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Study of Adulteration in Food Stuff

Chetan Patil, a class 12 student, completed a chemistry project on studying common food adulterants under the guidance of his teacher Mr. Vidyasagar Sharma. The project involved experiments to detect adulterants like paraffin wax, hydrocarbons, dyes, and argemone oil in fats and oils. It also tested for adulterants like chalk powder, washing soda in sugar and red lead salts, yellow lead salts, and dried papaya seeds in chili powder, turmeric powder, and pepper. The results showed the presence of various common adulterants in different food samples. The conclusion emphasizes the importance of purchasing certified food from reputable sources and avoiding food from unhyg

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Chetan Patil
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2K views

Study of Adulteration in Food Stuff

Chetan Patil, a class 12 student, completed a chemistry project on studying common food adulterants under the guidance of his teacher Mr. Vidyasagar Sharma. The project involved experiments to detect adulterants like paraffin wax, hydrocarbons, dyes, and argemone oil in fats and oils. It also tested for adulterants like chalk powder, washing soda in sugar and red lead salts, yellow lead salts, and dried papaya seeds in chili powder, turmeric powder, and pepper. The results showed the presence of various common adulterants in different food samples. The conclusion emphasizes the importance of purchasing certified food from reputable sources and avoiding food from unhyg

Uploaded by

Chetan Patil
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 DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 14

STUDY OF ADULTERATION IN

FOOD STUFF
CHEMISTRY INVESTIGATORY PROJECT
BY

1
CHETAN PATIL | CLASS 12 XO
PAGE 1
CERTIFICATE
This is to certify that Chetan Patil, a
student of class 12, has successfully
completed the project on the topic
“Study of adulteration in food stuff”,
under the guidance of Mr. Vidyasagar
Sharma. This Project is genuine and
does not involve plagiarism of any kind.
Reference taken in making this project
has been declared at the end of project.

External Signature Internal Signature

Principal’s Signature School Stamp

PAGE 2
ACKNOWLEDGEMENT
I wish to express my heart felt gratitude and
sincere thanks to principal Ms Muriel
Fernandez, Ryan International School,
Sanpada, for her encouragement and
facilities she provided us with.
I would also extend a warm thanks to our
chemistry teacher Mr Vidyasagar Sharma
for guiding me for the successful
completion of the project. His valuable
guidance, constant motivation and
immense encouragement sustained my
efforts at all stages of the project.
In addition, my deep thanks would be to my
parents for their suggestions and
encouragement.

PAGE 3
INDEX
 Objective
 Introduction
 Theory
 Experiment 1
 Experiment 2
 Experiment 3
 Result
 Conclusion
 References

PAGE 4
OBJECTIVE OF THE PROJECT

the aim of this project is to study some of the common


food adulterants present in different foodstuffs. the aim
of this project is to study some of the common food
adulterants present in different foodstuffs.

INTRODUCTION

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

PAGE 5
THEORY
The increasing number of food producers and the
outstanding amount of import foodstuffs enables the
producers to mislead and cheat consumers. 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 behavior 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 diseases like cancer,
diarrhoea, asthma, ulcers, etc. Majority of fats, oils and
butter are paraffin wax, castor oil and hydrocarbons.
Red chilli powder is mixed with brick powder and
pepper is mixed with dried papaya seeds. These
adulterants can be easily identified by simple chemical
tests.

Several agencies have been set up by the Government


of India to remove adulterants from food stuffs.

AGMARK - acronym for agricultural marketing. This


organization certifies food products for their quality. Its
objective is to promote the Grading and
Standardization of agricultural and allied commodities.

PAGE 6
EXPERIMENT 1
TO DETECT THE PRESENCE OF ADULTERANTS IN FAT, OIL AND
BUTTER.

REQUIREMENTS -
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.

PROCEDURE -
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows :

REQUIREMENTS

Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3.


PROCEDURE

Common adulterants present in ghee and oil are paraffin wax,


hydrocarbons, dyes and argemone oil. These are detected as
follows :
Adulteration of paraffin wax and hydrocarbon in vegetable ghee
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 or hydrocarbons.

Adulteration of dyes in fat


Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of
acetic acid. Appearance of pink or red colour indicates presence of dye in fat.

Adulteration of argemone oil in edible oils


To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake.
Appearance of red colour in the acid layer indicates presence of argemone
oil.

PAGE 7
EXPERIMENT 2
To detect the presence of adulterants in sugar

REQUIREMENTS

Test-tubes, 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 and shake it with little water. Pure
sugar dissolves in water but insoluble impurities do not dissolve.

Adulteration of chalk powder, washing soda in sugar


To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk
effervescence of CO2 shows the presence of chalk powder or washing soda in
the given sample of sugar.

PAGE 8
EXPERIMENT 3
TO DETECT THE PRESENCE OF ADULTERANTS IN
SAMPLES OF CHILLI POWDER, TURMERIC POWDER
AND PEPPER

REQUIREMENTS

Test-tubes, conc. HCl, dil. HNO3, KI solution


PROCEDURE

Common adulterants present in chilli powder, turmeric powder


and pepper are red coloured lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows :

Adulteration of red lead salts in chilli powder


To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2
drops of potassium iodide solution to the filtrate. Yellow ppt. indicates the
presence of lead salts in chilli powder.

Adulteration of yellow lead salts to turmeric powder


To a sample of turmeric powder add conc. HCl. Appearance of magenta
colour 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 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 a beaker containing water and stir
with a glass rod. Dried papaya seeds being lighter float over water while pure
pepper settles at the bottom.

PAGE 9
RESULT

PAGE 10
CONCLUSION

Selection of wholesome and non-adulterated food is


essential for daily life to make sure that such foods do not
cause any health hazard. 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 being
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.

PAGE 11
REFERENCES
Practical Chemistry by Dr. N K Verma
Encyclopedia
Internet

PAGE 12
ACKNOWLEDGEMENT
I wish to express my heart felt gratitude
and sincere thanks to principal Ms
Philomeena D’souza, Ryan International
School, Chembur, for her encouragement
and facilities she provided us with.
I would also extend a warm thanks to our
chemistry teacher Mr Vidyasagar Sharma
for guiding me for the successful
completion of the project. His valuable
guidance, constant motivation and
immense encouragement sustained my
efforts at all stages of the project.
In addition, my deep thanks would be to
my parents for their suggestions and
encouragement.

PAGE 13

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