CHEMISTRY PROJECT

STUDY OF ADULTERANTS IN FOOD STUFF

 PREPARED BY-
Kuldeep Sharma
XII- A (SCI.)
R. No. 13

LIST OF CONTENTS

Aim
Introduction
Theoretical background
Procedure
Observations
Some common ways of detecting food adulteration
Adulterants and disease
 Government measures
Conclusion
Precautions
Bibliography

ACKNOWLEDGEMENT
 ACKNOWLEGEMENT
I owe my regards to Mr. A.K. Das, Principal, The
Asian School for his cooperation and valuable
support and for giving me the opportunity to
undertake this project work and providing the
necessary infrastructure.

I would like to express my heartfelt thanks to my

revered teacher and guide Mr. Denis Nanda for his
valuable guidance, encouragement and support. This
project is his visualization and owes a lot of its
functionality to him.

Last but not the least; I owe my overwhelming

gratitude to my family and friends who gave me
constant support and motivation to continue with
this endeavour.

Ishika Gautam
XII B
 CERTIFICATE

This is to certify that the project on Food Adulteration

undertaken by Kuldeep sharma of class XII- A (SCI.) has been
prepared under by supervision fulfilling the required condition
and the student has made efforts in the preparation of this
project.

Teachers Signature
 AIM

To study some of the common food adulterants

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 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 microscopal 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. In 1860 the first food law framed in the interest of
the purchaser was passed. That law, lacking sufficient means of enforcement,
remained largely ineffective until 1872, when administrative officials were
appointed and penalties for violation provided.

In the United States the federal Food and Drug Act of 1906 was the result of a
long and stormy campaign led by Dr Harvey Washington Wiley. This law
defined food adulteration and the misbranding of products; it provided
regulations covering the interstate movement of food and penalties for
violations. The 1906 act was superseded in 1938 by the more rigorous Food,
Drug, and Cosmetic Act administered since 1940 by the Food and Drug
Administration. The FDA is charged with enforcing truthful and informative
labeling of essential commodities, maintaining staff laboratories, and
formulating definitions and standards promoting fair dealing in the interests of
the consumer. The 1938 act broadened the definitions of adulteration,
misbranding, and lack of informative labeling; it provided for factory
inspections; and it increased the penalties for violations. It was amended in
1958 and 1962 to define and regulate food additives and food coloring. The
federal law controls traffic from one state to another and is supplemented by
local regulations that require food handlers to be licensed, thereby
discouraging the spread of disease; it provides for the inspection by health
officers of meat and other foods, of restaurants, and of dairies and cold
storage methods. Imported goods that violate the provisions of the act may be
denied admittance to the United States and if not removed within a given time
may be destroyed.

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 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.
STATEMENT OF OBJECTS AND REASONs: Laws existed in a
number of States in India for the prevention of adulteration of food- stuffs, but
they lacked uniformity having been passed at different times without mutual
consultation between States. The need for Central legislation for the whole
country in this matter has been felt since 1937 when a Committee appointed
by the Central Advisory Board of Health recommended this step.

Adulteration of food-stuffs and other goods is now included in the

Concurrent List (III) in the Constitution of India. It has, therefore, become
possible for the Central Government to enact all India legislation on this
subject. The Bill replaces all local food adulteration laws where they exist and
also applies to those States where there are no local laws on the subject.
Among others, it provides for

i. A Central Food Laboratory to which food samples can be referred to

for final opinion in disputed cases (clause 4),

ii. A Central Committee for Food Standards consisting of representatives

of Central and State Governments to advise on matters arising from
the administration of the Act (clause 3), and

iii. The vesting in the Central Government of the rule-making power

regarding standards of quality for the articles of food and certain other
matters (clause 22).

ACT 37 OF 1954: The Prevention of Food Adulteration Bill was passed

by both the house of Parliament and received the assent of the President on
29th September, 1954. It came into force on Ist June, 1955 as THE
PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).

