Contents

1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. OBJECTIVE
4. INTRODUCTION
5. THEORY
6. EXPERIMENTAL WORK
 AIM
 APPARATUS REQUIRED
 PROCEDURE
 OBSERVATION
 RESULTS AND PRECAUTIONS
 CONCLUSIONS
7. BIBLIOGRAPHY
OBJECTIVE
The Objective of this project is to study some of the common food adulterants
present in different food stuffs.
INTRODUCTIO
N
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.

About the middle of the 19th cent. chemical and micros copal
knowledge had reached the stag 7/20 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 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.
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:
(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.

APPARATUS REQUIRED:
Test-tubes, dil. HCI.

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
HCI. 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 samples of chilli powder,
turmeric powder and pepper.

APPARATUS REQUIRED:
Test-tubes, conc. HCI, 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 dil. 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. HCI. 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. OBSERVATION.
1. Adulteration of Heat small amt. Appearance of
paraffin wax of vegetable oil floating on
and hydrocarbon ghee with acetic the surface.
in ghee anhydride.
Droplets of oil
floating on the
surface of
unused acetic
anhydride
indicate the
presence of wax
or hydrocarbon.
2. Adulteration of Heat 1ml of fat Appearance of
dyes in fats with a mixture pink color.
of 1ml of
concentrated
H2SO4 and 4ml
of acetic acid.
3. Adulteration of To small amount No red color
argemone oil in of oil in a test observed.
edible oils tube, add few
drops of conc.
HNO3 and
shake
4. Adulteration of Take small Pure sugar
various amount of dissolves in
insoluble sugar in a test water but
substances in tube and shake insoluble
sugar. it with little impurities do
water. not dissolve.
5. Adulteration of To small No brisk
chalk powder, amount of effervescence
washing soda sugar in a test observed.
in sugar. tube, add a few
drops of dilute
HCL.
6. Adulteration of To sample of Appearance of
yellow lead turmeric magenta color.
salts to powder, add
turmeric concentrated
powder. HCL.
7. Adulteration of To a sample of No yellow
red lead salts chili powder, precipitate.
in chili add dilute
powder. HNO3. Filter
the solution
and add 2
drops of KI
solution to the
filtrate.
8. Adulteration of Add small Brick powder
brick powder amount of settles at the
in chili given red chili bottom while
powder. powder in a pure chili
beaker powder floats
 containing over water.
water .
9. Adulteration of Add small Dried papaya
dried papaya amount of seeds being
seeds in sample of lighter float
pepper. pepper to over water
beaker while pure
containing pepper settles
water and stir at the bottom.
with a glass
rod.
Results
The required analysis for adulterants in food stuffs has been
made.

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 buys 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 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.
BIBLIOGRAPHY
 www.wikipedia.org
 Comprehensive practice manual class 12
 NCERT textbook class 12