K.S.K ACADEMY
( S E N I O R S E C O N DA R Y P U B L I C S C H O O L )
A Chemistry Investigatory Project
On
food adulterants in different
food stuffs
For
AISSCE 2021 Examination
[As a part of Chemistry Course(043)]
Submitted by:
Raghav Kumar Singh
Under the guidance of:
Mrs. Komal Singh
PGT (Chemistry)
CERTIFICATE
This is to certify that Project/Dissertation
entitled Food Adulterants in Different Food Stuffs is a
bona fide work done by Master Raghav Kr. Singh of
class XII ‘Science’ Session 2020-2021 in partial
fulfillment of CBSE’S AISSCE Examination 2021
and has been carried out under my direct supervision
and guidance. This report or a similar report on the
topic has not been submitted for any other examination
and does not form a part of any other course undergone
by the candidate.
………………
Signature of Student
(Raghav Kr. Singh)
………………
Signature of Teacher
(Mrs. Komal)
Roll No.:
………………..
Place: New Delhi
Signature of Principal
Date:
(Mr. Hemant Kumar)
ACKNOWLEDGEMENT
I undertook this Project work, as the part of my XII-
Information Practices course . I had tried to apply my best of
knowledge and experience, gained during the study and class
work experience. However, developing software system is
generally a quite complex and time-consuming process. It
requires a systematic study, insight vision and professional
approach during the design and development . Moreover, the
developer always feels the need, the help and good wishes of
the people near you, who have considerable experience and idea.
I would like to extend my sincere thanks gratitude to my
teacher Mrs. Komal Singh, PGT(Chemistry). I am very much
tankful to our Principal Mr. Hemant Kumar for giving valuable
time and moral support to develop this software.
I would like to take the opportunity to extend my sincere
thanks and gratitude to my brother Mr. Naveen Kr. Singh for
being a source of inspiration and providing time and freedom
to develop this software project.
I also feel indebted to my friend Master Satish for the valuable
Suggestions during the project work.
Raghav Kr. Singh
Class: XII Science
CONTENTS
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work
❖ Aim
❖ Apparatus Required
❖ Procedure
❖ Observations
❖ Result
❖ Precautions
❖ Conclusion
7. Bibliography
OBJECT I VE
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 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 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 century chemical and
microscopical 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.
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.
These adulteration 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 NO. 1
AIM :
To detect the presence of adulterants in fat, oil
and butter.
APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic
acid, conc. HNO3.
PROCEDURE :
Common adulterants present in ghee and oil are
paraffin wax, hydrocarbons, dyes and argemone
oil. These are detected as follows :
❖ 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.
❖ Adulteration of dyes in fat heat 1ml of fat
with a mixture of 1ml of conc. Sulfuric acid
and 4ml of acetic acid. Appearance of pink or
red color indicates presence of dye in fat.
❖ 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 color in the acid layer indicates
presence of argemone oil.
EXPERIMENT NO. 2
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 :
❖ 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 HCL. Brisk effervescence of CO2 shows the
presence of chalk powder or washing soda in the given
sample of sugar.
Experiment No. 3
AIM:
To detect the presence of adulterants in samples
of chili powder ,turmeric powder and pepper.
APPARATUS REQUIRED :
test-tubes, conc. HCL, dil. HNO 3, 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:
❖ 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 chili powder .
❖ 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
❖ 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.
❖ Adulteration of dried papaya 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.
OBSERVATION :
EXPT.
NO.
EXPERIMENT
NAME
PROCEDURE
OBSERVATION
1.
Adulteration of
paraffin wax and
hydrocarbon in
vegetable ghee.
Heat small amount Appearance
of vegetable ghee of oil floating
with
acetic on the surface.
anhydride. Droplets
of oil floating on the
surface of unused
acetic
anhydride
indicate
the
presence of wax or
hydrocarbon.
2.
Adulteration of
dyes in fat
Heat 1ml of fat with Appearance
a mixture of 1ml of of pink color.
conc. H2SO4 and
4ml of acetic
acid.
3.
Adulteration of
argemone oil in
edible oils.
4.
Adulteration of
various insoluble
substances in
sugar.
To small amount of
oil in a test tube,
add few drops of
conc.
HNO3
&
shake.
Take small amount
of sugar in a test
tube and shake it
with little water.
No red color
observed.
5.
Adulteration of
chalk powder,
washing soda in
sugar.
To small amount of No brisk
sugar in a test tube, effervescence
add a few drops of observed.
dil. HCL.
6.
Adulteration of
yellow lead salts
to turmeric
powder.
To a sample of chili Appearance of
powder, add. Conc. magenta color.
HCL.
Pure
sugar
dissolves water
but insoluble
impurities do
not dissolve.
7.
Adulteration of To a sample of chili No
yellow
red lead salts in powder, add dil. precipitate.
chili powder.
HNO3. Filter the
solution and so add
2 drops of KI
solution
to
the
filtrate.
8.
Adulteration of Add small amount
brick powder in of given red chili
chili powder.
powder in a beaker
in
a
beaker
containing water.
Brick powder
settles at the
bottom while
pure
chili
powder floats
over water.
9.
Adulteration of Add small amount
dried
papaya of
sample
of
seeds in pepper. 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.
RESULT :
The required analyses for adulterants in
food stuffs has been made.
PRECAUTIOS :
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 buy sweets or snacks kept in open.
7. Avoid buying things from street side
vendors.
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. Websites
➢ www.wikipedia.org
➢www.google.com
➢www.yahoo.com
2.
Applications
➢Google
➢Youtube
3. Books
➢ Comprehensive Practical Manual
➢NCERT textbook class 12 (ChemistryPart_1)