Objective

The Objective of this project is to study some of the common food adulterants present in

different food stuffs.

INTRODUCTION
FOOD ADULTERATION [food adulteration] act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. The Greek and Roman classics contain allusions to wine makers and dealers who colored and flavored their wine. In England as early as the 13th cent., bakers cheapened their wares or scanted the weight, and lawmakers for the first time made an effort to prevent fraudulent dealings on the part of butchers and brewers. In Great Britain in the 18th and early 19th cent., coffee, tea, and cocoa were placed under protection laws by Parliament, passed not so much in the interest of the consumer as to keep up internal revenues. About the middle of the 19th cent. 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 The act was superseded in 1938 by the more rigorous Food, Drug, and Cosmetic Act administered since 1940 by the Food and Drug Administration (now within the Dept.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). It 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. Food may be poisonous for reasons other than deliberate adulteration.

Adulteration of fats and oils is easy and cannot be easily detected. Ghee (butter oil) is adulterated with hydrogenated oil and animal fats. Recently, because of the discovery of synthetic colours and flavours, any fat can be made to look like ghee and customers may easily be cheated. Til oil and coconut oil are often mixed with groundnut or cottonseed oil as the latter are cheaper. Mustard seeds are often mixed with argemone seeds and extracted together. Argemone oil contains an alkaloid-sanguinarine which is highly toxic and results in dropsy and paralysis. Adding allylisothiocyanate to soybean oil or palm oil gives the characteristic pungent smell of mustard oil. Mixing of palm oil with soybean oil is a common practice among dishonest traders for more profits. The adulteration of milk is normally done with the addition of water and removal of fat. Sometimes extraneous substances like soybean mixed. and Selling groundnut diluted milk, wheat flour, etc are buffalo milk as cow milk is a common practice in rural areas. Addition of wheat flour, semolina, etc to milk powder is also common.
TEA

leaves may be adulterated with the addition of used tea leaves, sawdust, and

dried and ground leaves other than tea leaves. Spices like chillies and turmeric powder are adulterated with the addition of lead pigment to impart brightness in colour and good appearance. Metanil yellow, a carcinogenic agent, is used for colouring turmeric powder. CHILLI powder is normally adulterated by adding brick powder. Excessive use of wheat flour in place of milk protein ( chhana) in the preparation of sweetmeat is an example of adulteration. Use of carboxy methyl

cellulose (CMC) in lieu of liquid glucose or sugar syrup in the preparation of soft drinks is an example of extortion. In the name of various fruit juices, imitation products are prepared by using artificial and prohibited ingredients instead of using original fruit juice. Recently, a special drink named mineral water is being prepared and marketed with little or no assurance of quality.

ADULTERANTS
Adulterants are chemical impurities or substances that by law do not belong in a food, pesticide, or other substance. Some are added intentionally to lower the manufacturing cost of the product, or to modify its characteristics in a deceptive way. Usage of adulterants was very common and often was a penal offense. A few examples used through the history are:

Mogdad coffee, whose seeds have been used as an adulterant for coffee Roasted chicory roots were used for the same purpose, starting during the Napoleonic era in France Roasted ground peas, beans, or wheat used to adulterate roasted chicory Diethylene glycol, used by some winemakers to fake sweet wines Oleomargarine or lard, added to butter Rapeseed oil, commonly added to sunflower oil and soybean oil, brassicasterol being a marker of its presence Rye flour, corn meal or potato starch used to dilute more expensive flours; alum is also added to disguise usage of lower-quality flour Apple jellys were substituted for more expensive fruit jellys, with added colorant and sometimes even little pieces of wood that simulated eg. strawberry seeds

Artificial colorants, often toxic - eg. copper, zinc, or indigo-based green dyes added to absinthe Sudan I yellow color, added to chili powder Water, for diluting milk and beer Lower-quality black tea disguised as higher class Starch, added to sausages Cutting agents are often used to adulterate (or "cut") illicit drugs

Adulterants can be also added to urine, in order to interfere with the accuracy of drug tests. They are often oxidative in nature - hydrogen peroxide, and bleach have been used, sometimes with pH-adjusting substances like vinegar or sodium bicarbonate. These can be detected by drug testing labs, but some of the less expensive tests do not look for them.

WHAT IS ADULTERATED FOOD?

