CHEMISTRY

PRO JECT
“STUDY OF ADULTERANTS IN FOOD
STUFF”
LIST OF CONTENTS:
 Aim

 Introduction

Theoretical Background

Common adulterated food items

Experiments 1 & 2

Obserations & !esults

 Adulterants & "iseases

#recautions

$oernment measures

Conclusion

Bibliograph%
ACKNOWLEDGEMENT

“I would like to tke t!i"

O # # o$ t u % i t & t o t !  % k ' & t e 
(!e$

w ! o " e u % " t i % t e d "u##o$t) *ui

d%(e

A%d e%(ou$*e'e%t !" e%+led

'e to (o'#lete t!i" #$o,e(t- I would
l"o like to t!%k ou$ l+
""i"t%t .o$ !e$

Co/o#e$ti o%-”
AIM :
To "tud& "o'e o. t!e (o''o%
.ood dulte$%t" i% di0e$e%t .ood
"tu0"-
INTRODUCTION
Adulteration is the act of intentionally deba
sing the quality of food oered for sale either
by !i"ture or substitution of inferior
substances or by the re!o#al of so!e
#aluable ingredient$ In %ast fe& decades
adulteration of food has beco!e one of the
!ost serious %roble!s$
Consu!%tion of adulterated food causes
diseases li'e cancer( asth!a( ulcer( etc$
Ma)ority of adulterants used by the sho
%'ee%ers are chea% substitutes &hich are
easily a#ailable$

In order to %re#ent adulteration of food

%roducts by dishonest traders(
the go#ern!ent has issued *The
Pre#ention of +ood ,dulteration ,ct-$
 The .ureau of Indian Standards is the
agency in India that %ro#ides
the certi/cate of reliability to food
!anufacturers in India$
T1EORITICAL
2ACKGROUND
We are #ery fortunate to be born a country
&hich is blessed &ith rich soil( di#ersi/ed cli!ate(
!any ri#ers and the great Hi!alayas &here al!ost
all #arieties of fruits( #egetables and cereals( etc$
can be gro&n$ In ancient ti!es( the land &as in
abundance( the su%%ly of food &as !ore than the
de!and and %eo%le used fresh food !aterials
in !ost natural for!$ The %o%ulation s%urt in our
country has gi#en rise to une!%loy!ent
and %o#erty$
 The de!and for food has increased 0 our country
has to i!%ort
food grains( oil etc$ fro! other countries$ This shor
tage of food and ignorance of consu!ers is the
!ain cause for adulteration of foodstus by the
unscru%ulous traders$ It has beco!e so co!!on
that the consu!ers ha#e to run fro! %illars to
%illars to get a foodstu &hich is not adulterated$
 The consu!ers are not a&are of ha1ards of
adulteration and %ay hea#ily for consu!ing
adulterated food$ If the consu!er 'no&s the &ays
and !eans to chec' the co!!odities of daily use(
they can sa#e the!sel#es and their fa!ilies fro!
this !ind2boggling %roble!$ SOME
OF T1E
COMMON FOOD ADULTERANTS IN
FOOD ITEMS ARE:

FOOD ITEMS ADULTERANTS

De"i *!ee 3 2utte$ 4%"#ti *!ee

4e*et+le * !ee 5$6% w 7

Mu"t$d o il A$*e'o%e o il
Su*$ C!lk # owde$) w "!i%*
#owde$
C!illi Red l ed) 2 $i(k #owde$

Tu$'e$i( #owde$ Yellow "lt" o. led) &ellow

(!lk #owde$
 E85ERIMENT 9 :

AIM:
 To test the %resence of adulterant in
+ats( .utter 0 Oils$

A55ARATUS:
 Test2tubes( bea'ers( test2tube stand(
/lter %a%er( dro%%er etc$

C1EMICALS REUIRED:
Fo$ de"i *!ee 3 +utte$ ; conc$
HCl( sugar( s!all a!ounts of #anas
%ati ghee or butter$
Fo$ <e*et+le *!ee ; conc$ ,cetic
anhydride( s!all a!ounts of
#egetable ghee$

Fo$ oil ; conc$ 3itric acid( s!all a!

