CHemiSTRY

inVeSTiGATORY
PROJeCT: STUDY Of
COmmOn fOOD
ADULTeRATiOn

DOn
e bY:
CHAiTAnY
A PRAVeen
DHe
eKSH
A
BHAGY
 CONTENT
S
1.InTRODUCTiOn
2.THeORY
3.exPeRimenT
• Aim
• APPARATUS
ReqUiReD
• PROCeDURe
• ReSULT
• PReCAUTiO
nS
• COnCLUSiO
n
5. WHY DiD we
CHOOSe THiS
TOPiC?!
4. BibLiOGRAPHY
 inTRODU
C TiOn
FOOD iS One Of THe neCeSSiTieS fOR
THe SUSTenAnCe Of Life. A PURe, fReSH,
AnD HeALTHY DieT iS eSSenTiAL fOR
PeOPLe'S HeALTH. IT iS nO wOnDeR TO
SAY THAT COUUUniTY HeALTH iS nATiOnAL
weALTH. THe SUbSTAnCeS THAT LOweR
THAT quAnTiTY Of fOOD wHen ADDeD TO
iT ARe CALLeD ADULTeRAnTS. IT iS A
SUbSTAnCe fOUnD wiTHin OTHeR fOOD
SUbSTAnCeS THAT HAUPeR
THe nATURAL qUALiTY Of
THe fOOD. IT UAY be
PReSenT in AnY fORU
AnD AnY qUAnTiTY AnD
THeSe ARe UOST
HARUfUL AnD POSe THe
AbiLiTY TO LOweR THe
POTenTiAL Of THe
PRODUCT AnD ALSO
ReDUCe THe
ViCTiU Of DiSeASeS. SUCH TYPeS Of
ADULTeRATiOn ARe qUiTe COUUOn in
DeVeLOPinG COUnTRieS OR
bACKwARD COUnTRieS.

TYPES OF ADULTERATION: ● INTENTIONAL

ADULTERATION: WHen SUbSTAnCeS THAT
LOOK SiUiLAR TO THe COnSTiTUenTS Of
THe fOOD ARe ADDeD TO iT TO inCReASe
iTS weiGHT AnD GAin UORe PROfiI ●
INCIDENTAL ADULTERATION: OCCUR De T
neEGiIenNe wWen HnNDinN fFOO iIe
eEiIDeE in f eESiIiIeE in GRinN LLAV
GRwWT PeEenNe f DROPinN f RO, eET ●
METALLIC ADULTERATION: TTe ADiIiIn f eETALiI
UAeEiIAL inNT fFOO iI eETALiI
ADULeERAiIn; iI UA HAPen ACiIenNTALL O
eEen inNenNiInNALL.● PACKING HAZARD: TTe
PACinN UAeEiIAL in wWiIC Te fFOO iI
PACeE UA ALS inNeEfeEe nN ix wiIT Te
CnNSiITenNT f Te fFOO eEAinN T
PACKAinN HzZARD. METHODS OF FOOD
ADULTERATION: ● MixinN ● SSbBSiITUinN ●
UUinN eECOUPOeE fFOO ● AADiIiIn f TxiI
CARCinOGenS ATTACKinG THe inTeRnAL
ORGAnS DiReCTLY LeADinG TO HeART
KiDneY LiVeR AnD UAnY UORe ORGAn
DiSORDeRS AnD fAiLURe.
SOME GOVERNMENTAL MEASURES: TO CHeCK THe
SUPPLY Of fOOD fROU DOinG SO THe
GOVeRnUenT HAS PASSeD A STRinGenT
ACT wHiCH iS KnOwn AS THe
PReSeRVATiOn Of THe FOOD
ADULTeRATiOn ACT. THeY HAVe been
iUPLeUenTeD TO PROViDe SAfeTY TO
HUUAn beinGS in THe SUPPLY Of fOOD. IT
PROTeCTS SAfeLY fROU RiSKS inVOLVeD
DUe TO COnTAUinATiOn Of POiSOnOUS
eLeUenTS. THe SPeCifiICAiIn LiI Dwn f
VAiIOU fFOOD nNeE Te PROiIiInN f Te
PFA AAC (PPeEenNiIn f FFOO
AADULeERAiIn AAC) COeER OeE iniIUU
bBAiI CHARACeEiISiIC f Te PRODUCT beELw
wWiIC iI iI DeeEeE T be ADULeERAeE nN
ALS COeER Te UxiIUU iIiI f Te
CnNTAinNnN nNO CnNiIeEeE Sfe fFO
HUUn beinNG beEYnN eERTin eEeE.
 THeORY
THe RiSe in fOOD PRODUCeRS AnD THe
inflLx f iuUPOReE fFOO iIeuU ALLw
PRODUeER T eEeiIe nN TiIC
CnNSUeER. II'' HAR T iISinNGiIS
beEween THOe wWH fFOLLw Te RUeE
nN THOe wWH ADULeERAe fFOO.
CCnNSUeE
THAT'S wHY wW weAe
nn
eeE
eDS SiUPLe
iI eE. LLAC f
nNwWeE
TeS TS TO De DeTeC
nN nfFiI
T T U AReE PRACiIeE
HeSe
Cn PU CnNSUeE eEALT AFO
PRACTiCeS. iIS,
OD eEAinN T
PiISninN.
ADUL TeRATiOn HAS beCOUe A
UAJOR iSSUe in ReCenT YeARS,
LeADinG TO SeRiOUS
iLLneSSeS Like CAnCeR,
DiARRHeA, ASTHmA, AnD
ULCeRS.

