Chemistry Board 1

INDEX
1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity
• Aim
• Apparatus required
• Procedure
• Result
• Precautions
• Conclusion
6. Bibliography
Aim:
Study of common food adulterants in fat, oil, butter,
sugar, turmeric power, chilli powder and pepper.
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. '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
 A Central Food Laboratory to which food samples

can be referred to for final opinion in disputed
cases (clause 4)
 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),
 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)
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 behaviour 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 objectives to promote the grading and
standardization of agricultural and allied commode.
Experiment 1
AIM:
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:-
Presence Heat a 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 the presence of dye in fat.
iii. Adulteration of argemone oil in edible oils:-

Add a small amount of oil in a test-tube, add a few drops of
conc. HNO3 and shake. Appearance of red colour in the acid
layer indicates the of argemone oil.
EXPERIMENT 2
AIM:
To detect the presence of adulterants in sugar.
REQUIREMENTS:
Test-tubes, 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
ii. 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.
iii. Adulteration of chalk powder, washing soda in
sugar:
To a small amount of sugar in a test-tube, add a
few drops of dil. HCI. Brisk effervescence of CO2
shows the presence of chalk powder or washing
soda in the given sample of sugar.
Experiment 3
AIM:
To detect the presence of adulterants in chilli powder,
turmeric powder and pepper.
REQUIREMENTS:
Test-tubes, conc. HCI, dil. HNO3, Kl solution
PROCEDURE:
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:
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. HCI.

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 a small amount of given red chilli powder in a

beaker containing water.
iv. 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.
v. Adulteration of yellow lead salts to turmeric
powder
To a sample of turmeric powder add conc. HCI.

Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric
powder.
vi. Adulteration of brick powder in red chilli powder
Add a small amount of given red chilli powder in a

beaker containing water.
Brick powder settles at the bottom while pure

chilli powder floats over water.
vii. Adulteration of dried papaya seeds in pepper Add

a small amount 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.
Observation
Experiment Procedure Observation

Adulteration Heat a small
of paraffin amount of Appearance of oil
wax and vegetable ghee floating on the
hydrocarbon with acetic surface
in vegetable anhydride.
ghee Droplets of oil
floating on the
surface of unused
acetic anhydride
indicate the
presence of wax
or
hydrocarbon
Adulteration Heat 1mL of fat Appearance of pink
of dyes in fat with a mixture of colour.
1mL of conc. H₂SO
and 4mL of acetic
acid
Adulteration To small amount No red colour
of argemone of oil in a test observed
oil in edible tube, add few
oil drops of conc.
HNO3 & shake.
Adulteration Take small Observed
of various amount of sugar
insoluble in a test tube and
substances shake it with little
in sugar water
Adulteration To sample of Pure sugar dissolves
of yellow turmeric powder, in water but
add conc. HCI. insoluble impurities
lead salts to do not dissolve.
turmeric
powder
To a sample of No yellow ppt.
Adulteration chilli powder, add
of red lead dil.HNO3. Filter
salts in chilli the solution and
powder add 2 drops of KI
solution to the
filtrate.
Adulteration Add small amount Brick powder
of brick of given red chilli settles at the
powder in powder in a bottom while pure
Chilli powder beaker containing chilli powder floats
water. over water.
Adulteration Add small amount

of dried of sample of Add small amount
papaya seeds pepper to beaker
in Pepper containing water of sample of pepper
and stir with a to beaker
glass rod. containing water
and stir
with a glass rod.
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 coloured sweets and
buy only from reputed shops.
6. Do not buy sweets or snacks kept in the open.
7. Avoid buying things from street side vendors.
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.
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
Bibliography:
From the web:

 www.wikipedia.com
 www.scribd.com
 www.google.com
Books:
 Class 12 Chemistry NCERT Part-1

 Class 12 Chemistry NCERT Part-2
 Comprehensive Practical. Chemistry Class 12

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INDEX

 A Central Food Laboratory to which food samples

 A Central Committee for Food Standards

 The vesting in the Central Government of the rule-

iii. Adulteration of argemone oil in edible oils:-

i. Adulteration of various insoluble substances in

ii. Take small amount of sugar in a test-tube and

i. Adulteration of red lead salts in chilli powder

To a sample of chilli powder, add dil. HNO3. Filter

ii. Adulteration of yellow lead salts to turmeric

To a sample of turmeric powder add conc. HCI.

iii. Adulteration of brick powder in red chilli powder

Add a small amount of given red chilli powder in a

iv. Adulteration of red lead salts in chilli powder

To a sample of chilli powder, add dil. HNO3. Filter

To a sample of turmeric powder add conc. HCI.

vi. Adulteration of brick powder in red chilli powder

Add a small amount of given red chilli powder in a

Brick powder settles at the bottom while pure

vii. Adulteration of dried papaya seeds in pepper Add

Experiment Procedure Observation

Adulteration Add small amount

By taking a few precautions, we can escape from

Selection of wholesome and non-adulterated food is

However, visual examination of the food before

Therefore, due care taken by the consumer at the time

From the web:

 Class 12 Chemistry NCERT Part-1

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