ounts of edible oil$
5ROCEDURE:
In case of ordinary test for fats( butter
0 oils( %ut a s!all a!ount of these se
%arately on a /lter %a%er$ +old it 0
%ress( then unfold it$ The %resence of
translucent s%ot indicates the
%resence of oil or fat$ Hold the /lter
%a%er o#er 4a!e( the s%ot gro&s
larger$
Te"t .o$ oil":
 Ta'e 5 !l of !ustard oil in a test
tube 0 add fe& dro%s of conc$ HCl
solution to it$ Sha'e the !i"ture
&ell$
,%%earance of red colour in the acid
layer indicates the %resence of
arge!one oil in !ustard oil$

CONCLUSION:
,%%earance of certain colours in the
!i"ture detects the %resence of
adulterants$
 E85ERIMENT =:

AIM:
 To test the %resence of adulterants
in Sugar( Chilli %o&der( Tur!eric
%o&der 0 Pe%%er$

A55ARATUS:
 Test2tubes( bea'ers( test2tube stand( dro
%%er( glass rod etc$

C1EMICALS REUIRED:
Fo$ "u*$ ; dil$ H6SO7( &ater( sa!%le
of sugar$
Fo$ (!illi #owde$ ; dil$ H3O8(
9I solution( sa!%le of chilli
%o&der$
Fo$ tu$'e$i( #owde$ ; conc$
HCl( sa!%le of tur!eric %o&der$
Fo$ #e##e$ ; &ater( sa!%le of
%e%%er$

5ROCEDURE:
9>Te"t" .o$ Su*$:

?> Ta'e a s!all a!ount of sugar in a

bea'er 0 add so!e a!ount of &ater
to it$ Stir the solution &ith a glass
rod$ Pure sugar dissol#es in the
&ater &hereas the insoluble
%articles :chilli
%o&der( &ashing %o&der etc$; 4oats
on the surface indicates the
%resence of adulterants$

?+> Ta'e 5 g of sugar in a test2tube 0

add fe& dro%s of dil$ HCl to it$ ,
bris' eer#escence due to the for!
ation of
CO6 indicates chal' %o&der or
&ashing soda in the gi#en sa!%le of
sugar$

=> Te"t" .o$ C!illi #owde$:

?> Ta'e a s!all a!ount of chilli
%o&der in a test2tube 0 add fe& dro
%s of dil$ H3O8 to the test2tube$ Sha'e
the !i"ture &ell 0 /lter the solution$
 To the /ltrate( add 628 dro%s( of
5<= 9I solution$ The %resence of
yello& coloured %reci%itate indicates
the
%resence of lead salts in chilli %o&der$
?+> Ta'e a s!all a!ount of gi#en red
chilli %o&der in a bea'er 0 add &ater
to it$ The %ure chilli %o&der 4oats
o#er
the surface of &ater &hereas bric'
%o&der settles at the botto!$

@> Te"t" .o$ Tu$'e$i( #owde$:

 Ta'e a s!all a!ount of tur!eric
%o&der in a test2tube 0 to this
add fe& dro%s of conc$ HCl$ The
colour changes fro! yello& to
#iolet or
!agenta indicates the %resence
of lead salts in tur!eric %o&der$
> Te"t" .o$ 5e##e$:
 Ta'e a s!all a!ount of %e%%er in a
bea'er 0 add &ater to it$ Stir the
!i"ture &ith a glass rod$ >ried %a%aya
seeds 4oat o#er &ater 0 %e%%er
settles at the botto!$

O2SER4ATIONS 3 RESULTS:
S-No FOOD 5ARTICLE COMMON TEST
ADULTERAN
T
9- >esi ?hee 0 @ans%ati 5$ ,dd a little sugar 0
.utter ghee starch HCl to !elt sa!%le
0 Potato of ghee or butter(
sha'e it for A
!inutes %resence of
%in' colour in
aqueous layer
indicate #anas%ati
ghee$

6$ ,dd 6 !l of &ater in
ghee or butter boil(
add fe& dro%s of
iodine solution to it
( a%%earance of
blue colour indicate
the
%resence of starch
in the sa!%le$