MAnY fATS, OiLS, AnD bUTTeR ARe

PARA n wAx, CASTOR OiL, AnD
HYDROCARbOnS. ReD CHiLi POwDeR iS
UixeD wiTH bRiCK POwDeR, AnD
AGMARK, wHiCH STAnDS fOR
AGRiCULTURAL UARKeTinG, CeRTifieE
fFOO iIeEU fFO qQUAiIT nN iIU T
PROUOe GRAinN nN STnNDARizZAiIn
in Te AGiICULTURA eECTO.

SOme Of THe COmmOn fOOD

ADULTeRAnTS in fOOD iTemS
ARe:
FOOD iTeUS ADULTeRAnTS
VeGeTAbLe OiL PARA n wAx
MUSTARD OiL ARGeUOne OiL
SUGAR CHALK POwDeR,
wASHinG POwDeR
CHiLi HeD LeAD, BRiCK
POwDeR
TuRUeRiC YeLLOw SALTS Of
POwDeR LeAD,
YeLLOw
CHALK
POwDeR
ExPeRimenT-1
AiU-TO SenSe THe PReSenCe Of

COnTAUinAnTS in fAT OiLS AnD

buTTeR APPARATUS ReqUiReD- TeST

TUbeS, COnC H2SO4, ACeTiC ACiD,

COnC HnO3 COUUOn wAYS TO

DeTeCT- if GHee STARTS flLOAinN in

Te wWAeE, iI iI
UnADULTeRATeD. On THe OTHeR HAnD, if
GHee iS PReSenT UnDeRwATeR, iT CAn
be A SiGn Of ADULTeRATeD GHee.

THeORY- THe UOST COUUOn ADULTeRATiOn

in GHee iS DYeS. BeTA-CAROTene (A fAT-
SOLUbLe CHeUiCAL ALSO PReSenT in
CARROTS - HenCe THe nAUe) GiVeS GHee
iTS nATURAL YeLLOw COLOR.

