A Chemistry Investigatory

Project
on
FOOD ADULTERANTS IN
DIFFERENT FOOD STUFFS
For
AISSCE 2024-2025 examination
[ As a pat of chemistry course (043) ]
Submitted by: under the gaidance of:
M Sasidharan S.Siva Shanthi
Lecturer(Chemistry)

CERTIFICATION
This is to certify that Project/Dissertation entitled Food
Adulterants in Different Food Stuffs is a bona file work done by
N.Viknesh of class XII 'Science' Session 2024- 2025 in partial
fulfillment of CBSE'S AISSCE Examination 2024 and has been
carried out under my direct supervision and gudance. This
report or a similar report on the topic has not been submitted
for any other examination and does not form a part of any
other course undergone by the candidate.

.............................. ..................................
Sigature of student Signature of Teacher
(M Sasidharan) (S.Siva Shanthi)
Roll No:
.......................... ........................................
Place:Puducherry Signature of Vice principal
Date:

ACKNOWLEDGEMENT
I undertook this project work, as the part of mu XII-
Information Practice course. I had tried to apply my best of
knowledge and experience, gained during the study and class
work experience. However, development software system is
generally a quite complex and time-consuming process. It
requires a systematic study, insight vision abd professional
appoach during the desigh and development. More over, the
development always feels the need, the help and good wished
of the people near you who have considerable experience and
idea.
I would like to extend my sincere thanks gratitube to my
teacher Siva Sankari, Pgt(Chemistry). I am very much tankful to
our Vice principal for giving valuable time and moral support ti
develop this software.
I would like to take the opportunity to extend my siscere
thanks and gratitube to my brother for being a source of
inspiration and providing time and freedom to develop this
software project.
I also feel indebted to my friend for the valuable Suggestions
during the project work.
M Sasidharan
Class: XII-A2,Science

CONTENTENTS

1. Certification...................................................................02
2. Acknowledgement.........................................................03
3. Objective........................................................................05
3. Introduction...................................................................06
4. Theory.......................................................................07-08
5. Experimental Work...................................................09-18
 #) Aim
#) Apparatus Required
#) Procedure
#) Obervation
#) Result
#) Precautions
#) Conclusion
6. Bibliography...................................................................19

OBJECTIVE
Study some of the common food
adulterants present in different food stuffs.

INTRODUCTION
Food is one of the basic necessities for sustenance of life.
Pure, fresh and healthy diet is most essential for the healthy 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 comperhensive 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.About the middle of the 19th century
chemical and microscopical knowledge had reached the stage
that food substances could be analyzed, and the subject of food
adulteration began to be studied from the standpoint of the
rights and welfare of the consumer.
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 behaviour 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
series 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 dried papaya seeds.
-

These adulteration 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 commode.

EXPERIMENT NO. 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 :

#)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. Sulfuric 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. HNO3and
shake. Appearance of red colour in the acid layer indicates
presence of argemone oil.

EXPERIMENT NO.2
Aim:
To detect the presence of adulterants in suger.
APPARATUS REQUIRED:
Test-tubes, dil. HCI.
PROCEDUSE:
#)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
make small amount of sugar in a test-tube, add few drops of
HCI. Brisk effervescence of CO2 shows the presence of chalk
powder or washing soda in the given sample of sugar.

EXPERIMENT NO. 3
Aim:
To detect the presence of adulterants in samples of chilli
powder ,turmeric powder and pepper.
APPARATUS REQUIRED:
Test-tubes, conc. HCI, 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 dil. 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. HCI. 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 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.

OSERVATION:

RESULT:
The required analyses for adulterants in food
stuffs has been made.
PRECAUTIOS :
By taking a few precautions, we can escape from
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.

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 whole
some 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, labelde claration on packed food is very
important for knowing 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 form
an unhygienic place and food being perpared under unhygienic
conditions. Such types of food may cause arious diseases.
Consumption of cut furits being sold in unhygienic conditions
should be avoided. It is always better to bey certified food form
reputed shops.