LIST OF ADAPTATION ORDER AND AMENDING ACTs:

 1. The Adaptation of Laws (No.3) Order, 1956.

2. The Prevention of Food Adulteration (Amendment) Act, 1964 .

3. The Prevention of Food Adulteration (Amendment) Act, 1971.

4. The Prevention of Food Adulteration (Amendment) Act, 1976

5. The Prevention of Food Adulteration (Amendment) Act, 1986

GOVERNMENT MEASURES: To check the suppliers of food from

doing so, the government has passed a stringent act which is known as
preservation of food Adulteration Act. They have been implemented with the
objective of providing safety to human beings in the supply of food. It covers
safety from risks involved due to contamination of poisonous elements. The
specification laid down of various foods under the provisions of PFA Act covers
minimum basic characteristics Of the Products Below which it is deemed to be
adulterated and also covers the maximum limit of contaminant not considered
being safe for human beings beyond a certain level.

THEORETICAL BACKGROUND

We are very fortunate to be born a country which is blessed with rich soil,
diversified climate, many rivers and the great Himalayas where almost all
varieties of fruits, vegetables and cereals, etc. can be grown. In ancient times,
the land was in abundance, the supply of food was more than the demand
and people used fresh food materials in most natural form.
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.

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 commode.

Objective 1: To detect the presence of adulterants in sugar.

Requirements: Test tubes, conc. Sulphuric acid, diluted hydro chloric acid.

Procedure:

1. Adulteration of various insoluble substances in sugar

A small amount of sugar was taken in a test tube and shaken with little
water. Pure sugar dissolved in water but insoluble impurities didnt dissolve.

2. Adulteration of chalk powder , washing soda in sugar.

To a small amount of sugar in a test tube , few drops of diluted Hcl were
added. A brisk effervescence of carbon dioxide confirmed the presence of
chalk powder or washing soda in the given sample of sugar.

Objective 2: To test the presence of the vanaspati ghee in a given sample of

ghee and butter.

Requirements: Test tubes, desi-ghee, diluted Hcl, butter, water, and little
sugar.

Procedure
1. Detection of Vanaspati:
A small amount {0.5gm} of ghee was taken in a test tube. The tube was
heated gently and a little sugar and Hcl was added to it. The test tube was
shaken well for five min.
Presence of pink colour showed the presence of vanaspati ghee.

Objective 3: To detect the presence of adulterants in oil and butter.

Requirements: Test tube, conc. Hcl, acetic anhydride, nitric acid.

Procedure:

1.Adulteration of paraffin wax and hydro carbon in vegetable

ghee.
A small amount of unsaponifiable matter of oil was heated with acetic
anhydride in a test tube.
Small droplets of oil observed on the surface of unused acetic anhydride
indicate the adulteration of oil with paraffin wax or hydrocarbon.

2.Detection of Argemone oil

About 5ml of oil was taken in a test tube. Few drops of conc. Nitric acid was
added into it and contents were shaken well. Presence of orange colour
indicated the presence of argemone oil.

Objective 4: To detect the presence of adulterants in a given sample of chilly

powder.

Requirements: A glass, water, dil. Nitric acid.

Procedure:
1.Adulteration of red lead salts
To a sample of chilly powder, dil. Nitric Acid was added. The solution was
filtered and two drops of potassium iodide were added into it.
No yellow ppt. indicated the absence of lead salts in a chilly powder.

1.Adulteration of brick powder

A small amount of given red chilly powder was added in a beaker containing
water.
Settling of some powder at the bottom & floating pure chilly powder over
water indicates the presence of brick powder in a given sample.

Objective 5: To Detect the presence of given sample of turmeric powder.

Requirements; Test tube, dil. Hcl, turmeric powder, dil.

nitric acid, Potassium iodide solution.

