JAWAHAR NAVODAYA VIDYALAYA,

MYSURU
2018-19

SUBMITTED BY- GUIDED BY-

CHANDAN S GOWDA MR.SENTHAMIZ SELVAN
11th Class, PGT Chemistry
JNV Mysuru JNV Mysuru
 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.
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.
1. Glass Wares :
• Test Tube, Beaker, Slides

2. Food Samples.
• Ghee, Milk, Oil, Pulses samples.

3. Chemical Required
• Conc. HCl., Conc. Nitric Acid.
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 :- I 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.
Table-A :- Detection of vanaspati in ghee

Sl
no. Sample Procedure Observation

1. Ghee A Sample+Conc. Crimson colour in

HCl + Sugar lower layer of the
mixture.

2. Ghee B

3. Ghee C
Table-B: - Detection of water in Milk
Sl
no. Sample Procedure Observation

1. Milk A Sample on a Water gets

plain slide sperated from the
and tilt the milk.
slide.
2. Milk B

3. Milk C
Table-C: - Detection of metanil yellow in dal

Sl
no. Sample Procedure Observation

1. Pulse A 5gm of sample Pink

5ml of water
color
+
appears.
Conc. HCl
2. Pulse B

3. Pulse C
Table-D: - Detection of Argemone oil in edible
oil

Sl
no. Sample Procedure Observation

1. Edible 5gm of sample Pink

oil A 5ml of water
color
+
appears.
Conc. HCl
2. Edible
oil B

3. Edible
oil C
 CONCLUSION
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.

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.

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.
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.

BIBLIOGRAPHY-
1.www.google.com
2.www.allprojectreports.com
3.www.cbse.nic.in

THE END