CERTIFICATE
This is hereby to certify that the original and
genuine investigation about the subject
matter and the related data collection and
investigation has been completed solely,
sincerely and satisfactorily.
The project title “Study of Adulterants in
Food Stuffs” submitted by –Mohd Mehfooz is
the record of student work carried by him
under supervision as the part of chemistry
project during academic session 2024-2025.
This is further to satisfy that he has worked
genuinely conducting the experiment and
the work put in by him is original and the
output of his own efforts.
SIGNATURE:
Mr. Arun Kumar Mr. C.K. Ojha
(Chemistry Teacher) (School Principal)
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______________ ____________
ACKNOWLEDGEMENT
I would like to express my special
thanks of gratitude to my
Chemistry teacher for their able
guidance and support in
completing my project.
I would also like to extend my
gratitude to the Principal Sir
“Mr.C.K.Ojha” providing me with all
the facility that was required.
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TITLE
STUDY OF COMMON
FOOD
ADULTERANTS IN
FOOD-STUFFS
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INTRODUCTION
Adulteration is the act of intentionally debasing the
quality of food offered for sale either by mixture or
substitution of inferior substances or by the removal of
some valuable ingredient. In past few decades
adulteration of food has become one of the most serious
problems.
Consumption of adulterated food causes diseases like
cancer, asthma, ulcer, etc. Majority of adulterants used
by the shopkeepers are cheap substitutes which are easily
available.
In order to prevent adulteration of food products by
dishonest traders, the government has issued ‘The
Prevention of Food Adulteration Act’.
The Bureau of Indian Standards is the agency in India
that provides the certificate of reliability to food
manufacturers in India.
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THEORY
We are very fortunate to be born a country which is blessed
with rich soil, diversified climate, many rivers and the great
Himalayas where almost all varieties of fruits, vegetables and
cereals, etc. can be grown. In ancient times, the land was in
abundance, the supply of food was more than the demand and
people used fresh food materials in most natural form. The
population spurt in our country has given rise to
unemployment and poverty.
The demand for food has increased & our country has to import
food grains, oil etc. from other countries. This shorta ge of food
and ignorance of consumers is the main cause for adulteration
of foodstuffs by the unscrupulous traders. It has become so
common that the consumers have to run from pillars to pillars
to get a foodstuff which is not adulterated. The consumers are
not aware of hazards of adulteration and pay heavily for
consuming adulterated food. If the consumer knows the ways
and means to check the commodities of daily use, they can save
themselves and their families from this mind-boggling
problem.
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SOME OF THE COMMON
FOOD ADULTERANTS IN
FOOD ITEMS ARE:
FOOD ITEMS ADULTERANTS
Desi ghee & Butter Vanaspati ghee
Vegetable ghee Paraffin wax
Mustard oil Argemone oil
Sugar Chalk powder, washing powder
Chilli Red lead, Brick powder
Turmeric powder Yellow salts of lead, yellow chalk powder
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EXPERIMENT 1 :
AIM:
To test the presence of adulterant in fats, butter
& oils.
APPARATUS:
Test-tubes, beakers, test-tube stand, filter paper, dropper
etc.
CHEMICALS REQUIRED:
For desi ghee & butter – conc. HCl, sugar, small
amounts of vanaspati ghee or butter.
For vegetable ghee – conc. acetic anhydride, small
amounts of vegetable ghee.
For oil – conc. Nitric acid, small amounts of edible oil.
PROCEDURE:
In case of ordinary test for fats, butter & oils, put a small
amount of these separately on a filter paper. Fold it &
press, then unfold it. The presence of translucent spot
indicates the presence of oil or fat. Hold the filter
paper over flame, the spot grows larger.
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Test for oils:
Take 1 ml of mustard oil in a test tube & add few drops of
conc. HCl solution to it. Shake the mixture well.
Appearance of red color in the acid layer indicates the
presence of argemone oil in mustard oil.
OBSERVATIONS & RESULTS:
S.No TYPES OF COMMON OBSERVATION INFERENCE
FOOD ADULTERANT
1 Desi Ghee & Vanaspati ghee Brownish pink Presence of
Butter starch & Potato aqueous layer is vanaspati ghee is
observed confirmed.
