This document outlines a chemistry investigatory project on studying common food adulterants in various products like oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. It describes 3 experiments conducted to detect adulterants - testing for dyes in fats, argemone oil in edible oils, and insoluble substances in sugar. Observations showed adulterants like pink coloration in fats and insoluble impurities not dissolving in sugar tests. The conclusion emphasizes the importance of selecting non-adulterated foods for health and avoiding unhygienic food sources.

1. CHEMISTRY
INVESTIGATORY
PROJECT
Study of Common Food
Adulterants in Fats, Oil,
Butter, Sugar, Turmeric
powder, Chili powder and
Pepper

2. S.no Content Page no.
1. Certificate of Completion 3
2. Acknowledgement 4
3. Introduction 5
4. Aim 7
5. Theory 8
6. Experiment 1 10
7. Experiment 2 14
8. Experiment 3 17
9. Observation 21
10. Results 23
11. Conclusion 24
12. Bibliography 26

3. CERTIFICATE OF COMPLETION
THIS IS TO CERTIFY THAT I, , HAS
SUCCESSFULLY COMPLETED THE CHEMISTRY PROJECT TITLED,
“STUDY OF COMMON FOOD ADULTERANTS IN FATS, SUGARS,
OILS, BUTTER, TURMERIC POWDER, CHILLI POWDER AND
PEPPER”, UNDER THE GUIDANCE OF MRS. SIBI REJI AS
PRESCRIBED BY THE CENTRAL BOARD OF SECONDARY
EDUCATION (CBSE) DURING THE ACADEMIC SESSION 2022-2023.
Signature of Subject Teacher Signature of Examiner

4. Acknowledgement
I would like to express my sincere gratitude for
our Chemistry teacher, Mrs. Sibi Reji for her
guidance in completing the project.
I would also like to thank the teachers present at
the time of the experiment as well as the Central
Board of Secondary Education (CBSE) for
providing me an opportunity to gain great insight
into the the given topic.
Last but not least I would like to thank my fellow
teammates who worked along with me to make
this project a reality.

5. Introduction
Food is one of the most essential components of life.
Good, healthy food are a prerequisite for the growth of
any macroscopic organism. Due to its wide demand
there are those who tamper with it to fulfil their selfish
needs. Adulteration of food items was one of its results.
Adulteration of food can vary from just mixing similar
looking ingredients to unadulterated food or can also be
found in the form of artificial production of food items
using chemicals.
5

6. This can result in several adverse health conditions like
liver disorder, cancer, ulcers etc. In this report ,(Enter
pronoun) shall be looking into the different forms of
adulteration via mixing of foreign substances and the
magnitude of it in different food items.
6

7. Aim
● Study of Common Food Adulterants in Fats, Oil,
Butter, Sugar, Turmeric powder, Chili powder and
Pepper.
7

8. Theory
With adulteration becoming a widespread problem, it is
up to the consumers to help prevent further damage.
Butters, fats and oils contain the presence of
hydrocarbons in them. Chilli powder contain the
presence of powdered bricks and Pepper is mixed with
similar looking papaya seeds. Simple screening tests can
determine whether a manufacturer can be trusted or
not. Doing so can not only safeguard your life but can
also help you take necessary steps ensure the safety of
others.
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9. The Government of India has also taken preventive
measures against such malpractices. Several laws
have been implemented that heavily penalize the
wrongdoers. AGMARK is a certification mark
employed on agricultural products in India issued by
the Directorate of Marketing and Inspection. Products
with this mark are certified by the government and
can be trusted. The FSSAI (Food Safety and Standards
Authority of India) was created with the intention of
lying down guidelines to ensure food safety in India.
9

10. Experiment - 1
10

11. 11

12. +
Pure
Butter
Edible Vegetable
Oil
Adulterated Butter
12
Adulteration in Oils Adulteration in Fats(Ghee)

13. 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 a little
water.
Pure sugar dissolves in water but insoluble impurities do not dissolve.
13
Experiment - 2

14. 14

15. 15
Adulteration in Sugar

16. Experiment - 3
16

17. 17
i

18. Adulteration in Chili powder
Adulteration in Turmeric powder
18

19. OBSERVATIO
N
Experiment no. Experiment Procedure Observation
1. Adulteration of dyes in fat Heat 1 ml of fat with a
mixture of 1 ml of
concentrated H2SO4
and 4 ml of acetic acid
Appearance of pink
colour
2. Adulteration of argemone
oil in edible oils
To a small amount of
oil in a test tube,add
few drops of
concentrated HNO3
No red colour
observed
3. Adulteration of various
insoluble substances in
sugar
Adulteration of
various insoluble
substances in sugar
Pure sugar dissolves
in water but insoluble
impurities do not
dissolve
19

20. 4.1 Adulteration of chalk
powder, washing soda in
sugar
To small amount of
sugar in a test tube,
add a few drops of
dil. HCl
No brisk
effervescence
observed
5. Adulteration of yellow lead
salts to turmeric powder
To sample of turmeric
powder, add conc.
HCl
Appearance of
magenta colour
6. Adulteration of red lead
salts in chilli powder
To a sample of chilli
powder, add dil.
HNO3. Filter the
solution and add 2
drops of KI solution to
the filtrate
No yellow precipitate
7. Adulteration of brick
powder in chilli powder
Add small amount of
given red chilli
powder in a beaker
containing water
Brick powder settles
at the bottom while
pure chilli powder
floats over water
20

21. Result: The required analysis for food stuff
has been made.
8. Adulteration of dried
papaya seeds in pepper
Add small amount of
sample to 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
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22. Conclusio
n
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 on visual examination when the toxic
contaminants are present in parts per million 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.
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23. 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 also be avoided. It is
always better to buy certified food from reputed
shops.
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24. Bibliograph
y
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