A Study On Food Adulterants In Turmeric Powder

With Lead Chromate Powder

Submitted by:

Shikhar Shrees

Class: 11 (Eleven)

Roll No.: 22 (Twenty

Two)

Submitted to :

KEF secondary school, Simpani, Pokhara, Kaski, Nepal

Date: 2080/08/07
 CERTIFICATE OF APPROVAL

This project work entitled "Study on food adulterants in turmeric

powder " by Mr. shikhar Shrees of KEF secondary school prepared
under the supervision of Ishwar Khanal submitted for the partial
fulfillment of prerequisite of chemistry of class 11 has been accepted.

Supervisor Head of Department

Ishwar Khanal Ishwar Khanal
Department of Chemistry Department of Chemistry
KEF secondary school KEF secondary school
 RECOMMENDATION LETTER

This project work entitled " Study on food adulterants in turmeric

powder with lead chromate powder " submitted by Shikhar shrees of
KEF secondary school has been prepared under my supervision as a
partial fulfillment for the class 11 of chemistry course. I, therefore,
recommend the project work report for evaluation.

Signature:
Name of supervisor: Ishwar khanal
Designation of supervisor
Date:2080/08/07
 DECLARATION

I hereby declare that the project work entitled " Study adulterants in
turmeric powder with lead chromate powder " submitted to the
Department of chemistry KEF secondary school, Simpani Pokhara
is an original piece of work carried out under the supervision and
guidance of Ishwar Khanal, faculty of Chemistry, KEF secondary
school, Simpani Pokhara and submitted for the partial fulfillment of
the requirements for chemistry of grade 11/12. This project work
report has not been submitted elsewhere for the award of any degree.

Signature:
Name of student: Shikhar Shrees
Email:shikharshrees27@Gmail.com
Date:2080/08/07
Title: Study of Food adulterants in turmeric Powder.

Abstract: The aim of this project is to know the presence of lead

chromate powder as an adulterant in turmeric powder. Turmeric, a
commonly used spice with numerous health benefits, is sometimes
subject to adulteration, which can pose serious health risk. Lead
chromate powder is a harmful substance that is sometimes added to
turmeric powder to enhance its color and appearance. This study aims
to identify and quantify the presence of lead chromate adulteration in
commercial turmeric power samples.

Introduction :
The adulteration of food products is a significant concern, as it
compromise the quality and safety of the consumed food items.
Turmeric powder, derived from the rhizomes of Curcuma longa, is
widely used for its culinary and medicinal properties, However, due to
its high demand and value, its culinary and medicinal properties.
However, due to its high demand and value, it is susceptible to
adulteration. Lead chromate, a toxic compound, is often used as an
adulterant in turmeric powder to enhance its red or yellow color and
make it visually appealing.
Turmeric powder is a commonly used food stuff. It has powerful
anti-inflammatory effects and is a very strong antioxidant. It may be
adulterated by lead chromate or metanil powder which is serious issue
with regards to the human health may cause anemia, abortion, paralysis,
mental retardation and brain damage in children, The presence of lead
chromate is required to be detected.
Requirements :
i. Turmeric powder
ii. Dill. sulphuric acid
iii. 2% diphenyl carbazide

Procedure:
i. Dissolve about 1 k sample of turmeric powder in 10 ml of
dilute sulphuric acid (1:7)
ii. Boil the solution for about 5 minutes and filter
iii. Take 5ml of clear filtrate in a test tube.
iv. Add 0.5 ml of 2 % diphenly carbazide prepared in alcohol.
v. Appearance of red of pink colour indicates the adulteration of
turmeric powder with pbcro4-

Result :
If the solution become red or pint colure it indicates the adulteration of
turmeric powder with pbcro4.

Conclusion :
This study will contribute to the understanding of food adulteration in
turmeric powder, specifically with led chromate powder. The results
will highlight the importance of quality control measures and
regulatory enforcement to ensure the safety and authenticity of food
products. It is crucial to raise awareness about the risks associated with
food adulteration and encourage consumers to make informed choices
while purchasing food items.