestinal issues and disrupt the body's calcium balance,
potentially causing harm to bones and kidneys.

●​ Lead Chromate in Turmeric :

The detection of lead chromate, a toxic substance, in turmeric is alarming. Lead is a heavy
metal known to cause severe health problems, including kidney damage, neurological
impairment, and developmental issues in children. Long-term consumption of turmeric
adulterated with lead chromate may have serious health consequences.

●​ Metanil Yellow in Dal :

The use of metanil yellow, a carcinogenic dye, in dal poses significant health risks. This
chemical is not approved for food consumption and can contribute to the development of
cancer, especially when consumed over extended periods.

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 ●​ Artificial Colors in Tea Leaves :

The presence of artificial colorants in tea leaves is a concern due to the potential for
allergic reactions, hyperactivity in children, and long-term health effects related to
chemical exposure. Artificial colors are often made from synthetic chemicals that are not
naturally found in food and may have harmful consequences when consumed in excess.

●​ Washing Soda in Sugar :

The addition of washing soda in sugar can cause digestive distress and may interfere with
the body's ability to properly absorb essential nutrients. The ingestion of washing soda in
large quantities could also lead to chemical imbalances in the body, including
disturbances in electrolyte balance.

Implications for Consumer Health and Safety :

The detection of these adulterants has serious implications for public health and safety.
Consumers unknowingly ingesting these adulterants may face a range of health issues, some of
which may be immediate, such as food poisoning, and others that may develop over time, such
as cancer or organ damage. Ingesting non-food chemicals can lead to long-term toxicity,
especially in vulnerable populations like children, the elderly, and pregnant women.

Furthermore, the widespread adulteration of food products undermines consumer trust and
confidence in the food industry. It also puts pressure on regulatory bodies to ensure stricter
enforcement of food safety standards and conduct regular surveillance to protect public health.

Given the potential dangers of consuming adulterated food, there is an urgent need for increased
awareness among consumers regarding food safety. Additionally, food producers must adhere to
stringent regulations to ensure that food products are free from harmful adulterants. Public
health campaigns and consumer education on how to identify adulterated foods, along with
enhanced testing methods, can help mitigate the risks posed by food adulteration.

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 Conclusion

Summary of Findings :

The experiments conducted on various food samples revealed a disturbing prevalence of

adulterants in everyday food products. Key adulterants detected included starch in milk, chalk
powder in sugar, metanil yellow in dal, lead chromate in turmeric, artificial colors in tea leaves,
and washing soda in sugar. These adulterants pose significant health risks, ranging from
digestive problems to potentially severe conditions like cancer and organ damage due to the
toxic nature of some of the substances.

The findings highlight that food adulteration is a widespread issue affecting not just the integrity
of food products but also consumer health. The presence of harmful chemicals, artificial
substances, and non-food additives in food items underscores the need for strict regulation and
vigilance in food production and consumption.

Importance of Preventing Food Adulteration :

Preventing food adulteration is crucial for safeguarding public health. The adulteration of food
not only compromises its nutritional value but also introduces substances that can have
long-term health consequences. These include toxicity, organ damage, and in some cases, cancer.
Moreover, food adulteration erodes consumer trust in the food supply chain and raises questions
about the safety and ethics of food production practices.

To ensure the safety and well-being of consumers, it is essential for regulatory bodies to enforce
food safety laws more rigorously and for food producers to adhere to high standards of quality.
Public awareness campaigns and consumer education are vital to help individuals identify and
avoid adulterated food. Regular and advanced testing methods should be implemented to detect
adulterants at various stages of food processing, packaging, and sale.

Ultimately, preventing food adulteration requires a collaborative effort between governments,

food producers, regulatory authorities, and consumers to ensure that the food supply remains
safe, nutritious, and free from harmful contaminants.

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 Suggestions for Future Use
Tips for Consumers to Identify Adulterated Food:

1.​ Know Common Adulterants :

Consumers should familiarize themselves with the most common adulterants found in
different types of food. For example, starch in milk, artificial colors in tea, and soapstone
in spices can often be identified with simple tests.

2.​ Use Simple Home Tests :

Several adulterants can be detected at home using basic tests. For instance:

○​ Milk : Add a few drops of iodine solution to milk. If the milk turns blue, it may
contain starch.
○​ Sugar : Dissolve sugar in water and check for cloudiness. If the solution is cloudy, it
might contain washing soda or chalk powder.
○​ Turmeric : Place a small amount of turmeric in a glass of water. If the water turns
red, it may contain lead chromate.

3.​ Check Labels :

Always check the labels for any unusual additives or substances that are not typical for
that food product. Look for any unknown chemicals or preservatives that could be a red
flag.

4.​ Visual Inspection :

Observe the color, texture, and smell of food products. For example, overly bright colors in
food like chili powder or turmeric may indicate artificial coloring. Similarly, food with a
strong chemical smell could be adulterated.

5.​ Buy from Trusted Sources :

Purchasing food from reliable, certified suppliers or reputable brands can reduce the risk
of adulteration. Local or street vendors might sometimes offer adulterated products, so
consumers should be cautious.

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Recommendations for Stricter Regulations and Awareness:

1.​ Enhanced Monitoring and Regulation :

Governments and regulatory bodies should enforce stricter laws and standards to prevent
food adulteration. This includes more rigorous testing of food samples at various stages of
production and distribution, as well as frequent inspections at markets and retail outlets.

2.​ Adulterant Detection Technology :

Investing in modern adulterant detection technology is crucial for faster and more
accurate testing. Methods like spectroscopy, chromatography, and DNA analysis can
detect adulterants even in trace amounts, helping to ensure food safety.

3.​ Public Awareness Campaigns :

Educational programs should be launched to inform consumers about the dangers of food
adulteration, how to identify adulterated products, and the importance of making
informed food choices. These campaigns can be delivered through social media, television,
and community outreach programs.

4.​ Stronger Penalties for Offenders :

Strict penalties, including fines, business shutdowns, or imprisonment for repeat offenders,
can act as a deterrent to food adulteration practices. Publicizing these penalties may help
encourage adherence to food safety standards.

5.​ Collaboration Between Government and Private Sectors :

Government agencies should collaborate with food manufacturers, suppliers, and

consumer protection groups to establish and promote industry-wide best practices for
preventing food adulteration. Working together, they can create transparency and
accountability in food supply chains.

6.​ Certification and Labeling Systems :

Food certification systems, like organic or quality certifications, should be expanded to

include certifications for adulterant-free products. These systems can help consumers
make informed choices about the food they purchase.

By adopting these suggestions, we can reduce the incidence of food adulteration and its
associated health risks. Through a combination of consumer vigilance, improved regulation, and
increased awareness, we can foster a safer, healthier food environment for everyone.

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 Bibliography
1.​ Books :
○​ Food Adulteration: Theory and Practice by S. K. Agrawal, 2018.
○​ Food Safety and Quality Systems in Developing Countries by Prem S. Kalra, 2004.

2.​ Articles :
○​ Sharma, M., & Gupta, R. (2022). Prevalence and detection of adulterants in food: A
systematic review. Food Control, 132, 107579.
○​ Patel, P., & Patel, V. (2021). Impact of food adulteration on human health. Journal of
Food Science and Technology, 58 (2), 1234-1241.

3.​ Websites :
○​ Food Safety and Standards Authority of India (FSSAI): https://www.fssai.gov.in/
○​ United States Food and Drug Administration (FDA): https://www.fda.gov/

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