PROCEDURE-

ADULTeRATiOn in DYeS in OiLS- 1 UL Of

COnC H2SO4 AnD 4 UL Of ACeTiC ACiD iS
ExPeRimenT 2
THe CHeUiCAL OR UOLeCULAR
fORUULA fOR SUCROSe iS

C12H2 O1 . AiU- TO DeTeCT THe

PReSenCe Of ADULTeRAnTS in
SUGAR APPARATUS ReqUiReD-
TeST TUbeS AnD DiL HCL
1.COUUOn wAYS TO DeTeCT-- ADD
THe SUGAR TO THe wATeR AnD
wAiT TiLL iT DiSSOLVeS. SUeLL
THe SOLUTiOn.
2.If THeRe iS nO SUeLL Of
AUUOniA, iT iS UnADULTeRATeD
SUGAR.
3.If THeRe iS A SUeLL Of AUUOniA
iT iS ADULTeRATeD SUGAR

TAKe A TRAnSPARenT GLASS Of

wATeR. DiSSOLVe 10G Of SAUPLe in
wATeR. THe ADULTeRAnT wiLL
EXPERIMENT: 3

AiU: TO DeTeCT THe PReSenCe Of ADULTeRAnTS in

SAUPLeS Of CHiLi POwDeR, TURueRiC POwDeR, AnD

PePPeR. APPARATUS ReqUiReD: TeST-TUbeS, COnC. HCL,

DiL. HNO, KI SOLUTiOn.

THeORY: ReD CHiLi POwDeR iS COUUOnLY ADULTeRATeD wiTH

ARTifiIiIA COLOR, bBiIC PwWeE, O TAL PwWeE. A GLAS f
wWAeE cCn eEeEA TeEe ADULeERnNT eEAiIL. TTAe GLAS f
wWAeE nN AD eEASPOn f eE cCiIi PwWeE. If iI iI
ARificiCIAL c COLeR D RAeD b icI K wOeD, i wiWI c CnAe
c COL.

PROCeDURe: COUUOn ADULTeRAnTS PReSenT in CHiLi POwDeR,

TURUeRiC POwDeR, AnD PePPeR ARe ReD-COLOReD LeAD
SALTS, YeLLOw LeAD SALTS, AnD DRieD PAPAYA SeeDS
ReSPeCTiVeLY. THeY ARe DeTeCTeD AS fOLLOwS:

ADULTeRATiOn Of ReD LeAD SALTS in CHiLi POwDeR:

TO A SAUPLe Of CHiLi POwDeR, ADD DiL. HNO, FiLTeR THe DiL.

SOLUTiOn AnD ADD 2 DROPS Of POTASSiUU iODiDe SOLUTiOn
TO THe fiILTRAe. YeELLw PP. inNiICAeE Te PeEenNe f eEA SiIT
in CiIi PwWeE.

() ADULTeRATiOn Of YeLLOw LeAD SALTS TO TURUeRiC POwDeR:

TO A SAUPLe Of TURUeRiC POwDeR ADD COnC. HCL.

