KENDRIYA VIDYALAYA

NO 1 GAYA

AYUSH KUMAR
 CERTIFICATE
This is to certify that AYUSH KUMAR, a student of
class XII B has successfully completed the research on
the below mentioned project under the guidance of Mr.
KK MATERIYA sir during the year 2023-24 in partial
fulfillment of Chemistry practical examination conducted
by AISSCE, New Delhi.

Signature of Signature of
external examiner chemistry teacher
 ACKNOWLEDGEMENT
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 MR. KK MATERIYA, 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 the completion of the
project.
Then I would like to thank my parents and
friends who have helped me with their
valuable suggestions and guidance has been
helpful in various phases of the completion
of the project.
Last but not the least I would like to thank
my classmates who have helped me a lot.
 DECLARATION
I hereby declare that project work entitled “STUDY OF
ADULTERANTS IN FOOD STUFF”, submitted to the department of
Chemistry, for the subject Chemistry under the guidance of MR KK
MATERIYA sir is a record of original work done by me. I further
declare that this project or any part of it has not been submitted
elsewhere for any other class.

NAME: AYUSH KUMAR

CLAS:XII B
 CONTENTS:
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 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.

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 I

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.
 EXPERIMENT II

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 III

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 colored 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 color 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.
 OBSERVATIONS
Exp no. Experiment Procedure Observation
1. Adulteration of dyes in Heat 1mL of fat Appearance of
fat with a mixture of pink colour.
1mL of conc.
H2SO4 and 4mL
of acetic acid.
2. Adulteration of To small amount of No red colour
argemone oil in edible oil in a test tube, observed
oils add few drops of
conc.
HNO3 & shake.
3. Adulteration of various Adulteration of Pure sugar
insoluble substances in various insoluble dissolves in
sugar substances in water but
sugar insoluble
impurities do
not dissolve.
4. Adulteration of chalk To small amount of No brisk
powder, washing soda in sugar in a test effervescence
sugar tube, add a few observed.
drops of dil. HCl
5. Adulteration of yellow To sample of Appearance of
lead salts to turmeric turmeric magenta colour
powder powder, add
conc. HCl.
6. Adulteration of To a sample of chilli powder, No yellow
red lead salts in add dil. HNO3. Filter the precipitate.
chilli powder. solution and add
2 drops of KI solution to the
filtrate.
7. Adulteration of Add small amount of given Brick powder
brick powder in red chilli powder in a beaker settles at the
chilli powder containing water bottom while pure
chilli powder
floats over water.

8. Adulteration of Add small amount of Dried papaya

dried papaya sample of pepper to seeds being
seeds in pepper beaker containing lighter float over
water and stir with a glass water while pure
rod. 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.
 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