STUDY OF

ADULTERANTS
IN
FOOD STUFF
Name:Aneek Gayen

Section:J(Afternoon)

Roll:4

ID:12-3072
INDEX
Sl Page
No.
TOPIC No.
1. Introduction 1

2. Objective 1

3. Experiment no. 1 2

4. Experiment no. 2 4

5. Experiment no. 3 5

6. Experiment no. 4 6

7. Experiment no. 5 7

8. Conclusion 8

9. Acknowledgement 9

10. Bibliography 9

INTRODUCTION
Adulteration of food commonly defined as “the addition or subtraction of any
substance to or from food, so that the natural composition and quality of food
substance is affected". Adulteration is either intentional by either removing
substances to food or altering the existing natural properties of food knowingly.
Unintentional adulteration is usually attributed to ignorance’s, carelessness or
lack of facilities for maintaining food quality. Incidental contamination during
the period of growth, harvesting, storage, processing, transport and
distribution of foods are also considered. Adulterated food is dangerous
because it may be toxic and can affect health and it could deprive nutrients
essential for proper growth and development.

OBJECTIVE
The aim of this project is to study some of the common food
adulterants present in different food stuff.

EXPERIMENT NO. 1
OBJECTIVE:

To detect the presence of adulterants in sugar.

REQUIREMENTS:

• Test tube
• Glass
• Dilute HCl
• Sugar sample

PROCEDURE:

First Test

Detection of presence of any insoluble impurities.

EXPERIMENT:

A small amount of given sugar was added to a glass of water.

OBSERVATION:

Pure sugar dissolves in water but insoluble impurities do not dissolve.

INFERENCE:

The given sample of sugar contains insoluble impurities.

Second Test

Detection of presence of chalk powder.

EXPERIMENT:

A small amount of sugar was taken in a test tube and dilute HCl was
added.

OBSERVATION:

Effervescence was observed.

INFERENCE:

The given sample contains chalk powder. Thus it is impure.

EXPERIMENT NO. 2
OBJECTIVE:

To detect the presence of adulterants in chilli powder.

REQUIREMENTS:

• Glass
• Chilli powder
• Water

PROCEDURE:

Test

Detection of presence of brick powder.

EXPERIMENT:

A small amount of the given chilli powder was added to a glass of

water.

OBSERVATION:

Brick powder settles at the bottom while pure chilli powder floats on
water.

INFERENCE:

The given sample contains brick powder. It is impure.

EXPERIMENT NO. 3
OBJECTIVE:

To detect the presence of adulterants in turmeric powder.

REQUIREMENTS:

• Test tubes
• Concentrated HCl solution
• Turmeric powder

PROCEDURE:

Test

Detection of presence of yellow lead salts.

EXPERIMENT:

Concentrated HCl solution was added to given turmeric powder taken

in a test tube.

OSERVATION:

Magneta colour was observed.

INFERENCE:

The given sample of turmeric powder contains yellow lead salts. Thus,
the given sample of turmeric powder is impure.

EXPERIMENT NO. 4
OBJECTIVE:

To detect the presence of adulterants in milk.

REQUIREMENTS:

• Test tube
• Milk
• Phenopthalein solution

PROCEDURE:

Test

Detection of presence of soap.

EXPERIMENT:

1 ml of milk was taken in a test tube and phenopthalein was added.

OBSERVATION:

Sample of milk turns pink.

INFERENCE:

Sample of milk contains soap. Thus the sample is impure.

EXPERIMENT NO. 5
OBJECTIVE:

To detect the presence of adulterants in pepper.

REQUIREMENTS:

• Beaker
• Pepper
• Water
• Glass rod

PROCEDURE:

Test

Detection of presence of dried papaya seeds.

EXPERIMENT:

A small amount of the given sample of pepper was added to a beaker

containing water and stirred with a glass rod.

OBSERVATION:

Dried papaya seeds being lighter floats over the surface of water
while pure pepper settles at the bottom.

INFERENCE:
The given sample of pepper contains papaya seeds. So the sample is
impure.

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.
ACKNOWLEDGEMENT
In making this project, and completing it successfully, I had to get help
and guidance from some respected people. I am grateful that I was
given the opportunity to make this project, which has enhanced my
knowledge in so many aspects. I would like to show my gratitude to
my chemistry teacher and our principal for giving me great guidance
for this assignment. I wish to extend my special thanks to my family
and classmates who have always been supportive and guided me
throughout this assignment.

BIBLIOGRAPHY

• www.toppr.com
• www.academia.edu
• www.study.in