Procedure:
1.Detection of chalk powder
A small amount of given sample was taken in a test tube & about ml of dil.
Hcl was added to it.
No effervescence indicates the absence of chalk powder in the sample.

Objective 6:To test the adulteration of dyes in fats.

Requirements: A sample of fat, conc. Sulphuric acid, acetic acid, test tube.

Procedure: 1ml of fat was heated with as mixture of 1ml of conc. Sulphuric
acid &4ml of acetic acid. Appearance of red color indicated the presence of
dye in fat.

OBSERVATIONS
Experiment no. Experiment Procedure Observation
6. Adulteration of Heat 1mL of fat Appearance of
dyes in fat with a mixture pink colour.
of 1mL of conc.
H2SO4 and 4mL
of acetic acid.
3. Adulteration of To small amount No red colour
argemone oil in of oil in a test observed
edible oils tube, add few
drops of conc.
HNO3 & shake.
1. Adulteration of Adulteration of Pure sugar
various various dissolves in
insoluble substa insoluble water but
nces in sugar substances in insoluble
sugar impurities do
not dissolve.
1. Adulteration of To small amount No brisk
chalk powder, of sugar in a test effervescence
washing soda in tube, add a few observed.
sugar drops of dil. HCl
5. Adulteration of To sample of Appearance of
yellow lead salts turmeric magenta colour
to turmeric powder, add
powder conc. HCl.
3. Adulteration of Heat small Appearance of
paraffin wax and amount of oil floating on
hydrocarbon in vegetable ghee the surface.
vegetable ghee. with acetic
anhydride.
Droplets of oil
floating on the
surface of
unused acetic
 anhydride
indicate the
presence of wax
or hydrocarbon.

4. Adulteration of To a sample of No yellow

red lead salts in chilli powder, precipitate.
chilli powder. add dil. HNO3.
Filter the
solution and
add 2 drops of
KI solution to
the filtrate.
4. Adulteration of Add small Brick powder
brick powder in amount of given settles at the
chilli powder red chilli bottom while
powder in a pure chilli
beaker powder floats
containing over water.
water

RESULT:
The required analysis for adulterants in food stuffs has been made.
 ADULTERANTS & DISEASES

S.NO. Name of the food Common Adulterants Diseases caused

product
1. Black pepper Dried papaya seeds Stomach irritation,
liver damage, cancer

2. Arahar dal Yellow dye, kesari dal Leprosy, paralysis

3. Coffee powder chicory Deprived from
nutrition value
4. Gram dal Kesari dal, clay, stone Stomach disorder,
lathyrism
5. Butter and pure desi Starch, vanaspati ghee Food poisoning
ghee
6. Milk Water, starch, fatless Stomach disorder
milk
7. Jeera Stone, alike seeds from Stomach disorder,
wild plants liver damage
8. Chilly powder Brick powder, artificial Liver damage,
colours stomach irritation
9. Sugar Fine white sand, Stomach
chalk powder, rawa disorder
10. Cereals Stone pieces, mud, Stomach
ergot seeds disorder

SOME COMMON WAYS OF

 DETECTING FOOD ADULTERATION

1. Papaya seeds are used to adulterate black pepper seeds. Add some of
the adulterated sample to glass water. papaya seeds float while
pepper seeds do not.
2. Kesari dal is an adulterant in arahar dal and chana dal. Kesari dal
pointed and wedge shaped. chana dal/ arahar dal is smooth and
round.
3. Starch is used as an adulterant in milk. put few drops of iodine
solution in milk . a blue or black colour indicates starch.
4. Old used spices are often mix with spices sold as fresh. Smell the spice
. no or less smell indicates the adulteration
5. Cheap edible oil in vanaspati. Add a solution of washing soda to
vanaspati and shake well. If froth appears on top, cheap oil has been
added to vanaspati.
6. Artificial dye in tea leaves. Put tea leaves or moistened blotting
paper. Artificial colour leaves will impart colour to blotting paper.

