CERTIFICATE

This is to certify that Project/Dissertation entitled

Food Adulterants in Different Food Stuffs is a bona fide work
done by Master Harshita of class XII ‘Science’ Session 2023-
2024 in partial fulfillment of CBSE’S AISSCE Examination 2023
and has been carried out under my direct supervision and
guidance. This report or a similar report on the topic has not been
submitted for any other examination and does not form a part of any
other course undergone by the candidate

………………. ………………
Signature of Teacher Signature of principle
 ACKNOWLEDGEMENT

I undertook this Project work, as the part of my XII- Information

Practices course . we had tried to apply our best of knowledge and
experience, gained during the study and class work experience. However,
developing software system is generally a quite complex and time-
consuming process. It requires a systematic study, insight vision and
professional approach during the design and development . Moreover,
the developer always feels the need, the help and good wishes of the
people near you, who have considerable experience and idea.
I would like to extend my sincere thanks gratitude to my teacher Mrs.
Shaleeruba, PGT(Chemistry). I am very much tankful to our Principal
Mr.Stanislaus.S for giving valuable time and moral support to develop
this software.

Harshita
Class: XII
 CONTENTS

1. Certificate 02
2. Acknowledgement 03
3. Objective 05
3. Introduction 06
4. Theory 07-08
5. Experimental Work 09-18
 Aim
 Apparatus Required
 Procedure
 Observations
 Result
 Precautions
 Conclusion

6. Bibliography 19
 OBJECT I VE
Study some of the common food
adulterants present in different food
stuffs.
 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.

AGMARK- acronym for agricultural

marketing…this organization certifies food
products for their quality. Its objective is to
promote the grading and standardization of
agricultural and allied commode.
 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 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. 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. HNO 3, 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 .
 Adulteration of yellow lead salts to turmeric
powder. To a sample of turmeric powder add
conc. HCI. Appearance of magenta colour
shows the presence of yellow oxides of lead in
turmeric powder.

 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 floats over water.

Adulteration of dried papaya 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 float over water
while pure pepper settles at the bottom.
OBSERVATION :

EXPT. EXPERIMENT PROCEDURE OBSERVATION

NO. NAME

1. Adulteration of Heat small amount Appearance

paraffin wax and of vegetable ghee of oil floating
hydrocarbon in with acetic on the surface.
vegetable ghee. anhydride. Droplets
of oil floating on the
surface of unused
acetic anhydride
indicate the
presence of wax or
hydrocarbon.
2. Adulteration of Heat 1ml of fat with Appearance
dyes in fat a mixture of 1ml of of pink colour.
conc. H2SO4 and
4ml of acetic
acid.
3. Adulteration To small amount No red colour
of argemone of oil in a test observed.
oil in edible tube, add few
oils. drops of conc.
HNO3 & shake.
4. Adulteration Take small Pure sugar
of various amount of sugar dissolves
insoluble in a test tube water but
substances in and shake it insoluble
sugar. with little water. impurities
do not
dissolve.
5. Adulteration To small amount No brisk
of chalk of sugar in a test effervescenc
powder, tube, add a few e observed.
washing soda drops of dil.
in sugar. HCI.
6. Adulteration To a sample of Appearance
of yellow lead chilli powder, of magenta
salts to add. Conc. HCI. colour.
turmeric
powder.
7. Adulteration of To a sample No yellow
red lead salts in of chilli precipitate.
chilli powder. powder,
add dil.
HNO3. Filter
the solution
and so add
2 drops of
KI solution
to the
filtrate.
8. Adulteration of Add small Brick powder settles
brick powder in amount of at the bottom while
chilli powder. given red pure chilli powder
chilli powder floats over water.
in a beaker
in a beaker
containing
water.
9. Adulteration of Add small Dried papaya seeds
dried papaya amount of being
seeds in pepper. sample of lighter float
pepper to
beaker over water
containing while pure pepper
water and stir settles at the bottom.
with a glass
rod.
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.
 BIBLOGRAPHY:
1. Websites
 www.wikipedia.org
www.google.com
www.yahoo.com
2. Applications
Google
Youtube
3. Books
 Comprehensive Practical Manual
NCERT textbook class 12 (Chemistry-
4. Part_1)