=- Mustard oil ,rge! A!l oil B conc$ H3O8

one oil orangered colour indicate
the %resence of arge!one
oil$
@- Sugar Dashing Sa!%le of sugar add dil$
soda HCl  bris' eer#escence
or indicates %resence of
Chal' &ashing soda or chal's
%o&der
%o&der$

- Salt Chal' Salt B Dater F &hite %

%o&der %t indicate
adulteration of
chal' %o&der$

B- Red chilli .ric' Red chilli %o&der in a

%o&der %o&der or bea'er B distilled %o&der(
dyes .ric' %o&der settle do&n
in the botto!( a%%earance
of red colour indicate the
%resence of dyes$

- Pe%%er >ried Sa!%le B &ater F dried

%a%aya %a%aya( seed 4oats o#er
seeds the surface of &ater( %ure
%e%%er settle do&n$

-  Tea Gsed Sa!%le B !oist &hite

tea clothes rubbed F
lea#es or coloured
&ooden indicate used tea lea#es
chi% or coloured &ooden chi
coloured %s$
-  Tur!eric %o&derYello& chal'Sa!%le Tur!eric %o&der
%o&der$B 6 !l HCl F bris'
eer#escences indicate
%resence of chal' %o&der$

- Rice Stone chi%s Rice in &ater( stone chi%

sin' do&n in the botto!$

9- ,rhar B ?ra! 9hesari Sa!%le

dal B HCl :conc$; on
>al the %resence of heat gi#es Pin' colour( indicates the
%resence of 9hesari dal$
S-N FOOD COMMON DISEASE
O- 5RODUCT ADULTERAN S
T CAUSED
9- .lac' %e%%er >ried %a%aya seeds Sto!ach
irritation( li#e
ADULTERANTS 3 DISEASES r
da!age(
cancer$

=- .utter 0 %ure desi Starch( @anas%ati +ood

ghee ghee %oisoning$

@- Chilli %o&der .ric' %o&der( i#er da!age(

arti/cial colour sto!ach
irritation$

- Sugar +ine & hite s and( Sto!ach

chal' %o&der( ra&a disorder$
 5RECAUTIONS
.y ta'ing a fe& %recautions( &e can esca%e fro!
consu!ing adulterated %roducts

5$ Ta'e only %ac'ed ite!s of &ell

'no&n co!%anies$

6$ .uy ite!s fro! reliable retail sho%s and

recogni1ed outlets$

8$ Chec' the ISI !ar' or ,g !ar'$

7$ .uy %roducts of only air tight %o%ular brands$

A$ ,#oid cra1iness for arti/cially coloured s&eets

and buy only fro! re%uted sho%s$

$ >o not buy s&eets or snac's 'e%t in o%en$

K$ ,#oid buying things fro! street side #endors$

 GO4ERNMENT
MEASURES

To chec' the su%%liers of food fro! doing

so(
the go#ern!ent has %assed astringent act
&hich is 'no&n as %reser#ation of food
,dulteration ,ct$ They ha#e been i!%le!
ented &ith the ob)ecti#e of %ro#iding safety
to hu!an beings in the su%%ly of food$ It
co#ers safety fro! ris's in#ol#ed due to
conta!ination of %oisonous ele!ents$

 The s%eci/cation laid do&n of #arious foods

under the %ro#isions of P+, ,ct co#ers
!ini!u! basic characteristics of the Products
.elo& &hich it is dee!ed to be
adulterated and also co#ers the !a"i!u!
li!it of conta!inant not considered being
safe for hu!an beings beyond a certain le#el$
 CONCLUSION

The increasing nu!ber of food %roducers

and the outstanding a!ounts of i!%orted
food stus enables the %roducers to !islead
and cheat consu!ers$ To dierentiate of
those &ho ta'e ad#antage of legal rules fro!
the once &ho co!!it food adulteration is
#ery diLcult$ The consciousness of consu!
ers has beco!e #ery crucial$

Ho&e#er( ho& can &e e"%ect

consequent beha#ior fro! the! regarding
contro#ersial issues e!erging day by day In
addition( ignorance and unfair !ar'et
beha#iors is endangering consu!er health$ So
&e need sanctions and )udicial %enalties
&ith adequate restraining force to halt this
%rocess$
 2I2LIOGRA51Y 

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