To Detect The Presence of Adulterance in Food (12TH Chemistry Project)

KIDDY’S CORNER
SENIOR SECONDARY
SCHOOL
CHEMISTRY PROJECT
MADE BY----
--MANTAVYA JAIN
--XII
ACKNOWLEDGEMENT
I would like to express my sincere gratitude to my chemistry

mentor Mr.MANDHAAN SIR , for her vital
support, guidance and encouragement - without which this
project would not have come forth.
My heart has full gratitude to our teacher, who has been a source
of constant and inspiration.
I am also thankful to all my friends who have helped me and

tolerated me at times.
certificate
This is to certify that Master,MANTAVYA JAIN who is the
student of class XII-A of kiddy,s corner senior
secondary school Gwalior,M.P has completed the project
file.
This project file is the record of authentic work carried out

during the academic year 2017-2018.The student has submitted
this file within provided time period.
Internal Examinar principle External Examinar

CHEMISTRY INVESTIGATORY
PROJECT FILE
---ADULTRANCE IN FOOD
SUBMITTED BY---- MANTAVYA JAIN
SUBMITTED TO---- MR. MANDHAAN SIR

INDEX----
1)Certificate of excellence
2)Acknowledgement
3)Aim of project
4)Introduction
5)Theory
6)Experiment
7)Result
8)Conclusion
AIM OF PROJECT
The aim of this project is to study some

of the common food adulterants
present in fat ,oil and butter.
INTRODUCTION
Adulteration in food is normally present in its
most crude form; prohibited substances are either
added or partly or wholly substituted. Normally
the contamination/adulteration in food is done
either for financial gain or due to carelessness
and lack in proper hygienic condition of
processing, storing, transportation and
marketing. This ultimately results that the
consumer is either cheated or often become victim
of diseases. Such types of adulteration are quite
common in developing countries or backward
countries. It is equally important for the consumer
to know the common adulterants and their effect
on health. Icbs.
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
commodities.
EXPERIMENT
To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS---- Test-tube, acetic anhydride, conc. H2SO4, acetic acid,

conc. HNO3.
PROCEDURE----
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as follows :
(i) Adulteration of paraffin wax and hydrocarbon in

vegetable ghee Heat small amount of vegetable ghee
with acetic anhydride. Droplets of oil floating on the
surface of unused acetic anhydride indicates the presence
of wax or hydrocarbons.
(ii) 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 colour indicates presence of
dye in fat.
(iii) Adulteration of argemone oil in edible oils To small
amount of oil in a test-tube, add few drops of conc. HNO3
and shake. Appearance of red colour in the acid layer
indicates presence of argemone oil.
RESULT----
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 shop.

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KIDDY’S CORNER

I would like to express my sincere gratitude to my chemistry

I am also thankful to all my friends who have helped me and

This project file is the record of authentic work carried out

Internal Examinar principle External Examinar

SUBMITTED BY---- MANTAVYA JAIN

SUBMITTED TO---- MR. MANDHAAN SIR

The aim of this project is to study some

REQUIREMENTS---- Test-tube, acetic anhydride, conc. H2SO4, acetic acid,

(i) Adulteration of paraffin wax and hydrocarbon in

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