JAWAHAR NAVODAYA

VIDYALAYA, MYSORE,
D. M. G. HALLI
CHEMISTRY INVESTIGATORY PROJECT
TOPIC: FOOD ADULTERATION

FROM:
MR. ASHOK BS, TO:
XII CLASS, DR. B. SENTHAMIZH SELVAN,
JNV MYSORE. P.G.T. CHEMISTRY,
ROLL NO.: JNV MYSORE.
 CONTENTS
• PROJECT REPORT
• ACKNOWLEDEGEMENT
• CERTIFICATE
• THEORY
• EXPERIMENTS (TABLE)
• OBSERVATION (TABLE)
• CONCLUSION
• PRECAUTIONS
• PHOTOGRAPHY
• BIBILOGRAPHY
 JAWAHAR NAVODAYA VIDYALAYA
MYSORE, D.M.G. HALLI
2019-20

PROJECT REPORT

NAME OF THE STUDENT: ASHOK BS

SUBJECT: CHEMISTRY
TITLE OF THE PROJECT: FOOD ADULTERATION

CLASS: XII
SCHOOL: JAWAHAR NAVODAYA
VIDYALAYA, MYSORE
NAME OF THE GUIDE: DR. B SENTHAMIZH SELVAN
P.G.T. CHEMISTRY
 ACKNOWLEDGEMENT

I would like to take this opportunity to express my deep

sense of gratitude to all those people without whom this
project could have never been completed. First and
foremost, I would like to thank my parents for their
inexhaustible source of inspiration.
I would like to extend my gratitude to Mr.
Madhusoodhanan J, Principal, Jawahar Navodaya
Vidyalaya, Mysore for his constant guidance and providing
a very nice platform to learn.
I would also like to thank Dr. Senthamizh Selvan, PGT-
Chemistry, Jawahar Navodaya Vidyalaya, Mysore for his
keen interest in the work and ever useful practical
knowledge and for their kind supervision.
Their guidance and supervision were very helpful in
bringing this work to conclusion.

ASHOK BS
DATE:
 CERTIFICATE
Department of Chemistry

ROLL NO.:
This is to certify that ASHOK BS has satisfactorily completed the
course of experiments in CHEMISTRY project prescribed by the
C.B.S.E. for 12th – SCIENCE in the laboratory of JAWAHAR
NAVODAYA VIDYALAYA, MYSORE during the year 2019-20.

DATE: VICE-PRINCIPAL:

SUBJECT TEACHER: PRINCIPAL:

EXAMINER:

INSTITUTE SEAL:
 INTRODUTION
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 cent. 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.
 Theory
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.
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.
Aim :
To detect the presence of adulterants in fat, oil and
butter.

APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic
acid, conc. HNO3.

PROCEDURE :
Common adulterants present in ghee and oil are
paraffin wax, hydrocarbons, dyes and argemone
oil. These are detected as follows :
(i) Adulteration of paraffin wax and hydrocarbon in
vegetable ghee Heat small amount of vegetable
ghee with acetic anhydride. Droplets of oil floating
on the surface of unused acetic anhydride indicates
the presence of wax or hydrocarbons.

(ii) Adulteration of dyes in fat Heat 1mL of fat with a

mixture of 1mL of conc. sulphuric acid and 4mL of
acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.

(iii) Adulteration of argemone oil in edible oils To small

amount of oil in a test-tube, add few drops of conc.
HNO3 and shake. Appearance of red colour in the
acid layer indicates presence of argemone oil.
AIM:
To detect the presence of adulterants in sugar.

APPARATUS REQUIRED:
Test-tubes, dil. HCl.

PROCEDURE:

Sugar is usually contaminated with washing soda

and other insoluble substances which are detected
as follows :

(i) Adulteration of various insoluble substances in sugar

Take small amount of sugar in a test-tube and shake
it with little water. Pure sugar dissolves in water but
insoluble impurities do not dissolve.
(ii) Adulteration of chalk powder, washing soda
in sugar.To small amount of sugar in
a test-tube, add few drops of
HCl. Brisk effervescence of CO2 shows the
presence of chalk powder or
washing soda in the given sample of sugar.
OBSERVATION :
1. Adulteratio Heat small Appearance
n of amount of of oil
paraffin vegetable floating on
wax and ghee with the surface.
hydrocarbo acetic
n in anhydride.
vegetable Droplets of
ghee. oil floating
on the
surface of
unused
acetic
anhydride
indicate the
presence of
wax or
hydrocarbo
n.
2. Adulteratio Heat 1mL Appearance
n of dyes in of fat with a of pink
fat mixture of colour.
1mL of
 conc.
H2SO4 and
4mL of
acetic acid.
3. Adulteratio To small No red
n of amount of colour
argemone oil in a test observed
oil in edible tube, add
oils few

drops of
conc. HNO3
& shake.
4. Adulteratio Take small Pure sugar
n of various amount of dissolves in
insoluble sugar in a water but
substances test tube Insoluble
in sugar and shake Impurities
it with little do not
water. dissolve.
5. Adulteratio To small No brisk
n of chalk amount of effervescen
powder, sugar in a Ce
washing test tube, observed.
soda in add a few
sugar drops of dil.
 HCl
6. Adulteratio To sample Appearance
n of yellow of turmeric of magenta
lead salts to powder, colour
turmeric add conc.
powder HCl.

Result:
The required analyses for adulterants in
food stuffs has been made.
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 Agmark.
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 buys sweets or snacks kept inopen.
7. Avoid buying things from street sidevendors.
 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 shops.
 PHOTOGRAPHY

CHEMICALS USED :
 BIBILOGRAPHY
➢ Website
• www.wikipedia.org

• www.google.com

• www.yahoo.com

2. BOOKS:

• Comprehensive Practical Manual

• NCERT Class XII

THANK YOU