VIDYODAYA INTERNATIONAL

SCHOOL

Chemistry investigator project 2023 –

24

Submitted by :-
submitted to:-
Hrizeek Malviya. Mr. R.S.
Rathore
PGT
Chemistry
Roll no:-

Certificate
CBESE New dehli .

This is to certify that Hrizeek

Malviya, A student of class XII of
Vidyodaya International School has
successfully completed the research on
the below mentioned project under
the guidance of Mr. Raju .S.R
during the year 2023-24 as per
lastest lastest guidance issued by
External signature internal
signature

Principal signature

I place my sincere thanks to my

Chemistry Teacher Mr.R.S.Rathourfor
his guidance and advice to complete my
work successfully. I would also like to
thank our Principal Mr.Hemant Bhairam
for providing me all the facilities to
finish the project on time. I also
express my sincere thanks to the CBSE board
for giving me this wonderful
opportunity. I also thanks my parents
for their encouragement and support in
my humble venture.
S.No Tittle Page
No.
1. OBJECTIVE

2. INTRODUCTION

3. THEORY

4. MATERIAL
REQUIRED

5. PROCEDURE

6. OBSERVATION

7. CONCLUSION
 8. BIBLIOGRAPHY

INDEX Page No : 1

OBJECTIVE
The Objective of this project is to study
some food aduiterants present in
different food stuff.
 Page No: 2

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 — Page No : 3

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.

Page No : 4
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.

Page No : 5
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) Take small amount of

Adulteration of various insoluble substances in sugar:
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.
Page No : 6
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.

Experiment No. Experiment Procedure

Observation

1. Adulteration of dyes in Heat 1ml of fat with a Appearance of pink

Fat. Mixture of 1 ml of conc. Colour.

H₂SO₄ and 4ml of acetic

Acid.

2. Adulteration of argemone To small amount of oil in NO red colour

Oil in edible oil. test tube, add few drops observed,.

Of conc. HNO₃. & shake.
 ]

3. Adulteration of various Adulteration of various Pure sugar

Insoluble substance in insoluble substance in dissolves in water
Sugar. Sugar. But insoluble do not
Dissolve.

4. Adulteration of chalk To small amount of No brisk effervescence

Powder, washing soda in sugar in a test tube, observed.
Sugar. Add a few drops of
Dilute HCl.

5. Adulteration of yellow To sample of turmeric Appearance of magenta

Lead salt to turmeric powder, add conc. HCl
Powder.
 Page No : 7

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