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Certificate
Acknowledgement
Preface
Objective
Introduction
Theory
Experiment 1
Experiment 2
Experiment 3
Experiment 4
Experiment 5
Observations
Result/Conclusion
Precautions
Certificate
It is hereby to certify that, the original and genuine
investigation work has been carried out to investigate about
the subject matter and the related data collection and
investigation has been completed solely, sincerely and
satisfaction by Pritish Sinha of class XII-B Holy Child Public
School regarding his project titled Adulteration of Food.
TEACHER'S
SIGNATURE
Acknowledgement
I would like to sincerely and profusely thank my
chemistry teacher Anita Jain Ma’am for her able
guidance and vital support in completing my project.
I would also like to extend my gratitude to our lab
assisstant for providing me with all the facility that was
required.
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Preface
In Terms of the directives of the CBSE, Learning of
chemistry should be activity oriented wherein students
besides grasping the theory could easily apply the
concepts and get it easily.
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Objective:
The Objective of this project is to study some of the common
food adulterants present in different food stuffs.
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INTRODUCTION:
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.
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violation provided. In the United States the federal Food and
Drug Act of 1906 was the result of a long and stormy campaign
led by Dr. Harvey Washington Wiley.
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meat and other foods, of restaurants, and of dairies and cold
storage methods. Imported goods that violate the provisions
of the act may be denied admittance to the United States and if
not removed within a given time may be destroyed.
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(i) A Central Food Laboratory to which food samples can be
referred to for final opinion in disputed cases.
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Act, 1971 (41 of 1971).
4. The Prevention of Food Adulteration (Amendment)
Act, 1976 (34 of 1976).
5. The Prevention of Food Adulteration (Amendment)
Act, 1986 (70 of 1986).
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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 chilli powder is mixed
with brick powder and pepper is mixed with dried papaya seeds.
These adulterants can be easily identified by simple chemical tests.
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AIM:
To detect the presence of adulterants in fat, oil and butter.
APPARATUS:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc.
HNO3.
THEORY:
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes andargemone 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.
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(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 colour in the acid
layer indicates presence of argemone oil.
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AIM:
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
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AIM:
Detection of Khesari Dal in Beson.
APPARATUS REQUIRED:
Test-Tubes, dil. HCl.
PROCEDURE:
To 1g of the beson sample is taken in a test tube and 10 mL of 70% HCl
is added to it.The content is boiled for some time.
THEORY:
Beson powder is usually adulterated with khesari dal which contains
butyl oxalyl
alanine amine(BOAA) which causes lethargy and ultimate paralysis in
lower limbs of human body on regular consumption.
The detection of BOAA in beson powder indicates adulteration of it
with khesari dal. Development of pinkish colour indicates adulteration
of bason with khesari dal.
Table for different samples-
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AIM:
DETECTION OF STARCH IN MILK.
APPARATUS REQUIRED:
Test-Tubes, Iodine Solution .
THEORY:
Along with water, a very common adulterant of milk is starch . Milk
consist of three basic components which are as follows :
(i) Water (about 80%).
(ii) Fat (about 3.5%).
(iii) Solids containing protein, lactose.
(iv) Mineral matters (about 8.5%).
PROCEDURE:
At first 5mL of milk ample is taken in a test tube and is boiled for 3-4
minutes.
Then it is cooled and 1-2 drops of iodine solution is added to it and is
shaked well.
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Appearance of blue colour indicates the presence of starch in the
sample.
Table for different samples:-
S.NO SAMPLES RESULT
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AIM:
To detect the presence of adulterants in samples of chilli powder,
turmeric powder and pepper
APPARATUS REQUIRED:
Test-tubes, conc. HCl, dil. HNO3, KI solution.
PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and
pepper are red coloured lead salts, yellow lead salts and dried papaya
seeds respectively. They are detected as follows :
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(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.
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Observation
EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION
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3. Adulteration To small No red colour
of argemone amount of oil observed
oil in edible in a test tube,
oils add few
drops of conc.
HNO3
&shake.
4. Adulteration Take small Pure sugar
of various amount of dissolves in
insoluble sugar in a test water but
substances in tube and insoluble
sugar shake it with impurities do
little water. not dissolve.
5. Adulteration To small No brisk
of chalk amount of effervescence
powder, sugar in a test observed.
washing soda tube, add a
in sugar few drops of
dil. HCl
6. Adulteration To sample of Appearance
of yellow lead turmeric of magenta
salts to powder, add colour
turmeric conc. HCl.
powder
7. Adulteration To a sample No yellow
of red lead of chilli precipitate.
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salts in chilli powder, add
powder. dil. HNO3.
Filter the
solution and
add 2 drops of
KI solution to
the filtrate.
8. Adulteration Add small Brick powder
of brick amount of settles at the
powder in given red chilli bottom while
chilli powder powder in a pure chilli
beaker powder floats
containing over water.
water
9. Adulteration Add small Dried papaya
of dried amount of seeds being
papaya seeds sample of lighter float
in pepper pepper to over water
beaker while pure
containing pepper settles
water and stir at the
with a glass bottom.
rod.
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Result:
The required analyses for adulterants in food stuffs has been
made.
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. It
is always better to buy certified food from reputed shops.
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Precautions:
By taking a few precautions, we can escape from consuming
adulterated products.
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