CHEMISTRY PROJECT

NAMERoll No. SCHOOL-

NAME OF THE SCHOOL

DEPARTMENT OF CHEMISTRY

CERTIFICATE

ACKNOWLEDGEMENT
In the accomplishment of this project successfully, many
people have best owned upon me their blessings and the
heart pledged support, this time I am utilizing to thank all the
people who have been concerned with project.
Primarily I would thank god for being able to complete this
project with success. Then I would like to thank my principal
and chemistry teacher
, whose valuable guidance has
been the ones that helped me patch this project and make it
full proof success. His suggestions and his instructions have
served as the major contributor towards the completion of the
project.
Then I would like to thank my parents and friends who have
helped me with their valuable suggestions and guidance has
been helpful in various phases of the completion of the
project.
Last but not the least I would like to thank my classmates who
have helped me a lot and also Sir Lab attendant
.

DECLARATION

-:CONTENTS:1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity

Aim

Apparatus required

Procedure

Result

Precautions

Conclusion

6. Bibliography

OBJECTIVE
The Objective of this project is to study some of the
common food adulterants present in different food
stuffs.

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 antisocial 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. The federal law controls traffic from one state to another
and is supplemented by local regulations that require food handlers to
be licensed, thereby discouraging the spread of disease; it provides for
the inspection by health officers of meat and other foods, of
restaurants, and of dairies and cold storage methods. Imported goods
that violate the provisions of the act may be denied admittance to the
United States and if not removed within a given time may be destroyed.

STATEMENT OF OBJECTS AND REASONs:

Laws
existed in a number of States in India for the prevention of adulteration
of food- stuffs, but they lacked uniformity having been passed at
different times without mutual consultation between States. The need
for Central legislation for the whole country in this matter has been felt
since 1937 when a Committee appointed by the Central Advisory Board
of Health recommended this step.
Adulteration of food-stuffs and other goods is now included in the
Concurrent List (III) in the Constitution of India. It has, therefore,
become possible for the Central Government to enact all India
legislation on this subject. The Bill replaces all local food adulteration
laws where they exist and also applies to those States where there are
no local laws on the subject. Among others, it provides for
i. A Central Food Laboratory to which food samples can be referred
to for final opinion in disputed cases (clause 4),
ii. A Central Committee for Food Standards consisting of
representatives of Central and State Governments to advise on

matters arising from the administration of the Act (clause 3),

and
iii. The vesting in the Central Government of the rule-making power
regarding standards of quality for the articles of food and
certain other matters (clause 22).

ACT 37 OF 1954: The Prevention of Food Adulteration Bill was

passed by both the house of Parliament and received the assent of the
President on 29th September, 1954. It came into force on Ist June, 1955
as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).

LIST OF ADAPTATION ORDER AND AMENDING ACTs:

1.
2.
3.
4.
5.

The Adaptation of Laws (No.3) Order, 1956.

The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964).
The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971).
The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976).
The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).

GOVERNMENT MEASURES:

To check the suppliers of

food from doing so, the government has passed a stringent act which is
known as preservation of food Adulteration Act. They have been
implemented with the objective of providing safety to human beings in
the supply of food. It covers safety from risks involved due to
contamination of poisonous elements. The specification laid down of
various foods under the provisions of PFA Act covers minimum basic
characteristics Of the Products Below which it is deemed to be
adulterated and also covers the maximum limit of contaminant not
considered being safe for human beings beyond a certain level.

PRECAUTIONS
By taking a few precautions, we can escape from consuming
adulterated products.
1.
2.
3.
4.
5.
6.
7.

Take only packed items of well-known companies.

Buy items from reliable retail shops and recognized
outlets.
Check the ISI mark or Agmark.
Buy products of only air tight popular brands.
Avoid craziness for artificially colored sweets and buy only
from reputed shops.
Do not buy sweets or snacks kept in open.
Avoid buying things from street side vendors.

