CERTIFICATE

This is to certify that I Sachee Katre, a

student of class 12th has successfully
completed the research on the below
mentioned project under the guidance of
Subject Teacher Shilpa Mam during the
year in partial fulfillment of Chemistry
practical examination conducted by
CBSE, Board Of Examination.

Signature Signature of
external examiner chemistry Teacher
 ACKNOWLEDGEMENT

In the accomplishment of this project successfully,

many people have bestowed upon me their blessings
and heart pledged support, this time I am utilizing
to thank all the people who have been concerned
with the project. Primarily I would thank god for
being able to complete this project with success.
Then I would like to thank my principal and
chemistry teacher , whose valuable guidance has
been the ones that helped me patch this project and
make it full proof success. Her suggestions and her
instructions have served as the major contributor
towards the completion of the project. Then I would
like to thank my parents and friends who have
helped me with their valuable suggestions and
guidance and have been helpful in various phases of
the completion of the project. Last but not the least I
would like to thank my classmates who have helped
me a lot .
 DECLARATION

I hereby declare that project work

entitled “STUDY OF ADULTERANTS
IN FOOD STUFF”, submitted to the
department of Chemistry, ST,PAUL for
the subject Chemistry under the
guidance of SHILP MAM is a record of
original work done by me. I further
declare that this project or any part of it
has not been submitted elsewhere for
any other class.
THEORY -
Food is essential for sustenance of life. We all eat food and gain
energy for different metabolic activities. All living organisms need food
for growth, work, repair and maintaining life processes.
There are different types of food available today in the market, and on
a daily basis, we all depend on various food sources, including
vegetables, fruits, cereals, pulses, legumes, etc.
As we buy fresh veggies and other groceries, we might have come
across small pebbles in cereals and grains, darkly stained vegetables
like cabbage, broccoli, fruits, dark red meat and a lot more.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, diarrhea, asthma, ulcers, etc. Majority of
fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red
chili 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.
 EXPERIMENT 1

Aim :
To detect the presence of adulterants in fat, oil and butter.

APPARATUS REQUIRED :
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 : Myunsw

(i) Adulteration of paraffin wax and hydrocarbon in vegetable

ghee Heat a 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.
(ii) 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 color indicates the presence of dye
in fat.
(iii) Adulteration of argemone oil in edible oils To a small
amount of oil in a test-tube, add a few drops of conc. HNO3
and shake. Appearance of red in the acid layer indicates the
presence of argemone oil.
 EXPERIMENT 2

Aim:
To detect the presence of adulterants in sugar.

Apparatus Required: Test-tubes, dil. HCl.

Procedure:
Sugar is usually contaminated with washing soda and
other insoluble substances which are detected as follows:

(i) Adulteration of various insoluble substances in sugar:

Take a 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.
(ii) Adulteration of chalk powder, washing soda in sugar:
To a small amount of sugar in a test-tube, add a few drops
of HCl. Brisk effervescence of CO2 shows the presence of
chalk powder or washing soda in the given sample of
sugar.
 EXPERIMENT 3
AIM :
To detect the presence of adulterants in samples of
chili powder, turmeric powder and pepper.

APPARATUS REQUIRED:
Test-tubes, conc. HCl, dil. HNO3, KI solution

PROCEDURE:
Common adulterants present in chili powder,turmeric
powder and pepper are red coloured lead salts, yellow
lead salts and dried papaya seeds
respectively. They are detected as follows :

(i) Adulteration of red lead salts in chili powder To a

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

(ii) 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.
(iii) Adulteration of brick powder in red chili powder Add a
small amount of given red chili powder in a beaker
containing water. Brick powder settles at the bottom while
pure chili powder floats over water.

(iv) Adulteration of dried papaya seeds in pepper Add

small amount of pepper to a beaker containing water and
stir with a glass rod. Dried papaya seeds being lighter lost
over water while pure pepper settles at the bottom.
RESULT
 Precautions :
1. Take only packed items of well-known
companies.
2.Buy items from reliable retail shops and
recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only airtight popular brands.
5. Avoid craziness for artificially coloured
sweets
and buy only from reputed shops.
6. Do not buy sweets or snacks kept in the
open.
7. Avoid buying things from street side
vendors.
 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 shops.
 REFERENCES
1. Comprehensive PRACTICAL
CHEMISTRY
2. Elements Of Practical Chemistry
3. A Handbook Of CHEMISTRY
PRACTICAL
4. Senior Secondary Practical Chemistry
5. INTERNET
6. ENCARTA ENCYCLOPEDIA 2009
7. www.google.com
8. www.yahoo.com
9. www.wikipeida.org
10. Ncert textbooks