Kendriya Vidyalaya Jhalawar

Chemistry Investigatory Project

On
Food Adulterants in Different
Food Stuffs
For
AISSCE 2022 Examination

Submitted By: Dhruv Prajapati

Submitted To: Mr. S.P. Ola Sir
CONTENTS:-

- Certificate
- Acknowledgement
- Statement of Problem
- Objective
- Introduction
- Problem Question
- Experiment 1
- Experiment 2
- Observation
- Result
- Conclusion
- Limitation of Study
– Bibliography
CERTIFICATE:-

This is to certify that Project entitled Food Adulterants in

Different Food Stuffs is done by ............... of class XII
‘Science’ Session 2021-2022 in partial fulfilment of CBSE
AISSCE Examination 2022 and has been carried out under
my supervision and guidance. This report or a similar
report on the topic has not been submitted for ant other
examination and does not form a part of any other course
undergone by the candidate.

………………………………. ………………………………
Signature of Principal Signature of Teacher
Place: Jhalawar Date: ......................
ACKNOWLEDGEMENT:-

I would like to express my greatest gratitude to the people

who have helped & supported me throughout my project. I
am grateful to my teacher, Mr. S.P. Ola sir for his
continuous support for the project, from initial advice &
contacts in the early stages of conceptual inception &
through ongoing advice & encouragement to this day. I am
very grateful to my him who provided me the practical
(laboratory) support also. I wish to thank my parents for
their undivided support and interest who inspired me and
encouraged me to go my own way, without whom I would
be unable to complete my project. A special thank of mine
goes to my friends who helped me in completing the
project & exchanged there interesting ideas, thoughts &
made this project easy and accurate. At last but not the
least I want to thank my friends who appreciated me for
my work and motivated me and finally to God who made
all the things possible. I would also like to extend my
gratitude to the principal Mr. G.R. Meena for providing me
with all the facility that was required.
STATEMENT OF PROBLEM:-

Harsh a young boy once noticed that the chilli powder that
his mother use in cooking was exceptionally to much red
and less spicy , he thought something is wrong with the
chilli powder so he performed a few test to check that
chilli powder is real and he find out that the chilli powder
that he was using for few months was contaminated so
share his results with his teacher and friends. He
developed a small manual to help other check adulteration
in food items.
OBJECTIVE:-

Study some of the common food adulterants present in

different food stuffs. ADULTERATION
INTRODUCTION:-

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 comprehensive 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 century chemical and
microscopical knowledge had reached the stage that food
substances could be analysed, and the subject of food
adulteration began to be studied from the standpoint of
the rights and welfare of the consume.
Problem Question:-

Q. What are the diseases caused by food adulteration?

Ans. Mostly it causes cancer like colon, peptic ulcer
diseases, chronic liver diseases including cirrhosis and
liver failure, electrolyte imbalance and eventually kidney
failure. Heart diseases, blood disorders and bone marrow
abnormality are also detected.

Q. In what way adulterant food is harmful for health?

Ans. Adulterated food has been linked to various chronic
diseases like lever disorder, diarrhoea, stomach disorder,
lathyrism, cancer, vomiting, dysentery, joint pain, heart
diseases, food poisoning etc.
Experiment 1:-

AIM: To detect the presence of adulterants in sugar.

APPARATUS REQUIRED: Test-tubes, dil. HCI.

PROCEDURE: Sugar is usually contaminated with washing

soda and other insoluble substances which are detected as
follows :

-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.

-Adulteration of chalk powder, washing soda in sugar. To

make small amount of sugar in a test-tube, add few drops
of HCI. Brisk effervescence of CO2 shows the presence of
chalk powder or washing soda in the given sample of
sugar.
Experiment 2:-

AIM: To detect the presence of adulterants in samples of

chilli powder, turmeric powder and pepper.
APPARATUS REQUIRED :Test-tubes, conc. HCI, dil. HNO3,
KI solution.
PROCEDURE: Common adulterants present in chilli
powder, turmeric powder and pepper are red coloured
lead salts. Yellow lead salts and dried papaya seeds
respectively. They are detected as follows:
-Adulteration of red lead salts in chilli powder. To a
sample of chilli powder, add dil. HNO3. Filter the dil.
Solution and add 2 drops of potassium iodide solution to
the filtrate. Yellow ppt. indicates the presence of lead salts
in chilli powder.
-Adulteration of yellow lead salts to turmeric powder. To a
sample of turmeric powder add conc. HCl. Appearance of
magenta colour show the presence of yellow oxides of lead in
turmeric powder -Adulteration of brick powder in red chilli
powder. Add small amount of given red chilli powder in
beaker containing water. Brick powder settles at the bottom
while pure chilli powder floats over water. -Adulteration of
dried papaya in pepper. Add small amount of sample of
pepper to a beaker containing water and stir with a glass rod.
Dried papaya seeds being lighter float over water while pure
pepper settles at the bottom.
OBSERVATIONS:-

Exp. Experiment Procedure Observation

no
1. Adulteration of To a sample of chilli No yellow
Red lead salts in powder, add dil. precipitate
Chilli powder HNO3
Filter the solution
and so add 2 drops
of KI solution to the
filtrate
2. Adulteration of Add small amount Brick powder
brick powder in of given red chilli settles at the
chilli powder. powder in a beaker bottom while
containing water. pure chilli
powder floats
over water.
3. Adulteration of To small amount of No brisk
chalk powder, sugar in test tube effervescence
washing soda in add few drops of dil. observed.
sugar. HCl
4. Adulteration of Take small amount Pure sugar
various insoluble of sugar in test tube dissolves
substances in and shake it with water but
sugar. little water. insoluble
impurities do
not dissolve.
5. Adulteration of To a sample of chilli Appearance of
yellow lead salts powder, add conc. magenta
to turmeric HCL. colour.
powder.
RESULTS:-
We tested Turmeric, chilli powder and sugar.
-I found that chilli powder sample is contaminated.
-I found turmeric sample also contaminated.
CONCLUSION:-

-SUGAR SAMPLE1: NO IMPURITIES.

-SUGAR SAMPLE2: NO IMPURITIES.
-SUGAR SAMPLE3: NO IMPURITIES.

-CHILLI SAMPLE1:FOUND BRICK POWDER.

-CHILLI SAMPLE2:NO IMPURITIES.
-CHILLI SAMPLE3:FOUND BRICK POWDER.
-CHILLI SAMPLE4:FOUND BRICK POWDER.

- TURMERIC SAMPLE1:FOUND LEAD.

-TURMERIC SAMPLE1:FOUND LEAD.
LIMITATION OF STUDY:-

-Unavailability of Chemicals.

-Less variety of Food items in area.

-Not getting proper results due to climate.

Bibliography:-

1. Websites -www.wikipedia.org -www.google.com -

https://studylib.net/doc/25506747/ investigatory-
project-chemistry--12th

2. Books: -Comprehensive Practical Manual -NCERT

textbook class 12(Chemistry-Part 1)

-THANK YOU-