An article of food shall be deemed to be adulterated a. if the article sold by a vendor is not of the nature, substance or quality demanded by the purchaser or which it purports to be; b. if the article contains any substance affecting its quality or of it is so processed as to injuriously affect its nature, substance or quality; c. if any inferior or cheaper substance has been substituted wholly or partly for the article, or any constituent of the article has been wholly or partly abstracted from it, so as to affecting its quality or of it is so processed as to injuriously affect its nature, substance or quality; d. if the article had been prepared, packed or kept under insanitary conditions whereby it has become contaminated or injurious to health;

e. if the article consists wholly or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance or being insect-infested, or is otherwise unfit for human consumption; f. if the article is obtained from a diseased animal; g. if the article contains any poisonous or other ingredient which is injurious to health; h. if the container of the article is composed of any poisonous or deleterious substance which renders its contents injurious to health; i. if the article contains any prohibited colouring matter or preservative, or any permitted colouring matter or preservative in excess of the prescribed limits; j. if the quality or purity of the article falls below the prescribed standard, or its constituents are present in proportions other standard, or its constituents are present in proportions other than those prescribed, whether or not rendering it injurious to health.

WHEN ARE FOODS MISBRANDED

An article of food shall be deemed to be misbrandeda. if it is an imitation of, or is a substitute for, or resembles in a manner likely to deceive, another article of food, and is not conspicuously labelled so as to indicate its true character, b. if it is falsely stated to be the product of any place or country, c. if it is sold by a name which belongs to another article of food,

d. if it is so coloured, flavoured, coated, powdered or polished as to conceal any damage to the article or to appear of greater value than it really is, e. if false claims are made for it upon the label or otherwise, f. if, when sold in sealed or prepared packages by its manufacturer, the contents of each package are not conspicuously and correctly stated on the outside thereof; g. if the package containing it is deceptive with respect to its contents , in any manner, such as label, statement, design or device which is misleading, h. if the package containing it, or the label thereon, bears the name of a fictitious individual or company as the manufacturer or producer of the article, i. if it purports to be, or is represented as being for special dietary uses, unless its label bears the prescribed information concerning its dietary properties, j. if it contains any artificial flavouring, colouring or chemical preservatives without declaring the same on the label, or in violation of the requirements of this Act and the Rules made thereunder, and k. if it is not labelled in accordance with the requirements of this Act and the Rules made thereunder.

MILK
INTRODUCTION
It is sad to note that most Indians are resigned to drinking milk diluted with water which not only reduces the nutritious value of the beverage but also poses risk to health. Delhi Chief Minister Sheila Dixit says: We have a huge challenge before us. We need more laboratories to test milk. India being largely a vegetarian society relies on milk rather than meat for its nutritional needs. A glass (250ml) of unadulterated whole milk will give around 146 kcals; 8gms of fat and protein with 257mg of calcium. Calciumand other vitamins and minerals in milk make it an important part of a healthful diet for people of all ages. The benefits of drinking milk include strengthening bones, improved cardiovascular and oral healthand even relief from PMS.

ADULTERANTS USED IN MILK

Milk is most commonly diluted with water - this not only reduces its nutritional value, but contaminated water can also cause additional health problems. The other adulterants used are mainly starch, sodium hydroxide (caustic soda), sugar, urea, hydrated lime, sodium carbonate, formalin, and ammonium sulfate. The Indian Council of Medical Research has reported that milk adulterants have hazardous health effects. The detergent in milk can cause food poisoning and other gastrointestinal complications. Its high alkaline level can also damage body tissue and destroy proteins. Other synthetic components can cause impairments, heart problems, cancer or even death. While the immediate effect of drinking milk adulterated with urea, caustic soda and formalin is gastroenteritis, the long-term effects are far more serious. Urea can lead to vomiting, nausea and gastritis. Urea is particularly harmful for the kidneys, and caustic soda can be dangerous for people suffering from hypertension and heart ailments.

Formalin can cause more severe damage to the body like liver damage. The health impact of drinking milk adulterated with these chemicals is worse for children. Caustic soda harms the mucosa of the food pipe, especially in kids. The chemical which contains sodium, can act as slow poison for those suffering from hypertension and heart ailments. To avoid these dangers, it is best to buy milk from a renowned source. For those who can, buying milk sold by reputed companies in tetra packs is also a good option.

