H.

G INTERNATIONAL SCHOOL,
ABUROAD
AISSCE
(ALL INDIA SENIOR SCHOOL CERTIFICATE EXAMINATION)

XII SCIENCE

CHEMISTRY PROJECT SESSION:2023-24

TOPIC: TO STUDY SOME COMMON FOOD
ADULTERANTS

SUBMITTED BY: JAINIL PARIHAR

SUBMITTED TO: MR. DAULAT SIR
 ACKNOWLEDGEMENT
 A heartfelt thanks to Bursor Sir Mr.
Shishir Shrivtastav who have been with
me and contributed in making me
successful in my work.
 I would also like to convey my deep
sense of gratitude towards the
Principal Mr. Venice Vivek
Benjamin for supporting and
motivating me. throughout my work
and studies.
 My special thanks to Daulat Singh
Panwar sir my chemistry teacher who
always gave me valuable suggestions
and guidance for effective completion
of my project.

Jainil parihar
 CERTIFICATE
THIS IS TO CERTIFY THAT MR. JAINIL
PARIHAR OF CLASS XII SCIENCE OF H.G
INTERNATIONAL SCHOOL ABUROAD HAS
COMPLETED HIS PROJECT FILE UNDER MY
SUPERVISION.

HE HAS TAKEN PROPER CARE AND

SHOWN UTMOST SINCERITY IN
COMPLETION OF THIS PROJECT.

I CERTIFY THIS PROJECT UP TO MY

EXPECTION ANS AS PER GUIDELINE ISSUED
BY CBSE , NEW DELHI.

MR. DAULAT SINGH PANWAR

(P.G.T .CHEMISTRY,HOD CHEMISTRY)
TABLE 1

SR.NO PAGE.NO
CONTENT

I 1
OBJECTIVE

II 2-3
INTRODUCTION

III 4-6
EXPERIMENT I
IV 7-8
EXPERIMENT II
V 9-11
EXPERIMENT
III
VI 12
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 IN IT’S
MOST GUIDE FORM :PROHIBITED SUBSTANCES ARE
EITHER ADDED OR PARTIALLY OR WHOLLY
SUBSTITUTED.
NORMALLY THE CONTAMINATION
/ADULTERATION IN FOOD IS DONE EITHER FOR
FINANCIAL GAIN OR DUE TO CARELESSNESS AND
LACK IN PROPER HYGENIC CONDITION OF
PROCESSING ,STORING ,TRANSPORT AND EVEN
MAKETING ,THIS ULTIMATELY RESULT THAT THE
CONSUMER IS EITHER CHEATED OR OFTEN
BECOME VICTIM OF DISEASES. SUCH TYPE OF
ADULTERATIONARE IS QUITE COMMON IN
DEVELOPING COUNTRIES OR BACKWARD COUNTRIES .
IT IS EQUALLY IMPORTANT FOR THE CONSUMERS
TO KNOW THE COMMON ADULTERANTS AND THEIR
EFFECT ON HEALTH.
 INTRODUCTION
IN OUR DAILY LIFE THERE ARE SO MANY UNHYGENIC
AND CONTAMINATED THINGS ARE ADULTERANTED.
EVEN THE FOOD WHICH WE EAT ,IS ADULTERARED ,NOW
A QUESTION ARISES THAT WHAT IS ADULTERATION?
THE ANSWER IS THE DELIBERATE CONTAMINATION OF
FOOD MATERIAL WITH LOW QUALITY,CHEAP AND
NON-EDIBLE OR TOXIC SUBSTANCE IS CALLED “FOOD
ADULTERATION”
THE SUBSTANCE WHICH LOWERS OR DEGRADES THE
QUALITY OF FOOD MATERIAL IS CALLED AN
ADULTERANT .ADULTERATION BRINGS A LOT OF EASY
MONEY FOR THE TRADES , BUT IT MAY SPOIL MANY
LIVES .
FOOD ADULTERATION CAN LEAD TO SLOW POISIONING
AND VARIOUS TYPE OF DISEASES WHICH CAN EVEN
RESULT IN DEATH .ADULTERATION MAKES THE FOOD
ITEM UNSAFE TO BE USED IN OUR DAILY LIFE ,AN
EXAMPLE OF ADULTERATION IS VANASPATI GHEE AND
DESI GHEE.
TRADERS USE IT FOR THEIR ECONOMIC BENEFITS
WITHOUT THINKING ABOUT IT .
EFFECT ON THE COMMON POPULATION OF THE
COUNTRY.

