DPP C2

Kolej Kemahiran Tinggi MARA

Lenggong, Perak

JOB SHEET
DIPLOMA IN BIOCHEMICAL ENGINEERING TECHNOLOGY
PROGRAMME
(FOOD)
SESSION JANUARY – JUNE 2023 SEMESTER 5
EGF5043
CODE & COURSE SHEET NO JS01
Halal Food Management System
LECTURER DURATION 3 hours

TOPIC Chemical analysis: Adulteration in food

SUB-TOPIC
TOPIC
LEARNING To study some of the common food adulterants in different food stuffs.
OUTCOME

1. Test tubes
2. Beaker
3. Distilled water
TOOLS / 4. Filter paper
EQUIPMENTS / 5. Concentrated Hydrochloric acid (HCl)
MATERIALS 6. Nitric acid
7. Iodine solutions
8. Ether
9. Various types of food.
DRAWING AND
DATA
INSTRUCTION

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PROCEDURE :
STEP KEY POINT
Experiment 1: Adulteration in sugar

a) Adulteration of various insoluble substances in

sugar

5 grams of sugar was added in a test tube and

shaken with little water until it dissolves. Pure sugar
dissolved in water but insoluble impurities didn’t
dissolve.

b) Adulteration of chalk powder, washing soda in sugar

To a small amount of sugar in a test tube, few drops

of diluted HCl were added. A brisk effervescence of
carbon dioxide confirmed the presence of chalk
powder or washing soda in the given sample of
sugar.

Experiment 2 : Adulteration in milk

a) Adulteration of water in milk

Put a drop of milk on a polished slanting surface.

Pure milk will flow slowly leaving a white trail
behind; whereas water admixed milk will flow
immediately without trailing.

b) Adulteration of starch in milk

Add a few drops of tincture of Iodine or 1% Iodine

solution. Formation of blue color indicates the
presence of starch.

Experiment 3 : Adulteration in oil

a) Detection of Argemone oil

About 5ml of oil was taken in a test tube. Few drops

of conc. Nitric acid were added into it and contents
were shaken well. Presence of orange colour
indicated the presence of argemone oil.

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PROCEDURE :
STEP KEY POINT
Experiment 4 : Adulteration in ghee/butter

a) Adulteration of vanaspati or margarine in ghee

Take one tea spoon melted sample of ghee/ butter

with equal quantity of concentrated Hydrochloric
acid in a stoppered test tube and add a pinch of
sugar. After shaking wait for five minutes.
Appearance of crimson colour in lower (acid) layer
indicates the adulteration with Vanaspati or
Margarine.

b) Adulteration of coal tar dye in ghee

Pour 2 ml of melted sample of ghee in a test tube

and add 3 ml of ether. Shake it thoroughly and add
1 ml of concentrated HCl. Shake well and allow to
stand. Appearance of pink colour indicates the
presence of colouring matter

Experiment 5 : Adulteration in turmeric powder

a) Detection of chalk powder in turmeric powder

Take about 1 gm of turmeric powder in a test tube

containing 2-3 ml of water. Add a few drops of
concentrated Hydrochloric acid, effervescence
indicates the presence of chalk powder.

Experiment 6 : Adulteration in tea leaves

a) Adulteration with Exhausted tea or coal tar colour

Take a filter paper and spread a few tea leaves.

Sprinkle with water to wet the filter paper. If coal tar
colour is present it would immediately stain the filter
paper, while tea leaves shall not stain it.

b) Adulteration with iron fillings

By moving a magnet through the sample, iron filings

can be separated.

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PROCEDURE :
STEP KEY POINT

Experiment 7 : Adulteration in black pepper

a) Adulteration of dried papaya seeds in pepper

Add small amount of sample of pepper to beaker

containing water and stir with a glass rod. Dried
papaya seeds being lighter float over water while
pure pepper settles at the bottom.

RESULT:

You are required to report the observations made (ie. by pictures) and discuss the difficulties
if any, faced during your work.

QUESTION/DISCUSSION:

Discuss the health impact of taking adulterated food.

CONCLUSION:

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