DETECTION
Objective: To detect various adulterants present in milk using specific biochemical tests. Theory: Milk procurement is one of the important aspects that ensure the safety level of the milk. Quality control tests for milk are a considerable aspect to assure adulterant free milk for consumption. Adulteration of milk is considered to reduce the quality of milk. Adulterants like soap, acid, starch, table sugar and chemicals like formalin are added to the milk. Most of the chemicals used as adulterants are poisonous and cause health hazards. Adulterants are mainly added to increase the shelf life of milk. Some of the preservatives like acid and formalin is added to the milk as adulterants, thereby increasing the storage period of milk. Generally, water is added to the milk to increase the volume content of the milk. Some of the common adulterants found in milk and their detection are discussed. 1) Microorganism: Milk may contain some harmful microorganisms like bacteria along with some potentially beneficial microbes. Microbiological analysis of milk is carried out to determine the degree of bacterial contamination in milk and to understand the chemical changes brought in milk as a result of microbial action. Pasteurization is done to destroy such harmful bacteria. If pasteurization of milk is not carried out properly there will be presence of larger count of bacteria in the milk. Methylene blue Reduction test is used to

detect the presence of bacteria in milk. This test works on the principle that the methylene blue indicator is present in an oxidized form, but in the presence of bacteria, leads to the reduction of this indicator in a comparatively short span of time. The blue color developed on addition of the indicator to the milk will change to white color within a short period indicates the presence of bacteria in the milk and thus denotes improper pasteurization. 2) Table Sugar: The common sugar present in milk is lactose. The fat content of the milk is more compared to the protein content. Table sugar like sucrose is added to the milk to increase the carbohydrate content of the milk and thus the density of milk will be increased. So the milk can now be adulterated with water and it will not be detected during the lactometer test. Ketose sugar will react with the resorcinol to give a red colored precipitate, indicating the presence of Table sugar in milk. 3) Starch: Milk contains relatively large amount of fat. Addition of carbohydrate to milk increases its solid content. There by reducing the amount of fat present in the milk. Starch is one such component that is added to adulterate milk. The test to detect starch in milk uses iodine solution, addition of which turns the milk solution to blue black color due to the formation of starch Iodo complex, in the presence of starch. 4) Acids: Generally acids like Benzoic acid and Salicylic acid is used as a preservative in food industry. It is added to milk to preserve and thus increase the shelf life of milk. Presence of these acids can be detected by adding conc.sulphuric acid violet colored reaction products. and ferric chloride, which when reacts with benzoic acid and salicylic acid to give buff colored and

5) Soap: Soap is added to milk to increase the foaming of milk and thus to have thick milk. Addition of such chemicals will cause health problem especially related to stomach and kidneys. Soap can be detected by adding phenolphthalein indicator to the adulterated milk. A pink color will be observed if soap is present as the alkali will be neutralized by the acidity of the milk when phenolphthalein indicator is added. 6) Formalin: Formalin is a preservative and can preserve milk for long period of time. Due to its high toxicity, it is considered to cause liver and kidney damage. Formalin reacts with Sulphuric acid and ferric chloride to give a purple colored ring at the junction of the milk layers, thereby indicating the presence of formalin adulterated in milk. 7) Ammonium Sulphate: Ammonium Sulphate is added to the milk as it increases the lactometer reading by maintaining the density of milk. Ammonium sulphate adulterated milk can be detected by adding sodium hydroxide, sodium hypochlorite and phenol, the reaction of the three reagents with ammonium sulphate results in formation of deep blue colour. The deep blue color is generated when the amine reacts with phenol in the presence of hypochlorite in an alkaline environment, results in the formation of a complex which is blue in color.

KHOYA
INTRODUCTION
Khoa is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan. It is similar to ricotta cheese, but lower in moisture[1] and made from whole milk instead of whey. There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning rock, has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (slippery or squishy) khoya has 80% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has a moderate moisture content.[2] Different types of khoya are used for different preparations.

PREPARATION
A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoa is made from both cow and water buffalo milk. Khoa is normally white or pale yellow. If prepared in the winter, it may be saved for use in the summer, and may acquire a green tinge and grainier texture from a surface mould. This is calledhariyali (green khoa) and is used to make gulab jamun. Khoa is made by simmering full-fat milk in an iron karahi for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khoa. The ideal temperature to avoid scorching is 175180F (about 80C).[2] Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.

USES
Khoa is used in various types of sweets:

Pedha (penda in Gujarati) is sweetened khoa formed into balls or thick disks (like patties) with flavorings such as saffron and/or cardamom added. Gulab Jamun Also a round ball sweet made from khoya and then deep fried and soaked in rose water flavoured sugar or honey syrup. A very popular South Asian sweet.

Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoya and slow cooked until the moisture evaporates sufficiently to give the consistency of fudge, so it can be flattened and cut into rectangles, parallelograms or diamond shapes.

