DAV KAPILDEV PUBLIC SCHOOL, KADRU 2024 - 25 TOPIC : STUDY OF COMMON FOOD ADULTERANTS IN FAT, OIL AND BUTTER. CHEMISTRY Submitted by : Anshuman Singh Submitted to : Mr Sanjay Singh ROLL NO: 31 CLASS: XII"D" BOARD NO: DatD.A.V KAPILDEV PUBLIC SCHOOL DEPARTMENT OF CHEMISTRY CERTIFICATE This is to certify that Anshuman Singh a student of class xt"o" has successfully completed the research on the below mentioned project under the guidance of during the year 2024-25 in partial fulfillment of Chemistry practical examination conducted by AISSCE, New Delhi. Signature of Signature of external examiner chemistry teacherACKNOWLEDEMENT | would like to express my special gratitude to my teacher Mr Sanjay Singh as well as our The Principal MrM.K Sinha who gave me the golden opportunity and supported me to do this wonderful project on the topic Study of common food adulterants in fat, oil, butter, sugar, turmeric power, chilli powder and pepper. This project also helped me in doing a lot of Research and | came to know about so many new things | am really thankful to them | would also like to thank my Parents and my Friends for helping me in doing this Project. Thanking you ! Anshuman singhINDEX S.NO. CONTENTS PAGE NO. 1. Objective o7 2. Introduction 08 3. Adulterants in Common Food 09 4. Impact of Adulterants 40 5. Government Act's 1 6. Experiment 1 12 Tx Experiment 2 13 8. Experiment 3 14 9. Observation 16 10. Precaution 18 11. Conclusion 19 12. Bibliography 20 6IPage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 — e A Central Food Laboratory to which food samples can be referred to for final opinion in disputed cases (clause 4), e 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), e 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) 2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 organizationcertifies food products for their quality. Its objective is to promote theGrading and Standardization of agricultural and allied commode.ACT 37 OF 1954 The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954). LIST OF ADAPTATION ORDER AND AMENDING ACTS: 1. The Adaptation of Laws (No.3) Order, 1956. 2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964). 3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971). 4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976). 5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).EXPERIMENT 1 AIM: To detect the presence of adulterants in fat, oil and butter. REQUIREMENTS: Test-tube, acetic anhydride, conc. H2S04, 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 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. (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 colour indicates presence of dye in fat. (iii) 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. 5EXPERIMENT 2 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 : (i) 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. (ii) 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 COz shows the presence of chalk powder or washing soda in the given sample of sugar. To detect the presence of adulterants in samples of chilli powder, turmeric powder.EXPERIMENT 3 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 lead in 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OBSERVATION TABLE EXPERIMENT PROCEDURE | OBSERVATION ‘Adulteration of paraffin Heat small amount “Appearance of oil floating wax and hydrocarbon of vegetable ghee with on the surface. in vegetable ghee Adulteration of dyes in fat Adulteration of argemone oil in edible oils Adulteration of various insoluble substances in sugar Adulteration of yellow lead salts to turmeric powder Adulteration of red lead salts in chilli powder Adulteration of brick powder in chilli powder Adulteration of dried papaya seeds in Pepper acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon. Heat Iml of fat with a mixture of ImL of cone. H2S0, and 4m. of acetic acid. To small amount of oil in @ test tube, add few drops of conc. HNO: & shake. Take small amount of sugar in a test tube and shake it with little water. To sample of turmeric powder, add conc. HCl. To a sample of chilli powder,add dil. HNO. Filter the solution and add 2 drops of KI solution to the filtrate. ‘Add small amount of given red chilli powder in a beaker containing water. ‘Add small amount of sample of pepper to beaker containing water and stir with a glass rod. | Appearance of pink colour. No red colour Observed. Pure sugar dissolves in water but insoluble impurities do not dissolve. Appearance of magenta colour. No yellow ppt. Brick powder settles at the bottom while pure chilli powder floats over water. Dried papaya seeds being lighter float over water while pure pepper settles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.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 colored 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. 10Biblography 1. Website + www.wikipediaory + wow google.com + www.yahoo.com 2, BOOKS: + Compreiensive Practical Manual + Pradeep's New Course Chemistry NCERT Class XI