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VID
ANAN

RANC

MANAN VIDYA
SESSION-2021-2022

CHEMISTRY PROJECT WORKK

Topic Adultration In Spices

Submitted by:- Submitted to

NAME Mr. Shambhu Bharti

CLASS

RO

CC
 CERTIFICATE

This is to Certify tha of class XII "A' of

Manan Vidya School has successfully completed the
Chemistry Investigatory project on the topic
"ADULTERATION IN SPICES" as prescribed by the CBSE Board
for the Academic Year 2021-22.
It is further certified that the project is Individual Work of the
Candidate.

External'sSignature:

Internal's Signature:

Principal's Signature

S
 Acknowledgement

l would like to express my special thanks of gratitude to my teacher

Mr. SHAMBHU BHARTI who gave me the golden opportunily to

do this wonderful project on the topic "Adultration In Spices"

which also helped me doing a lot of research and 1

came to know

about so many new things, l am realy thankful to him.

Sccondly, Iwould also like to thank my parents and friends who

helped me to complete this project in limited timeframe.

 INDEX
SNO. TOPIC PgNO

1
INTRODUCTION
2
OBJECTIVE
3 3-4
THEORY
4 5
TYPES OF ADULTERATIONS OF SPICIES
6-7
METHOD OF DETECTION OF ADULTERATION
8
ADULTERATION AND FOOD SAFETY
9
PRECAUTION
8 10
CONCLUISION
 INTRODUCTION
Adulteration in all types offood is rearing so fast and it is no less in Indian spices.

Adulleration in spices is neither declared legally nor permilled, but it is present in such a

Sorm that might mislcad or confuse the consumer because they almost look alike but of

reduced quality and value or il may be intentionally mixed in spices to get profit.

Adulteration in food is normally present in its most crude form: prohibited substances are

either added or partly or wholly substituted. Normally the contamination/adulteration in

Jood is doneeitherforfinancialgin or duc to carelesness and lack in proper hygienic

condition of processing, storing, transportalion and marketing. This ultimately results that

the consumer is either cheated or often become victim of diseases. Such types of adulteration

are quite common in developing countries or backward countries. It is equally importantfor

the consumer to know the common adulterants and their efect on health. Coraeminof

acdlenataed frad cmes sriasdisuss br coar, diarhen astomasdrszdeMajarityof fhis.as and htiar

areardfinwax,.cadrad andhygbrocmbors Rad dili pouckr's miæzl uih bide poilarand pepr émiad

wih chiad ppagauk Thee acddleowisam be exaijiderlifielbysinmylederialtes

w w w .
---y-y-y--y----y---y-------Y

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

DetectionotAanlterants.ln
Turmerioandeillipowde

YSalman Ahan Pure Adulteroted

ADULTERATION OF
Srliceb

----A--A--A--Aa------s----A--Ax-A-A-
2
 THEORY
The Increasing number offood producers and the outstanding amount of

importfoodshufs 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 cruclal. Ignorance and unfair market behavior may

endanger consumer health and misleading can lead to poisoning. So we

need simple screeningtestsfor their detection. In the pastfew decades,

adulteration offood has become one of the serious problems.

Consumption of adulterated food causes serious diseases like cancer,

diarhoea, asthma, ulcers, etc. Majorily offats, oils and buter ae

paraffin wax, castor oll and hydrocarbons. Red chili powder is mixed

with brick powder and pepper is mixed with drled papaya seeds. These

adulterants can be easily identifled bysimple chemical tests. Several

agencies have been set up by the. Govemment ofIndia to remove

adulterants firom food stuffs.

3
AGMARK:Acronym for agricultural marketing.this
organization

certifiesfood productsfor thelr quality. 1ts objectlve is to promote

theGrading and Standardization of agricultural and allied commode

reg
 Types Of Aldverants Of Spices
Any material which is added orsubtractedfrom a portion offoodl that ultimately

affects and deteriorates nature and quality is known as adulterationoffood. The

substances which are added here are known as adulterants. The common

. adulterants ofspices are sand, dirt, earth gritty matter, artificial colour, starch,

chalk powder, bark, stone, saw dust, horse dung, lead chromate and argemone,

papaya seed ete. The commonly used adulterant in tumeric powder is lead

chromate, com flour, yellow coloured talk or sawdust. Lead chromate and metanil

yellow dye are the artificial colouring material that is added to provide a bright

yellow tinge to the turmeric powder. The fillers such as cormflour (starch), yellow

coloured talk or sawdust are added in turmeric powder to increase its volume. In

red chillipowder the adulterant like sawdust, and brick powder and artificial

colours such as Sudan Red are generally added. Presences ofstarch.food colours,

dust, horse dung, etc., are someofthe commonly used adulterants in cumin

powder and can lead to serious health complications. Two commonly used

adulterants in corianderpowder are husk and ash. The most common adulterant

in blacke pepper is Papaya seeds as the size and shape of both

seeds are similar.

