This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).

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2. 1
CONTENTS
S.NO TOPICS COVERED PG.NO
1 Certificate 2
2 Acknowledgement 3
3 Project Report on Study of
Adulterants in Food stuff
4
4 Introduction 5
5 Activity
• Overview
• Experiment 1
• Experiment 2
• Experiment 3
• Procedure
• Result
9
6 Conclusion 14
7 Bibliography 15

3. 2
CERTIFICATE
This is to certify that Sahana.K ( ), a
student of Class XII SCIENCE, has successfully
completed the research on the below mentioned project
under the guidance of Mrs.Bhuvaneswary (Chemistry
teacher) during the year 2023-2024 in partial fulfillment
of Chemistry Practical Examination conducted by
AISSCE, NEW DELHI.
Signature of the
Teacher
Signature of the
Principal
Signature of the
Internal Examiner
Signature of the
External Examiner

4. 3
ACKNOWLEDGEMENT
I would like to thank my Chemistry teacher,
Mrs.Bhuvaneswary for guiding me throughout this
project work. I should also thank our lab assistant who
helped me to line up the project and helped me with my
practical work.
I would also like to extend my gratitude to the Senior
Principal Ma’am Mrs.Selva Nayagi, Principal Sir
Mr.Dasaratharajan, Vice Principal Ma’am
Mrs.Madhuranthaki, and Head Mistress Mrs.Punitha
for providing me with all the facility that was required.
I wish to thank my parents as well for their support and
encouragement without which I could not have
completed this project in the limited time frame.
In the end, I want to thank my friends who displayed
appreciation for my work and motivated me to continue
my work.

5. 4
PROJECT REPORT
STUDY OF ADULTERANTS IN
FOOD STUFF
Food adulteration occurs globally and, in many facets,
and affects almost all food commodities. Adulteration
not only constitutes a considerable economic problem
but also may lead to serious health issues for consumers.
As the methods of adulterating foods have become more
sophisticated, very efficient and reliable techniques for
the detection of fraudulent manipulations are required.
Food is one of the basic needs for every living being and
is very important aspect for life. But now a day's foods
are affected by different adulterants. Adulteration is a
substance which reduces the vital importance of food.
Adulterants like Metanil Yellow (an artificial color) is
used to intensify the color of the turmeric powder, also
adulterants like chalk powder, brick powder and toxic
substances are added to gain profit and to lower the cost
so as to compete with the market. Such adulterants can
lead to anemia, paralysis, brain damage, stomach
disorders and also cancer. Spices may also be
contaminated because of conditions under which they are
cultivated and harvested. Contaminated spices have been
reported to cause certain food-borne illnesses and
spoilage.

6. 5
INTRODUCTION
Food is one of the basic necessities for sustenance of life.
Pure, fresh and healthy diet is the most essential for the
health of people. It is no wonder to say that community
health is national wealth.
FOOD ADULTERATION
Food Adulteration refers to the alteration of food quality
that takes place deliberately. It includes the addition of
ingredients to modify different properties of food
products for economic advantage. Colour, appearance,
taste, weight, volume, and shelf life are such food
properties. Such actions usually take place by
substitution with inferior quality or less valued food and
increasing the weight or volume by admixture of
undeclared ingredients.
The principle aim behind food substitution is to reduce
raw material and manufacturing cost by incorporation of
inferior compounds. The physical properties and taste of
food items are modified in many ways. Adulteration with
preservatives, colourants, and artificial sweeteners are
also common adulteration techniques. Among other
adulterations, falsification of origin is also labelled as
adulteration, as it includes false claim for superior origin.

7. 6
ADULTERATION
OF FOOD
Adulteration to
Improve Physical
and Sensory
Properties
Artificial
Ripening Agents
Growth
Hormones
Artificial
Sweetening
Agents
Artificial
Colouring Agents
Adulteration to
improve food
consistency
Preservatives
Food
Substitution
Substitution of
Species and
Tissues
Substitution of
Protein Content
Substitution of
Fat Content
Food Dilution
Organic and
Synthetic
adulterants
Adulteration with
Soymilk
Adulteration with
Organic Acids
Adulteration with
Synthetic Acetic
Acids
Adulteration with
Artificial Wine
Adulteration with
Unrecorded and
Surrogate Alcohol
Synthetic
Pharmaceutical
Adulterants

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IMPACT OF FOOD ADULTERATION ON HUMAN
BEINGS
Adulterated food products are responsible for mild to
severe health impacts as well as financial damage.
Diarrhea, nausea, allergic reaction, diabetes,
cardiovascular disease, etc., are frequently observed
illnesses upon consumption of adulterated food. Some
adulterants have shown carcinogenic, clastogenic,
neurotoxic and genotoxic properties.
MEASURES TAKEN BY THE GOVERNMENT
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.
PRECAUTIONS
By taking a few precautions, we can escape from
consuming adulterated products:
• Avoid dark coloured, junk and other processed
foods.

