KENDRIYA VIDYALAYA NO.

1
GAYA
PROJECT REPORT
FOR AISSCE 2023-24

NAME: KOMAL KUMARI

CLASS: XII ‘B’
ROLL:
TOPIC: COMMON FOOD ADULTERANTS
SUBJECT: CHEMISTRY (043)
ACKNOWLEDGEMENT
First of all I would like to thanks whole KV. NO.1,
Gaya for giving me an opportunity to accomplish my
corresponding chemistry project on the topic
"COMMON FOOD ADULTERANTS".

I would like to express my sincere thanks to our

chemistry teacher MR. K.K METARIYA who not only
provided me guidance but also motivated me
throughout this project.
 CERTIFICATE

This is to certify that Chemistry Project Work (AISSCE

2023-24) has been submitted by KOMAL KUMARI of

class 12th B under the guidance of MR. KK METARIYA

SIR.

_______________ _______________
Teacher Sign Examiner Sign
_______________
Principal Sign
 CONTENTS

❑ OBJECTIVE

❑ THEORY

❑ EXPERIMENT-1

❑ EXPERIMENT-2

❑ EXPERIMENT-3

❑ RESULT

❑ CONCLUSION

❑ BIBLIOGRAPHY
 OBJECTIVE

The objective of this project is to study some of the

common food adulterants present in different food stuffs.
Adulterants 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
hygiene condition of processing, storing, transportation
and marketing. This ultimately results that the customer is
either cheated or often becomes victim of disease. Such
types of adulteration are quite common in developing
countries or backward countries. It is equally important for
customer to know the common adulterants and their effect
on health.
 THEORY

The increasing number of food producers and the

outstanding amount of import food stuffs enables the
producers to mislead and cheat customers 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
serious problems. Consumption of adulterated food causes
serious disease like cancer, diarrhoea, asthma, ulcers etc.
Majority of fats, oils and butter are paraffin wax, custard
oil and hydrocarbons red chilies powder is mixed with
brick powder and pepper is mixed with dried papaya seed,
these adulterants can be easily identified by simple tests.
 EXPERIMENT - 1

AIM:
To detect the presence of adulteration in fats, oil and butter

REQUIREMENT:
Test tube, acetic anhydride, concentrated H2SO4, acetic acid, HNO3

PROCEDURE:-
Common adulterants present in ghee and oil are paraffin wax
hydrocarbon dyes and argemone oil. These are detected as follows:
ADULTERATION OF Small amount of vegetable ghee with
PARAFFIN WAX AND acetic anhydride is heated. Droplets of
HYDROCARBON IN oil floating on the surface of unused
VEGETABLE GHEE acetic anhydride indicate the presence
of wax as hydrocarbon
ADULTERATION OF DYES 1ml of a fat with a mixture of 1 ml of
IN FAT H2SO4 heated and 4 ml of acetic is
added. Appearance of pink colour
indicates the presence of dye in fat.

ADULTERATION OF Small amount of oil is taken in test

ARGEMONEOIL IN EDIBLE tube few drops of HNO3 is added and
OIL shake. Appearance of red colour in
the acidic layer indicates presence of
argemone oil
 EXPERIMENT – 2

AIM:
To detect presence of adulterants in sugar.
REQUIREMENTS:
Test tube, Dilute HCI
PROCEDURE:
Sugar is usually contaminated with washing soda and other in
soluble substances which are detected as follows:
ADULTERATION OF Small amount of sugar is taken in
VARIOUS SUBSTANCES IN a test tube and shake with little
SUGAR water. Pure sugar dissolves in
water but impurities do not
dissolve
ADULTERATION CHALK Small amount of sugar is taken in
POWDERWASHING SODA IN a test tube and few drops of
SUGAR dilute HCl brisk effervescence of
CO2 shows the presence of chalk
powder or washing soda in the
given sample of sugar.
 EXPERIMENT – 3

AIM:
To detect the presence of adulteration in fat, oil and pepper
REQUIREMENT:
Test-Tube , conc. HCL, diluted HNO3 , KI
solution.
PROCEDURE:
Common adulteration present in chilli powder, Turmeric powder and
pepper are red coloured salt and dried papaya seeds respectively.
They are detected as follows:
Sample of chilly powder is taken and dilute
ADULTERATION OF HNO3 is added to filter the solution and two
RED LEAD SALTS IN drops of KL Is added to the filtrate and yellow
CHLLI POWDER PPT indicates the presence of lead in chilly
powder

ADULTERATION OF A Small amount of given red chilly powder is

BRICK POWDER IN RED added in beaker containing water
Chilly Powder
A sample of turmeric powder is taken and
ADULTERATION OF concentrated HCL is added. Appearance of
YELLOW LEAD SALT AND magenta colour show the presence of yellow
TURMERIC POWDER oxide of lead in turmeric powder

