ST.

RAPHAEL’S HIGHER SECONDARY SCHOOL

INDORE

Session: 2023-2024

CHEMISTRY PROJECT

Adulterants in food-stuffs

Submitted to : Submitted by :

Mrs. K.S. Gaisha Manya Upadhyay

XII – B
 CERTIFICATE

This is to certify that Manya Upadhyay of XII B has worked on the chemistry project

Adulterants in food stuffs. She has collected the reading materials and has devoted

sufficient periods of practical laboratory work to complete the project. This project

may be considered as partial fulfillment of All India school Certificate Examination

(AISSCE) 2023-24 conducted by CBSE, New Delhi.

Internal Examiner Principal

External Examiner
 ACKNOWLEDGEMENT

I express my sincere thanks to my teacher Mrs. K.S. Gaisha who guided me to the
successful completion of this project. I take this opportunity to express my deep sense
of gratitude for their individual guidance, constant encouragement and immense
motivation which have sustained my efforts at all stages of this project work.

I extend my sincere thanks to my principal Sr. Sini Joseph for her support and for all
the facilities provided for the preparation of this project work.

In the end, I would wish to thank everyone, who motivated me to continue my work.

8th November, 2023

Manya Upadhyay
 INDEX

SR NO. CONTENT PAGE NO.

1. INTRODUCTION 01
2. OBJECTIVE 04
3. EXPERIMENT 05
4. OBSERVATION 07
5. RESULT & 09
CONCLUSION
6. PRECAUTIONS & 10
FUTURE SCOPE
7. BIBLIOGRAPHY 11
 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 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.

In the past few decades, adulteration of food has become one of the serious problems.

Consumption of adulterated food causes serious diseases like cancer, diarrhea, asthma,

ulcers etc. 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. Red chilli powder is mixed with brick powder and pepper is mixed

with dry papaya seeds. These adulterants can be easily identified by simple chemical

test.
Several agencies have been set up by the Government of India to remove adulterants

from food stuffs.

Food adulteration refers to the alteration of food quality that takes place deliberately.

It includes the addition of ingredients to modify different properties of food products

for economic advantage. Colour, appearance, taste, weight, volume, and shelf life are

such food properties.

Types of food adulteration aren:

Intentional Adulteration:- When substances that look similar to the constituents

of the food are added to it, to increase its weight and gain more profit. Example-
mixing of pebbles, stones, marbles, sand, mud, filth, chalk powder,
contaminated water, etc.

Incidental Adulteration:- Incidental adulteration occurs due to negligence while

handling food. Like residues of pesticides in grains, larvae growth, presence of
droppings of rodents, etc.
Metallic Adulteration:- The addition of metallic materials into food like lead or
mercury is metallic adulteration. It may happen accidentally or even
intentionally.

Methods of Food Adulteration:

Various food adulteration methods are as follows:-

 Mixing
 Substituting
 Additions of Toxic Substances
 Misbranding
 Artificial Ripening
  Using Decomposed Food

Health Hazards of food adulteration:

Food
Adulterant Harmful Effects
Products

Severe allergic reactions

Dried papaya seeds and
Pepper including stomach and skin
blackberries.
irritations.

Pesticide residues, sawdust, chalk

Turmeric Cancer and Stomach
dust, industrial dyes, metanil yellow
Powder disorders.
dye arsenic, lead metal etc.

Redbrick powder, Rhodamine B Metal toxicity, Cancer,

Chilli and dye, Red lead, dung powder, lead poisoning, tumour,
Coriander soluble salts, water-soluble variations in blood
powder synthetic colours and other common pressure and other stomach
salts. related disorders.
 OBJECTIVE

The Objective of this project is to study some of the common food adulterants present

in different food stuffs.