9. 8
• Make sure to clean and store all the grains, pulses
and other food products.
• Wash fruits and vegetables thoroughly in running
water before they are used.
• Check if the seal is valid or not, before buying food
products like milk, oil and other pouches.
• Always make sure to check and buy products having
an FSSAI-validated label, along with the license number,
list of ingredients, manufactured date, and its expiration.
• Check the ISI mark or Agmark.
• Take only packed items of well-known companies.

10. 9
ACTIVITY
OVERVIEW
The increasing number of food producers and the
outstanding amount of import food stuffs 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 argemone oil, paraffin wax, castor oil, starch,
dyes and hydrocarbons. Red chilli powder is mixed with
brick powder and red lead powders, and pepper is mixed
with dry papaya seeds. Turmeric powder is mixed with
dyes and yellow lead powder. 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. Some of these tests
are listed in this activity…

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EXPERIMENT 1
AIM
To detect the presence of adulterants in fat, oil and butter
APPARATUS REQUIRED
Test tubes, concentrated H2SO4, Acetic acid,
concentrated HNO3.
EXPERIMENT 2
AIM
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED
Test tubes, dilute HCl, distilled water.
EXPERIMENT 3
AIM
To detect the presence of adulterants in samples of chilli
powder, turmeric powder and pepper.
APPARATUS REQUIRED
Test tubes, concentrated HCl, dil. HNO3, KI solution.

12. 11
PROCEDURE
S.NO EXPERIMENT OBSERVATION INFERENCE
Experiment 1: Common adulterants present in fat, oil and
butter are dyes, argemone oil and starch respectively.
1 Heat 1ml of fat
with a mixture of
1ml of
concentrated
Sulphuric acid
and 4ml of Acetic
acid.
Appearance of
pink colour.
Adulteration of
dyes in fat.
2 To a small
amount of oil in a
test tube, add few
drops of
concentrated
HNO3 and shake
it well.
No red colour
observed.
Adulteration of
argemone oil
in oils.
3 Add 2-3 drops of
iodine solution to
a small amount
of butter placed
in the beaker.
Appearance of
blue-black colour.
Adulteration of
starch in
butter.

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S.NO EXPERIMENT OBSERVATION INFERENCE
Experiment 2: Sugar is usually contaminated with washing
soda and other insoluble substances.
4 Take a small
amount of sugar
in a test tube and
shake it with a
little amount of
water.
Insoluble
impurities
suspended in
sugar solution.
Adulteration of
various
insoluble
substances in
sugar.
5 To a small
amount of sugar
in a test tube, add
few drops of
HCl.
No brisk
effervescence
observed.
Adulteration of
chalk powder /
washing soda
in sugar.
Experiment 3: Common adulterants present in chilli powder,
turmeric powder and pepper are red coloured lead salts and
brick powder, yellow coloured lead salts and dried papaya
seeds respectively.
6 To a sample of
chilli powder,
add dilute HNO3.
Filter the dilute
solution and add
2 drops of
Potassium Iodide
solution to the
filtrate.
No yellow
precipitate.
Adulteration of
red lead salts
to chilli
powder.

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S.NO EXPERIMENT OBSERVATION INFERENCE
7 Add small
amount of given
red chilli powder
in a test tube
containing water.
Brick powder
settles at the
bottom, while
pure chilli powder
floats over water.
Adulteration of
brick powder
in chilli
powder.
8 To a sample of
turmeric powder,
add concentrated
HCl.
Appearance of
magenta colour.
Adulteration of
yellow lead
salts in
turmeric
powder.
9 Add small
amount of
sample of pepper
to beaker
containing water
and stir with a
glass rod.
Dried papaya
seeds being
lighter float over
water while pure
pepper settles at
the bottom.
Adulteration of
dried papaya
seeds in
pepper.
RESULT
The required analysis for adulterants in food stuffs has
been made.

15. 14
CONCLUSION
Food adulteration is a major global concern due to its
impact on health and economy. It is caused by the use of
artificial colorants, preservatives, and fraudulent
substitution of high-quality food with inferior products.
Lack of proper legislations and their strict application is
one of the root causes of rapidly increasing adulteration
of food. Proper law enforcement and regular inspection
of food quality can bring about drastic changes.
Scientists and researchers have contributed to food
adulteration detection and quantification technologies,
and food safety and quality assurance is an urgent
necessity. Regulation of food quality should be of prime
importance. The food manufacturers and sellers, along
with the customers, should contribute to making their
country a safe place to live.

16. 15
BIBLIOGRAPHY
• www.wikipedia.com
• www.timesofindia.indiatimes.com
• www.byjus.com
• www.ncbi.nlm.nih.gov
• www.sciencedirect.com
• NCERT Class XII Chemistry
• Comprehensive Practical Manual
• Pradeep’s New Course Chemistry