CHEMISTRY PROJECT

NAME-ADITYA KUMAR
MISHRA
CLASS-XII ‘A’
Roll No.13
SCHOOL-CM SCHOOL OF
EXCELLENCE(ZILA
SCHOOL)
 CM SCHOOLOF EXCELLENCE
DEPARTMENT OF CHEMISTRY

CERTIFICATE
This is to certify that I a m A d i t y a K u m a r
M i s h r a a student of class X I I ‘ A ’ has successfully
completed the research on the below mentioned project
under the guidance of Abhijeet Sir during the year
2024 in partial fulfillment of Chemistry practical
examination conducted by CBSE, New Delhi.

Signature of Signature of
external chemistry
examiner teacher
 ACKNOWLEDGEMEN
T
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 Abhijeet sir , 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 and
also Sir Lab attendant .
 DECLARATION
I h e r e b y declare t hat project work entitled “STUDY O F
ADULTERANTS I N FOOD STUFF”, subm itted t o t h e
departm ent of Chem istry, CM SCHOOL OF EXCELLENCE
for the s u b j e c t C h e m i s t r y u n d e r the guidance of
ABHIJEET 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.

CLASS:-XII ‘ A ’
SCHOOLNAME : - C M S C H O O L O F E X C E L L E N C E
 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
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.
STATEMENT
Imported goods OF thatOBJECTS
violate theAND REASONs:
provisions of the act
may be denied
existed admittance
in a number
Laws of toStates
the United Statesforandthe
in India if
not removed of
prevention within a given time
adulteration may be
of food- destroyed.
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
 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:

2. The of FoodAdulteratio (Amendme Act, 1964 (49 of
Prevention n nt)
1. 1964).
The Adaptation of Laws (No.3) Order, 1956.
3. The of FoodAdulteratio (Amendme Act, 1971 (41 of
Prevention n nt)
1971).
4. The of FoodAdulteratio (Amendme Act, 1976 (34 of
Prevention n nt)
1976).
5. The of FoodAdulteratio (Amendme Act, 1986 (70 of

GOVERNMENT
Prevention
1986). MEASURES:
n nt)
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.

PRECAUTION
S
By taking a few precautions, we can
consuming adulterated products.
escape from

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.
 EXPERIME
NT 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. HNO 3
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:
Adulteration of red lead salts in chili powder: To a sample of chili
(i
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 Experiment Procedure Observation
no.
1. Adulteration Heat 1mL of Appearance
of fat of
dyes in fat with a pink colour.
mixture of
1mL of conc.
H2SO4 and
4mL of
acetic acid.
2. Adulteration To small No red colour
of amount observed
argemone of oil in a test
oil in edible tube, add
oils few drops
of conc.
HNO3 &
shake.
3. Adulteration Adulteration Pure sugar
of of dissolves
various various in water
insoluble insoluble but
substance substance insoluble
s in sugar s in sugar impurities
do not
dissolve.
4. Adulteration To small No brisk
of amount effervesce
chalk of sugar in a nce
powder, test tube, observed.
washing add a few
soda in drops of dil.
sugar 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.

RESUL
T:
The required analysis for adulterants in food stuffs has been
made.
 CONCLUSIO
N
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.or
g
• www.google.com

• www.yahoo.com

2. BOOKS:

• Comprehensive Practical
Manual
• Pradeep’s New Course
Chemistry

NCERT Class /II