KENDRIYA VIDYALAYA NAGERCOIL

2016-17
CHEMISTRY INVESTIGATORY PROJECT

ADULTERATION IN FOOD

J.ASHWIN JOE
CLASS XII-A
KENDRIYA VIDYALAYA
NAGERCOIL
 CERTIFICATE
THIS IS TO CERTIFY J.ASHWIN JOE, A STUDENT OF
CLASS XII-A HAS SUCCESSFULLY COMPLETED THE
RESEARCH ON THE PROJECT ADULTERATION IN FOOD
UNDER THE GUIDANCE OF MRS.PAMEELA PAVITHRAN
(SUBJECT TEACHER) DURING THE YEAR 2016-17 IN
PARTIAL FULFILLMENT FOR CHEMISTRY PRACTICAL
EXAMINATION TO BE CONDUCTED BY AISSCE, NEW
DELHI.

SIGNATURE OF INTERNAL EXAMINER SIGNATURE OF EXTERNAL

EXAMINER

PRINCIPAL
 INDEX

1. ACKNOWLEDGEMENT
2. INTRODUCTION
3. AIM OF THE PROJECT
4. APPARATUS REQUIRED
5. PROCEDURE FOLLOWED
6. OBSERVATION
7. CONCLUSION
 ACKNOWNLEDGMENT
IN THE ACCOMPLISHMENT OF THIS PROJECT SUCCESSFULLY, MANY PEOPLE
HAVE BEEN OWNED THEIR BLESSINGS AND THE HEART PLEDGED SUPPORT, THIS
TIME I AM UTILIZING TO THANK ALL THE PEOPLE WHO HAVE BEEN CONCERNED
WITH THE PROJECT.

FIRST I WOULD LIKE TO THANK GOD FOR HELPING ME TO COMPLETE THIS

PROJECT SUCCESSFULLY. THEN I WOULD LIKE TO THANK MY PRICNIPAL AND MY
CHEMISTRY TEACHER, WHO’S VALUABLE GUIDANCE, HAS BEEN THE ONE THAT
HELPED ME PATCH THIS PROJECT AND MAKE IT FULL PROOF SUCCESS. MAM’S
SUGGESTIONS AND HER INSTRUCTIONS CONTRIBUTED A LOT TOWARDS THE
COMPLETION OF MY PROJECT.

THEN I WOULD LIKE TO THANK MY PARENT FOR PROVIDING ME WITH

FULL SUPPORT.

THEN I WOULD LIKE TO THANK MY FRIENDS FOR SUPPORTING ME ALL THE WAY.
LAST BUT NOT THE LEAST I WOULD LIKE TO THANK ALL THE HATERS …
 INTRODUCTION
FOOD PRODUCTS SELLERS SOMETIME MIX CHEAPER BUT HAVING
SIMILAR APPERANCE SUBSTANCES TO A FOODSTUFF
PARTIALLY WITH A MOTIVE TO EARN MORE PROFITS. THIS
SUBSTITUTED SUBSTANCE NOY ONLY LOWERS THE QUALITY
OF TASTE AND NUTRITION BUT ALSO CAUSES SERIOUS
HEALTH HAZARD TO PEOPLE CONSUMING IT. THIS PRACTICE
OF MIXING IS CALLED ADULTERATION.
THUS, ADULTERATION OF FOOD MEANS
SUBSTITUTION OF THE GENUINE FOOD MATERIAL WHOLLY
OR PARTIALLY WITH ANY CHEAPER OR INFERIOR SUBSTANCE
OR REMOVAL OF ANY OF ITS CONSTITUENTS, WHOLLY OR
PARTIALLY WHICH AFFECTS ADVERSELY THE NATURE,
SUBSTANCE OR QUALITY OF FOOD. ACCORDING TO THE
INDIAN PRESERVATION OF FOOD ADULTERATION ACT (PFA),
1954, ANY INGREDIENT WHICH WHEN PRESENT IN FOOD, IS
INJURIOUS TO HEALTH IS AN ADULTERANT. SOMETIMES,
SEEDS, BARKS, LEAVES AND OTHER MATTER ARE DRESSED
UPTO LOOK LIKE GENUINE FOOSTUFFS AND ARE USED TO
ADULTERATE PURE ONES.
 ADULTERATION IN FOOD

AIM:
TO STUDY THE COMMON FOOD ADULTERANTS IN FAT,
OIL, BUTTER, SUGAR, CHILLI POWDER AND PEPPER.

