SESSION:-2022-23

Submitted By:
Name:- Sumit Priyadarshi
Class:- XII/A
Roll No:- 33
Adm No:- 2021/XI/45
Board Roll no:-

Teacher’s Signature Remarks:

____________
 CERTIFICATE

This is to certify that Mr. Sumit Priyadarshi of Class:-

XII/A of GURU GOBIND SINGH PUBLIC
SCHOOL, Chas Roll No:- 33 has satisfactorily
completed the Investigatory Chemistry Project as
prescribed by the CBSE during the Academic year
2022-2023.

_________________ _________________

Internal Examiner Teacher’s Incharge

_______________
External Examiner
I selected this project as a part of my studies, titled “ Detect
the presence of adulterants in sugar, turmeric powder, chilli
powder & pepper”
As gratitude, I convey my sincere thanks to our Chemistry
Teacher Mr. Amit Kumar Sinha Sir, who was our constant
guide during the period of study and without whose help it
would not have been possible for us to complete this
project.

_________________________

Signature of the Candidate

 CONTENTS

1. OBJECTIVE
2. INTRODUCTION
3. THEORY
4. EXPERIMENTAL WORK
❖ AIM
❖ APPARATUS REQUIRED
❖ PROCEDURE
❖ OBSERVATION TABLE
❖ CONCLUSION
5. BIBLIOGRAPHY
 OBJECTIVE

The Objective of this project is to study some

of the common food adulterants present in
different food stuffs.
Adulteration in food is normally present in its most
crude form; prohibited substances are either
added or partly or wholly substituted.

Normally the contamination/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 that the consumer is either
cheated or often become victim of diseases. Such
types of adulteration are quite common in
developing countries or backward countries.

It is equally important for the consumer to know the

common adulterants and their effect on health.
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 behavior
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 serious 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 with dried papaya seeds.
These adulterants 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 commodities.

AGMARK LOGO
AIM:
To detect the presence of adulterants in 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:
1.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.
2.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.

3.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.
4.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.

5.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.
6.Adulteration of chalk powder, washing soda in sugar
To small amount of sugar in test tube, add a few drops of dil.
HCL. Brisk effervescence of CO2 shows the presence of chalk
powder or washing soda in the given sample of sugar.
 OBSERVATION TABLE

EXPERIMENT PROCEDURE OBSERVATION

Adulteration of paraffin wax Heat small amount of Appearance of oil floating on
and hydrocarbon in vegetable vegetable ghee with acetic the surface.
ghee anhydride. Droplets of oil
floating on the surface of
unused acetic anhydride
indicate the presence of wax
or hydrocarbon.
Adulteration of dyes in fat Heat 1mL of fat with a Appearance of pink colour.
mixture of 1mL of conc.
H2SO4 and 4mL of acetic
acid.
Adulteration of argemone oil in To small amount of oil in a No red colour Observed.
edible oils test tube, add few drops of
conc.HNO3 & shake.
Adulteration of various Take small amount of sugar in Pure sugar dissolves in water
insoluble substances in sugar a test tube and shake it with but insoluble impurities do not
little water. dissolve.
Adulteration of chalk powder, To small amount of sugar in a No brisk effervescence
washing soda in sugar test tube, add a few drops of observed.
dil. HCl.
Adulteration of yellow lead To sample of turmeric Appearance of magenta colour.
salts to turmeric powder powder, add conc. HCl.
Adulteration of red lead salts in To a sample of chilli No yellow ppt.
chilli powder powder,add dil. HNO3. Filter
the solution and add 2 drops
of KI solution to the filtrate.
Adulteration of brick powder in Add small amount of given Brick powder settles at the
chilli powder red chilli powder in a beaker bottom while pure chilli powder
containing water. floats over water.
Adulteration of dried papaya Add small amount of sample Dried papaya seeds being
seeds in Pepper of pepper to beaker lighter float over water while
containing water and stir with pure pepper settles
a glass rod.
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 .
1.WEBSITES

www.wikipedia.org

www.google.com

2.BOOKS

NCERT CHEMISRTY CLASS 12

GOLDEN TIME LABORATORY MANUAL

CHEMISTRY CLASS 12