APPeARAnCe Of UAGenTA COLOR SHOwS THe PReSenCe Of
YeLLOw OxiDeS Of LeAD in TURUeRiC POwDeR.
ObSeR
VATiOn:
ExPeRiUe ExPeRiUe PROCeD ObSeRVA
nT nо. nT URe TiOn
ADULTeRATiOn HeAT 1UL Of fAT APPeARAnCe Of
1. Of DYeS in fAT wiTH A UixTURe PinK COLOR.
Of 1UL Of
COnC. H2SO4
AnD 4UL Of
ACeTiC ACiD
ADULTeRATiOn Of TO A SUALL NO ReD COLOR
2. ARGeUOne OiL in AUOUnT Of OiL ObSeRVeD
eDibLe OiLS in A TeST TUbe,
ADD A few
DROPS Of COnC.
HNO3 & SHAKe
ADULTeRATiOn Of ADULTeRATiO PURe SUGAR
3. VARiOUS inSOLUbLe n Of VARiOUS DiSSOLVeS in
SUbSTAnCeS in InSOLUbLe wATeR bUT
SUGAR SUbSTAnCeS inSOLUbLe
in SUGAR iUPURiTieS DO
nOT DiSSOLVe
ADULTeRATiOn TO A SUALL NO bRiSK
4. Of CHALK AUOUnT Of etteRVeSCen
POwDeR, SUGAR in A Ce
wASHinG SODA TeST TUbe, ADD ObSeRVeD
in SUGAR A few DROPS Of
DiL. HCI
ADULTeRATiOn Of TO SAUPLe APPeARAnCe
5. YeLLOw LeAD SALTS TURUeRiC Of UAGenTA
TO TURUeRiC POwDeR, COLOR
POwDeR ADD COnC.
HCL.
ADULTeRATiOn Of TO A SAUPLe Of NO YeLLOw
6. ReD LeAD SALTS in CHiLLi PReCiPiTATe.
CHiLLi POwDeR. POwDeR, ADD
DiL. HNO3.
FiLTeR THe
SOLUTiOn AnD
ADD 2 DROPS Of
 COnCLU
SiOn:
FOOD ADULTeRATiOn iS A SiGnifiICnN
iISSe THA POeE iISK T PbBiI eEALT nN
nNeERineE CnNSUeE TRUS in fFOO
SfeET. II inNVOLeE Te inNenNiInNA
ADiIiIn f infeEiIO, HARfFU, O CeEAeE
SbBSTnNeE T fFOO
PRODUCTS, OfTen
fOR eCOnOUiC
GAin. THe
COnSeqUenCeS Of
fOOD
ADULTeRATiOn
CAn RAnGe fROU
UiLD HeALTH
iSSUeS TO
SeVeRe
iLLneSSeS AnD
eVen fATALiTieS in
exTReUe CASeS.
MOReOVeR, eUPOweRinG COnSUUeRS
wiTH KnOwLeDGe AbOUT THe RiSKS Of
fOOD ADULTeRATiOn AnD HOw TO
iDenTifY ADULTeRATeD PRODUCTS iS
eSSenTiAL fOR SAfeGUARDinG PUbLiC
HeALTH. TRAnSPARenCY in THe fOOD
SUPPLY CHAin, inCLUDinG TRACeAbiLiTY
AnD LAbeLinG PRACTiCeS, CAn ALSO
HeLP PReVenT ADULTeRATiOn AnD
enSURe fOOD PRODUCTS' inTeGRiTY.
FURTHeRUORe,
TeCHnOLOGiCAL
ADVAnCeUenTS, SUCH AS
DNA TeSTinG,
SPeCTROSCOPY, AnD
bLOCKCHAin, OtteR
PROUiSinG SOLUTiOnS
fOR DeTeCTinG AnD
PReVenTinG fOOD
ADULTeRATiOn. THeSe
TeCHnOLOGieS enAbLe
UORe ACCURATe AnD
FACTS AbOUT
fOOD
FOOD ADULTeRATiOn iS nOT A new
ADULTeRATiOn!AnD
PHenOUenOn HAS been
DOCUUenTeD THROUGHOUT HiSTORY.
AnCienT TexTS, SUCH AS THe BibLe AnD
AnCienT InDiAn TexTS, UenTiOn
PRACTiCeS TO PReVenT fOOD fRAUD.
FOOD ADULTeRATiOn ReACHeD ALARUinG
LeVeLS DURinG THe ViCTORiAn eRA in
EnGLAnD. RePORTS Of ADULTeRATeD
fOOD, PARTiCULARLY miLK AnD bReAD,
LeD TO PUbLiC OUTCRY AnD CALLS fOR
ReGULATORY RefORUS. THe iSSUe GAineD
wiDeSPReAD ATTenTiOn fOLLOwinG THe
PUbLiCATiOn Of FReDeRiCK ACCUU'S
bOOK "A TReATiSe On ADULTeRATiOnS
Of FOOD AnD CuLinARY POiSOnS" in
1820.
BibLiOG
RAPHY-
ExPeRiUenTS-
SLiDeSHARe, TiUeS Of
InDiA, VeDAnTU THeORY-
WeebLY
InTRODUCTiOn- bYJUS,
VeDAnTU AnD
TATAAiG.COU COnCLUSiOn-
ACADeUiA.eDU

-
THAnK
YOU!-