This document is a chemistry project report submitted by Anurag Yadav to his teacher, Mrs. Shobhana Chauhan. The project involved studying common food adulterants through a series of experiments. The experiments tested samples of ghee, oil, sugar, milk, besan, chili powder, turmeric powder, and pepper for adulterants like paraffin wax, heavy metals, starch, and dried seeds. The results of the experiments found adulteration in some samples. The conclusion emphasizes the importance of selecting non-adulterated food for health and avoiding impure foods from unhygienic sources.

1. BY. .ANURAG YADAV
YEAR(2019-20)

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TO.. MRS.SHOBHANA CHAUHAN(PGT
CHEMISTRY)

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CERTIFICATE
This is to certify that of class of
has successfully completed his
chemistry project file. He has taken Proper care and utmost sincerity
in completion of his project. All the works related to the project was
done by the candidate himself. The approach towards the subject has
been sincere and scientific.
I certify that this project is upto my expectation and as per the
guidelines issued by the CBSE.
…..……………………
External Examiner
(PGT Chemistry)
Principal Sir

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XII SCIENCE
ACKNOWLEDGEMENT
I would like to sincerely and profusely thank my
chemistry teacher PGT
(Chemistry) for her able guidance and vital support in
completing my project.
I also express my sincere thanks to my classmate who
extend helping hand in completing this project
ANURAG YADAV
Roll no.

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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.
File covers a life with normal amenities ensuring good living,
free from diseases and longevity of to normal expectations.
Further a healthy body is the very foundation for all human
activities.
The project file contains an application based project which is
much doer to the real world and provides the doer a new eye to
visualize the world in terms of chemistry.

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Topic
Study of adulterants in
food stuff

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CONTENTS
1. Objective
2. Introduction
3. Precautions
4. Theory
5. Experiment 1
6. Experiment 2
7. Experiment 3
8. Experiment 4
9. Experiment 5
10. Observation
11. Conclusion
12. Reference

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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.
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.
About the middle of the 19th century chemical and microscopal knowledge had reached the stage that food substances
could be analyzed, and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of
the consumer.
In 1860 the first food law framed in the interest of the purchaser was passed. That law, lacking sufficient means of
enforcement, remained largely ineffective until 1872, when administrative officials were appointed and penalties for
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.
This law defined food adulteration and the misbranding of products; it provided regulations covering the interstate
movement of food and penalties for violations.
The 1906 act was superseded in 1938 by the more rigorous
Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept. of Health
and Human Services).
The FDA is charged with enforcing truthful and informative labeling of essential commodities, maintaining staff
laboratories, and formulating definitions and standards promoting fair dealing in the interests of the consumer.
The 1938 act broadened the definitions of adulteration, misbranding, and lack of informative labeling; it provided for
factory inspections; and it increased the penalties for violations. It was amended in 1958 and 1962 to define and regulate
food additives and food coloring

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Precautions :
By taking a few precautions, we can escape from consuming adulterated
products.
1. Take only packed items of well-known companies.
2.Buy items from reliableretail shops and recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only air tight popularbrands.
5. Avoid craziness for artificiallycolouredsweets and buy only from
reputed shops.
6. Do not buys sweets or snacks kept in open.
7. Avoid buying things from street side vendors.

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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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EXPERIMENT :- 1
AIM :
To detect the presence of adulterantsin fat, oil and butter.
APPARATUS REQUIRED :
Test-tube, acetic anhydride,conc. H2SO4, acetic acid, conc.
HNO3.
PROCEDURE:
Common adulterantspresent 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
indicatesthe presence of wax or hydrocarbons.
(ii) Adulterationof dyes in fat Heat 1mL of fat with a mixture of 1mL
of conc. sulphuric acid and 4mL of acetic acid. Appearance of pink
or red colourindicatespresence of dye in fat.
(iii) Adulterationof argemone oil in edibleoils 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 indicatespresence of
argemone oil.

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EXPERIMENT :- 2
AIM:
To detect the presence of adulterantsin sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
Sugar is usuallycontaminatedwith washing soda and other insoluble
substances which are detected as follows :
(i) Adulterationof various insolublesubstances in sugar Take small
amount of sugar in a test-tube and shake it with little water.
Pure sugar dissolves in water but insolubleimpurities do not
dissolve.
(ii) Adulterationof chalk powder, washing soda in sugar. To small
amount of sugar in a test-tube, add few drops of HCl. Brisk
effervescence of CO2 shows the presenceofchalk powder or
washing soda in the given sample of sugar.

