Chem investigatory

PM SHRI KENDRA VIDYALAYA NO -2
MINNIE BAY, PORT BLAIR

2024-25
INVESTIGATORY PROJECT ON FOOD
ADULTERATION
 Name: ANWESHA ASHOK

 Class: XII ‘A”
 CBSE Roll no:
 Subject: Chemistry
Teacher’s signature External examiner Principal’s signature

This is to certify that the project entitled ‘Investigatory project on food
adulteration’ is being submitted by Anwesha ashok (Roll no. 16) during
the year 2024-25 in partial fulfillment of chemistry practical
examination conducted by AISSCE, New Delhi.
Date:
Place:
Signature of chemistry teacher

I would like to take this opportunity to express my deep sense of
gratitude to my chemistry teacher, Mrs. Meena kumari, PM SHRI
Kendra vidyalaya, Shri vijaya puram, for her constant guidance and
insightful comments during the project work. I shall always cherish my
association with them for their constant encouragement and freedom to
thought and action that rendered to me throughout the project work.
I am grateful to our school Principal sir, for providing us the resources
and facilities to enable our project work.
I could not have completed this project successfully without the support
of all these people. I will always be indebted for everything they have
done for me.
Anwesha ashok
S.NO TITLE
1. Introduction
2. Aim
3. Apparatus
4. Theory
5. Procedure
6. Observation
7. Precautions
8. Bibliography
Food is one of the basic necessities for substance 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 becomes the need of the hour. To check this
kind of the antisocial 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 consumers. 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 United States the federal food and drug act of 1906 was
result of a long and stormy campaign led by Dr. Harvey Washington. 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.
The FDA is charged with enforcing truthful and informative labeling of essential
commodities; maintain staff laboratories, and formulating definitions and standards
promoting fair dealing in the interests of the consumers. The 1938 act broadened
the definitions of adulterations, misbranding, and lack of informative labeling, it
provided for factory inspections; and it’s 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 violated the provisions of the act may be denied
admittance to the United States and if not removed within a given time may be
destroyed.
To Study adulterants in
different food stuffs.
 Ghee/oils
 Sugar
 Chili powder
 Turmeric powder
 Pepper
 Test tube
 Conc. H2SO4
 Acetic acid
 Conc. HNO3
 Dil. Hydrochloric acid
 Conc. Hydrochloric acid
 Dil. HNO3
 KI solution
The increasing number of food producers and the outstanding amount of
import foodstuffs enables the produces 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 disease like
cancer, diarrhea, asthma, ulcers, etc. Majority of fats, oils and butter are paraffin
wax, castor oil and hydrocarbons. Theses 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.
 To detect the presence of adulterants in fat, oil and
butter.
Common adulterants present in ghee and oil are dyes are argemone oil. These are
detected as follows:
 Adulteration of dyes in fats:

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.
 Adulteration of argemone oil in edible oils:

To a small amount of oil in a test-tube, add few drops of conc. HNO3 and shake it
well. Appearance of red color in the acid layer indicates presence of argemone oil.
 To detect the presence of adulterants in sugar

Sugar is usually contaminated with washing soda and other insoluble substances
which are detected as follows:
 Adulterations 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 CO2 shows the presence of chalk powder or washing or washing soda in the
given sample of sugar.
 To detect the presence of adulterants in samples of

chili powder, turmeric powder and pepper.
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 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 chili powder.
 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 .
 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.
 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 floats over water while pure settles at
the bottom.
S.No Experiment Procedure Observation
1. Adulteration of dyes in Heat 1ml of fat with a Appearance of pink
fat. mixture of 1ml of conc. colour.
H2SO4 and 4ml of acetic
acid
2. Adulteration of To small amount of oil No red color observed.
argemone oil in edible in a test tube, add few
oils. drops of conc. HNO3
and shake.
3. Adulteration of various Adulteration of various Pure sugar dissolves in
insoluble substances in insoluble substances in water but insoluble
sugar. sugar. impurities do not
dissolve.
4. Adulteration of chalk To small amount of No brisk effervescence
powder, washing soda sugar in a test tube, add observed.
in sugar a few drops of dil. HCl.
5. Adulteration of yellow To sample of turmeric Appearance of magenta
lead salts to turmeric powder, add conc. HCl. color.
powder
6. Adulteration of red lead To a sample of chili No yellow precipitate.
salts in chili powder powder, add dil. HNO3.
Filter the solution and
add 2 drops of KI
solution to the filtrate.
7. Adulteration of brick Add small amount of Brick powder settles at
powder in chili powder given red chili powder the bottom while pure
in a beaker containing chili powder floats over
water. water.
8. Adulteration of dried Add small amount of Dried papaya seeds
papaya seeds in papaya sample of pepper to being lighter float over
beaker containing water water while pure pepper
and stir with a glass rod. settles at the bottom.
 By taking a few precautions, we can escape from consuming
adulterated products.
 Take only packed items of well-known companies.
 Buy items from reliable retail shops and recognized outlets.
 Check the ISI mark or Agmark.
 Buy products of only air tight popular brands.
 Avoid craziness for artificially colored sweets and buy only from
reputed shops.
 Do not buy sweets or snacks kept in open.
 Avoid buying things from street side vendors.
Lection 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, 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.
1. WWW.GOOGLE.COM
2. WWW.BLOGSPOT.IN
3. Comprehensive practical manual
4. Pradeep’s new course chemistry
5. NCERT CLASS XII

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PM SHRI KENDRA VIDYALAYA NO -2

MINNIE BAY, PORT BLAIR

 Name: ANWESHA ASHOK

Teacher’s signature External examiner Principal’s signature

Signature of chemistry teacher

 Adulteration of dyes in fats:

 Adulteration of argemone oil in edible oils:

 To detect the presence of adulterants in sugar

 Adulterations of various insoluble substances in sugar:

 Adulteration of chalk powder, washing soda in sugar:

 To detect the presence of adulterants in samples of

 Adulteration of red lead salts in chili powder:

 Adulteration of yellow lead salts to turmeric powder:

 Adulteration of brick powder in red chili powder:

 Adulteration of dried papaya seeds in pepper:

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