FOOD ADULTERANT

ANALYSIS
CHEMISTRY PROJECT
 ACKNOWLEDGEMENT

With immense gratitude, I extend my heartfelt

appreciation to the luminaries who turned this report
into a masterpiece. My sincerest thanks to the
gracious Madam Principal, Ms. Maitreyi Rajesh, for
entrusting me with the golden opportunity to
immerse myself in this enriching research journey.
A symphony of gratitude plays for my exceptional
chemistry mentor, Ms. Nisha, whose guidance was the
artistic brushstroke that adorned every page of this
project. To my family and friends, your invaluable
critiques and unwavering support transformed this
endeavor into a beautiful tapestry of shared passion
and dedication.
This report bears not only my name but the echoes of
collaboration, a testament to the collective brilliance
that made it truly extraordinary.
 I N D E X

1. OBJECTIVE

2. INTRODUCTION

3. THEORY

4. EXPERIEMENT

AIM

APPARATUS REQUIRED

PROCEDURE

RESULT

PRECAUTIONS

CONCLUSION

5. BIBLIOGRAPHY
 INTRODUCTION
Food constitutes a fundamental aspect of our
daily lives, providing essential nourishment for our
well-being. However, in the pursuit of profit and
convenience, some unethical individuals engage
in the reprehensible practice of introducing
adulterants into food items. Food adulteration
entails the contamination or addition of
substandard, harmful, or less expensive
substances to food products. This dishonest
practice poses a significant threat to public
health, as unsuspecting consumers may
unknowingly consume compromised food.

Among the most prevalent forms of food

adulteration is the addition of water to various
products like milk, juices, and condiments. This
dilution not only diminishes nutritional content
but also heightens the risk of microbial
contamination. Adulterants such as starch, chalk,
and talcum powder are often incorporated into
spices and condiments to augment bulk and
appearance, yet these substances provide no
nutritional value and may have adverse health
effects.
In the context of edible oils, unscrupulous
vendors may blend cheaper oils with premium
ones or even introduce synthetic colors to create
a false impression of quality. This not only
deceives consumers but can also lead to severe
health issues, as the modified composition of the
oil may disrupt the balance of essential fatty
acids.
Consuming adulterated food can have
deleterious effects on health, causing digestive
issues, allergic reactions, and long-term health
problems. For example, the ingestion of
contaminated milk can lead to gastrointestinal
disorders, while the consumption of adulterated
spices and condiments may result in allergic
reactions or respiratory problems.

Children and the elderly are particularly

vulnerable to the harmful effects of food
adulteration due to potentially weaker immune
systems. Prolonged exposure to adulterated food
can contribute to the development of chronic
health conditions, imposing a substantial burden
on individuals and healthcare systems.
To mitigate the risks of food adulteration,
consumers must exercise vigilance and adopt
preventive measures. Purchasing food items
from reputable and trusted sources, scrutinizing
labels for authenticity, and being aware of
common adulterants are crucial steps in ensuring
the safety of the food we consume. Government
agencies and regulatory bodies also play a pivotal
role in implementing and enforcing stringent
quality control measures to curb the prevalence
of food adulteration.

Food adulteration is a serious concern that

undermines the very essence of nourishment
and poses a threat to public health.
 O B J E C T I V E
The primary goal of this project is to
investigate and recognize prevalent food
adulterants found in various food substances.
These adulterants can be detected through
experimentation on the food samples to be
tested.
 THEORY

The proliferation of food producers and the

substantial volume of imported foodstuffs create
opportunities for producers to deceive and
defraud consumers. Distinguishing between
those who operate within legal parameters and
those engaged in food adulteration proves to be
a challenging task.

The awareness of consumers becomes

paramount in this scenario. Ignorance and unfair
market practices pose a threat to consumer
health, with the potential for misleading
practices leading to poisoning. Therefore, the
development of straightforward screening tests
for detection becomes imperative. Over the past
few decades, food adulteration has emerged as a
significant and pressing issue.

The consumption of adulterated food can result

in severe health conditions such as cancer,
diarrhea, asthma, ulcers, and more. A
considerable portion of fats, oils, and butter
comprises substances like paraffin wax, castor
oil, and hydrocarbons. Adulterants like brick
powder are mixed with red chili powder, and
dried papaya seeds are added to pepper.
The identification of food adulterants is
facilitated through straightforward chemical
tests, a process actively championed by various
government agencies in India. The Food Safety
and Standards Authority of India (FSSAI) plays a
central role in formulating and enforcing food
safety standards, working in conjunction with the
Central Food Laboratory (CFL) and state-level
food testing laboratories. The CFL, equipped with
advanced facilities, conducts in-depth analyses,
contributing vital data for legal actions against
adulteration. Mobile food testing units ensure
agility in on-the-spot testing, while public
awareness initiatives encourage citizen vigilance
and reporting. This comprehensive approach,
spearheaded by multiple agencies, underscores
the government's commitment to eradicating
adulterants from foodstuffs, safeguarding public
health, and maintaining high food quality
standards nationwide.
-----------------------------------------

E X P E R I M E N T 1:

TEST FOR ADULTERANTS IN SUGAR

-----------------------------------------
Aim: To identify and detect the presence of
adulterants in sugar, specifically focusing on
insoluble substances and common additives such
as chalk powder and washing soda.

