ADITYA GUPTA

01
DR KN MODI GLOBAL
SCHOOL

a
 DR KN MODI GLOBAL SCHOOL
MODINAGAR

CERTIFICATE
This is to certify that ADITYA GUPTA, a student of class
12th SCIENCE B has successfully completed the research
on the below mentioned project under the guidance of
Chemistry Teacher:- Mrs Anjali Fogat during the year
2023-24 in fulfillment of Chemistry Practical examination .

Signature of examiner Signature of

chemistry teacher
 ACKNOWLEDGEMENT
In the accomplishment of this project
successfully, many people have bestowed 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 MRS ANJALI MAM , 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 Science and
Chemistry, DR KN MODI GLOBAL SCHOOL for the
subject Chemistry under the guidance of MRS Anjali mam
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.

CLASS: XII SCIENCE B

NAME: ADITYA GUPTA

ROLL NO: 01
 -:CONTENTS:-
1. Certificate

2. Acknowledgement

3. Introduction

4. Theory

5. Activity

6.Aim

7.Apparatus required

8.Procedure

9.Result

10. Precautions

11. Conclusion

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

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