D.A.

V PUBLIC SCHOOL
KANYA PUR, ASANSOL
DEPARTMENT OF CHEMISTRY
CERTIFICATE

This is to certify that

A student of class XII , Board Roll No:
Has successfully completed the research on the project” Study of common Food
Adulterants in Fat , oil ,Butter , Sugar, Turmeric Powder , Chilli Powder, and
Peeper” under the guidance of Ramakant Mishra During the year 2021-22 in partial
fulfilment of Chemistry Practical Examination Conducted by AISSCE , New
Delhi

Signature of Principal

Signature of Signature of
External Examiner Internal Examiner
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
:Ramakant Mishra 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

Then I would Like to Thank My parents and Classmates who have helped
me with their Valuable Suggestion.
I would Like to Thank Our La b Attendant Swapan Sen who has helped me a lot .
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 presents 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 microsomal knowledge had reached the stage
that food substances could be analysed , 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 labelling 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 labelling; 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 colouring. 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 —

1. A Central Food Laboratory to which food samples can be referred to for final opinion
in disputed cases (clause 4),
2. A Central Committee for Food Standards consisting of representatives of Central and
State Governments to a division matters arising from the administration of the Act
(clause 3)

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

LIST OF ADAPTATION ORDER AND

AMENDING ACTs:

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

2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49
of1964).
3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41
of1971).
4. The Prevention of Food Adulteration (Amendment) Act, 1976
(34 of1976).
5. 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. 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
Sweat and buy only from reputed shops.
6. Do not buy 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
behaviour 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 land allied commode
 EXPERIMENT: 1
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) 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.

(ii) 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 colour in the acid layer indicates presence of argemone
oil.
 EXPERIMENT: 2
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: 3
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
coloured 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 colour
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.
 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.
Bibliography
1.Website:
• www.google.com
• www.yahoo.com
• www.gmail.com www.blogspot.in

2. Books:

• Comprehensive Practical
Manual
• Pradeep’s New Course
Chemistry NCERT Class XII