KENDRIYA VIDYALAYA

ONGC, ANKLESHWAR

ALL INDIA SENIOR SECONDARY SCHOOL EXAMINATION

2019-20

CHEMISTRY INVESTIGATORY PROJECT

FOOD ADULTERATION IN FOOD ITEMS

NAME: VIRAL A PATEL

ROLL NO.:
CLASS: 12 - SCIENCE
SUBMITTED TO: MR. S.C YADAV
 CERTIFICATE
THIS IS TO CERTIFY THAT THAT MASTER VIRAL A PATEL , STUDENT OF CLASS 12TH
SCIENCE HAS SUCCESSFULLY COMPLETED HIS PROJECT UNDER GUIDANCE OF THE
SUBJECT TEACHER MR. S.C YADAV, DURING THE ACADEMIC YEAR 2019-20 FROM
KENDRIYA VIDYALAYA, ONGC ANKLESHWAR IN PARTIAL FULFILMENT OF CHEMISTRY
PRACTICAL EXAMINATION CONDUCTED BY THE CENTRAL BOARD OF SECONDARY
EDUCATION.

____________________
EXAMINER’S SIGNATURE

____________________ _____________________
TEACHER’S SIGNATURE PRINCIPAL’S SIGNATURE

DATE: ______________
 Acknowledgement
The success and final outcome of this project required a lot of guidance and
assistance from many people and I am extremely fortunate to have got this all
along the completion of my project work. Whatever I have done is only due to
such guidance and assistance and I would not forget to thank them.

First of all, I would like to thank the head of our institution, Shri Manish Jain for
giving me an opportunity to do this project work and providing us all support and
guidance. I would like to express my sincere gratitude towards Mr. S.C YADAV
for helping me conducting practicals for project.

Last but not the least I would like to thank all my friends who supported me all
the way and my parents who helped me financially and encouraged me
throughout in the completion of the project.
 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 f rom the standpoint
of the rights and welfare of the consumer. In 1860 the first food law f
ramed 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 food­stuffs and other goods' is now included in the

Concurrent list (Ill) 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 rule­making
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 1st June,1955 as THE
PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).

 LIST OFADAPTATION ORDER AND AMENDING

ACTs:

1. The Adaptation of laws (No.3) Order,1956.

2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of
1954).

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 f rom 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 f rom 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 well­known companies.

2. Buy items from reliable retail shops and recognized

outlets.

3. Check the lSI 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
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: Test­tube, conc. H 2S04, acetic acid,

conc. HN03.

 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 lml 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 test­tube, add few drops of conc. HN0 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: Test­t ubes, dil. HCI.

 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. 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 C02 shows the presence of
chalk powder or washing soda in the given sample of sugar.
 EXPERIMENT Ill
 Aim: To detect the presence of adulterants in samples of
chili powder, turmeric powder and pepper.

 Apparatus Required: Test­tubes, conc. HCI, dil. HN03, Kl

solution.

 Procedure: Common colouring present in chilly 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. HN03• 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. HNO3. Appearance of
magenta color shows the presence of yellow oxides of lead in
t urmeric 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
Adulteration of Heat lml of fat Appearance of

1.
dyes in fat with a mixture pink colour.
of lml of conc.
H2S04 and 4ml
of acetic acid.

Adulteration of To small amount No red colour

2.
argemone oil in of oil in a test observed
edible oils tube, add few
drops of conc.
HNO3 & shake.

Adulteration of Adulteration of Pure sugar

3.
various various dissolves in
insoluble insoluble water but
substances in substances in insoluble
sugar sugar impurities do
not dissolve.

Adulteration of To small amount No brisk

4. chalk powder,
washing soda in
sugar
of sugar in a test effervescence
tube, add a few observed.
drops of dil. HCI

Adulteration of To sample of Appearance of

5.
yellow lead salts turmeric magenta colour
to turmeric powder, add
powder conc. HCI.
  Adulterat To a sample of No yellow

6.
ion of red chilli powder, precipitate.
lead salts add dil. HN03.
in chilli Filter the
powder. solution and add
2 drops of Kl
solution to the
filtrate.
Adulteration of Add small Brick powder

7.
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
Adulteration of Add small Dried papaya

8.
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 non­adulterated 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. 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
f rom an unhygienic place and food being prepared under unhygienic
conditions. Such types of food may cause various diseases.
Consumption of cut f ruits being sold in unhygienic conditions should be
avoided. It is always better to buy certified food f rom reputed shops.