CHEMISTRY

INVESTIGATORY
PROJECT
TOPIC: ADULTERATION
 BONAFIDE CERTIFICATE
This is to certify that Master/Miss _______________ _____________________ of class XII of Kola Saraswathi Vaishnav Senior Secondary School, 41,
Barnaby Road, Kilpauk, Chennai - 10 has completed his/her project in Chemistry under my supervision, during the academic year 2022 -2023.I
certify that this project is upto my expectation and as per the guidelines issued by CBSE.

Mrs.Seema Madan/Mrs.Rajeswary

Internal Examiner.

This Project is submitted for All India Senior Secondary Practical Examination held in CHEMISTRY at Kola Saraswathi Vaishnav Senior School,
Kilpauk, Chennai-10.

External Examiner

Date:

School Seal
 ACKNOWLEDGEMENT
In this accomplishment of this project successfully,many people have
best owned upon me their blessings and my heart pledged support, this
time I am utilizing to thank all the people who have been concerned
with project. Primarily I would thank god for being able to complete
this project with success. Then I would like to thank my principal
Smt.Meena Mehta and chemistry teacher Mrs.Seema Madan, whose
valuable guidance has been the ones that helped me patch this project
and make it full proof success her suggestions and her instructions has
served as the major contributor towards the completion of this
project. Then I would like to thank my parents and friends who have
helped me with their valuable suggestions and guidance has been
helpful in various phases of the project. Last but not the least; I would
like to thank my classmates who have helped me a lot.
 CONTENT
CONTENTS PAGE NUMBER
OBJECTIVE 1
PREFACE 2
APPARATUS REQUIRED 5
CHEMICALS REQUIRED 6
EXPERIMENT 7-9
RESULT 10-11
CONCLUSION 12
BIBLIOGRAPHY 13
 OBJECTIVE

The objective of this project is to study some

of the common food adulterants present in
different food stuffs
 PREFACE

Adulterants in food is normally present in its most crude form

prohibited substances are either or partly or wholly substituted.
Normally the contamination or adulteration in food is done
either for financial gain or due to careless and lack in proper
hygienic condition of processing, storing, transportation and
marketing. This ultimately results that the consumer is either
cheated or often become victim of diseases. Such types of
adulteration are quite common in developing countries or
backward countries. It is equally important for the consumer to
know the common adulterants and their effect on health
 ADULTERANTS IN FOOD AND THEIR HEALTH EFFECT
ADULTERANTS FOODS DISEASES

Mineral oil (White oil, petroleum, Edible oils and fats, Black pepper Cancer
fractions)

Lead chromate Turmeric whole and powdered, mixed Anemia,Abortion,Paralysis,Brain damage

spices

Methanol Alcoholic liquors Blurred vision, blindness, death

Arsenic Fruits such as apples sprayed over with Dizziness,chills,cramps,paralysis,death

lead arsenate

Barium Foods contaminated by rat Violent peristalsis,arterial

poisons(Barium chloride) hypertension, muscular twitching,
convulsions, cardiac disturbances

Cadmium Fruit juices, sot drinks Itai-Itai(ouch-ouch) disease, increased

salivation, acute gastritis, liver and
kidney damage, prostrate cancer
 APPARATUS REQUIRED

Test tube, Bunsen burner, Wire Gauze, Vegetable ghee,

Vegetable Oil(Almond oil, castor oil), Sugar, Turmeric
powder, Chilli powder, Pepper
 CHEMICALS REQUIRED

Acetic Anhydride, Conc.H2SO4 , Acetic

Acid, Conc.HNO3 , Dil.Hcl, Conc.Hcl,
Dil.HNO3 , KI solution, Distilled water
 PROCEDURE
OBJECTIVE : To determine the presence of Adulterants in Fats , Oils , and Butter.

REQUIREMENT : Test tube , acetic anhydride , Conc.H2SO4 , Acetic acid ,

Conc.HNO3.

PROCEDURE: Common adulterants present in Ghee and Oil and Paraffin wax ,
Hydrocarbons , Dyes and Argemone oil . These are detected as :

Adulteration of Paraffin wax and Hydrocarbons in Vegetable Ghee: Heat small

amount of vegetable ghee with acetic anhydride . Droplets of oil floating on the
surface of unused acetic anhydride indicate the presence of wax or Hydrocarbons

Adulteration of Dyes in fat : Heat 1 ml of fat with a mixture of Conc.Sulphuric acid

and 4ml of Acetic acid . Appearance of pink or red indicates presence of dye in fat

Adulteration of Argemone oil in edible oils : To small amounts if oil in a test tube
add few drops of Conc.HNO3 and shake . Appearance of red color in the acid layer
indicates the presence of Argemone oil.
OBJECTIVE : To detect the presence of Adulterants in sugar.

REQUIREMENT : Test tube , Dil.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

small amount of sugar in a test tube , add few drops of
Dil.Hcl . Brisk effervescence of CO2 shows the presence of
chalk powder of washing soda in the giving sample of sugar
OBJECTIVE : To detect the presence of Adulterants samples of chilli powder , turmeric
powder , and pepper

REQUIREMENTS : Test tube , Con,Hcl,dil.HNO3,KI Solution

PROCEDURE: Common adulterants present in Chilli powder , turmeric powder , pepper

are red colored salts and dried papaya seeds respectively . They are detected as follows:

Adulteration of Yellow lead salts to Turmeric powder : To a sample of turmeric powder ,

add Conc.Hcl. Appearance of Magenta color 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 a beaker containing water . Brick powder settles 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
beaker containing water and stir with a glass rod . Dried papaya seeds lighter float over
water .

EXPERIMENT
Adulteration of paraffin wax and
hydrocarbon in vegetable ghee
Adulteration of dyes in fat
Adulteration of Argemone oil in
edible oils
Adulteration of various insoluble
substances in sugar
Adulteration of chalk powder, washing
soda in sugar
Adulteration of yellow lead salts to
turmeric powder
RESULT
PROCEDURE OBSERVATION
Heat small amounts of vegetable ghee Appearance of oil floating on the
in acetic anhydride droplets of oil surface
floating on the surface of unused
acetic anhydride indicate the
presence of wax or paraffin wax.
Heat 1 ml of fat with a mixture of 1 Appearance of pink colour
ml of conc.H2SO4 and 4 ml of acetic
acid
To small amount of oil in a test tube, No red colour observed
add few drops of conc. HNO3 and
shake.
Take small amounts of sugar in a test Pure sugar dissolves in water and
tube and shake it with little water insoluble impurities do not dissolve.
To a small amount of sugar in a test Brisk effervescence is observed.
tube, add a few drops of dil.Hcl
To sample of turmeric powder, add Appearance of magenta colour.
conc.Hcl
 EXPERIMENT PROCEDURE OBSERVATION
Adulteration of red lead salts in To a small of chilli powder,add No yellow precipitate is formed.
chilli powder dil.HNO3

Adulteration of brick powder in Add small amount of given Red Brick powder settles at the bottom .
chilli powder chilli in a beaker containing water

Adulteration od dried papaya Add small amounts of sample of Dried papaya seeds float over the
seeds in pepper pepper to beaker containing water surface of water while pure pepper
and stir it with a glass rod settles at the bottom
 CONCLUSION
Selection of wholesome and non adulterated food is essential for daily life to
make sure that such foods do not cause any health hazards. 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 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.
 BIBLIOGRAPHY

Encarta Encyclopedia

Britannica Encyclopedia

WWW. Wikipedia.com

WWW.answers.com.

WWW.Google.Co.in.
THANK YOU