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This project investigates food adulteration, focusing on detecting common adulterants in fats, oils, butter, sugar, turmeric powder, chilli powder, and pepper. The study outlines procedures for testing these food items for adulterants, emphasizing the health risks associated with consuming adulterated food. It concludes by highlighting the importance of consumer awareness and the need for regulatory measures to ensure food safety.

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13 views14 pages

Cream Minimalist Page Border.pdf

This project investigates food adulteration, focusing on detecting common adulterants in fats, oils, butter, sugar, turmeric powder, chilli powder, and pepper. The study outlines procedures for testing these food items for adulterants, emphasizing the health risks associated with consuming adulterated food. It concludes by highlighting the importance of consumer awareness and the need for regulatory measures to ensure food safety.

Uploaded by

ashuhayaran123
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Aryan Singh Punit sir

Class 12 C
Aryan Singh
C
12
Introduction
Food adulteration is a major public health
concern. Adulteration refers to the act of
adding or mixing low-quality, cheaper, or non-
edible substances to food items,
compromising their quality, safety, and
nutritional value. This project focuses on
detecting common adulterants in fat, oil,
butter, sugar, turmeric powder, chilli powder,
and pepper.

The consumption of adulterated food can


lead to various health issues such as
gastrointestinal disorders, cancer, and
neurological diseases. Hence, it is essential to
identify and prevent such practices.
Objective
To detect and analyze the common
adulterants found in fats, oils, butter,
sugar, turmeric powder, chilli powder, and
pepper.
To raise awareness about the risks
associated with food adulteration.
Materials Required
Samples of oil, butter, sugar, turmeric
powder, chilli powder, and pepper.
Laboratory glassware: Test tubes,
beakers, glass rods.
Chemicals for testing:
Hydrochloric acid (HCl)
Iodine solution
Concentrated sulfuric acid
Ether
Nitric acid
Distilled water
Alcohol
Magnifying glass or microscope (for
visual inspection).
Procedure
Sample Collection: Collect samples of the food
items (fat, oil, butter, sugar, turmeric powder,
chilli powder, pepper) from local markets.
Perform Tests: Conduct the above-described
tests on each food sample to detect the
presence of adulterants.
Observation and Recording: Observe the color
changes, layers formed, and other reactions after
performing the tests. Record the results for each
sample.
Conclusion: Based on the tests, determine the
purity of the samples and identify if adulteration
is present.
Experiments
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:
1. Adulteration of paraffin wax and hydrocarbons 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
2. Adulteration of dyes in fat. Heat 1ml of fat with a mixture of
3. 1ml of concentrated Sulphuric acid and 4ml of acetic acid.
4. Appearance of pink or red colour indicates presence of dye in
fat
5. Adulteration of argemone oil in edible oils. To small amount of oil
in a test-tube, add few drops of concentrated HNO 3 and shake.
Appearance of red colour in the acid layer indicates presence of
argemone oil
Experiment 2:
AIM :
To detect the presence of adulterants in sugar.

APPARATUS REQUIRED :
Test-tubes, dilute hydrochloric acid

PROCEDURE:
Sugar is usually contaminated with washing soda and other insoluble
substances which are detected as follows:
1. 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
2. Adulteration of chalk powder, washing soda in sugar. To small
amount of sugar in a test-tube, add few drops of HC I.
3. Brisk effervescence of COz shows that 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 chilli powder,
turmeric powder and pepper

REQUIREMENTS:
Test-tubes, concentrated hydrochloric acid, dilute nitric acid, KI
solution

PROCEDURE :
Common adulterants present in chill powder, turmeric powder and
pepper are red coloured lead salts, yellow lead salts and dried
papaya seeds respectively. They are detected as follows:
1. Adulteration of yellow lead salts to turmeric powder
To a sample of turmeric powder add concentrated Hydrochloric
acid. Appearance of magenta colour shows the presence of yellow
oxides of lead in turmeric powder
2. Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add diluted HNO Filter solution and add
2 drops of potassium iodide solution to the filtrate
Yellow ppt. indicates the presence of lead salts in chilli powde
3. 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 pare chili powder
floats over water
4. 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
Conclusion
Food adulteration poses serious health risks and affects the overall
quality of life. Through this study, we were able to detect common
adulterants in everyday food items. This project highlights the
importance of consumer awareness and the need for strict
regulations and monitoring by authorities to ensure the purity and
safety of food products.

Precautions
Handle chemicals with care, as some may be corrosive or
harmful.
Ensure the samples are not contaminated with other substances
before testing.
Wear protective gear like gloves and goggles during chemical
tests.

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