IT IS ABOUT FOOD ADULTERNESS

2. LIST OF CONTENTS:
Aim
Introduction
Theoretical Background
Common adulterated food items
Experiments 1 & 2
Observations & Results
Adulterants & Diseases
Precautions Government measures
Conclusion
Bibliography

3. ACKNOWLEDGEMENT
In the accomplishmentof this project successfully,manypeople have best owned
upon me their blessings andtheheart pledged support, this timeI amutilizingto
thank allthe people who have been concerned withproject. PrimarilyI would
thank god for being ableto complete this project withsuccess.Then I would like
to thank my principal Mr. S.L. RAJPUT and physics teacher Mr.Udit
Pathak.whose valuableguidancehas been the ones thathelped mepatch this
project and makeit full proof success his suggestions andhis instructionshas
served as themajorcontributor towards the completion of the project. Then I
would like to thank myparents andfriends who have helped me with their
valuablesuggestions andguidancehas been helpful in various phases of the
completion of the project. Lastbutnot the leastI would liketo thankmy
classmates whohave helped me a lot

4. Certificate
DEPARTMENT OF CHEMISTRY CERTIFICATE
This is to certify that UJJAWALPRATAPSINGH, a studentof class XII-A
has successfully completed the research on the below mentioned project
under the guidance of MR. UDIT PATHAK ( Subject Teacher ) during the year
2014-15 in partialfulfillment of physics practicalexamination conducted by
MADHYAMIK SHIKSHSA PARISHAD ALLAHABAD.
Signature ofexternal examiner
Signature of physics teacher
Signature of class teacher
Signature of principal

7. AIM :
To study some of the common food adulterants in
different food stuffs.
INTRODUCTION:
Adulterationis the act of intentionallydebasing the quality of foodofferedfor sale
either by mixture or substitutionof inferiorsubstances or bythe removal of some
valuable ingredient. In past few decades adulterationof foodhas become one of the
most serious problems. Consumptionof adulteratedfoodcauses diseases like cancer,
asthma, ulcer, etc. Majorityof adulterants usedby the shopkeepers are cheap
substitutes which are easilyavailable. In order to prevent adulterationof foodproducts
by dishonest traders, the government has issued‘The Preventionof FoodAdulteration
Act’. The Bureau of Indian Standards is the agency in India that provides the certificate
of reliabilityto foodmanufacturers inIndia.
THEORITICAL BACKGROUND:
We are very fortunate to be born a countrywhich is blessedwith richsoil, diversified
climate, many rivers and the great Himalayas where almost all varieties of fruits,
vegetables and cereals, etc. canbe grown. In ancient times, the land was in abundance,
the supply of foodwas more than the demand and people usedfreshfoodmaterials in
most natural form. The populationspurt in our country has given rise to unemployment
and poverty. The demand for foodhas increased& our countryhas to import food
grains, oil etc. from other countries. This shortage of foodand ignorance of consumers
is the main cause for adulterationof foodstuffs bythe unscrupulous traders. It has
become so commonthat the consumers have to run from pillars to pillars to get a
foodstuff whichis not adulterated. The consumers are not aware of hazards of
adulterationand pay heavily for consumingadulteratedfood. If the consumer knows
the ways and means to checkthe commodities of dailyuse, they can save themselves
and their families from this mind-bogglingproblem.

8. COMMON FOOD & ADULTERANTS
Desi ghee & Butter Vanaspati ghee Vegetable ghee Paraffinwax
Mustard oil Argemone oil
Sugar Chalk powder, washing powder
Chilli Red lead, Brickpowder
Turmeric powder Yellow salts of lead, yellow chalk
powder
Pepper Driedpapaya seed
Tea Usedtea leaves or wooden chip coloured
Arhar&Gram Dal Khesari Dal

9. EXPERIMENT 1
AIM: To test the presence of adulterant inFats, 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 separatelyona filter paper. Foldit & press, thenunfold it. The presence of
translucent spot indicates the presence of oil or fat. Holdthe filter paper over flame, the
spot grows larger. Test for oils: Take 1 ml of mustard oil in a test tube & add few drops
of conc. HCl solutionto it. Shake the mixture well.
Result
Appearance of redcolour inthe acid layer indicates the presence of argemone oil in
mustard oil.
CONCLUSION:
Appearance of certaincolours inthe mixture detects the presence of adulterants.
EXPERIMENT 2:
AIM: To test the presence of adulterants inSugar, Chilli powder, Turmeric powder &
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.
PROCEDURE: 1

