CHEMIST
RY INVESTIGATORY
PROJECT
TOPIC-Study of common food adulterants in fat,
oil, butter, sugar, turmeric power, chili powder
and pepper.
Name: Dakshesh Rao Malkapurkar
Class-12(Science)
School: Sardar Patel International School
CERTIFICATE
This is to certify that Dakshesh Rao Malkapurkar of class
XII has successfully completed chemistry
investigatory project on the topic “Study of common
food adulterants in fat, oil, butter, sugar, turmeric
powder, chili powder and pepper “under the guidance
of Mrs. Rupali Tilak ma’am as prescribed by the Central
Board of
Secondary education (CBSE) during the academic session
2024-2025
__________ __________
(Signature) (Signature)
Mrs. Rupali Tilak Examiner
ACKOWLEDGEMENT
I would like to express my sincere gratitude to all
those who helped me complete this project
successfully.
First and foremost, I would like to thank my
chemistry teacher Mrs. Rupali Tilak ma’am, for their
constant support, valuable guidance and
encouragement throughout the process.
Finally, I would like to thank my family who
motivated me and boosted my morale when I was
stressed.
Name: Dakshesh Rao Malkapurkar
INDEX
S. No Content
1 Aim
2 Introduction
3 Common Food Adulterants in Fats and Oils
4 Common Food Adulterants in Butter
5 Common Food Adulterants in Sugar
6 Common Food Adulterants in Turmeric Powder
7 Common Food Adulterants in Chili Powder
8 Conclusion and Recommendations
Aim:
Study of common food
adulterants in fat, oil, butter,
sugar, turmeric powder, chili
powder and pepper
Introduction
Food adulteration, the deliberate tampering of food products for economic
gain, poses a significant threat to consumer health and trust. Among the
extensively consumed food staples, fats, oils, butter, sugar, turmeric powder,
chili powder, and pepper are frequently targeted for adulteration due to their
ubiquitous use in culinary practices.
Similarly, butter, valued for its rich flavor and culinary versatility, is at risk of
adulteration with margarine or other less expensive fats, impacting both taste
and nutritional value.
Sugar, a ubiquitous sweetener, faces adulteration with substances like chalk or
sand, artificially inflating volume and weight to deceive consumers. Turmeric
powder, esteemed for its vibrant color and medicinal properties, is often
adulterated with synthetic dyes or fillers, diluting its potency and efficacy.
Chili powder and pepper, prized for their fiery flavor, are vulnerable to
adulteration with cheaper spices or harmful additives, compromising taste and
posing health risks to consumers.
Understanding and combating food adulteration are critical for safeguarding
public health and preserving consumer confidence. Through scientific analysis
and regulatory measures, it is possible to detect adulterants, enforce quality
standards, and mitigate risks associated with food adulteration.
In this study, we examine common adulterants found in fats, oils, butter, sugar,
turmeric powder, chili powder, and pepper, aiming to raise awareness and
promote efforts to uphold the integrity and safety of our food supply.
Theory
Detection methods for these adulterants involve a variety of approaches.
Chemical analysis techniques, such as chromatography and spectroscopy, are
frequently employed to identify adulterants based on their unique chemical
compositions. Microscopic examination allows for the visual inspection of food
samples to detect physical contaminants like foreign matter or insect
fragments. Additionally, molecular techniques, such as DNA-based methods,
have emerged as powerful tools for detecting adulteration, particularly in
spices and herbal products.
The health implications of consuming adulterated foods can be severe. From
mild gastrointestinal discomfort to acute poisoning and long-term health
complications, the risks associated with consuming adulterated products are
diverse and significant. For instance, lead chromate, a common adulterant
found in spices, can lead to lead poisoning, while oils adulterated with toxic
substances may cause organ damage or other adverse health effects.
In this study, our objective is to investigate the prevalence of common food
adulterants in fat, oil, butter, sugar, turmeric powder, chili powder, and pepper.
By employing a combination of analytical techniques, we aim to detect and
characterize adulterants effectively, while also exploring their implications for
consumer health and safety. Through this research, we seek to contribute to
the ongoing efforts to ensure the integrity and safety of our food supply chain.
Experiment 1
AIM:
To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HΝΟ3
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- Add 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. HCI. Brisk effervescence of CO2 shows the
presence of chalk powder or washing soda in the given
sample o
Common Food Adulterants in Fats and Oils
Common Food Adulterants in Butter
.
Common Food Adulterants in Sugar
Common Food Adulterants in Turmeric Powder
Common Food Adulterants in Chili Powder
Outro
In conclusion, this comprehensive study has shed light on the alarming
prevalence of food adulterants in essential food items such as fats, oils,
butter, sugar, turmeric powder, chili powder, and black pepper.
The findings presented in this report highlight the urgent need for
stringent regulatory oversight, improved industry practices, and
enhanced consumer awareness to safeguard the integrity of the food
supply chain.
Throughout the investigation, the research team has uncovered a wide
range of adulterants, from synthetic dyes and toxic chemicals to
cheaper substitutes and non-food substances, all of which pose
significant risks to consumer health and well-being. These adulterants
not only compromise the quality and nutritional value of the products
but also undermine consumer trust and the overall integrity of the food
industry.
As we move forward, it is imperative that all stakeholders, including
regulatory authorities, food manufacturers, and consumer advocacy
groups, work collaboratively to implement robust measures to detect,
prevent, and eliminate food adulteration. This will require a multifaceted
approach, encompassing enhanced testing and monitoring protocols,
stricter penalties for offenders, and targeted educational campaigns to
empower consumers to make informed choices.
