CHEMISTRY PROJECT

ON:-
“STUDY OF ADULTERANTS IN FOOD STUFF”
Submitted by:Shweta Attri
Class:12th COE
.
Under the guidance of :
PM SHRI JAWAHAR NAVODAYA
VIDYALAYA, CHANDIGARH
Batch (2024-25)
 CERTIFICATE
. .
.
This is to certify that I SHWETA ATTRI of Class 12th COE has
successfully submitted the project on “STUDY OF ADULTERANTS IN
FOOD STUFFS” for the chemistry practical 2024-25 under the
guidance of our Chemistry Teacher Ms. Madhulika
successfully.
.
.

SIGNATURE OF TEACHER INCHARGE :

 ACKNOWLEDGE
MENT .
I would like to express my special thanks of gratitude to
my Chemistry teacher for their able guidance and
support in completing this Project.
.
I would also like to extend my gratitude to the Principal
Sir “ MR. ARVINDER SINGH BHULLAR” providing me
all the facility that was required.
 INDEX
1.CERTIFICATE
2. ACKNOWLEDGEMENT
3. TITLE
4. INTRODUCTION
5. THEORY
6.COMMON FOOD ADULTERANTS
TABLE
7.EXPERIMENT 1
i. AIM ii.APPARATUS iii.CHEMICALS
REQUIRED AND PROCEDURE
iv. OBSERVATIONS AND RESULTS
8.EXPERIMENT 2
i. AIM ii. APPARATUS iii.CHEMICALS
REQUIRED AND PROCEDURE
iv. OBSERVATIONS AND RESULTS
9. CONCLUSIONS
10. PRECAUTIONS
11. BIBLIOGRAPHY
TITLE :-

STUDY ON
COMMON FOOD
ADULTERATION
IN FOOD -
STUFFS
INTRODUCTION
Adulteration is the act of intentionally debasing
the.
quality of food offered for sale either by mixture or
substitution of inferior substances or by the
removal of some valuable ingredient. In the past
few decades the adulteration of food has become
one of the most serious problems.
Consumption of adulterated food causes diseases
like cancer, asthma, ulcer, etc. Majority of
adulterants used by the shopkeepers are cheap
substitutes which are easily available.
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 provides the certificate of reliability to
food manufacturers in India.

.
SOME OF THE COMMON FOOD
ADULTERANTS IN FOOD ITEMS
ARE :-
.
.
FOOD ITEMS ADULTERANTS
1. Desi ghee and butter Vanaspati ghee
2. Vegetable ghee Paraffin wax
3. Mustard oil Argemone oil
4. Sugar Chalk powder, washing powder
5. Chilli Red lead , Brick powder
6.Turmeric powder yellow salts of lead,
. yellow chalk powder
Experiment 1 :
AIM:
To test the presence of adulterants in fats, butter
& oils.
.
APPARATUS:
Test-tubes, beakers, test-tube stand, filter paper,
dropper etc.
.
CHEMICALS REQUIRED:
For desi ghee & butter - conc. HCl, sugar, small
amounts of vanaspati ghee or butter.
.
For vegetable ghee - conc. acetic anhydride, small
amounts of vegetable ghee.
.
For oil conc. Nitric acid, small amounts of edible
oil. .
PROCEDURE:
In the case of ordinary tests for fats, butter & oils,
put a small amount of these separately on a filter
paper. Fold it and press then unfold it. The
presence of a translucent spot indicates the
presence of oil or fat . Hold the filter paper over
flame , the spot grows larger.
Test for Oils:
Take 1 ml of mustard oil in a test tube and add
few drops of conc. HCl solution to it . Shake the
mixture well. Appearance of red colour in the
mixture well. Apperamce of red colour in the acid
layer indicates the presence of argemone oil in
mustard oil.
OBSERVATIONS AND RESULTS :
 Experiment - 02
AIM:
To test the presence of adulterants in Sugar, Chilli
powder, Turmeric powder, salt & Pepper.
.
APPARATUS:
Test-tubes, beakers, test-tube stand, dropper, glass
rod etc. .
CHEMICALS REQUIRED:
For sugar dil. H.SO, water, sample of sugar. For chilli
powder - dil. HNO, KI solution, sample of chilli powder.
For turmeric powder - conc. HCl, sample of turmeric
powder.
For Pepper- water, sample of pepper
For salt- water
PROCEDURE:
1. a) TEST OF SUGARS
Take a small amount of sugar in a beaker and add
some amount of water to it. Stir the solution with a
glass rod . Pure sugar dissolves in the water whereas
the insoluble particles ( chilli powder, washing powder
etc.) floats on the surface indicates the presence of
adulterants .
b) Take 1g of sugar in a test tube and add a few drops
of dil.HCl to it. A brisk effervescence due to formation
of CO2 indicates chalk powder or washing soda in a
given sample of sugar.
2. TESTS FOR CHILLI POWDER
a) Take a small amount of chilli powder in a test tube .
Shake the mixture well and filter the solution.To the
filtrate add 2-3 drops, of 10% KI solution. The
presence of yellow coloured precipitate indicates
the presence of lead salts in chilli powder.
b) Take a small amount of given red chilli powder in a
beaker and add water to it . The pure chilli powder
floats over the surface of water whereas brick powder
settles at the bottom.
3.TESTS FOR TURMERIC POWDER:
Take a small amount of turmeric powder in a test tube
and to this add few drops of conc. HCl . The colour
changes from yellow to violet or magenta indicates
the presence of lead salts in turmeric powder .
4. TESTS FOR PEPPER:
Take a small amount of pepper in a beaker and add
water to it. Stir the mixture with a glass rod. Dried
papaya seeds float over water and pepper settles at
the bottom. Add a little salt in water. Chalk powder
will settle down.
 CONCLUSIONS
The increasing number of food producers and the
outstanding amounts of imported foodstuffs
enables the producers to mislead and cheat
consumers. To differentiate those who take
advantage of legal rules from the once who
commit food adulteration is very difficult. The
consciousness of consumers has become very
crucial.
However , how can we expect consequent
behaviour from them regarding controversial
issues emerging day by day? In addition,
ignorance and unfair market behaviour is
endangering consumer health. So we need
sanctions and judicial penalties with adequate
restraining force to halt this process.
. .
WE should take some precautions
mentioned below :-

Precautions :-
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 ag mark.
4. Buy products of only airtight popular brands .
5. Avoid craziness for artificially coloured sweets
and buy only from reputable shops.
6. Do not buy sweets or snacks kept in the open .
7. Avoid buying things from street side vendors.

.
Bibliography
- Book’s name ; Laboratory Manual Chemistry
Class 12th Books Name: Laboratory Manual
Chemistry,
Class XII
Author's Name: B.Bhushan
Pages: 188,189,190,191,192.
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