Certificate

This is to certify that Master Abhishek Sharma of class

XII-‘SCIENCE’ of Jawahar Navodaya Vidyalaya A.D.M
No. 440 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

Acknowledgement

I would like to sincerely and profusely thank my

chemistry teacher S.K Jaiswal sir PGT
(Chemistry) for his able guidance and vital
support in completing my project.
I would also like to extend my gratitude to our
Computer lab assisstant for providing me with
all the facility that was required.

ABHISHEK
SHARMA
XII SCIENCE
ADM NO.
(440)
 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.
 Topic

Study of adulterants

in
food stuff
 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
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 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.
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.

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 an 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.
(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 .
(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 .

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 1st June, 1955 as THE PREVENTION OF FOOD
ADULTERATION ACT, 1954 (37 of 1954).

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

2. The Prevention of Food Adulteration
(Amendment) Act, 1964 (49 of 1964).
3. The Prevention of Food Adulteration (Amendment)
 Act, 1971 (41 of 1971).
4. The Prevention of Food Adulteration
(Amendment) Act, 1976 (34 of 1976).
5. The Prevention of Food Adulteration

(Amendment) Act, 1986 (70 of 1986).

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. Take only packed items of well-known companies.
2. Buy items from reliable retail shops and
recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially coloured sweets and
buy only from reputed shops.
6. Do not buys sweets or snacks kept in open.
7. 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,
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.
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.
AIM :
To detect the presence of adulterants in fat, oil and butter.

APPARATUS REQUIRED :
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc.
HNO3.

PROCEDURE:
Common adulterants present 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
indicates the presence of wax or hydrocarbons.
(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 colour
indicates presence of dye in fat.
(iii) Adulteration of argemone oil in edible oils 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 indicates presence of argemone oil.
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 presenceofchalk
powder or washing soda in the given sample of sugar.
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 adulterated with khesari dal which contains
butyl oxalyl
alanine amine(BOAA) which causes lethargy and ultimate paralysis in
lower limbs of human body on regular consumption.
The detection of BOAA in beson powder indicates adulteration of it
with khesari dal. Development of pinkish colour indicates adulteration
of bason with khesari dal.
Table for different samples-

SL.NO. SAMPLES RESULT

1. Open sample Adulterant present
2. Packed sampleAdulterant present.
AIM:
DETECTION OF STARCH IN MILK.

APPARATUS:
Test-Tubes, Iodine Solution .

THEROY:
Along with water, a very common adulterant of milk is starch .
Milk consist of three basic components which are as follows :
(i) Water (about 80%).
(ii) Fat(about 3.5%).
(iii) Solids containing protein, lactose.
(iv) Mineral matters (about 8.5%).

Milk is adulterated with starch to maintain the

thickness of fat extracted milk or diluted milk.
PROCEDURE:
At first 5mL of milk ample is taken in a test tube and is
boiled for 3-4 minutes.
Then it is cooled and 1-2 drops of iodine solution is added to it and is shaked well.
Appearance of blue colour indicates the presence of starch in the
sample.
Table for different samples:-
S.NO SAMPLES RESULT

1. Amul TAZA Adulterant absent.

2. Diary milk Adulterant present.

3. Nestle EVERYDAY Adulterant absent.

4. Amul Adulterant absent

AIM :
To detect the presence of adulterants in 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 rod. Dried papaya seeds being lighter
float over water while pure pepper settles at the bottom.
Observation

EXPT. NO. EXPERIMENT PROCEDURE OBSERVATION

Adulteration Heat small Appearance

of paraffin amount of of oil floating
wax and vegetable on the
hydrocarbon ghee with surface.
in vegetable acetic
ghee. anhydride.
Droplets of oil
floating on
the surface of
unused acetic
anhydride
indicate the
presence of
wax or
hydrocarbon.
Adulteration Heat 1mL of Appearance
of dyes in fat fat with a of pink colour.
mixture of
1mL of conc.
H2SO4 and
4mL of acetic
acid.
Adulteration To small No red colour
of argemone amount of oil observed
oil in edible in a test tube,

oils add few

drops of conc.
HNO3
&shake.
Adulteration Take small Pure sugar
of various amount of dissolves in
insoluble sugar in a test water but
substances in tube and insoluble
sugar shake it with impurities do
little water. not dissolve.
Adulteration To small No brisk
of chalk amount of effervescence
powder, sugar in a test observed.
washing soda tube, add a
in sugar few drops of
dil. HCl
Adulteration To sample of Appearance
of yellow lead turmeric of magenta
salts to powder, add colour
turmeric conc. HCl.
powder
Adulteration To a sample No yellow
of red lead of chilli precipitate.
salts in chilli powder, add
powder. dil. HNO3.
Filter the
solution and
add 2 drops of
KI solution to
the filtrate.
Adulteration Add small Brick powder
of brick amount of settles at the
powder in given red chilli bottom while
chilli powder powder in a pure chilli
beaker powder floats
containing over water.
water
Adulteration Add small Dried papaya
of dried amount of seeds being
papaya seeds sample of lighter float
in pepper pepper to over water
beaker while pure
containing pepper settles
water and stir at the
with a glass bottom.
rod.
Result
The required analyses 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.