Gujia, a sweet dumpling stuffed with khoa Halwa is essentially a fudge made by adding khoa to give a dairy-like taste and texture and as a thickening agent.

DETECTION OF ADULTERATION IN KHOA

Objectives: To detect adulterated khoa. Relevant information: Khoa is often adulterated with wheat or rice flour (starch). Hence iodine method is used to its direction; iodine solution gives intense blue colour with starch due to formation of unstable complex starch iodine compound. Material required:

i) Khoa ii) Starch iii) Water iv) Iodine solution (1%) Apparatus: i) Test tube ii) Test tube holder iii) Gas burner iv) Physical balance. Procedure: 1. Mix about 5 gm of khoa in 15 ml water. 2. Take about 3 gm of the mixed solution in a test tube. 3. Boil the content over a burner. 4. Cool and add one drop of 1 % iodine solution and observe the colour. 5. Presence of starch as adulterant in khoa gives blue colour with iodine solution.

SUGAR
INTRODUCTION
Sugar is the generalised name for a class of chemically-related sweet-flavored substances, most of which are used as food. They are carbohydrates, composed of carbon, hydrogen and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide (in the body, sucrose hydrolyses into fructose and glucose). Other disaccharides include maltose and lactose. Chemically-different

substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. Sugars are found in the tissues of most plants but are only present in sufficient concentrations for efficient extraction in sugarcane and sugar beet. Sugarcane is a giant grass and has been cultivated in tropical climates in the Far East since ancient times. A great expansion in its production took place in the 18th century with the setting up of sugar plantations in the West Indies and Americas. This was the first time that sugar became available to the common people who had previously had to rely on honey to sweeten foods. Sugar beet is a root crop and is cultivated in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available. Sugar production and trade has changed the course of human history in many ways. It influenced the formation of colonies, the perpetuation of slavery, the transition to indentured labour, the migration of peoples, wars between sugar trade-controlling nations in the 19th century, and the ethnic composition and political structure of the new world. The world produced about 168 million tonnes of sugar in 2011. The average person consumes about 24 kilograms of sugar each year (33.1 kg in industrialised countries),

equivalent to over 260 food calories per person, per day. Sugar provides energy but no nutrientsempty calories. Since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is bad for human health. Sugar has been linked to obesity and suspected of or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration and tooth decay. Numerous studies have been undertaken to try to clarify the position but with varying results, mainly because of the difficulty of finding populations for use as controls that do not consume or are largely free of any sugar consumption.

PREPARATION
Sugarcane (Saccharum spp.) is a perennial grass in the family Poaceae. It is cultivated in tropical and sub-tropical regions for the sucrose that is found in its stems. It requires a frost-free climate with sufficient rainfall during the growing season to make full use of the plant's great growth potential. The crop is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant. Here it is either milled and the juice extracted with water or the sugar is extracted by diffusion. The juice is then clarified with lime and heated to kill enzymes. The resulting thin syrup is concentrated in a series of evaporators after which further water is removed by evaporation in vacuum containers. The resulting supersaturated solution is seeded with sugar crystals and the sugar crystallizes out, is separated from the fluid and dried. Molasses is a by-product of the process and the fiber from the stems, known as bagasse, is burned to provide energy for the sugar extraction process. The crystals of raw sugar have a sticky brown coating and can either be used as they are or can be bleached by sulphur dioxide or treated in a carbonatation process to produce a whiter product.

DETECTION
Aim To detect the presence of adulterants in sugar requirements Test tubes, Con. H2So4, Alcoholic solution of -napthol, dil HCl Procedure Sugar is usually contaminated with NaHCO 3 and other insoluble substances, which are detected as followsAdulteration of various insoluble substances in sugar Take small amount of sugar in a test tube and shake it with little water but insoluble impurities do not dissolve. Adulteration of chalk powder, NaHCO3 in sugar To a small amount of sugar in test tube. Add few drops of dil HCl. Brisk effervescence of CO2 shows the presence of chalk powder or NaHCO3 in given sample of sugar. To detect the presence of adulterants in sugar REQUIREMENTS 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 testtube, 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. Read more at: http://projects.icbse.com/chemistry-311