 Method Of Detection Of
Adulteration in Spices
The powder spices of tumeric, chilli, cumin, coriander powder ete. and seed packets

of cumin, muslard and black pepper were collected from the markets. These colleceted

spices are tested by simple methods to assess ils purity. The following materials viz.

water; heater. glass, spoon, spices, iodine solution, hydrochloric acid etc are required

during the test.

1.Tumericpowder

(a) Adulterart: Lead chromate The turmeric powder is mixed with water and placedl in a

beaker. 1f the test turmeric powder is adulterated one, it will immediately leak streaks of

water-soluble colour.

6) Adulterant: Artificial colouring materials Metanil yellow To test this at home, the

turmeric powder is taken in a test tube. Alcohol (3-5 ml) is added to it and the tubes are

shaken vigorously. Then 1o drops ofhydrochloric acid are added to the test tube. 1fthe

content in the test tube tums pink or violet, the presence ofthe chemical Metanil yellow is

confirmed

(Adulterant: Comslour (starch), yellow coloured chalk powder or sawdust One ofthe

easiest ways offinding adulteration in turmeric powder is to add a teaspoon of

turmeric powder in a glass ofwarm water. Do not stir it and leave it like thatfor 20 minutes.

fthe powder settles down at the bottom of the glass with clear water above, the

turmeric powder is pure and cloudy water indicate the possibility of adulteration.

- -
2.Red chillipawdler
(a) Adulterant: saw dust and brick powder One teaspoon of chilli powder is
added to a glass

colour.
ofwater and swirl it. Adulterated chilli powder will dispel a red swirl of
the bottom
(6) Adulterant: brick powder and sand To test for this rub some chilli powder at

mixed with brick powder or even

of a glass vessel. 1f any griltiness is felt that means it is

sand.

(c)Adulterant: artificial colours like Sudan Red One teaspoon of chlli powder is added in a

glass of water and mixed well. Change in the watercolour will prove the presence of an

of water. Artijficial
adulterant- Sudan Red. Altematively, sprinkle some chilli powder on a glass

colours will leave a coloured streak as the particle goes down due to gravity

3-Cumin secds
cumin powder is added to a
a) Adulterant grass seed and charcoal dust One teaspoon of
the suface
glass of water and let it stay still for afew minutes. The chareoal dust will float on

while the pure spice will settle at the bottom of the glas.

have
6) Adulterant: Colour coated seed Sometimes the cumin seeds are coated with colour to

vigorously on
good lustre and appealing colour. To know this the cumin seeds are nubbed

artificial colour
palms. Appearance of colour in palm indicates the cumin seeds are coated with

4-Corianderpawder

(a) Adulterant: husk and ash The husk can be detected by mixing in water. As the husk lighter
is

surface of the water.

in weight,it will simply float above the

Black Pepper (Kali Mirch)

5.
water. The black pepper will
(a) Adulterat: Papaya seeds Drop some black pepper ina glass of

setlle at the bootm of water in the glass whereas the papaya seeds will float.
 PRECAUTIONS
a
By taking few precautions, we can escape from consuming

adulterated products.

1.Take only packed items ofwell-known companies.

2. Buy itemsfrom reliable retail shops and recognized

outlets.

3. Check the mark or Agmark.

1ISI

4. Buy products ofonly air tight popular brands.

Avoidcrazinessfor artificially colored sweets and buy only

from reputed shops.

b. Do not buy Sweets or snacks kept in open.

7.Avoid buyingthingsfrom street side vendors.

w
 CONCLUSION
Indian food is incomplete without the addition of spices.
If adulterated spices are consumed daily there will be aI
health hazard like nausea, anemia, paralysis, brain
damage, abortions, insomnia, vomiting, constipation and
even mental retardation. The safest way to avoid
adulterated spicesis to purchase properly packed spices
containing either an ISI mark or an Agmark from a
trusted source. If someone is selling adulterated products
strict actions should be taken against them by the
government. So it is also wise to purchase raw spices
and grind them at home to get a powder which is real,
fresh safer also.
 BIBLIOGRAPHY
WEBSITE

www.wikipedia.org

https://www.researchgate.net

https://www.sastasundar.com

BOOKS

Comprehensive practical Manual

GUIDE

Mr. Shambhu Bharti