PRABHAT SENIOR SECONDARY PUBLIC SCHOOL

CHEMISTRY INVESTIGATORY PROJECT

FOR THE FULLFILMENT OF AISSCE

SESSION: 2024-25

WATER POLLUTION

SUBMITTED BY: SUBMITTED TO:

Varnika singh Mr. Uttam Awasthi

Class: XII(A) SCI (P.G.T Chemistry)
Roll no:
 ACKNOWLEDGEMENT
In the accomplishment of this project successfully,
many people have best owned upon me their
blessings and the heart pledged support, this time I
am utilizing to thank you all the people who have
been concerned with people.
Primarily I would thank god for being able to
complete this project with success. Then I would like
to thank my principal MRS. RENU AWASTHI and
chemistry teacher MR. UTTAM AWASTHI, whose
valuable guidance has been the one that helped me
patch this project and make it full proof success his
suggestions and his instructions has served as the
major contributor towards the completion on the
project.
Then I would like to thank my parents and friends
who have helped me with their valuable suggestion
and guidance has been helped in various phases of the
completion of the project.
Last but not the last I would like to thank my
classmates who have helped me a lot.
INDEX
➢ INTRODUCTION
➢ THEORY
➢ EXPERIMENT 1
➢ EXPERIMENT 2
➢ EXPERIMENT 3
➢ OBSERVATION
➢ CONCLUSION
➢ PRECAUTIONS
 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)
 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....this
organization certifies food products for their quality. Its
objective is to promote the Grading 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 1st June, 1955
as THEPREVENTION 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. 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
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 color
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 color in the acid
layer indicates presence of argemone oil.
 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 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 chili powder,
turmeric powder and pepper.

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

PROCEDURE: Common adulterants present in chili powder,

turmeric powder and pepper are red colored 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 solution
and add 2 drops of potassium iodide solution to the filtrate.
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 small amount of given red chili powder in 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 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
EXPERIMENT PROCEDURE OBSERATION
Adulteration of Heat small amount of Appearance of oil
paraffin wax and vegetable ghee with floating on the
hydrocarbon in acetic anhydride. surface.
vegetable ghee Droplets of oil floating
on the surface of
unused acetic anhydride
Adulteration of Heat 1mL of fat with a Appearance of pink
indicate the presence of
dyes in fat mixture of 1mL of conc. color.
wax or hydrocarbon
H2SO4 and 4mL of
acetic acid.

Adulteration of To small amount of oil No red color

argemone oil in in a test tube, add few Observed
edible oils drops of conc.HNO3 &
shake

Adulteration of Take small amount of Pure sugar dissolves

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

Adulteration of To sample of turmeric Appearance of

yellow lead salts powder, add conc. HCl. magenta color
to turmeric
powder
Adulteration of To a sample of chili
No yellow ppt.
red lead salts in powder, add dil.
chili powder HNO3.Filter the
solution and add 2
drops of KI solution to
the filtrate.

Adulteration of Brick powder

Add small amount of
brick powder in settles at the
given red chili powder
chili powder bottom while pure
in a beaker containing
chili powder floats
water
over water

Adulteration of Add small amount of Dried papaya seeds

dried papaya sample of pepper to being lighter float
seeds in Pepper beaker containing water over water while
and stir with a glass rod. 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.