Food and Adulteration is a Practical Topic of Subject Chemistry of class 12th. In this practical file, ways are give in order to do experiments to find the adulterants in different products. The file will help the students of 12th class and other classes too in order to get a clear view of what things are required in order to know about the adulterant in any food. For More projects like this one, or on demand making of projects, visit www.notesshare.in | or contact me - nikdhawan@outlook.com

1. To Study Common Adulterants In Sugar,
Turmeric Powder, Chili Powder and Pepper
(A) TO TEST THE PRESENCE OF ADULTERANT IN GIVEN SAMPLE OF
SUGAR.
Theory:
Common adulterants of sugar are chalk
powder and semolina sugar is soluble in
water. So if any undissolved substance is
left on dissolving sugar in water.
Then it is indication of adulterant in it.
Chalk powder given effervescence with
dil. HCL, Hence its presence in the sugar
sample can be detecte3d by treating small
amount of sugar with dil. HCL.

2. Apparatus and Chemicals:
Test tubes and test tube stand dilute hydrochloric acid and distilled
water.
Procedure:
a) Take about two grams of the sugar sample in a test tube and add
about 10ml of water into it. Shake the tube for about 5 minutes.
Presence of undissolved substance indicates adulteration in the
sugar.

3. b) Take about two grams of the sugar sample in a clean and dry test
tube. Add to it about 5ml of dilute hydrochloric acid.
Effervescence an addition of acid indicates the presence of chalk
powder in the sugar.
(B) TO FIND OUT ADULTERATION IN
GIVEN SAMPLE OF CHILLI POWDER.
Theory:
Red chili powder is adulterated with
either coloured powder of bricks.

4. Brick powder being heavy than chili powder, settles at the bottom on
dissolving it in a glass of water. If colour is added to the chili powder,
then water will become coloured.
Apparatus and Chemicals:
One glass or beaker, a glass rod and water.
Procedure:
Add small amount of the given chili powder in a glass full of water.
Stir the contents with a glass rod for a minute and wait for 2-3
minutes. Setting of brick powder at bottom and appearance of red
colour indicates adulteration in the given sample.
(C) TO FIND OUT THE ADULTERATION IN GIVEN SAMPLE OF TRUMERIC
POWDER.

5. Theory:
Yellow chalk powder, a common adulterant, of the turmeric powder
gives effervescence with dilute hydrochloric acid.
Apparatus and Chemicals:
Test tubes and test tube stand dilute
hydrochloric acid and water.
Procedure:
a) Take about 100g of the
powdered sample ion a test
tube and add to it about 10ml
of dilute hydrochloric acid.
Effervescence indicates the
presence of chalk powder in
the sample.
b) Dilute the contents of the tube with 30-40ml of water.
Disappearance of the violet colour formed previously indicates

6. the purity of turmeric powder. B if violet first formed with dil.
HCL persists, and then it is contaminated with yellow dye.
(D) TO FIND THE ADULTERATION IN THE GIVEN SAMPLE OF PEPPER.
Apparatus and Chemicals:
Test tubes, test tube stand, pepper
powder etc.
Procedure:
Add a small amount of the given
sample in a test tube and fill it with
water. Dried papaya seeds will
floatation on the surface of water
while the pure pepper will settle down at the bottom of the test tube.
Precautions:

7. 1. Petroleum is inflammable liquid. So, while performing
experiment with it, it may be extinguish all the flames.
2. Always hold the test tube with a test tube holder because oil
catches fire easily.
(E) TO FIND THE ADULTERATION IN THE GIVEN SAMPLE OF GHEE.
1. Butyrorefractometer reading (BR Value)
Properly filtered ghee whose reading temperature is around 40oC is
taken; 2-3 drops of it is poured in to the Butyrorefractometer by the
side of the glass rod. Now, the reading is noted by the scale placed
above the meter. Care has to be exercised to maintain the temperature
of water that is flowing over the thermometer to be at 40oC. If the
temperature deviates, then the results obtained may not be accurate.
The normal BR value of ghee ranges between 40 and 43.

8. 2. Baudoin Test (Detection of adulteration of ghee with vanaspathi or
hydrogenated vegetable oil)
As per the prevention of food adulteration act, it has been made
mandatory to add 5% sesame oil o vanaspathi in order to detect the
presence of vanaspathi in ghee through Baudoin test. The principle
behind the test is development of permanent crimson red colour with
furfural in the presence of concentrated hydrochloric acid in ghee
adulterated with vanaspathi.
How to Detect?
Take 5g of molten filtered ghee in a test tube and add 5ml of
concentrated HCL acid and 0.1ml of furfural solution in alcohol (2%)
and mix the contents thoroughly and it is allowed to remain
undisturbed for 10 min. development of crimson red colour shows that
the ghee is adulterated with vanaspathi.

9. 3. Detectionof mineral oil in ghee.
About 2g of ghee is saponified with 25ml of 50% alcoholic potassium
hydroxide for one hour. Then the saponified content is transferred to a
beaker containing 100 ml of water. Development of turbidity indicates
the adulteration of mineral oil in ghee.