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 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

The increasing number of food producers and the out standing amounts of
imported food stuffs enables the producers to mislead and cheat consumers.
To differentiate of 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 behavior
from them regarding controversial issues emerging day by day? In addition,
ignorance and unfair market behaviors is endangering consumer health. So
we need sanctions and judicial penalties with adequate restaning force to
halt this process.

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.

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

RESULT:
The required analysis for adulterants in food stuffs has been made.
 BIBLIOGRAPHY

1. CBSE lab manual Chemistry by G.V. Naidu & Anupam Kumar

2. Chemical process Industries by R.N. Shreve

3. Outlines of chemical technology By Dryden

 The Asian School
Chemistry
Investigatory Project Report on
Adulterated Food
2017-18

Submitted To: Submitted By:

Mr. Denis Nanda Ishika Gautam
Chemistry Department XII B
The Asian School
 CERTIFICATE

This is to certify that Ishika Gautam of class XII B has

successfully completed the Chemistry Project for
Practical Exam of Central Board of Secondary Education
in the year 2017-18.

It is further certified that the project is the individual

work of the particular candidate

Mr. A.K. Das Mr. Denis Nanda

The Principal Chemistry Teacher
The Asian School The Asian School
Dehradun Dehradun

ACKNOWLEGEMENT
 I owe my regards to Mr. A.K. Das, Principal, The
Asian School for his cooperation and valuable
support and for giving me the opportunity to
undertake this project work and providing the
necessary infrastructure.

I would like to express my heartfelt thanks to my

revered teacher and guide Mr. Denis Nanda for his
valuable guidance, encouragement and support. This
project is his visualization and owes a lot of its
functionality to him.

Last but not the least; I owe my overwhelming

gratitude to my family and friends who gave me
constant support and motivation to continue with
this endeavour.

Ishika Gautam
XII B

Serial No. Contents Page No.

1. Aim 1
2. Introduction 1-5
a) Statement of Objects and 3-4
Reasons
b) Act 37 of 1954 4
c) List of Adaptation Order and 5
amending Acts
d) Government Measures 5
3. Theoretical Approach 6-7
4. Experiments 8-11
a) Objective 1 8
b) Objective 2 8-9
c) Objective 3 9-10
d) Objective 4 10
e) Objective 5 11
f) Objective 6 11
5. Observation 12
6. Result 12
7. Precautions 13
8. Conclusion 13-14
9. Bibliography 15

INTERVIEW WITH SUBJECT

Q1. What is your name?
Q2. Who is your role model?
Q3. What do you want to become when you grow
up?
Q4. What are your hobbies?
Q5. What is the name of your friend?
Q6. Do you like going out with your friend?
Q7. Whom do you trust the most, mother or
father?
Q8. Do you like going to school?
Q9. What do you like doing in your leisure time?
Q10. Anything specific you want to tell about
yourself?

INTERVIEW WITH PARENTS

Q1. What are the name of your parents?
Q2. What are the education qualification of your
parents?
Q3. What is your address?
Q4. What are the occupations of mother and
father?
Q5. When was the first problem diagnosed?
Q6. What is the time and place of delivery?
Q7. What is the development history of subject?
Q8. What is the immunisation history of subject?
Q9. What is the educational information about the
subject?
Q10. What expectations do you have from your
child?
Q11. Do you trust your child?
Q12. Do you trust your child with his or her
friends?
Q13. How is your relation with your child?

INTERVIEW WITH FRIEND

Q1. What kind of relationship do you share with
your friend?

Q2. How old has been your relationship?

Q3. How often do you people go out?

Q4. How much do you trust your subject?

Q5. What are the qualities that you like about the
subject?
 THE ASIAN SCHOOL
PHYSICS
PROJECT REPORT ON
Semiconductors & Devices

2017-18

Submitted To: Submitted By:

Mr. Amit Kumar Ishika Gautam
Physics Department XII B
The Asian School