Study of adulterants in food stuff

NAME-
Roll No. -
SCHOOL-
CHEMISTRY PROJECT

NAME OF THE SCHOOL
DEPARTMENT OF CHEMISTRY
CERTIFICATE
This is to certify that name of the student, a student of
class has successfully completed the research on the
below mentioned project under the guidance of Subject
Teacher during the year in partial fulfillment of
Chemistry practical examination conducted by AISSCE,
New Delhi.
Signature of Signature of
external examiner chemistry teacher

ACKNOWLEDGEMENT
In the accomplishment of this project
successfully, many people have best owned
upon me their blessings and the heart pledged
support, this time I am utilizing to thank
all the people who have been concerned with
project.
Primarily I would thank god for being able to
complete this project with success. Then I
would like to thank my principal
and chemistry teacher , whose valuable
guidance has been the ones that helped me
patch this project and make it full proof
success. His suggestions and his instructions
have served as the major contributor towards
the completion of the project.
Then I would like to thank my parents and
friends who have helped me with their
valuable suggestions and guidance has been
helpful in various phases of the completion
of the project.
Last but not the least I would like to thank
my classmates who have helped me a lot and
also Sir Lab attendant .

DECLARATION
I hereby declare that project work entitled “STUDY OF
ADULTERANTS IN FOOD STUFF”, submitted to the
department of Chemistry, NAME OF THE SCHOOL for the
subject Chemistry under the guidance of NAME OF THE
SUBJECT TEACHER is a record of original work done by me. I
further declare that this project or any part of it has not been
submitted elsewhere for any other class.
CLASS: XII
PLACE: SCHOOL NAME
DATE:

-:CONTENTS:-
1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity
 Aim
 Apparatus required
 Procedure
 Result
 Precautions
 Conclusion
6. Bibliography

OBJECTIVE
The Objective of this project is to study some of the
common food adulterants present in different food
stuffs.

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
from the standpoint of the rights and welfare of the consumer. 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 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 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 —
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 rule-making
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 Ist June,
1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of
1954).
LIST OF ADAPTATION ORDER AND AMENDING ACTs:
1. The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of
1964).
1971).
1976).
1986).
GOVERNMENT MEASURES: To check the suppliers of
food from 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 from 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 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 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
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 commode.

EXPERIMENT I
Aim: To detect the presence of adulterants in fat, oil and butter.
Apparatus Required: Test-tube, conc. H2SO4, acetic acid, conc.
HNO3.
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 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.
(ii) Adulteration of argemone oil in edible oils: To 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.

EXPERIMENT II
Aim: To detect the presence of adulterants in sugar.
Apparatus Required: Test-tubes, dil. HCl.
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.
(ii) 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 soda in the given sample of sugar.

EXPERIMENT III
Aim: To detect the presence of adulterants in samples of chili
powder, turmeric powder and pepper.
Apparatus Required: Test-tubes, conc. HCl, dil. HNO3, KI solution.
Procedure: 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:
(i) 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 chilli powder.
(ii) 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.
(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
1. Adulteration of
dyes in fat
Heat 1mL of fat
with a mixture
of 1mL of conc.
H2SO4 and 4mL
of acetic acid.
Appearance of
pink colour.
2. Adulteration of
argemone oil in
edible oils
To small amount
of oil in a test
tube, add few
drops of conc.
HNO3 & shake.
No red colour
observed
3. Adulteration of
various
insoluble
substances in
sugar
Adulteration of
various
insoluble
substances in
sugar
Pure sugar
dissolves in
water but
insoluble
impurities do
not dissolve.
4. Adulteration of
chalk powder,
washing soda in
sugar
To small amount
of sugar in a test
tube, add a few
drops of dil. HCl
No brisk
effervescence
observed.
5. Adulteration of
yellow lead salts
to turmeric
powder
To sample of
turmeric
powder, add
conc. HCl.
Appearance of
magenta colour

6. 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 KI
solution to the
filtrate.
No yellow
precipitate.
7. Adulteration of
brick powder in
chilli powder
Add 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.
8. 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.
RESULT:
The required analysis for adulterants in food stuffs has been made.

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 shops.

Biblography
1. Website
• www.wikipedia.org
• www.google.com
• www.yahoo.com
2. BOOKS:
• Comprehensive Practical Manual
• Pradeep’s New Course Chemistry
NCERT Class XII

Study of adulterants in food stuff

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