ACKNOWLEDGEMENT

• I would like to express my special thanks of gratitude to our principal Ms.

Shubhra Srivastava for her encouragement and for all the facilities that she
provided for this project work. I extend my hearty thanks to Mr. Tarunesh Kumar
Tinker, my Chemistry teacher, who guided me to the successful completion of
this project. I take this opportunity to express my deep sense of gratitude for his
guidance, constant encouragement, constructive comments, sympathetic
attitude and immense motivation, which has sustained my efforts at all stages of
this project work. I am also thankful to Mr. Sunil Choudhary lab assistant who has
helped in each step of my project work. Secondly, I would like to thank my
parents and friends who helped me in finishing this project
 SHREE VASISHTHA
VIDHYALAYA

CERTIFICATE

This is to certify that, RIYA.S.SINGH , student of Class 12th C, has successfully completed the CBSE
Chemistry Investigatory project under the guidance of Mr. Tarunesh Kumar Tinker, (Chemistry PGT)
for the academic year 2023-24.

EXTERNAL EXAMINER INTERNAL EXAMINER

SCHOOL STAMP
PRINCIPAL
 CHEMISTRY
INVESTIGORY
PROJECT
NAME- RIYA S SINGH
ROLL NO:- 24

SUBJECT- CHEMISTRY
TOPIC-STUDY OF COMMON FOOD ADULTERANTS IN FAT, OIL, BUTTER, SUGAR,
TURMERIC POWDER,CHILLI POWDER AND PEPPER
 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 analyzed, and the subject of food adulteration began to be
studied from the standpoint of the rights and welfare of the consumer.
 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. So we need simple screening tests for their
detection. In the past few decades, adulteration of food has become one of the
series 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 dried papaya seeds. These adulteration can be easily
identified by simple chemical tests. Several agencies have been set up by the
government of India to remove adulterants from food stuffs.
 o SOME ADULTERANTS IN COMMON FOOD

Majority of adulterants used by the shopkeepers are cheap

substitutes easily available. For example, adulterants in fats,oils and
butter are paraffin wax,castor oil and hydrocarbons. Read chili
powder is mixed with brick powder ,turmeric powder is mixed with
yellow lead salts and pepper is mixed with dried papaya seeds.
Similarly sugar is contaminated with washing soda and other
insoluble substances, milk is adulterated with starch,argemone oil
is used to adulterate mustard oil,vanaspati ghee is mixed with deshi
ghee,beson is mixed wIth khesari dal etc.These type of adulterants
makes a food stuff inferior.
 o IMPACT OF ADULTERANTS

Every day we hear and watch live on television sets how the food items are being adulterated
and this spurious, unhygienic and harmful food is entering our houses. We have seem how milk
and milk products are being made from urea, soap and other harmful chemicals. We all know
that vegetables are being given injections to make them grow faster and overnight. The other
day we saw how steroids were being injected to chickens to make them into a hen in a very
short span of time. We have also come across evidence as to how the fruits are being ripened
with the use of harmful chemicals. Adulteration of food causes several heath problems in
humans. Some of the health hazards include stomach ache, body ache, anemia, paralysis, and
increase in the incidence of tumors, pathological lesions in vital organs, abnormalities of skin
and eyes. Hence food adulteration should be given great importance due to its effect in the
health significance of the public. The people are suffering from heart disease, kidney failure,
skin diseases, asthama and other chronic diseases. The people are hapless victims of this
adulteration industry running in full swing and unchecked
 EXPERIMENT NO. 1
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

oil are paraffin wax, hydrocarbons, dyes and
argemone oil. These are detected as follows :
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.

Adulteration of dyes in fat heat 1ml of fat with a mixture of 1ml of conc.
Sulfuric acid and 4ml of acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.

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 NO. 2

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 NO. 3
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 .
 OBSERVATION:
EXP. NO.: EXPERIMENT NAME PROCEDURE OBSERVATION
1 ADULTERATION OF Heat 1ml of fat with a Appearance of pink
DYES IN FATS mixture of 1ml of conc. colour.
H2SO4 and 4ml of
acetic acid.
2 Adulteration of paraffin Heat small amount of Appearance of oil
wax and hydrocarbon in vegetable ghee with floating on the
vegetable ghee. acetic anhydride. surface.
Droplets of oil floating
on the surface of
unused acetic
anhydride indicate
the presence of wax or
hydrocarbon.
3 Adulteration of To small amount of oil No red colour
argemone oil in edible in a test tube, add few observed.
oils. drops of conc. HNO3 &
shake.
4 Adulteration of various Take small amount of Pure sugar dissolves
insoluble substances in sugar in a test tube and water but insoluble
sugar. shake it with little water. impurities do not
dissolve.
5 Adulteration of chalk powder, To small amount of sugar in a No brisk effervescence
washing soda in sugar. test tube, add a few drops of observed.
dil. HCI.
6 Adulteration of yellow lead To a sample of chilli powder, Appearance of magenta
salts to turmeric powder. add. Conc. HCI. colour.

7 Adulteration of red lead salts To a sample of chilli powder, No yellow precipitate.

in chilli powder. add dil. HNO3. Filter the
solution and so add 2 drops
of KI solution to the filtrate.

8 Adulteration of brick powder Add small amount of given Brick powder settles at the
in chilli powder. red chilli powder in a beaker bottom while pure chilli
in a beaker containing water. powder floats over water.

9 Adulteration of dried papaya Add small amount of sample Dried papaya seeds being
seeds in pepper. of pepper to beaker lighter float over water while
containing water and stir with pure pepper settles at the
a glass rod. bottom
RESULT :
The required analyses for adulterants in food stuffs has
been made.
PRECAUTIOS :
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 agmark. 4. Buy products of only air
tight popular brands. 5. Avoid craziness for artificially coloured
sweets and buy only from reputed shops. 6. Do not buy sweets or
snacks kept in open. 7. Avoid buying things from street side vendors.
CONCLUSION:
Selection of wholesome and non-adulterated food is essential for daily life to make
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 of 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 the 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.
 BIBILIOGRAPHY
1.Websites
➢ www.wikipedia.org
➢www.google.com
➢ www.yahoo.com
2. APPLICATION
➢Google
➢Youtube
3. BOOKS
➢ Comprehensive Practical Manual
➢NCERT textbook class 12 (ChemistryPart_1)