Small amount of sample of peeper is added to

beaker containing water and stirred with a
ADULTERATION OF DRIED
PAPAYA SEEDS IN PEEPER
glass rod dried papaya seeds being lighter float
over while pure peeper settles in the bottom

EXPERIMENT
Adulteration of paraffin wax
and hydrocarbon in vegetable
ghee
Adulteration of dyes in fat
Adulteration of argemone oil
in edible oil
Adulteration of various
insoluble substance in sugar
Adulteration of chalk powder
and washing soda in sugar
Adulteration of yellow salts
leads to turmeric powder
Adulteration of red leads salt
in Chili powder
RESULT
PROCEDURE OBSERVATION
Heat small amount of
vegetable ghee with Appearance of oil
acetic anhydride floating surface
1 ml of a fat with a
mixture of 1 ml of
H2so4 heated and 4 Appearance of pink
ml of acetic acid is colour
added
Small amount of
sugar in a test tube is
taken and few drops
Red colour observed
of HNO3 is added
and shake
Small amount of
sugar is taken in test Sugar dissolves and
tube and shake with insoluble impurities
little water remains undims
Small amount of
sugar is talon in test
Brisk effervescence
tube and shake with
observed
little water
A sample of turmeric
powder is taken and Appearance of
concentrated HCL magenta colour
A sample of chili
powder is taken in
dil. HNO3 is added to
filter the solution and Yellow ppt.
two drops of KI
solution Added on
filtrate.
 CONCLUSION

Selection of the wholesome and non- agricultural food is

essential for daily life. Make sure that food do not cause
any health hazard it is not possible to ensure some
wholesome food only on the visual examination when the
toxic contents are present in PPM level however visual
examination of the food before purchase makes sure to
ensure absence of insects visible fungus foreign material
matters etc. being prepared under anhydrous condition
unhygienic conditions should be avoided for use always
better to buy certified food from reputed shop.
 BIBLIOGRAPHYY

❖ CBSE LAB MANUAL

❖ CLASS 12TH CHEMISTRY NCERT

❖ GOOGLE IMAGES

❖ COMPREHENSIVE PRACTICAL CHEMISTRY

❖ WEBSITES:

❑ Scribd.com

❑ Wikipedia.com

❑ Icbse.com

THANK YOU
 KENDRIYA VIDYALAYA NO.1
GAYA
PROJECT REPORT
FOR AISSCE 2023-24

NAME: RAUSHAN KUMAR

CLASS: XII ‘B’
ROLL:
TOPIC: COMMON FOOD ADULTERANTS
SUBJECT: CHEMISTRY (043)
ACKNOWLEDGEMENT
First of all I would like to thanks whole KV. NO.1,
Gaya for giving me an opportunity to accomplish my
corresponding chemistry project on the topic
"COMMON FOOD ADULTERANTS".

I would like to express my sincere thanks to our

chemistry teacher MR. K.K METARIYA who not only
provided me guidance but also motivated me
throughout this project.
 CERTIFICATE

This is to certify that Chemistry Project Work (AISSCE

2023-24) has been submitted by RAUSHAN KUMAR of

class 12th B under the guidance of MR. KK METARIYA

SIR.

_______________ _______________
Teacher Sign Examiner Sign
_______________
Principal Sign
 CONTENTS

❑ OBJECTIVE

❑ THEORY

❑ EXPERIMENT-1

❑ EXPERIMENT-2

❑ EXPERIMENT-3

❑ RESULT

❑ CONCLUSION

❑ BIBLIOGRAPHY
 OBJECTIVE

The objective of this project is to study some of the

common food adulterants present in different food stuffs.
Adulterants 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
hygiene condition of processing, storing, transportation
and marketing. This ultimately results that the customer is
either cheated or often becomes victim of disease. Such
types of adulteration are quite common in developing
countries or backward countries. It is equally important for
customer to know the common adulterants and their effect
on health.
 THEORY

The increasing number of food producers and the

outstanding amount of import food stuffs enables the
producers to mislead and cheat customers 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
serious problems. Consumption of adulterated food causes
serious disease like cancer, diarrhoea, asthma, ulcers etc.
Majority of fats, oils and butter are paraffin wax, custard
oil and hydrocarbons red chilies powder is mixed with
brick powder and pepper is mixed with dried papaya seed,
these adulterants can be easily identified by simple tests.
 EXPERIMENT - 1

AIM:
To detect the presence of adulteration in fats, oil and butter

REQUIREMENT:
Test tube, acetic anhydride, concentrated H2SO4, acetic acid, HNO3

PROCEDURE:-
Common adulterants present in ghee and oil are paraffin wax
hydrocarbon dyes and argemone oil. These are detected as follows:
ADULTERATION OF Small amount of vegetable ghee with
PARAFFIN WAX AND acetic anhydride is heated. Droplets of
HYDROCARBON IN oil floating on the surface of unused
VEGETABLE GHEE acetic anhydride indicate the presence
of wax as hydrocarbon
ADULTERATION OF DYES 1ml of a fat with a mixture of 1 ml of
IN FAT H2SO4 heated and 4 ml of acetic is
added. Appearance of pink colour
indicates the presence of dye in fat.

