2021 – 2022

CHEMISTRY PROJECT
-TOPIC-

STUDY OF COMMON FOOD ADULTERANT ON

FAT,OIL,SUGAR,TURMERIC POWDER,CHILLI
POWDER AND PEPPER

SUBMITTED BY: SUBMITTED TO:

NAME – SUDHANSHU.P Mr. RAJESH TRIVEDI

CLASS – 12th A

ROLL. NO. -
 CERTIFICATE

2021 – 2022
NAME – SUDHANSHU PATRA

CLASS – 12th A

ROLL. NO. –

INSTITUTION – ARMY PUBLIC SCHOOL, JHANSI

This is to certify that SUDHANSHU PATRA student of class 12th A has successfully
completed the project on the topic “Study of common food adulterant on fat
,oil ,sugar, turmeric powder ,chilli powder and pepper .” During the
academic year 2021-22.

Examiner’s signature Teacher in charge

Principal

Institution rubber stamp

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere
thanks to Mr. Rajesh Trivedi for his encouragement
and for all the guidance that he provided on this
project work. I take this opportunity to express my
deep sense of gratitude to my parents for their
invaluable guidance, constant encouragement,
constructive comments, sympathetic attitude and
immense motivation which has sustained my efforts
at all stages of my life.
CONTENT
• Introduction
• Objective of the project
• Material required
• Procedure
• Observation
• Conclusion
• Bibliography
•
 INTRODUCTION:
Food is one of the basic necessities for
substance of life. Pure,fresh and healthy diet is
one of the 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 .
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 19thcentury chemical
and microscopical knowledge had reached the
stage that food substances could be analyzed,
and the subject of food adulteration began to
studied from the standpoint of the rights and
welfare of the consumer.
In order to prevent adulteration of food products
by dishonest traders, the government has issued
‘The prevention of Food Adulteration Act’. The
Bureau of Indian Standards is the agency in India
that provide the certificate of reliability to food
manufacturers in India.
 THEORY
The increasing number of food producers and the
outstanding amount of import foodstuffs enables
the producers to mislead and cheat consumers.
The population spurt in our country has given rise to
unemployment and poverty. The demand for food
has increased & our country has to import food
grains, oil etc. from other countries. This shortage of
food and ignorance of consumers is the main cause
for adulteration of foodstuffs by the unscrupulous
traders. It has become so common that the
consumers have to run from pillars to pillars to get a
foodstuff which is not adulterated.The consumers
are not aware of hazards of adulteration and pay
heavily for consuming adulterated food. If the
consumer knows the ways and means to check the
commodities of daily use, they can save themselves
and there families from this mind-boggling problem.
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 seed.
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 – 1
AIM :
To detect the presence of adulterants in fat, oil and
butter.

APPRATUS 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 :

(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.
 EXPERIMENT – 2
AIM:
To detect the presence of adulterants in sugar.
APPRATUS REQUIRED:
Test-tubes, dil. HCl.
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 dil. HCl. Brisk
effervescence of CO2 shows the presence
of chalk powder or washing soda in the
given sample of sugar.
 EXPERIMENT – 3
AIM:
To detect the presence of adulterants in samples of chilli
powder, Turmeric powder and pepper.

APPRATUS 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 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.

(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.
OBSERVATION
 RESULT
The required analyses for adulterant for food stuff
has been made.

PRECAUTIONS
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 shop.
 BIBLIOGRAPHY
1) WEBSITE
a) www.wikepedia.org
b) www.google.com
c) www.yahoo.com

2) Application
a) Google
b) YouTube

3)BOOKS
a) XII class Chemistry practical Book
b) XII class Chemistry NCERT Book