ADULTERATION SHOULD BE CHECKED PROPERLY IN COMMON FOOD

ITEMS USED IN DAILY LIFE IN ORDER TO SAVE A PERSON’S LIFE
FROM IT’S LEAD EFFECT
 EXPERIMENT:1
 AIM :TO DETECT THE PRESENCE OF
ADULTERANTS IN FAT ,OIL AND BUTTER
 REQUIREMENTS: TEST TUBE ,CONC.HCL,
FURFURAL,ACETIC
ANHYDRIDE,CONC.H2SO4,ACETIC ACID AND
CONC.HNO3.
 PROCEDURE :COMMON ADULTERANTS PRESENT
IN GHEE AND OIL ARE PARAFFIN WAX,
HYDROCARBON,DYES ETC.
 ADULTERANTS OF VEGETABLE GHEE IN DESI
GHEE:TAKE A SMALL AMOUNT OF DESI GHEE
IN A TEST TUBE AND ADD IN IT TO 1ML OF
HCL ANS 2-3 DROPS OF 2% ALCOHOLIC
SOLUTION OF FURFURAL, APPEARANCE OF
RED COLOUR IN THE ACID LAYER SHOWS THAT
VEGETABLE GHEE HAS BEEN MIXED AS AN
ADULTERANT TO DESI GHEE.
 ADULTERATION OF PARAFFINWAX AND
HYDROCARBON: 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 AND HYDROCARBONS
 ADULTERATION OF DYES IN FAT: HEAT 1 ML OF
FAT WITH A MIXTURE OF 1 ML OF CONC.
H2SO4 AND 4ML OF ACETIC ACID .APPEARANCE
OF RED COLOUR INDICATES PRESENCE OF DYE IN
FAT.
 ADULTERATION OF ARGEMONE OIL IN EDIBLE OIL:
TO SMALL AMOUNT OF OIL IN A TEST
TUBE ,ADD A FEW DROPS OF CONC.HNO3 AND
SHAKE THE MIXTURE WELL. APPEARANCE OF
RED COLOUR IN THE ACID LAYER INDICATES THE
PRESENCE OF ARGEMONE OIL.
 EXPERIMENT :2
 AIM: TO DETECT THE PRESENCE OF
ADULTERATION IN SUGAR

 REQUIREMENT : TEST TUBE ,H2SO4, ALCOHOLIC

SOLUTION OF A -NAPTHOL, DILUTE HCL.

 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 A SMALL
AMOUNT OF SUGAR IN A TEST TUBE AND
SHAKE IT WELL WITH LITTLE WATER , PURE
SUGAR DISSOLVED IN WATER BUT
INSOLUBLE IMPURITIES DOES NOT DISSOLVE
IN WATER AND SETTLE DOWN IN BOTTOM OF THE
TEST TUBE .

 ADULTERRATION OF CHALK POWDER

WASHING SODA IN SUGAR :TAKE A SMALL
AMOUNT OF SUGAR IN A TEST TUBE , ADD A
FEW DROPS OF DIL.HCL BRISK
 EFFERVESENCE OF CO2 SHOWS THE
PRESENCE OF CHALK POWDER OR WASHING
SODA IN GIVEN SAMPLE OF SUGAR.

EXPERIMENT:3
AIM: TO DETECT THE PRESENCE OF
ADULTERANTS IN SAMLE OF CHILLI POWDER ,
TURMERIC POWDER AND PEPPER .

 REQUIREMENT :TEST TUBE , CONC. HCL,

CONC.HNO3, KI SOLUTION .

 PROCEDURE : COMMON ADULTERANT

PRESENT IN CHILLI POWDER , TURMERIC
POWDER ,PEPPER ARE RED COLOUR LEAD
 SALTS, YELLOW LEAD SALTS AND DRIED PAPAYA
SEEDS RESPECTIVELY. THEY ARE DETECTED AS
FOLLOWS.

 ADULTERATION OF RED LEAD SALT IN CHILLI

POWDER: TAKE A SAMPLE OF CHILLI POWDER
ANDF DILUTE HNO3, FILTER THE SOLUTION
AND ADD 2 DROPS OF KI SOLUTION TO THE
FILTERATE .YELLOW PPT INDICATES THE
PRESENCE OF LEAD SALT IN CHILLI POWDER.

 ADULTERATION OF BRICK POWDER IN RED

CHILLI: POWDER IN BEAKER CONTAINING
WATER , BRICK POWDER SETTLE AT THE
BOTTOM WHILE PURE CHILLI POWDER FLOATS
OVER WATER .

 ADULTERATION OF DRIED PAPAYA SEEDS 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
FLOATS OVER THE SURFACE OF WATER WHILE
PURE PEPPER SETTLES DOWN AT THE BOTTOM.
 BIBLIOGRAPHY
X11 CLASS CHEMISTRY PRACTICAL BOOK
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