SHREE SWAMINARAYAN

PUBLIC SCHOOL
GANDHINAGAR

CHEMISTRY INVESTIGATORY PROJECT

On
STUDY OF ADULTERANTS IN FOOD STUFF
2022-23 (CLASS-XI)

SUBMITTED BY: MIHIR AMIT MISHRA

BOARD’S ROLL NO: 27
 CERTIFICATE
This is to certify that Mihir Amit Mishra of class XI science has prepared
the investigatory project of Computer Science entitle Study Of Adulterants
In Food Stuff during academic year 2022-23. He/She has prepared the
project under my guidance.

____________ ____________ ____________

Ext. Examiner PGT CHEM Principal’s Sign
 ACKNOWLEDGEMENT

I MIHIR AMIT MISHRA would like to express my sincere

gratitude to my Computer Science teacher Mrs. Poonam Matai for
his vital support, guidance and encouragement without which this
project would not have come forth from my side. Special thanks
goes to my teacher who helped me a lot in completing the project by
giving interesting ideas, thoughts and made this project accurate. I
wish to thank my parents for their undivided support and interest
who inspired and encouraged me to go on our way, without which I
would be unable to complete my project.
And at last, but by no mean the least I would like to thank the
almighty God who made all the things possible.
 INDEX
1. Certificate Pg-1
2. Acknowledgement Pg-2
3. Introduction Pg-5
4. Theory Pg-10
5. Experiment Pg-11

• Aim
• Apparatus required
• Procedure
• Result
• Images
• Precautions
• Conclusion
6. Bibliography Pg-15
 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. 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).
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 colored sweets 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 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
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 color 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 color in the acid layer indicates presence of
argemone oil.
 OBSERVATION

RESULT:
The required analysis for adulterants in food stuffs has been made
Images
 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
• Pradeep’s New Course Chemistry
NCERT Class XII