Chemistrty Project

Chemistry
Project Report
On
Food
adulteration
Session : 2013-2014
Under supervision of
Submitted by
Mrs Shivali kohli Japneet kaur
(Lect. in chemistry) Class XII
D.A.V. Public School

Certificate
This is to certify that the project titled

“Food A dulteration” has been
undertaken by Japneet kaur of class
XII(Non Medical).
This project has been carried out as a part

of chemistry projects as described by the
Central board of Secondary Education.
This work is done by candidate’s own
efforts
Mrs. Shivali Kohli

(Lect. in chemistry)
Acknowledgement
I express my deep sense of gratitude to
Mrs. Shivali Kohli , lecturer in
chemistry ,D.A.V. Public School,
Kurukshetra for her inspiration ,valuable
guidance and constant encouragement in
the completion of this project .Without
her it would have been an impossible task
for me . I have put my sincere efforts in
making this project interesting .I have
fully consulted all the available books in
the market .I am thankful to esteemed
authors.
Contents
1. Introduction
2. Theory
3. Aim
4. Apparatus
5. Chemicals required
6. Experiments
7. Observation table
8. Conclusion
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.
The0ry
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, diarrhea, 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
Aim
To study some common food adulterant
s present in different food stuffs.
Apparatus
 Test tube
 Test tube stand
 Test tube holder
Chemicals Required
 Acetic anhydride
 Conc. Sulphuric acid
 Conc. Nitric acid
 Acetic acid
 Dil. Hydrochloric acid
 Conc. Hydrochloric acid
 Potassium iodide
 Dil. nitric acid
Detection of adulterant in oil,
butter and ghee
Common adulterants present in ghee and oil are paraffin
wax, hydrocarbons, dyes and argemone oil. These are
detected as follows
Experiment :
(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.
Detection of presence of
adulterant in sugar
Sugar is usually contaminated with washing soda and
other insoluble substances which are detected as
follows :
Experiment
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 dil. HCl. Brisk effervescence of CO2 shows the
presence of chalk powder or washing soda in the given
sample of sugar.
To detect the presence of adulterants in samples of
chilli powder, turmeric powder
Detection of presence of adulterant
chili powder ,turmeric powder and
pepper
Common adulterants present in chilli powder, turmeric
powder and pepper are red coloured lead salts, yellow
lead salts and dried papaya seeds respectively. They are
detected as follows:
Experiment
(i) Adulteration of red lead salts in chilli powder
To a sample of chilli powder, add dil. HNO3. Filter the
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 colour shows the presence of
yellow oxides of lead in turmeric powder.
(iii) Adulteration of brick powder in red chilli powder
Add small amount of given red chilli powder in beaker
containing water. Brick powder settles at the bottom
while pure chilli powder floats over water.
(iv) Adulteration of dried papaya seeds in pepper
Add small amount of sample of pepper to a beaker
containing water and stir with a glass rod. Dried papaya
seeds being lighter float over water while pure pepper
settles at the bottom.table
Observation table
Experiment Procedure Observation
Appearance of Heat small Appearance of
paraffin wax amount of oil floating on
and vegetable ghee the surface
hydrocarbon in with acetic
vegetable ghee anhydride.
Adulteration of Heat 1ml of fat Appearance of
dyes in fats with 1 ml conc. pink colour
Sulphuric and
4ml acetic acid.
Adulteration of Take small No red colour
argemone oil in amount of oil in observed
edible oil test tube add
few drops of
conc. Nitric
acid and shake
Adulteration of Take small If adulterated it
various amount of will not
insoluble sugar in test dissolve in
substances in tube shake it water.
sugar with water
Adulteration of Add few drops No brisk
chalk powder, of dil. effervescense
washing soda in Hydrochloric observed
sugar acid to small
amount of
sugar
Adulteration of To small Appearance of
yellow lead amount of magenta colour
salts in turmeric turmeric
powder powder add few
drops of conc.
Hydrochloric
acid
Adulteration of To small
red lead salts in amount of chilli
No yellow ppt .
chilli powder powder add dil.
Nitric acid and
filter and then
add potassium
iodide
Adulteration of Add small Brick powder
brick powder in amount of brick
will settle at
red chilli powder to test
bottom while
powder tube with water
chilli powder
float
Adulteration of Add small Dried papaya
dried papaya amount of pepper seeds being
seed in pepper to test tube lighter will float
containing water on surface .
and stir well
Conclusions :
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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Chemistry

D.A.V. Public School

This is to certify that the project titled

This project has been carried out as a part

Mrs. Shivali Kohli

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