REQUIREMENTS:
 TEST TUBES
 BURNER
 SUGAR
 BLACK PEPPER
 GLASS TUMBLER
 CONC.HCL
 DILUTE AND CONC. H2SO4
 GLACIAL CH3COOH
 VANASPATI GHEE
 RED CHILLI POWDER
 PROCEDURE:
A: TO TEST VANASPATI GHEE IN BUTTER
 TAKE ABOUT 1g OF BUTTER SAMPLE IN A
TEST TUBE AND HEAT IT GENTLY TO MELT
IT.
 ADD ABOUT 0.5g OF SUGAR AND 4-5 DROPS
OF HCL.SHAKE IT MIXTURE FOR 5-6 MINS.
 NOTE DOWN THE CHANGE IN COLOUR.
B: TO TEST DYES IN FATS AND OILS
 TAKE ABOUT 1ml OF THE GIVEN FAT OR
OIL IN A TEST TUBE.ADD 1ml OF THE
MIXTURE OF CONC H2SO4 AND GLACIAL
ACETIC ACID IN THE RATIO 1:4.
 SHAKE THE CONTENT GENTLY AND HEAT
IT MODERATELY
 NOTE DOWN THE CHANGE OF COLOUR,IF
ANY
C: TO TEST CHALK IN SUGAR
 TAKE ABOUT 1g OF SUGAR IN TEST TUBE
AND ADD 2ml OF DILUTE H2SO4 IN IT.
 OBSERVE THE EFFERVESCENCE EVOLVED,
IF ANY.

D: TO TEST PAPAYA SEEDS IN BLACK

PEPPER
 TAKE BEAKER HALF-FILLED WITH WATER AND
ADD 5g OF BLACK PEPPER IN IT.
 OBSERVE IF ANY SEE FLOATS ON WATER
SURFACE OR NOT.
E: TO TEST ARTIFICIAL COLOUR IN
CHILLI POWDER
 TAKE A GLASS OF TUMBLER FILLED WITH
DISTILLED WATER AND ADD ABOUT 5g OF RED
CHILLI POWDER IN IT.
 STIR THE MIXTURE WELL USING A GLASS ROD
AND ALLOW IT TO STAND FOR 8-10 MINS.
 NOTE DOWN IF BRICK RED COLOUR IS
APPEARED IN WATER OR NOT.

F: TO TEST YELLOW LEAD SALTS IN

CHILLI POWDER
 IN A BEAKER ADD 1g CHILLI POWDER AND
DIL.HNO3.
 FILTER THE SOLUTION, TO FILTER ADD TWO
DROPS OF POTASSIUM IODIDE SOLUTION.
 OBSERVE THE CHANGE IN COLOUR, IF ANY.
  OBSERVATION:

S.N TESTE PROCEDURE OBSERVATIO INFERENC

O D FOOD N E
STUFF
1 BUTTER SAMPLE+SUGAR+HCL COLOUR OF VANASPATI
MIXTURE CHANGES GHEE IS
TO PINK
PRESENT

2 FATS SAMPLE+H2SO4+CH3COOH+ APPEARANCE OF NON-EDIBLE

HEAT PINK COLOUR DYES ARE
AND
OILS PRESENT

3 SUGAR SAMPLE+H2SO4 NO EVOLUTION CHALK IS

OF ABSENT
EFFERVESCENCE

4 BLACK SAMPLE+WATER FLOATATION PAPAYA

PEPPER OF SOME SEEDS ARE
SEEDS PRESENT
5 CHILLI SAMPLE+DISTILLED WATER BRICK RED ARTIFICIAL
POWDER COLOUR COLOUR IS
PRESENT

6 CHILLI SAMPLE+HNO3=FILTRATE YELLOW LEAD SALT IS

POWDER + KI SOLUTION PRECIPITATE PRESENT IN
CHILLI
POWDER
 CONCLUSION:

 ADULTERATION FOUND IN THE

FOLLOWING FOODSTUFF:

 BUTTER: YES
 FATS AND OILS: YES
 SUGAR: NO
 BLACK PEPPER: YES
 CHILLI POWDER: YES