🍎ACKNOWLEDGEMENT 🥭

I would like to express my special thanks of gratitude to my

chemistry teacher MR. SANJIT PALAI as well as our principal Mam
MRS. SANGHAMITRA PANIGRAHI who gave the golden opportunity
to do this wonderful project on the topic "STUDY OF
ADULTERANTS IN FOOD STUFFS " which also helped me doing a
lot of research work and I came to know about so many new things.
I am really thankful to them.

INDEX

Sl.no. Contents Page No.

i Objective
ii Introduction
iii Theory
iv Experiment 1
v Experiment 2
vi Experiment 3
vii Result
Viii Conclusion

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🍅
……… 🔬Objective 🍁 …….
The objective of this project is to study some of the
common food adulteration present in different food stuffs.

.………. 🌾Introduction 🌺……….

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
food is done either for financial gain or due to
carelessness and lack in proper hygienic condition of
processing, storing, transportation and marketing. This
ultimately results that theconsumer 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 important for the
consumer to know the common adulterants and their effect
on health.
 ……….. 🍏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 simplescreening 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 commodities.
 ……… 🐉EXPERIMENT:1🐉………
To detect the presence of adulterants in fat, oil and butter.

REQUIREMENTS
Test-tube, acetic anhydride, conc. H₂SO4 acetic acid, conc. HNO3.

PROCEDURE
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as follows:

● 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.

● 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.

● 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.
 !………… 🌺EXPERIMENT:2🌺………..!
AIM:
To detect the presence of adulterants in sugar.

REQUIREMENTS:
Test-tubes, dil. HCl.

PROCEDURE:
Sugar is usually contaminated with washing soda and
other insoluble substances which are detected as follows :
● (1) 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.

● (2) Adulteration of chalk powder, washing soda in

sugar
To small amount of sugar in a test-tube, add few drops
of dil. HCl. Brisk effervescence of CO2 shows the
presence of chalk powder or washing soda in the
given sample of sugar.
To detect the presence of adulterants in samples of
chilli powder, turmeric powder.
 !………. 🍅EXPERIMENT 3🍎………!.
AIM:
To detect the presence of adulterants in chilli powder, turmeric powder and pepper.

REQUIREMENTS:
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:
1. (i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2
drops of potassium iodide solution to the filtrate. Yellow ppt. indicates
the presence of lead salts in chilli powder.

1. (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.

1. (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.

1. (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.
 🤭RESULT
No EXPERIMENT PROCEDURE OBSERVATION

Heat small amount of vegetable

ghee with acetic anhydride.
Adulteration of paraffin wax Appearance of oil
Droplets of oil floating on the
1. and hydrocarbon in vegetable floating on the
surface of unused acetic
ghee surface.
anhydride indicate the presence
of wax or hydrocarbon.

Heat 1mL of fat with a mixture of

Appearance of pink
2. Adulteration of dyes in fat 1mL of conc. H2SO4 and 4mL of
colour.
acetic acid.

To small amount of oil in a test

Adulteration of argemone oil No red colour
3. tube, add few drops of
in edible oils Observed.
conc.HNO3 & shake.

Pure sugar dissolves

Adulteration of various Take small amount of sugar in a
in water but insoluble
4. insoluble substances in test tube and shake it with little
impurities do not
sugar water.
dissolve.

To small amount of sugar in a No brisk

Adulteration of chalk powder,
5. test tube, add a few drops of dil. effervescence
washing soda in sugar
HCl. observed.

Adulteration of yellow lead To sample of turmeric powder, Appearance of

6.
salts to turmeric powder add conc. HCl. magenta colour.

To a sample of chilli powder,add

Adulteration of red lead salts dil. HNO3. Filter the solution and
7. No yellow ppt.
in chilli powder add 2 drops of KI solution to the
filtrate.

Brick powder settles

Add small amount of given red
Adulteration of brick powder at the bottom while
8. chilli powder in a beaker
in chilli powder pure chilli powder
containing water.
floats over water.

Dried papaya seeds

Add small amount of sample of
Adulteration of dried papaya being lighter float
9. pepper to beaker containing
seeds in Pepper over water while pure
water and stir with a glass rod.
pepper settles
 !…………. 🫐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 shop.

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