STUDY OF COMMON FOOD ADULTERANTS IN FAT, OIL ,BUTTER, SUGAR,

TURMERIC POWER, CHILLI POWDER, AND PEPPER

Submitted to:
RSK INTERNATIONAL SCHOOL (CBSE) ,
THURAIYUR ,
TIRUCHIRAPALLI DISTRICT.

Submitted by:
Miss.ANANYAA.R.B

Register No.:

Under the Guidance of,

MR. BENEDICT . A, M.Sc . , M.Ed . ,
PG . ASST , DEPT . OF CHEMISTRY

RSK INTERNATIONAL SCHOOL(CBSE)

Affiliation No :1930766
2/165, Thuraiyur to Uppiliyapuram Main Road ,
Venkatachalapuram ,
Thuraiyur (Tk.) ,
Trichy District- 621010
January 2025
 Mr.BENEDICT.A, M.Sc . , M.Ed . ,
PG.ASST,D OF CHEMISTRY

RSK INTERNATIONAL SENIOR SECONDARY SCHOOL (CBSE),

Affliction No:1930766
Thuraiyur to uppiliyapuram Main Road ,
Venkatachalapuram ,
Thuraiyur (Tk),
Trichy District – 621010.

CERTIFICATE

This is to certify that Miss.ANANYAA.R.B, student of class XII has successfully completed
the research on the project Study the quantity of casein present in the samples of milk , under the
guidance of MR.BENEDICT . A during the academic year 2024 - 2025.

Signature of the principal Signature of the project advisor

(MRS.) (MR. BENEDICT.A)
Signature of the Internal Examiner Signature of the External Examiner

(MR. BENEDICT. A)

ACKNOWLEDGEMENT
I would like to submit my humble thanks to ALMIGHTY GOD, the compassionate
and the merciful, for his grace showered on me during the course of the project.
I aspire express my deep sense of gratefulness to our Chairman Shri.
KARTHIKEYAN, I wish to record my sincere thanks to our Director Mr.
RAVICHANDRAN and our Principal Mrs.BANUMATHI.R, RSK International School
for providing me this learning opportunity in this institution.
Words can hardly express the student’s profound debut of gratitude to my beloved
guide Mr. BENEDICT .A M.Sc., M.Ed ., RSK International School, Thuraiyur for his
support, meaningful guidance, critical suggestion and constant encouragement throughout this
project.
I express my sincere thanks to all TEACHERS who extended their cooperation for
collecting the needed data for this project.
My sincere thanks go to teaching and Non-teaching staff members of our school for
their timely help and all my classmates for their kind and cooperation to complete this work.
Finally, I would like to thank My Parents and My friends for sharing my trials,
attribution, Joy and accomplishment.
-ANANYAA.R.B
 INDEX:

S.NO CONTENTS PAGE NO.

1 INTRODUCTION 1

2 EXPERIMENT-I: 3

3 EXPERIMENT-II: 5

4 EXPERIMENT-III: 7

5 OBSERVATION 9

6 PRECAUTION 12
 7 CONCLUTION 14

8 BIBLIOGRAPHY 16

INTRODUCTION:
Food is one of the basic necessities for sustenance of life. Pure, fresh and healthy diet is most
essential for the health of the people. It is no wonder to say that community health is national
wealth. Adulteration of food- stuffs was so rampant, widespread and persistent that nothing short of
a somewhat drastic remedy in the form of a comprehensive legislation became the need of the hour.
To check this kind of anti-social evil a concerted and determined onslaught was launched by the
Government by introduction of the Prevention of Food Adulteration Bill in the Parliament to herald
an era of much needed hope and relief for the consumers at large. ‘Adulteration of food stuffs and
other goods’ is now included in the Concurrent List (III) in the Constitution of India. It has,
therefore, become possible for the Central Government to enact all India legislation on this subject.
The Bill replaces all local food adulteration laws where they exist and also applies to those States
where there are no local laws on the subject. Among others, it provides for A Central Food
Laboratory to which food samples can be referred to for final opinion in disputed cases (clause 4), A
Central Committee for Food Standards consisting of representatives of Central and State
Governments to advise on matters arising from the administration of the Act (clause 3), The vesting
in the Central Government of the rule- making power regarding standards of quality for the articles
of food and certain other matters (clause 22).
AIM:
Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chili powder and
pepper.
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, 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.

CHAPTER - I
EXPERIMENT-Ⅰ
AIM :
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:
I. Adulteration of paraffin wax and hydrocarbon in v e g e t a b l e g h e e :
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.
a. 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.
II. Adulteration of argemone oil in edible oils:
Add 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.
CHAPTER - II
EXPERIMENT-II:
AIM:
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 CO 2
shows the presence of chalk powder or washing soda inthe given sample of sugar.
CHAPTER - III
EXPERIMENT-III:
AIM:
To detect the presence of adulterants in 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: I.
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.
II. 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 leadin
turmeric powder.
III. 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.
IV. 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.
CHAPTER-Ⅳ
 OBSERVATION:

Experiment Procedure Observation

Adulteration of paraffin Heat small amount of Appearance of oil floating

on the surface
wax vegetable ghee with

and hydrocarbon acetic anhydride.

vegetable ghee Droplets of oil floating on

the surface of unused
acetic anhydride indicate
the presence of wax or
hydrocarbon
in
Adulteration of dyes in fat Heat 1mL of fat with a Appearance of pink
colour.
mixture of 1mL of conc. H
2SO4 and 4mL of acetic
acid
 Adulteration of To small amount of oil in a No red colour Observed.
test tube, add few drops of
argemone oil in
conc. HNO3 & shake.
edible oils

Adulteration of Take small amount of sugar Pure sugar dissolves in

various in a test tube and shake it water but insoluble
insoluble with little water. impurities do not dissolve.
substances in sugar

Adulteration of yellow lead To sample of turmeric Appearance of magenta

salts to powder, add conc. HCl. colour.

turmeric powder

Adulteration of red To a sample of chilli powder, No yellow ppt.

lead salts in chilli add dil. HNO3.
powder
Filter the solution and add
2 drops of KI
solution to the
filtrate.

Adulteration of brick Add small amount of given Brick powder settles at

powder in chilli red chilli powder in a the bottom while pure
powder beaker containing water. chilli powder floats over
water.

Adulteration of dried Add small amount of Add small amount of

sample of pepper to beaker sample of pepper to
papaya seeds in
containing water and stir beaker containing water
Pepper with a glass rod. and stir with a glass rod.
 CHAPTER-Ⅴ

PRECAUTIONS:

By taking a few precautions, we can escape from consuming adulterated products.

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 air tight popular brands.
5. Avoid craziness for artificially coloured sweets and buy only from reputed shops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors
CHAPTER-Ⅵ
C
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.
CHAPTER-VII
BIBLIOGRAPHY :

From the web:

• www.wikipedia.com
• www.scribd.com
• www.google.com Books:
• Class 12 Chemistry NCERT
PPart-1
• Class 12 Chemistry NCERT
Part-2