Apparatus Required:

1. Test-tubes

2. Dilute hydrochloric acid (HCl)

3. Water

Procedure:
1. Detection of insoluble impurities: a. Take a
small amount of sugar in a test-tube. b. Shake
the sugar with a little water. c. Observe the
mixture carefully. d. Pure sugar should
dissolve in water, while insoluble impurities
will not dissolve, leading to their presence
being visible.
2. Detection of chalk powder or washing soda: a.
Take a small amount of sugar in another test-
tube. b. Add a few drops of dilute hydrochloric
acid (HCl) to the sugar sample. c. Observe the
reaction. d. The presence of chalk powder or
washing soda in the sugar sample will be
indicated by brisk effervescence of carbon
dioxide (CO2).
-----------------------------------------

E X P E R I M E N T 2:

TEST FOR ADULTERANTS IN CHILLI

PODWER, TURMERIC PODWER AND
PEPPER.

-----------------------------------------
Aim: To identify and detect the presence of
common adulterants, such as red lead salts in
chili powder, yellow lead salts in turmeric powder,
and dried papaya seeds in pepper.

Apparatus Required:
1. Test-tubes
2. Concentrated hydrochloric acid (HCl)
3. Dilute nitric acid (HNO3)
4. Potassium iodide solution (KI)

Procedure: Common adulterants present in chili

powder, turmeric powder and pepper are red
coloured lead salts, yellow lead salts and dried
papaya seeds respectively. They are detected as
follows:
Detection of red lead salts in chili powder:

a. Take a sample of chili powder in a test-tube.

b. Add dilute nitric acid (HNO3) to the sample.

c. Filter the resulting solution.

d. To the filtrate, add 2 drops of potassium iodide

solution.

e. Observe for the formation of a yellow

precipitate, which indicates the presence of lead

salts in chili powder.

 Detection of yellow lead salts in turmeric
powder:

a. Take a sample of turmeric powder in a test-

tube.

b. Add concentrated hydrochloric acid (HCl) to the

sample.

c. Observe for any change in color.

d. The presence of yellow lead salts in turmeric

powder may be indicated by a change in color.

Detection of dried papaya seeds in pepper:

a. Take a sample of pepper in a test-tube.

b. Examine the sample for the presence of

irregular-shaped particles, which may indicate the
presence of dried papaya seeds.
OBSERVATION
 RESULT

Sugar Analysis:

The test conducted on sugar did not reveal the

presence of any detected adulterants. The

sugar sample appeared to be free from

common adulterants such as insoluble

substances, chalk powder, and washing soda.

Spice Analysis:
Chili Powder: The presence of red lead salts was

identified in the chili powder sample. The

formation of a yellow precipitate upon the

addition of dilute nitric acid (HNO3) and

potassium iodide solution (KI) indicated the

potential presence of lead salts.

Turmeric Powder:
Yellow lead salts were detected in the turmeric

powder sample. The formation of a yellow

precipitate, as observed during the test with

concentrated hydrochloric acid (HCl),

suggested the presence of lead salts.

Pepper:
The pepper sample showed signs of potential

adulteration, with the observation of irregular-

shaped particles suggestive of dried papaya

seeds. Further analysis is recommended for

confirmation.
P R E C A U T I O N S
• Store the samples in air tight containers.

• Use new samples. Avoid used ones.

• Mix well when making solutions.

• Use samples from well-known companies.

• Avoid spilling of chemicals used for testing.

 CONCLUSION
Ensuring the selection of wholesome and
uncontaminated food is crucial for maintaining
good health. While visual examination can help
identify obvious contaminants like insects or
foreign matter, it may not detect toxic
contaminants present at ppm (parts per million)
levels. Despite this limitation, consumers play a
vital role in safeguarding their health by taking
certain precautions during the food purchase
process.

Firstly, consumers should exercise due diligence

when inspecting food items before purchase,
looking for signs of spoilage such as visual
fungus or foreign objects. While this may not
address all potential contaminants, it adds an
extra layer of assurance. Additionally, reading
and understanding label declarations on
packaged foods is essential. This information not
only provides insights into ingredients and
nutritional content but also indicates freshness
and the recommended duration for best use.
Avoiding food from unhygienic sources and
environments is paramount. Consumers should be
cautious about the cleanliness of the places where
food is prepared or sold. Unhygienic conditions
during food handling and preparation may lead to
various health risks.

Particular attention should be given to avoiding cut

fruits sold in unhygienic conditions, as these can
be potential sources of contamination. Opting for
certified food from reputable shops ensures a
higher level of quality and safety.

In summary, while visual examination is beneficial

for certain aspects, relying on label information,
choosing clean and certified sources, and being
mindful of hygiene practices during food handling
are essential steps for consumers in their pursuit
of safe and wholesome food consumption.
BIBLIOGRAPHY
Websites :

• [Link]

• [Link]

• [Link]

Books :

• Comprehensive practice manual

• NCERT textbook