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EXPERIMENT :- 3
AIM:
Detection of Khesari Dal in Beson.
APPARATUS:
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 adulteratedwith khesari dal which contains
butyl oxalyl alanineamine(BOAA) which causes lethargy and ultimate
paralysisin lower limbsof human body on regular consumption.
The detection of BOAA in beson powder indicatesadulterationof it
with khesari dal. Development of pinkish colourindicatesadulteration
of bason with khesari dal. Tablefor different samples-
SL.NO. SAMPLES RESULT
1. Open sample Adulterant present
2. Packed sample Adulterant present.

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EXPERIMENT:- 4
AIM:
DETECTION OF STARCH IN MILK.
APPARATUS:
Test-Tubes, Iodine Solution.
THEROY:
Along with water, a very common adulterantof milk is starch . Milk
consist of three basic componentswhich are as follows :
(i) Water (about 80%).
(ii) Fat (about 3.5%).
(iii) Solidscontainingprotein, lactose.
(iv) Mineralmatters (about 8.5%).
Milk is adulteratedwith starch to maintainthe thickness of fat extracted
milk or dilutedmilk.
PROCEDURE:
At first 5mL of milk ample is taken in a test tube and is boiledfor 3-4
minutes.
Then it is cooled and 1-2 drops of iodine solutionis added to it and is
shaked well.
Appearance of blue colourindicatesthe presence of starch in the
sample.

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Tablefordifferent samples:-
S.NO SAMPLES RESULT
1. Amul TAZA Adulterant absent.
2. Diary milk Adulterantpresent.
3. Nestle EVERYDAY Adulterant absent.
4. Amul Adulterantabsent

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EXPERIMENT :-5
AIM:
To detect the presence of adulterantsin 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 :
(i) Adulteration of red lead salts in chilli powder To a sample of
chilli powder, add dil. HNO3. Filter the dilsolution and add 2 drops of
potassium iodide solution to the filtrate. Yellow ppt. indicates the
presence of lead salts in chilli powder.
(ii) Adulteration of yellow lead salts to turmeric powder To a sample of
turmeric powder add conc. HCl. Appearance of magenta colour shows
the presence of yellow oxides of lead in turmeric powder.
(iii) Adulteration of brick powder in red chilli powder Add small amount of
given red chilli powder in beaker containing water. Brick powder
settles at the bottom while pure chilli powder floats over water.
(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

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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
1.
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
indicatethe
presence of
wax or
hydrocarbon
Appearance
of oil floatingon the
surface.
2.
Adulteration
of dyes in fat
Heat 1mL of
fat with a
mixture of
1mL of conc.
H2SO4 and
4mL of
acetic acid.
Appearance of pink
colour.

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3.
Adulteration
of argemone
oil in edible
oils
To small
amount of
oil in a test
tube,
add few
drops of
conc.
HNO3
&shake.
No red colourobserved
4.
Adulteration
of various
insoluble
substances
in sugar
Take small
amount of
sugar in a
test tube
and shake it
with little
water.
Pure sugar dissolves in
water but insoluble
impurities do not
dissolve.
5.
Adulteration
of red lead
salts in chilli
powder.
To a sample
of chilli
powder, add
dil. HNO3.
Filter the
solutionand
add 2 drops
of KI
solutionto
the filtrate
No yellow precipitate

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Result
The required analyses for adulterantsin food stuffs has been
made.
Conclusion
Selection of wholesome and non-adulteratedfood 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 examinationwhen the toxic contaminantsare
present in ppm level. However, visual examinationof 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 thoroughlyexamining can be of great help. Secondly,
label declarationon packed food is very important for
knowing the ingredients and nutritionalvalue.It also helps in
checking the freshness of the food and the period of best
before use. The consumer should avoidtaking food from an
unhygienicplace.

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REFERENCE
1. NCERT Chemistry Book.
2. www.google.com
3. Wikipedia
4. Encyclopedia
5. Comprehensive practical book
6. www.scribd.com
7. www.commonfoodadulterants.com