Sample 1 Yes
i)
No Yes
Sample 2
ii) No No
Sample 3
iii) No No
Sample 4
iv) No
Mustard oil Argemone oil Orange colored Presence of
solution is observed. Argemone oil is
2. Sample 1 confirmed.
Sample 2 Yes
i) Sample 3 Yes
ii) Sample 4 No
iii)
No
iv) No No
No No
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EXPERIMENT 2:
AIM:
To test the presence of adulterants in Sugar, Chilli
powder, Turmeric powder, salt & Pepper.
APPARATUS:
Test-tubes, beakers, test-tube stand, dropper, glass rod
etc.
CHEMICALS REQUIRED:
For sugar – dil. H2SO4, water, sample of sugar.
For chilli powder – dil. HNO3, KI solution, sample
of chilli powder.
For turmeric powder – conc. HCl, sample of
turmeric powder.
For pepper – water, sample of pepper.
For salt- water.
PROCEDURE:
1)Tests for Sugar:
(a) Take a small amount of sugar in a beaker & add
some amount of water to it. Stir the solution with a glass
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rod. Pure sugar dissolves in the water whereas the
insoluble particles (chilli powder, washing powder etc.)
floats on the surface indicates the presence of adulterants.
(b) Take 1 g of sugar in a test-tube & add few drops of
dil. HCl to it. A brisk effervescence due to the formation
of CO2 indicates chalk powder or washing soda in the
given sample of sugar.
2) Tests for Chilli powder:
(a) Take a small amount of chilli powder in a test-tube
& add few drops of dil. HNO3 to the test-tube. Shake the
mixture well & filter the solution. To the filtrate, add 2-
3 drops, of 10% KI solution. The presence of yellow
coloured precipitate indicates the presence of lead salts
in chilli powder.
(b) Take a small amount of given red chilli powder in a
beaker & add water to it. The pure chilli powder floats
over the surface of water whereas brick powder settles at
the bottom
3) Tests for Turmeric powder:
Take a small amount of turmeric powder in a test-tube
& to this add few drops of conc. HCl. The color
changes from yellow to violet or magenta indicates the
presence of lead salts in turmeric powder.
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4) Tests for Pepper:
Take a small amount of pepper in a beaker & add water to
it. Stir the mixture with a glass rod. Dried papaya seeds
float over water & pepper settles at the bottom. Add a
little salt to water. Chalk powder will settle down.
5) Tests for Salt: Add a little salt to water.
Chalk powder will settle down.
OBSERVATIONS & RESULTS:
S.No TYPES OF COMMON OBSERVATION INFERENCE
FOOD ADULTERANT
1. Salt Chalk powder No settled chalk No chalk powder is
powder. present.
i) Sample 1 No No
ii) Sample 2 No No
Sample 3 No No
Sample 4 No
iii)
No
iv)
2. Red chilli powd er Brick powder or Settled red powder Presence of bric k
dyes and red color is powder and col ors
observed in the is observed.
solution
i) Sample 1
Yes
ii) Sample 2 Yes
No
iii) Sample 3
No
iv) No
No
Sample 4 No
No
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3. Pepper Dried papaya Filter paper No seeds presen t.
seeds remains uncolored
No
Sample 1 No
i)
ii) Sample 2 No No
iii) Sample 3 No No
iv) Yes Yes
Sample 4
4. Turmeric powd er Yellow chalk No is No yellow chalk
powder. effervescence powder is prese nt.
Sample 1 observed.
i) Sample 2 No No
ii) Sample 3 Yes Yes
No No
Sample 4
iii) No
No
iv)
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CONCLUSION
The increasing number of food producers and the
outstanding amounts of imported food stuffs enables the
producers to mislead and cheat consumers. To
differentiate of those who take advantage of legal rules
from the once who commit food adulteration is very
difficult. The consciousness of consumers has become
very crucial.
However, how can we expect consequent behavior from
them regarding controversial issues emerging day by
day? In addition, ignorance and unfair market behaviors is
endangering consumer health. So we need sanctions and
judicial penalties with adequate restraining force to halt
this process.
PRECAUTIONS
By taking a few precautions, we can escape from
consuming adulterated products:
1. Take only packed items of well-known companies.
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2. Buy items from reliable retail shops and recognized
outlets.
3. Check the ISI mark or Ag mark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially coloured 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.
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BIBLIOGRAPHY
Book’s Name: Laboratory Manual Chemistry,
Class XII
Author’s Name: B.Bhushan
Name of publication: Arya Publications
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