10. Take a small amount of pepper in a beaker & add water to it. Stir the mixture with a
glass rod. Driedpapaya seeds float over water & pepper settles at the bottom
Tests forSugar:
(a) Take a small amount of sugar in a beaker & add some amount of water to it. Stir
the solutionwitha glass rod. Pure sugar dissolves inthe water whereas the insoluble
particles (chilli powder, washing powder etc.) floats onthe 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 formationof CO2 indicates chalkpowder or washing soda in
the given sample of sugar.
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 yellowcolouredprecipitateindicates the
presence of leadsalts inchilli 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.
Tests for Turmeric powder:
Take a small amount of turmeric powder in a test-tube & to this add few drops of conc.
HCl. The colour changes from yellowto violet
magenta indicates the presence of leadsalts inturmeric powder.
.
OBSERVATIONS & RESULTS:
FOOD PARTICLE COMMON ADULTERANT TEST
. Desi Ghee & Butter
MIXED SUBSTANCES- Vanspati ghee starch & Potato
1 Add a little sugar & HCl to melt sample of ghee or butter, shake it for 5 minutes
presence of pinkcolour inaqueous layer indicate vanaspati ghee
2. Add 2 ml of water in ghee or butter boil, add few drops of iodine solutionto it ,
appearance of blue colour indicate the presence of starchinthe sample.

11. Mustard oil
MIXED SUBSTANCES - Argemone oil
TEST
l5ml oil + conc. HNO3 orange/redcolour indicate the presence of argemone oil.
Sugar
MIXED SUBSTANCES -Washing soda or Chalk powder
TEST
Sample of sugar add dil. HCl – briskeffervescenceindicates presenceof washing
soda or chalks powder.
Salt Chalk powder Salt + Water = white ppt indicate adulterationof chalk
powder.
Red chilli powder
MIXED SUBSTANCES- Brickpowder or dyes
TEST
Red chilli powder in a beaker + distilledpowder, Brickpowder settle down in
the bottom, appearance of red colour indicate the presence of dyes.
Pepper
MIXED SUBSTANCES- Driedpapaya seeds
TEST
Sample + water = driedpapaya, seedfloats over the surface of water, pure pepper
settle down.
Tea
MIXED SUBSTANCES- Used tealeaves or wooden chip coloured
TEST

12. Sample + moist white clothes rubbed= colouredindicate usedtealeaves or
coloured wooden
Turmeric powder
MIXED SUBSTANCES -Yellow chalk powder.
TEST
Sample Turmeric powder + 2 ml HCl = briskeffervescences indicate presence of
chalk powder.
Arhar & Gram Dal
MIXED SUBSTANCES -Khesari dal
TEST
Sample + HCl (conc.) onthe presence of heat gives Pink colour, indicates the
presence of Khesari dal.

13. ADULTERANTS & DISEASES
FOOD
PRODUCT
COMMON
ADULTERANT
DISEASES
CAUSED
Black pepper Driedpapaya
seeds
Stomach
irritation, liver
damage, cancer.
Butter & pure desi
ghee
Starch&
Vanaspati ghee
Foodpoisoning
Chilli powder Brickpowder,
artificial colour
Liver damage,
stomachirritation
Sugar Fine white sand,
chalk powder,
rawa
Stomach disorder

14. PRECAUTIONS
By taking a few precautions, we can escape from consumingadulteratedproducts
: 1. Take only packed items of well known companies.
2. Buy items from reliable retail shops and recognizedoutlets.
3. Check the ISI mark or Ag mark.
4. Buy products of onlyair tight popular brands.
5. Avoid craziness for artificiallycolouredsweets andbuy onlyfrom reputedshops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.

15.  GOVERNMENT MEASURES
To checkthe suppliers of foodfrom doingso, the government has passed astringent
act which is known as preservationof foodAdulterationAct. They have been
implementedwith the objective of providing safetyto human beings in the supply of
food. It covers safetyfrom risks involved due to contaminationof poisonous elements.
The specificationlaiddown of various foods under the provisions of PFA Act covers
minimum basic characteristics of the Products Belowwhich it is deemedto be
adulteratedand also covers the maximum limit of contaminant not consideredbeing
safe for human beings beyond a certainlevel.
CONCLUSION
The increasingnumber of foodproducers and the outstanding amounts of imported
foodstuffs enables the producers to misleadand cheat consumers. To differentiateof
those who take advantage of legal rules from the once who commit foodadulterationis
very difficult. The consciousness of consumers has become verycrucial. However,
how can we expect consequent behavior from them regarding controversial issues
emergingday by day? In addition, ignorance and unfair market behaviors is
endangering consumer health. So we need sanctions and judicial penalties with
adequate restrainingforce to halt this process.

16. BIBLIOGRAPHY
NCERT textbook class 12
NCERT chemistry lab Manuel
HELP FROM INTERNET
www.yahoo.com
www.chemguide.co
www.google.co
INFORMATION FROM LIBRARY
HELP FROM TEACHERS