CERTIFICATE

This Is To Certify that “Gopal Das” student Of

New St.Stephen Public School ,Unit-3 Anwalkhera,
Agra Of Class 12th has Successfully Completed His
Chemistry Project On Food Dultrants
(chilli powder, turmeric powder ,guava seeds) .
Under The Valuable Guidance Of their Chemistry Teacher
Mr. Alok Sharma Sir.

Teacher signature Examiner signature

 ACKNOWLEDGMENT
I extend my sincere gratitude to all those who have contributed to the
successful completion of my chemistry project on the detection of
food adulteration. This project would not have been possible without
the support and guidance of several individuals.

First and foremost, I would like to express my deepest appreciation to

my chemistry teacher, Alok Sir , whose insightful guidance and
constant encouragement motivated me throughout the project.

I am also thankful to my classmates for their collaborative efforts and

discussions, which enhanced the depth and quality of our project. The
exchange of ideas and brainstorming sessions greatly enriched my
understanding of the subject.

Furthermore, I extend my appreciation to my parents for their

unwavering support and encouragement. Their belief in my abilities
and the countless hours spent proofreading and discussing the project
were instrumental in its successful completion.

This project has been a tremendous learning experience, and I am

grateful for the guidance and support received from everyone
involved.

Thank you.

Gopal das Class -12th

 INDEX

➢ Objective
➢ Introduction
➢ Government Measures
➢ Precautions
➢ Experiments
• Aim
• Procedure
• Result

➢ Conclusion
 OBJECTIVE
The objective of this project is to study some of the
common food adultrants present in different food
stuff.
 INTRODUCTION

Food adulteration refers to the intentional addition or substitution

of inferior, harmful, or fraudulent substances to food products for
economic gain. This unethical practice poses serious threats to
public health and undermines the integrity of the food supply chain.
Various substances are used as adulterants, compromising the
quality and safety of the food we consume.

One common category of adulterants is chemicals, including

colorants, preservatives, and artificial flavors. Manufacturers may
use unauthorized colors to enhance the appearance of fruits,
vegetables, or spices, making them more visually appealing to
consumers. Similarly, preservatives are added to extend the shelf
life of perishable goods, but unauthorized or excessive use can have
adverse health effects.

Another widespread form of adulteration involves the manipulation

of food texture and consistency. Adulterants such as starch, chalk,
or talcum powder may be added to condiments, spices, or dairy
products to increase bulk and weight, deceiving consumers and
maximizing profits for unscrupulous producers.

Edible oils, a staple in many households, are susceptible to

adulteration. In an attempt to cut costs, unscrupulous vendors mix
high-quality oils with cheaper alternatives, often of inferior
nutritional value or containing harmful substances. Such
adulteration poses severe health risks, as the consumption of these
contaminated oils can lead to various diseases.

To combat food adulteration, strict regulatory measures, robust

testing procedures, and consumer awareness campaigns are
essential. Ensuring the purity and safety of our food supply is crucial
for maintaining public health and fostering trust in the food
industry.
 GOVERNMENT MEASURES

The Indian government is actively addressing the menace of food

adulteration by implementing stringent measures to curb the use of
harmful substances in food products. With a focus on protecting
public health, regulatory authorities are intensifying inspections and
imposing strict penalties on those found guilty of adulteration.

Additionally, there is a concerted effort to enhance testing

capabilities, ensuring the detection of common adulterants in
various food items. The government is also promoting awareness
campaigns to educate consumers about identifying and reporting
instances of food adulteration. These proactive steps underscore the
commitment to safeguarding the quality and safety of the food
supply chain in India.
 PRECAUTIONS

To protect yourself from food adulterants, it's essential to adopt

several precautions in your daily life. Here are some key measures
you can take:

1. Buy from Reputable Sources.

2. Read Labels Carefully

3. Be Wary of Unusually Low Prices

4. Check for Quality Certifications

5. Buy Whole and Unprocessed Foods

6. Stay Informed

7. Support Local and Organic Produce

By incorporating these precautions into your daily routine, you can

minimize the risk of consuming adulterated food and contribute to
a healthier and safer food environment for yourself and your
community.
 : Few experiment for detection of food adultrants are as follow :-

Experiment 1 :
To detect the presence of adulterants in fat, oil and butter.

REQUIREMENTS :

Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.

PROCEDURE :

Common adulterants present in ghee and 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. sulphuric 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

RESULT : 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 2 :
To detect the presence of adulterants in sugar

REQUIREMENTS :

Test-tubes, dil. HCl., measuring flask

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.

RESULT : To small amount of sugar in a test-tube, add few drops of

dil. HCl. Brisk effervescence of CO2 shows the presence of chalk powder
or washing soda in the given sample of sugar.
Experiment 3 :

To detect the presence of adulterants in samples of chilli powder,

turmeric powder and pepper.

REQUIREMENTS :

Test-tubes, conc. HCl, dil. HNO3, KI solution,measuring flask

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

•
PROCEDURE :

To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2
drops of potassium iodide solution to the filtrate.

RESULT :

Yellow ppt. indicates the presence of lead salts in chilli powder.

• Adulteration of brick powder in red chilli powder

PROCEDURE :

Add small amount of given red chilli powder in beaker containing water.

RESULT :

Brick powder settles at the bottom while pure chilli powder floats over
water.
 • Adulteration of yellow lead salts to turmeric powder

PROCEDURE :

To a sample of turmeric powder add conc. HCl.

RESULT :

Appearance of magenta colour shows the presence of yellow oxides of

lead in turmeric powder.
 • Adulteration of dried papaya seeds in pepper

PROCEDURE :
Add small amount of sample of pepper to a beaker containing water and
stir with a glass rod.

RESULT :

Dried papaya seeds being lighter float over water while pure pepper
settles at the bottom.
 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 shop.
 BIBLOGRAPHY:

1.WEBSITES
> www.wikipedia.com

> www.chrome.com

>www.studyquora.com

2. APPLICATION

> Youtube

> Google

3. BOOKS

> Arihant practical manual

> NCERT Textbook Class - 12