TUMERIC POWDER
INTRODUCTION
Turmeric is a spice used in cooking, as well as for medicine and as a dye for food and fabric. It imparts a subtle flavor and brilliant yellow color. Therapeutically, turmeric is known as a powerful anti-inflammatory and antioxidant, helpful in the treatment of skin diseases, digestive problems, bacterial and viral infections, wounds, and many other uses. Turmeric is the rhizome (a stem that grows underground) of a plant (Curcuma longa L.) in the Ginger family, Zingiberaceae. It is related to gingerroot and arrowroot. Turmeric has been in use for thousands of years and has also been called "golden spice" and "Indian saffron". Turmeric powder is widely used to color and flavor mustard, relish, chutney, and pickles. It is a component of curry spice mixtures and commonly used in Indian and Indonesian cooking, where it originated. Turmeric enhances the flavor of many foods, including meats, poultry, seafood, eggs, potatoes, rice, lentils, and vegetables. For yellow color, you can substitute annatto seeds, marigold blossoms, saffron (which is much more expensive), curry powder, or mustard powder. However, there is no substitute for the flavor of turmeric and each of these substitutes carry their own distinct flavor.

PREPARATION
Metanil yellow is an azo dye synthesized from the coupling of metanilic acid and diphenylamine, as described here. Here's a sketch:

Now, the thing with most azo dyes like metanil yellow is that when they are taken internally, liver enzymes or intestinal flora will usually reduce the azo dye to the components that were used in the diazo coupling. (See this article for more details.) For metanil yellow, the metanilic acid is poorly absorbed from the intestinal tract (and is thus easily excreted), and your remaining worry is the diphenylamine, which is a suspected mutagen and carcinogen (apart from the usual toxicity associated with arylamines). (In short, the metanil yellow itself is not your worry, but the metabolite diphenylamine sure is.) By way of contrast, the natural coloring agent in turmeric is the phenolic compound curcumin:

As it turns out, both compounds are in fact acid-base indicators, though they have different transition ranges; for metanil yellow, the pH transition range is 1.2-2.3 (red to yellow), while for curcumin, the transition range is 7.8-9.2 (yellow to red-brown). (Data taken from the Handbook of Acid-Base Indicators.) I'm not quite sure where the purple/violet color would come from, but the key point is that natural turmeric would be reddish in an alkaline environment, while metanil yellow will be reddish in an acidic environment; however, vinegar (pH ~ 2.4) is not sufficiently acidic to display the color change for metanil yellow, and thus a stronger acid like hydrochloric acid is needed to display the color change.

ADULTERANTS
Common adulterants in turmeric include rice flour, Wheat or jowar flour saw dust, rice, metanil yellow, yellow clay. Yellow clay can be detected by mixing turmeric with water. Yellow clay will settle down to the bottom after sometime leaving the turmeric on the top. Instant appearance of violet color after addition of few drops of Conc.HCl to the sample indicates the presence of metanil yellow. Lead chromate is also added which is

highly poisonous. Dangerous chemicals and pesticides are used in growing the plants such as Copper Oxychloride; Dithane M-45; Bavistin are said to cause sperm damage in males.

DETECTION OF FOOD ADULTERATION IN TURMERIC

AIM : To detect the presence of adulterants in samples of turmeric powder. REQUIREMENTS: Test-tubes, conc. HCl. PROCEDURE: Common adulterants present in turmeric powder are red coloured yellow lead salts , Chalk powder.They are detected as follows .

(i) 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.

(ii)Adulteration of Chalk or yellow soap stone powder to turmeric powder Take a small quantity of turmeric powder in a test tube containing small quantity of water. Add a few drops of conc. HCL, effervescence will indicate the presence of chalk or yellow soap stone powder.

(iii)Adulteration of Starch of maize, wheat, tapioca, rice to turmeric powder A microscopic study reveals that only pure turmeric is yellow coloured, big in size and has an angular structure. While foreign/added starches are colourless and small in size as compared to pure turmeric starch.

CHILLI POWDER
INTRODUCTION
Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (when it may be known aschili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British Englishthe spelling "chilli" (with two "l"s) is used consistently. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including TexMex, Indian, Chinese, Korean and Thai. Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species Capsicum annuum; many types of hot pepper may be used, including ancho, jalapeo, New Mexico, and pasilla chilis. As a result of the various potential additives, the spiciness of any given chili powder is variable. Chili powder blends are especially popular in American cuisine, where they are the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish. [3] Gebhardt opened Miller's Saloon in New Braunfels, Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.