ADULTERATION OF Small amount of oil is taken in test

ARGEMONEOIL IN EDIBLE tube few drops of HNO3 is added and
OIL shake. Appearance of red colour in
the acidic layer indicates presence of
argemone oil
 EXPERIMENT – 2

AIM:
To detect presence of adulterants in sugar.
REQUIREMENTS:
Test tube, Dilute HCI
PROCEDURE:
Sugar is usually contaminated with washing soda and other in
soluble substances which are detected as follows:
ADULTERATION OF Small amount of sugar is taken in
VARIOUS SUBSTANCES IN a test tube and shake with little
SUGAR water. Pure sugar dissolves in
water but impurities do not
dissolve
ADULTERATION CHALK Small amount of sugar is taken in
POWDERWASHING SODA IN a test tube and few drops of
SUGAR dilute HCl brisk effervescence of
CO2 shows the presence of chalk
powder or washing soda in the
given sample of sugar.
 EXPERIMENT – 3

AIM:
To detect the presence of adulteration in fat, oil and pepper
REQUIREMENT:
Test-Tube , conc. HCL, diluted HNO3 , KI
solution.
PROCEDURE:
Common adulteration present in chilli powder, Turmeric powder and
pepper are red coloured salt and dried papaya seeds respectively.
They are detected as follows:
Sample of chilly powder is taken and dilute
ADULTERATION OF HNO3 is added to filter the solution and two
RED LEAD SALTS IN drops of KL Is added to the filtrate and yellow
CHLLI POWDER PPT indicates the presence of lead in chilly
powder

ADULTERATION OF A Small amount of given red chilly powder is

BRICK POWDER IN RED added in beaker containing water
Chilly Powder
A sample of turmeric powder is taken and
ADULTERATION OF concentrated HCL is added. Appearance of
YELLOW LEAD SALT AND magenta colour show the presence of yellow
TURMERIC POWDER oxide of lead in turmeric powder

Small amount of sample of peeper is added to

beaker containing water and stirred with a
ADULTERATION OF DRIED
PAPAYA SEEDS IN PEEPER
glass rod dried papaya seeds being lighter float
over while pure peeper settles in the bottom

EXPERIMENT
Adulteration of paraffin wax
and hydrocarbon in vegetable
ghee
Adulteration of dyes in fat
Adulteration of argemone oil
in edible oil
Adulteration of various
insoluble substance in sugar
Adulteration of chalk powder
and washing soda in sugar
Adulteration of yellow salts
leads to turmeric powder
Adulteration of red leads salt
in Chili powder
RESULT
PROCEDURE OBSERVATION
Heat small amount of
vegetable ghee with Appearance of oil
acetic anhydride floating surface
1 ml of a fat with a
mixture of 1 ml of
H2so4 heated and 4 Appearance of pink
ml of acetic acid is colour
added
Small amount of
sugar in a test tube is
taken and few drops
Red colour observed
of HNO3 is added
and shake
Small amount of
sugar is taken in test Sugar dissolves and
tube and shake with insoluble impurities
little water remains undims
Small amount of
sugar is talon in test
Brisk effervescence
tube and shake with
observed
little water
A sample of turmeric
powder is taken and Appearance of
concentrated HCL magenta colour
A sample of chili
powder is taken in
dil. HNO3 is added to
filter the solution and Yellow ppt.
two drops of KI
solution Added on
filtrate.
 CONCLUSION

Selection of the wholesome and non- agricultural food is

essential for daily life. Make sure that food do not cause
any health hazard it is not possible to ensure some
wholesome food only on the visual examination when the
toxic contents are present in PPM level however visual
examination of the food before purchase makes sure to
ensure absence of insects visible fungus foreign material
matters etc. being prepared under anhydrous condition
unhygienic conditions should be avoided for use always
better to buy certified food from reputed shop.
 BIBLIOGRAPHYY

❖ CBSE LAB MANUAL

❖ CLASS 12TH CHEMISTRY NCERT

❖ GOOGLE IMAGES

❖ COMPREHENSIVE PRACTICAL CHEMISTRY

❖ WEBSITES:

❑ Scribd.com

❑ Wikipedia.com

❑ Icbse.com

THANK YOU