Chemistry Project Report Food Adulteration

Project Report FOOD ADULTERATION : INTRODUCTION

Food Adulteration : In our daily life there are so many unhygienic and
contaminated things for our health. Most of our things our contaminated. Even the
food, which we eat, is adulterated. Now a question arises that what is adulteration?
The answer is that the deliberate contamination of food material with low quality,
cheap and non-edible or toxic substances is called food adulteration. The
substance, which lowers or degrades the quality of food material, is called an
adulterant. Adulteration brings a lot of easy money for the traders, but it may spoil
many lives. Food adulteration can lead to slow poisoning and various kinds of
diseases, which can even result in death. Adulteration makes the food items
used in our daily life unsafe and unhygienic for use. An easy example of food
adulteration is vanaspati ghee in desi ghee. The traders use it for their economic
benefit without thinking about its effect on the common population of our country,
which consumes it. For preventing it our government has made some certain
commissions and laws. Still it prevails in our country on large scale.
Project Report Adulteration in Food Items : Adulteration should be checked
properly in common food items so as to save people from its bad effects.
Adulteration is the government and we for the common people therefore something
should do a type of curse against it.

Types of Food Adulteration

In India, the most common type of food adulterations is of following
types:
1. Milk :- It is adulterated by the addition of water, starch, skim milk powder
and removal of cream.
2. Ghee :- It is adulterated with vanaspati and animal fats such as pig's fat. In order
to improve the flavor of adulterated ghee tributyrin is added.
3. Cereals :- Rice and wheat are mixed with stones sand grit and mud to increase
the bulk.
4. Flour :- Wheat flour is mixed with soapstone and Bengal gram flour is
adulterated with Kesari dal or lathyrus flour.

5. Pulses :- They are adulterated with Kesari Dal stones are added to pulses such
as mott urad, and masoor. Toxic chemical such as metanil yellow are added to old
stocks of pulses to improve their colour appearance.
6. Edible Oil :- They are mixed with cheaper oil, toxic oil (e.g. argemone oil) and
mineral oil.
7. Honey :- It is adulterated with sugar and jaggery.

Material required
1. Glass Wares :
Test Tube, Beaker, Slides
2. Food Samples.
Ghee, Milk, Oil, Pulses samples.
3. Chemical Required
Conc. HCl., Conc. Nitric Acid.
4. Test Tube stand.

Procedure for detection the Adulteration in the food Items

Adulteration in the food material can be detected in the following ways.
1. Vanaspti in Ghee :- Took one tea spoon full of liquid ghee. Added equal
quantity of conc. HCl shook this mixture in a test tube. Now added a pinch of
common sugar. Shook it well for about one minute and then allowed it to stand for
5 minute and observed the result.
2. Water in milk sample:- Put a drop of sample milk on a plain slide. Tittled the
slide and observed the result.
3. Agremone oil in edible oil :- Took some amount of edible oil in a test tube.
Poured 3-4 drops of conc nitric acid. Shook it well and observed the result.
4. Metanil yellow in Dal :- Took 5 gms of sample. Add 5ml of water and a few
drops of dil. HCl and observed the result.

Observation

Table-A:- Detection of vanaspati in ghee

Sr.No.

Sample

Procedure

1.

Ghee A

Sample+Conc.
HCl + Sugar

Observation
+++
Crimson colour in
lower layer of the
mixture

2.

Ghee B

-do-

++

3.

Ghee C

-do-

Table-B:- Detection of water in Milk

Sr.No.

Sample

Procedure

Observation

1.

Milk A

Sample on a

plain slide

titled the slide

2.

Milk B

-do-

++

3.

Milk C

-do-

+++

Table-C:- Detection of metanil yellow in dal

Sr.No.

Sample

Procedure

Observation

1.

Pulse A

5gm of sample

+++

5ml of water +

Pink colour

Conc. HCl

appearance

2.

Pulse B

-do-

3.

Pulse C

-do-

Table-D:- detection of Argemone oil in edible oil

Sr.No.
1.

Sample
Edible Oil A

Procedure

Observation

5 ml Sample

++++

3 drops of

Reddish Brown

conc. HNO3

colour

2.

Edible Oil B

-do-

++

3.

Edible Oil C

-do-

Conclusions
Project Report Food Adulteration : Table A [Detection of Vanaspati in Ghee]
Ghee A : It gives most positive test, hence is most adulterated.
Ghee B : It gives more positive test, hence is more adulterated.
Ghee C : It gives negative test, hence is not adulterated.
Project Report Food Adulteration : In Table B [Detection of Water in Milk]
Milk A : It gives positive test to small extant hence is least adulterated.
Milk B : It gives more positive test, hence is more adulterated.
Milk C : It gives most positive test, hence is most adulterated.
Project Report Food Adulteration : In Table C [Detection of Metanil Yellow in
Dal]
Pulse A : It gives positive test, hence is adulterated.
Pulse B : It gives most negative test, hence is not adulterated.
Pulse C : It gives more negative test, hence is not adulterated.
Project Report Food Adulteration : In Table D [Detection of Argemone Oil in
Edible Oil]
Edible Oil A : It gives most positive test, hence is most adulterated.
Edible Oil B : It gives more positive test, hence is more adulterated.

Edible Oil C : It gives positive test to small extent, hence is least adulterated.