TOPIC : ADULTERATION OF FOOD

SUBMITTED BY : BIBASWAN HAZRA

AISSCE
CHEMISTRY PRACTICAL EXAMINATION
2019-20

BOARD ROLL NUMBER :

DELHI PUBLIC SCHOOL, RUBY PARK

KOLKATA
INDEX M
 CERTIFICATE
 ACKNOWLEDGEMENT
 OBJECTIVE
 THEORY
 MATERIALS REQUIRED
 PROCEDURE
 OBSERVATION
 CONCLUSION
 BIBLIOGRAPHY
 CERTIFICATE
This is to certify that Bibaswan Hazra a bonafide
student of Delhi public school, Ruby Park Kolkata
class 12 success fully completed his chemistry
project “ adulteration of food “ during the year
2019-20 as per CBSE guidelines for the AISSCE
Practical Examination 2020.

External examiner Internal Examiner

Date : Date :
 ACKNOWLEDGEMENT
I express my sincere gratitude towards my chemistry
teacher who had given us the opportunity to explore
new avenues for the chemistry project; Chemistry
laboratory assistant for standing with us throughout
our endeavours; CBSE for providing us with a
platform to illustrate our creativity; my friends for
unconditional support and cooperation. The book
and websites need special mention here as they laid
the foundation to our projects. And of course ‘ my
parents, without whose guidance and perseverance
the project would not have been possible.
INTRODUCTION
Adulteration is an act of addition of another substance to
food item in order to increase the quantity or quality of
food item of food item in raw form which may result in
the loss of actual properties of the item.
Generally if a food if a food contains a poisoinous or
delitorious substance that may render it injurious to
health, it is considered to be adulterated. There are 2
exception to this rule.
First, if the poisonous is inherent or naturallyand its
quantity in the food does not ordinarily render it
injurious, the food will not be considered adulterated.
For example apple seed contain amygdaline, a substance
that releases cyanide when it comes in contact with
human digestive enzymes. But the amount is very low.
About 200 apple seeds are to be consumed in order to
get a fatal dose of cyanide, which is virtually impossible.
In India, the Food Safety and Standards Authority of India
(FSSAI),has been established by the ministry of Health
and Family Welfare in order to regulate and inspect
quality of food sold by various distributors.
 EXPERIMENT
AIM:
TO DETERMINE THE PRESENCE OF ADULTERANT IN
GIVEN FOOD SAMPLES

APPARATUS/MATERIALS REQUIRED
 Food samples
 Test tubes
 Turmeric powder
 Iodine tincture
 Concentrated Hydrochloric acid
 Concentrated Nitric acid
 Alc. Soln. of a-napthanol and dil. HCl
 Concentrated Sulphuric acid

PROCEDURE:
Different agents and chemicals are added in the food
samples to detect the presence of expected adulterants
in the respective food samples.
S.NO FOOD ADULTER METHOD OF OBSERVATION
SAMPLE ANT DETECTION
USED

1. Milk Formaline To 10 ml of Violet ring

milk in a test appears at the
tube, conc. junction of the
H2SO4was liquid
added
2. Maida, Boric acid The sample is Turmeric
rice mixed with paper turns
water and red
turmeric
paper is
dipped in it
3. Jaggery, Metanil The sample is Pink magenta
ice yellow dissolved in colour
cream alchohl or appears
water. HCl is
added to it
4. Sugar Chalk To the sample Brisk efferves
powder in the testtube enc of carbon
few drops of di oxide
HCl was added

5. Edible Argemone To the sample Appearance of

oils oils HNO3 was red colour in
added and the acid layer
shaken
THEORY:
Adulteration is mainly done to incur extra profit by the
seller. This can affect the customer negatively as the
adulterants can be poisonous and do not offer proper
quality of food as per the cost.
The general public should have basic awarenss about
the adulterants that may be present in their regular food
products.

PRECAUTION:
 Only products of trusted companies registerd with
FSSAI should be consumed
 Foods that are sold loose should be avoided
 Avoid eating artificially coloured food
 Check for ISI or AG mark.
CONCLUSION :

Thus with the experiment we can see the

importance of people having awareness about the
products they purchase and consume as they may
contain adulterants
Precautions must be taken in order to prevent
disease caused ny these adulterants.
One must report about the company to the
authorities if adulterants are discovered in their
products. This is for the betterment of the society as
it will allow at fault to rectify its mistake and ensure
their trust within is customers.
BIBLIOGRAPHY:
 WWW.WIKIPEDIA.ORG
 WWW.VIKASPEDIA.IN
 COMPREHENSIVE PRACTICAL CHEMISTRY CLASS
12
 CLASS 12 CHEMISTRY NCERT VOLUME 2
 COMPANION CHEMISTRY CLASS 12