 EXPERIMENT

AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
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 chilli
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 2
Drops of potassium
iodide solution to the
Iltrate. Yellow ppt.
Indicates the presence
Of lead salts in chilli
powder.
AIM :
To detect the presence
of adulterants in
samples of
Chilli powder,
turmeric powder and
pepper
AIM :
To detect the presence
of adulterants in
samples of
Chilli powder,
turmeric powder and
pepper
AIM :
To detect the presence
of adulterants in
samples of
Chilli powder,
turmeric powder and
pepper
AIM :
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 chilli 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 2 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 magenta
colour shows the presence of yellow oxides
of lead in turmeric powder.
(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 loats over water.
(iv) Adulteration of dried papaya seeds 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 loat over water while pure
pepper settles at the bottom.
(ii) Adulteration of yellow lead salts to turmeric powder

To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows

the presence of yellow oxides of lead in turmeric powder.

(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 lots over water.

(iv) Adulteration of dried papaya seeds 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 lot over water while pure pepper settles at

the bottom.

ii) Adulteration of
yellow lead salts to
turmeric
powder To a sample
of turmeric powder
add conc. HCl.
Appearance of
magenta
colour shows the
presence of yellow
oxides
of lead in turmeric
powder.
(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
loats over water.
(iv) Adulteration of
dried papaya seeds 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 loat over
water while pure
pepper settles at the
bottom.
ii) Adulteration of
yellow lead salts to
turmeric
powder To a sample
of turmeric powder
add conc. HCl.
Appearance of
magenta
colour shows the
presence of yellow
oxides
of lead in turmeric
powder.
(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
loats over water.
(iv) Adulteration of
dried papaya seeds 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 loat over
water while pure
pepper settles at the
bottom.
OBSERVATIONS

SERIAL EXPERIMENT BRAND NAME OBSERVATION

NO.
1. Adulteration of red Pushp Traces of yellow
lead salts in chilli ppt.
powder

MDH Traces of yellow

ppt.

Patanjali Traces of yellow

ppt.
2. Adulteration of Pushp Slight trace of
yellow lead salts to magenta colour
turmeric powder
MDH Slight trace of
magenta colour

Patanjali Slight trace of

magenta colour

3. Adulteration of Pushp Brick powder

brick powder in red settles at the bottom
chilli powder while pure chilli
powder floats over
water
MDH
Brick powder
settles at the bottom
while pure chilli
powder floats over
Patanjali water

Brick powder
settles at the bottom
while pure chilli
powder floats over
water
4. Adulteration of Pushp Dried pepper seeds
dried papaya seeds being lighter float
in pepper over water while
pure pepper settles
at the bottom

MDH Dried pepper seeds

being lighter float
over water while
pure pepper settles
at the bottom
 Patanjali Dried pepper seeds
being lighter float
over water while
pure pepper settles
at the bottom.

RESULT:

The required analysis for adulterants in food stuffs has been made.

CONCLUSIONS:

Adulteration in food is normally present in its most crude form; prohibited substances

are either added or partly or wholly substituted. Normally the

contamination/adulteration in food is done either for financial gain or due to

carelessness and lack in proper hygienic condition of processing, storing,

transportation and marketing. This ultimately results that the consumer is either

cheated or often become victim of diseases. Such types of adulteration are quite

common in developing countries or backward countries. It is equally important for the

consumer to know the common adulterants and their effect on health.

 PRECAUTIONS

 Avoid dark coloured, junk and other processed foods.

 Make sure to clean and store all the grains, pulses and other food products.

 Wash fruits and vegetables thoroughly in running water before they are used.

 Check if the seal is valid or not, before buying food products like milk, oil and
other pouches.

 Always make sure to check and buy products having an FSSAI-validated label,
along with the license number, list of ingredients, manufactured date, and its
expiration.

FUTURE SCOPE

Since adulteration of food is becoming a common practice due to exploding

population in India, it is essential that consumers be aware of the methods for

detecting these adulterants and most importantly about the ill effects on human health

by short term and long term consumption.

 BIBLIOGRAPHY

 WEBSITE:

 https://www.vedantu.com/biology/food-adulteration

 https://byjus.com/biology/food-adulteration/

 https://ijcrr.com/article_html.php?did=240#:~:text=FUTURE

%20SCOPE,term%20and%20long%20term%20consumption.

 BOOKS:

 Comprehensive Practical Manual

 Pradeep’s New Course Chemistry

 NCERT Class XII