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Common Food Adulteration

This document outlines experiments to test for common food adulterants. It introduces the aim to study adulterants in oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. Several common food items and their potential adulterants are listed, such as milk adulterated with water or starch. The materials and chemicals used in the experiments are described. The experiments involve testing samples against solutions, heating, and observing color changes to identify adulterants like starch, chalk powder, or argemone oil. The experiments allow testing samples of ghee, turmeric powder, pepper, and chili powder for particular adulterants like papaya seeds or lead. Precautions for the experiments and a bib

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AbhaySharma
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571 views

Common Food Adulteration

This document outlines experiments to test for common food adulterants. It introduces the aim to study adulterants in oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. Several common food items and their potential adulterants are listed, such as milk adulterated with water or starch. The materials and chemicals used in the experiments are described. The experiments involve testing samples against solutions, heating, and observing color changes to identify adulterants like starch, chalk powder, or argemone oil. The experiments allow testing samples of ghee, turmeric powder, pepper, and chili powder for particular adulterants like papaya seeds or lead. Precautions for the experiments and a bib

Uploaded by

AbhaySharma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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INDEX

AIM
INTRODUCTION
MATERIAL REQUIRED
CHEMICALS
EXPERIMENTS
PRECAUTION
RESULT

AIM
TO STUDY THE COMMON FOOD ADULTERANTS IN OIL, FAT, BUTTER, SUGAR,
TERMERIC POWDER, CHILE POWDER AND PEPPER.

INTRODUCTION
Every person wishers to have good health. It is not only the
balance and nourishing food essential for good health, but the
food should be fresh pure and harmless also. It is very difficult
to get pure things in market adulteration in the things is very
common now even the cheapest food article salt, is
adulterated some of the common food articles are listed
below :-

FOOD

ADULTERANT

1.

Milk, Butter and Desi Ghee


starch, sweet, potato.

Water, fatless Milk,

2.

Vanspati Ghee

paraffin wax, other cheap


verities of similar
materials

3.

Mustard Oil

Argemone Oil

4.

Sugar

Chalk powder, washing


soda
semolina.

5.

Salt

chalk powder

6.

Tea

Unused tea after


colouring, Dyed wooden
chips.

7.

Red chili powder


powder.

Injurious colours on brick

8.

Turmeric powder

Lead chromate power


yellow chalk powder.

9.

Pepper

Dried papaya seed.

10. Rice

Stone chips resembling


rice.

11. Arhar and gram pulses

Kesari Dal

MATERIAL REQUIRED
APPARATUS
1.

TEST TUBES

2.

DISTILLED WATER

3.

BURNER

4.

TEST TUBES STAND

5.

TEST TUBES HOLDER

6.

BEAKERS

7.

FLASKS

8.

FUNNEL

9.

FLAT BOTTOM FLASK

10.

CONICAL FLASK

11.

MEASURING CYLINDER

12.

TRST TUBE BRUSH

13.

TRIPOD STAND

14.

WIRE GAUZW

15.

CHINA DISH

16.

GLASS TUBE

17.

DROPPER

18.

FILTER PAPER

19.

THEROMEMTER

CHEMICALS REQUIRED
Freshly prepared Iodine solution
Diphenylamine reagent solution
Hydrogen peroxide (20 vol.)
Chloroform
Huble Solution ( Iodine , Alcohols)
HCI acid
Furfural solution
H2SO4 etc

Adultrance in food

How to identify Adultrance


The Objective of this project is to study some of the
common adultrance
present in different food stuffs. Adulteration 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 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.

EXPERIMENT
To test the presence of starch in the given sample of milk.

Presence of starch in milk can be detected by exploiting


the formation of blue colour complex with Iodine 5 ml. of milk
was taken in a test tube and was boiled and after cooking a
few drops of iodine solution or tincture of iodine were added
and the contents shaken appearance of blue colour indicated

the presence of starch in the milk. If it is pure, then there will


be a deep yellow coloration due to casein, a protein of milk.

Experiment
To test the presence of vanaspati ghee and starch matter
in given sample of pure ghee or butter.
THEORY
Starchy matter can be detected with iodine. Iodine
forms a blue coloured complex with starch.
APPARATUS :- Test tubes, test tube, rack and test tube
holder.
CHEMICAL REQUIRED :- Potassium bisulphate, furfural
HCL, Nitric acid.

PROCEDURE
A sample of the fat is taken in a test tube and to it
few crystals of potassium bisulphate is added and the test
tube is gently heated. An unpleasant odour indicates the
presence of fat.
BAUDCIN TEST :- To a small quantity of fat 1 ml. of add a
few drops of 2% alcoholic solution of furfural was added and
the mixture is shaken vigorously. Appearance of red colour in
the acid layer confirms the presence of vanaspati ghee in the
sample.
Every oil fat is characterized by a value called Iodine
value quantitative estimation of iodine value is a tool for
identifying adulteration of an oil fat.
A small quantity of edible oil mixed with nitric acid in a test
tube formation of red colour in the acid layer indicates the

presence of argemone oil as adulterant in the edible oil. It can


cause swelling and pain in eyes and even cancer.
OBSERVATION :- The presence of starch was observed in the
sample of ghee. But argemone oil was absent.

Experiment

To study the presence of adulterants in sample of turmeric


powder.

THEORY :- Yellow chalk power and Lead salts are the common
adulterants.
PROCEDURE:- To a small quantitiy of turmeric powder conc
HCL was added Appearance of yellow colour changing to
magenta shows the presence of yellow oxides of lead as
adulterants . To a sample of turmeric powder dil HNO 3 was
added and the solution was filtered. To the filtrate drops of
10% KI were added. Appearance of yellow precipitate [ PBI 2]
indicates the presence of lead salt as adulterants.
To contents were diluted with 25 to 30 ml. of water
Disappearance of the violet colour formed previously indicates

the purity of turmeric powder. But if violet colour persists then


it is contaminated with yellow dye.

OBSERVATION :- The presence of yellow dye was observed


because of the violet dil. HCL.

Experiment
To study the adulterant in pepper.

The common adulterant is Dried Papayas seed.

PROCEDURE :- To the glass full of water the given simple was


added. Dried papayas seeds being lighter floats over water
while the pure pepper seeds settle at bottom.
OBSERVATION :- Some seeds were floating over water and
they were tested. They were dried pappays seeds.

Experiment
To study the adulterant in Chilli Powder
To study the adulterant in the given sample of chilli powder is
usually used as on adulterant which settles down first when
the chilli powder is sprinkled on the glass full of water.

PRECAUTION :1.

Oils catch fire easily so take care while heating them.

2. While doing any reaction the test tube should be held


with a test tube holder.
3. All the solids should be liquefied before doing any
reaction be heating.
4.

Sugar and Dal should be powdered before using.

5. The moist cloth used to detect the due in Tea leaves


should be white.

RESULT
By the tests we can test the ADULTEREANT in the
common food.

BIBILIOGRAPHY
This is a matter of immense pleasure that I have
completed this project work. I have had not been able to
complete this project without the following sources
Person Consulted :Parents
Teachers & Friends
Books Consulted
Some materials from books and library also.
Internet websites
www.google.co.in
www.cbsebooks.in
www.wikipedia.com

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