DEDRAJ SEWALI DEVI TODI DAV KVB SCHOOL

Central Board of Secondary Education

For AISSCE Exam 2022-23

Chemistry Investigatory Project

Study of Adulterants in Different Food Stuffs

Submitted To: Submitted By:

Department Of Chemistry Piyush Agrawal

Class-XII Science
 ACKNOWLEDGEMENT
I would to express my special thanks of gratitude to Department of
Chemistry for giving us such a wonderful project. I would also like to
thank my chemistry teacher 'Dr. Sujit kr. Shah' who provided me with his
full guidance and wonderful support. During this project, I got to know
about many things. I would also like to thank my parents and friends who
motivated me and provided me with their creative ideas. Finally, I would
to thank all who helped me in completing this project within limited
period of time. `

Piyush Agrawal
 CONTENTS
Page no.

❖ Acknowledgement 1
❖ Certificate 2
❖ Abstract 3
❖ Introduction 4
❖ Aim 5
❖ Method and Methodology 6
❖ Result and Discussion 7
❖ Conclusion 8
❖ Bibliography 9
 ABSTRACT

Food adulteration occurs globally and in many facets and affects almost
all food commodities. Adulteration not only constitutes a considerable
economic problem but also may lead to serious health issues for
consumers.
As the methods of adulterating foods have become more sophisticated,
very efficient and reliable techniques for the detection of fraudulent
manipulations are required. Based mainly on relevant review articles, this
chapter provides a brief overview of the history of food adulteration and
reviews select analytical methods that have been used for food
authentication, including chromatography, spectroscopy, stable isotope
analysis, metabolomics, proteomics, enzymatic methods, and DNA-based
techniques. For each method, recent applications in food authenticity
control are presented.
As studies indicate that adulteration is even increasing, it is concluded
that more research efforts need to be made to protect consumers from
health risks and honest producers from economic loss.
 INTRODUCTION
Food is one of the basic necessities for sustenance of life. Pure, fresh and
healthy diet is most essential for health of the people. It is no wonder to
say that community health is national wealth. Adulteration of food Stuff
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
concentrated and determined onslaught was launched by the Government
by introduction of the Prevention of Food Adulteration Bill in the
Parliament to herald on era of much needed hope and relief for the
consumers at large.
About the middle of the 19 century chemical and micros copal
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. In 1860 the first
food law framed in the interest of the purchaser was passed. That law
lacking sufficient means of enforcement remained largely ineffective
until 1872. When administrative officials were appointed and penalties
for violation provided.
In the United States the federal Food and Drug Act of 1906 was the
result of a long and stormy campaign led by Dr. Harvey Washington
Wiley. This law defined local adulteration and the misbranding of
product, it provided regulations covering the interstate movement of food
and penalties for violations. The 1906 act was superseded in 1938 by the
more rigorous Food, Drug, and Cosmetic Act administered since 1940 by
the Food and Drug Administration (now within the Dept. of Health and
Human Services).
The FDA is charged with enforcing truthful and informative labeling of
essential commodities, maintaining staff laboratories, and formulating
definitions of standards promoting fair dealing in the interests of the
consumer. The 1938 act broadened the definitions of adulteration,
misbranding, and lack of informative labeling: it provided for factory
inspections; and it decreased the penalty for violations. It was amended in
1958 and 1962 to define and regulate food additives and food coloring.
The federal law controls traffic from one state to another and is
supplemented by local regulations that require food handlers to be
licensed thereby discouraging the spread of disease; it provides for the
inspection by health officers of meat and other foods, of restaurants, and
of dairies and cold storage methods. Imported goods that violate the
provisions of the act may be denied admittance to the United States and if
not removed within a given time may be destroyed.
 RESULT AND DISCUSSIONS

The following results were obtained by the experiment:

1. Adulteration of dyes in fat: Presence of dye in fat.
2. Adulteration of argemone oil in edible oil: Presence of argemone oil.
3. Adulteration of various insoluble substances in sugar: Presence of
insoluble impurities.
4. Adulteration of chalk powder and washing soda in sugar: Presence of
chalk powder or washing soda.
5. Adulteration of brick powder in red chili powder: Presence of brick
powder.
6. Adulteration of yellow lead salts in turmeric powder: Presence of
yellow oxides of lead.
7. Adulteration of papaya seeds in pepper: Presence of dried papaya
seeds.

All the required food stuffs were first collected from the market and
brought to DAV school's chemistry where various experiments to find out
the impurities in the food stuff were done and almost in all the food stuff
we found adulteration like dye in fat, argemone oil in edible oil, insoluble
impurities like chalk powder or washing soda in sugar, brick powder in
chili powder, yellow oxides of lead in turmeric powder and dries papaya
seeds in pepper. Almost 90% of the local food stuffs present in the market
are adulterated which can be a serious issue for our health so while
buying food items as far as possible we should well trusted and certified
food stuffs or else we may be suffering from various unwanted and
dangerous diseases.
 CONCLUSION

Selection of wholesome and non-adulterated food is essential for daily

life to make sure that such foods don't 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 food purchase after thoroughly examining can
be a 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 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.
Method And Methodology:

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

HNO3, conc. H2SO4, acetic acid, conc. HNO3.

Methods:
1. Adulteration of dyes in fats: 1 ml of fat with a mixture of 1 ml of conc.
sulphuric acid and 4ml of acetic acid was heated. Appearance of red color
was observed after heating.
2. Adulteration of argemone oil in edible oil: Small amount of oil was
taken in test tube and few drops of conc. HNO3 was added and shaken.
Appearance of red color in acid layer was observed.
3. Adulteration of various insoluble substances in sugar: Small amount of
sugar was taken in a test and was shaken with little water. Pure sugar
dissolved in water but insoluble sugar impurities was not dissolved.
4. Adulteration of chalk powder and washing soda in sugar: Small
amount of sugar was taken in test tube and few drops of dil. HCL was
added to it. Brisk effervescence of CO2 was seen.
5. Adulteration of brick powder in red chili: Small amount of red chili
powder was added in a beaker containing water. Brick powder settles at
the bottom while pure chili powder floats over water.
6. Adulteration of yellow lead salts in turmeric powder: A sample of
turmeric powder was taken in test tube and conc. HCL was added to it.
Appearance of magenta color was seen.
7. Adulteration of papaya seeds in pepper: Few quantity of pepper was
added to a beaker containing water and was stirred with glass rod. Dried
papaya seeds being lighter float on water while pure pepper settled at the
bottom.
AIM:
To detect the presence of adulterants in fat, oil, butter, sugar, chili
powder, turmeric powder and pepper.
BIBLIOGRAPHY:
• NCERT Lab Manual for Class XII
• NCERT CLASS XII Chemistry Book
• wikipedia.org
• cbseportal.com
• slideshare.net
• icbse.com
 DEDRAJ SEWALI DEVI TODI DAV KVB SCHOOL

CERTIFICATE OF APPRECIATION

This is to certify that Piyush Agrawal of class XII Science has

successfully completed his chemistry investigatory project on the topic
"Study of Adulterants in Different Food Stuffs" under the guidance of
Dr.Sujit Kr. Shah during the academic year 2022-23.

Signature of Signature of
Internal Examiner External Examiner