 POLICE PUBLIC SCHOOL

 CHEMISTRY INVESTIGATORY PROJECT ON

 FOOD ADULTERATION :

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 BY: NANDISH.D
 CLASS : 12TH A
 TO : AMARESH SIR

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 CERTIFICATE PAGE

This is to certify that Nandish.D , a student of class XII A

Roll no.14 of POLICE PUBLIC SCHOOL has satisfactorily
completed the chemistry investigatory project as
prescribed by the Central Board of Secondary Education
during the academic year 2022-2023.

Internal examiner –

External examiner –

Principal –

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 Acknowledgement
I would like to express my gratitude of the people who have
helped and supported me throughout my project. I am grateful to my
Teacher Mr Amaresh and the Principal of the school Mr Rennie Joseph
Mendonce for his continuous support for the project, from initial
advice in the early stages of conceptual inception and through on-going
advice and encouragement to this day.
A special thank of mine goes to my friends, who helped me in
completing the projects and exchanged their interesting ideas,
thoughts and made this project easy and accurate.
I wish to thank my parents for their undivided support and interest,
which inspired me and encouraged me to go on my way, without
whom I would be unable to complete my project.

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 CONTENTS
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental
 Aim
 Apparatus required
 Procedure
 Observations
 Result and Precautions
 Conclusion
7. Bibliography

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 OBJECTIVE
The Objective of this project is to study some of
the common food adulterants present in
different food stuffs.

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 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 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 Prevention of Food Adulteration Bill in the
Parliament of era of much needed hope and relief for the
consumers at large.
About the middle of the 19th century chemical and
microscope knowledge had reached the stage that food
substances could be analysed, and the subject of food
adulteration began to be studied of the rights and welfare of
the standpoint of the rights and welfare of the consumer.

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 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 behaviour may endanger consumer health and
misleading can lead to poisoning.
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. Red chilli powder is mixed with brick powder and
pepper is mixed with dried papaya seeds. These adulterants can
be easily identified by simple chemical tests.
AGMARK- acronym for agricultural marketing…this
organization certifies food products for their quality.

EXPERIMENT – 01
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 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:

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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.

EXPERIMENT – 02
 AIM:- To detect the presence of adulterants in
sugar.
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 APPARATUS REQUIRED:- Test-tube, 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 don’t dissolve.
II. Adulteration of chalk powder, washing soda in
sugar. To small amount of sugar in a test-tube, add
few drops of HCL. Brick effervescence of CO2
shows the presence of chalk powder or washing
soda in the given sample of sugar.

EXPERIMENT – O3
 AIM:-

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 To detect the presence of adulterants in
samples of chilli powder, turmeric powder and pepper.

 APPARATUS REQUIRED:-
Test-tubes, conc. HCL, dil. HNO3, KI solution.

 PROCEDURE:-
Common adulterants present in powder, turmeric
powder and pepper are red coloured lead salts, yellow
lead salts and dried papaya seeds respectively. They
are detected as follows:
I. Adulteration of red lead salts in chilli powder to
a sample of chilli powder, add dil. HNO3. Filter
the dil. Solution and add two drops of potassium
iodide solution to the filtrate. Yellow ppt.
indicates the presence of lead salts in chilli
powder.

II. Adulteration of yellow lead salts to turmeric

powder to a sample of turmeric powder add
conc. HCL. Appearance of yellow oxides of lead
in turmeric powder.

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 III. 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.

IV. Adulteration of dried papaya seed in pepper add

small amount of sample 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.

OBSERVATION:
EXPT. NO EXPERIMENT PROCRDURE OBSERVATION
1. Adulteration Heat small Appearance of
of paraffin amount of oil floating on
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 wax and vegetable the surface.
hydrocarbon ghee with
in vegetable acetic
ghee. anhydride.
2. Adulteration Heat 1ml of Appearance of
of dyes in fat. fat with a pink colour.
mixture of
1ml of conc.
H2S04 and
4ml of acetic
acid.
3. Adulteration To small No red colour
of argemone amount of oil observed.
oil in edible in a test-tube,
oils. add few
drops of
conc. HNO3
and shake.
4. Adulteration Take small Pure sugar
of various amount of dissolves in
insoluble sugar in a water but
substance in tube and insoluble
sugar. shake it with impurities do
little water. not dissolve.
5. Adulteration To small No brisk
of chalk amount of effervescence
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 powder, sugar in a observed.
washing soda test tube, add
in sugar. a few drops
of dil. HCl.
6. Adulteration To sample of Appearance of
of yellow turmeric magenta
lead salts to powder, add precipitate.
turmeric conc. HCL.
powder.
7. Adulteration To a sample No yellow
of red leads of chilli precipitate.
salts in chilli powder, add
powder. dil. HNO3.
Filter the
solution and
add 2 drops
of KI
solution the
filtrate.
8. Adulteration Add small Brick powder
of brick amount of settles at the
powder in given red bottom while
chilli chilli powder pure chilli
powder. in a beaker powder floats
containing over water.
water.
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 9. Adulteration Add small Dried papaya
of dried amount of seeds being
papaya seeds sample of lighter float
in pepper. pepper to over water
beaker while pure
containing pepper settles
water and stir at the bottom.
with a glass
rod.

RESULT:-
The required analyses for adulteration 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 ag mark.
4. Buy products of only air tight popular brands.
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 5. Avoid craziness for artificially coloured sweets and buy
only from reputed shops.
6. Do not buy sweets or snacks kept it open.
7. Avoid buying things from street side vendors.

CONCLUSION
Selection of wholesome and non adulterated food is essential
for daily life to makes 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 great help. Secondly, label declaration on

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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 un hygienic 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 certificated food from reputed shops.

BIBLOGRAPHLY
1. Website -
 www.wikipedia.org
 www.google.com
 www.yahoo.com

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This Photo by Unknown Author is licensed under CC BY-NC-ND

2. Books –
 Comprehensive Practical Manual
 NCERT Class

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