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, diarrhoea, 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. Several agencies have been set up by the Government
of India to remove adulterants from food stuffs.
AGMARK: Acronym for agricultural marketing....this organization
certifies food products for their quality. Its objective is to promote the
Grading and Standardization of agricultural and allied commode.

EXPERIMENT I
Aim: To detect the presence of adulterants in fat, oil and butter.
Apparatus Required:

Test-tube, conc. H2SO4, acetic acid, conc.

HNO3.

Procedure:

Common adulterants present in ghee and oil are dyes

and argemone oil. These are detected as follows:

(i)

(ii)

Adulteration of 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 color indicates presence of dye in fat.
Adulteration of argemone oil in edible oils: To small amount of oil
in a test-tube, add few drops of conc. HNO3 and shake it well.
Appearance of red color in the acid layer indicates presence of
argemone oil.

EXPERIMENT II
Aim: To detect the presence of adulterants in sugar.
Apparatus Required: 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 little water.
Pure sugar dissolves in water but insoluble impurities do not
dissolve.
(ii) Adulteration of 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 presence of chalk
powder or washing soda in the given sample of sugar.

EXPERIMENT III
Aim: To detect the presence of adulterants in samples of chili powder,
turmeric powder and pepper.

Apparatus Required: Test-tubes, conc. HCl, dil. HNO3, KI solution.

Procedure:

Common adulterants present in chili powder, turmeric

powder and pepper are red colored lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows:
(i) Adulteration of red lead salts in chili powder: To a sample of chili
powder, add dil. HNO3. Filter the dil. solution 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
color shows the presence of yellow oxides of lead in
turmeric powder.
(iii)
Adulteration of brick powder in red chili powder: Add small
amount of given red chili powder in beaker containing
water. Brick powder settles at the bottom while pure chili
powder floats over water.
(iv)
Adulteration of dried papaya seeds in pepper: 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.

OBSERVATIONS
Experiment no.
1.

Experiment
Adulteration of
dyes in fat

2.

Adulteration of
argemone oil in
edible oils

3.

Adulteration of
various
insoluble
substances in
sugar

4.

5.

Procedure
Heat 1mL of fat
with a mixture
of 1mL of conc.
H2SO4 and 4mL
of acetic acid.
To small amount
of oil in a test
tube, add few
drops of conc.
HNO3 & shake.
Adulteration of
various
insoluble
substances in
sugar

Observation
Appearance of
pink colour.

No red colour
observed

Pure sugar
dissolves in
water but
insoluble
impurities do
not dissolve.
Adulteration of To small amount No brisk
chalk powder,
of sugar in a test effervescence
washing soda in tube, add a few observed.
sugar
drops of dil. HCl
Adulteration of To sample of
Appearance of
yellow lead salts turmeric
magenta colour
to turmeric
powder, add
powder
conc. HCl.

6.

Adulteration of
red lead salts in
chilli powder.

7.

Adulteration of
brick powder in
chilli powder

8.

Adulteration of
dried papaya
seeds in pepper

To a sample of
chilli powder,
add dil. HNO3.
Filter the
solution and add
2 drops of KI
solution to the
filtrate.
Add small
amount of given
red chilli
powder in a
beaker
containing
water
Add small
amount of
sample of
pepper to
beaker
containing
water and stir
with a glass rod.

No yellow
precipitate.

Brick powder
settles at the
bottom while
pure chilli
powder floats
over water.
Dried papaya
seeds being
lighter float over
water while
pure pepper
settles at the
bottom.

RESULT:
The required analysis for adulterants in food stuffs has been made.

CONCLUSION
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 only on visual examination
when the toxic contaminants are present in ppm 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. 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 be avoided. It is always
better to buy certified food from reputed shops.

Biblography
1. Website

www.wikipedia.org

www.google.com

www.yahoo.com

2. BOOKS:

Comprehensive Practical Manual

Pradeeps New Course Chemistry

NCERT Class XII