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 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, 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 02 03 3. Objective 05 3. Introduction 06 4. Theory 07-08 5. Experimental Work 09-18 ❖ Aim ❖ Apparatus Required ❖ Procedure ❖ Observations ❖ Result ❖ Precautions ❖ Conclusion 6. Bibliography 19 OBJECT I VE 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 colour 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 colour 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. HCI. ❖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. Experiment No. 3 AIM: To detect the presence of adulterants in samples of chilli powder ,turmeric powder and pepper. APPARATUS REQUIRED : Test-tubes, conc. HCI, dil. HNO 3, 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: ❖ 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 . ❖ Adulteration of yellow lead salts to turmeric powder. To a sample of turmeric powder add conc. HCI. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder. ❖ 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. ❖ 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 colour. 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 colour 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. HCI. 6. Adulteration of yellow lead salts to turmeric powder. To a sample of chilli Appearance of powder, add. Conc. magenta colour. HCI. Pure sugar dissolves water but insoluble impurities do not dissolve. 7. Adulteration of To a sample of chilli No yellow red lead salts in powder, add dil. precipitate. chilli 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 chilli chilli powder. powder in a beaker in a beaker containing water. Brick powder settles at the bottom while pure chilli 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) 4.