ADULTERANTS
Adulteration may have sneaked into your kitchen too. Turmeric, red-chilli powder, coriander, cumin powder- essential ingredients of food cooked in your home could all be fake. Often, red chilli powder is sold at a lower price than the actual chillies. Despite being a processed food product, what makes this possible? Here is how: "Red chilli powder often contains only 30 per cent good chilli. The remaining 70 per cent are chillies that have been rejected by shops or are rotten. These are first dried and then red edible colour is added to them before being powdered and sold. This is what ensures the reddish colour the moment you add it to your food," said sources.

DETECTION
AIM : To detect the presence of adulterants in samples of chilli powder.

REQUIREMENTS:Test-tubes , dil. HNO3. PROCEDURE:Common adulterants present in chilli powder are red coloured lead salts, brick powder. 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 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.

(iii) Adulteration of Oil solube coal tar colour in red chilli powder. Take 2 gms of the samples in a test tube, add few ml of solvent ether and shake, Decant ether layer into a test tube containing 2ml of dilute Hydrochloric acid . Shake it, the lower acid layer wil be coloured distinct pink to red indicating presence of oil soluble colour.

PEPPER
INTRODUCTION
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds). Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world, often paired with salt.

PREPARATION
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat rupturescell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process.

Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments.

ADULTERANTS
Pepper.--Black and white pepper are the fruit of the pepper plant (_Piper nigrum_), a climbing perennial shrub which grows in the East and West Indies, the greatest production being in Sumatra. For the black pepper, the berry is picked before thoroughly ripe; for the white pepper, it is allowed to mature. White pepper has the black pericarp or hull removed. Pepper owes its properties to an alkaloid, piperine, and to a volatile oil. In the black pepper berries there is present ash to the extent of about 4.5 per cent, it ought not to be above 6.5 per cent; ether extract, including piperine and resin, not less than 6.5 per cent; crude fiber not more than 16 per cent; also some starch and nitrogenous material. The white pepper contains less ash and cellulose than the black pepper. Ground pepper is frequently grossly adulterated; common adulterants being: cracker crumbs, roasted nut shells and fruit stones, charcoal, corn meal, pepper hulls, mustard hulls, and buckwheat middlings. The pepper berries wrinkle in drying, and this makes it difficult to remove the sand which may have adhered to them. An excessive amount of sand in the ash should be classed as adulteration. Adulterants in pepper are detected mainly by the use of the microscope. The United States standard for pepper is: not more than 7 per cent total ash, 15 per cent fiber, and not less than 25 per cent starch and 6 per cent non-volatile ether extract.

DETECTION
AIM : To detect the presence of adulterants in samples of pepper.

(i) 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.

(ii)Adulteration of Coated with mineral oilseeds in pepper Black pepper coated with mineral oil gives Kerosene like smell.

(iii)Adulteration of Light black pepper in pepper. Float the sample of black pepper in alcohol (rectified spirit). The mature black pepper beries sink while the papaya seeds and light black pepper float.

PROHIBITION
PROHIBITION ON THE MANUFACTURE, SALE, ETC. OF CERTAIN FOOD ARTICLES
No person shall manufacture, store, sell or distribute (i) any adulterated food, (ii) any misbranded food, (iii) food articles to be sold under licence without fulfilling the conditions of the licence, (iv) any food article the sale of which is prohibited by the Food (Health) Authority in the interest of public health, (v) any food article in contravention of any other provision of the Act or the Rules, (see Conditions for Sale) or (vi) any adulterant. The act of storing an adulterated article of food would be an offence only if storing is for sale. The sale of a part of the stored article constitutes an offence distinct and independent from the offence of storing for sale.

PROHIBITION ON USE OF CERTAIN EXPRESSIONS WHILE LABELLING OF EDIBLE OILS AND FATS
The package, label or the advertisement of edible oils and fats shall not use the expressions Super-Refined, Extra-Refined, Micro-Refined, Double-Refined, UltraRefined, Anti-Cholesterol, Cholesterol Fighter, Soothing to Heart, Cholesterol Friendly, Saturated Fat Free or such other expressions which are exaggerations of the quality of the product. (Rule 37 D). PROHIBITION ON SALE OF CERTAIN ADMIXTURES For example, cream which has not been prepared exclusively from milk, milk which contains any added water, ghee which contains any added matter not

exclusively derived from milk fat, a mixture of two or more edible oils as an edible oil and turmeric containing any foreign substances, etc. (Rule 44) PROHIBITION ON USE OF ACETYLENE GAS (carbide gas) in artificially ripening of fruits (Rule 44 AA). PROHIBITION ON SALE OF FOOD ARTICLES COATED WITH MINERAL OIL, except in accordance with the permitted standards. (Rule 44 AAA and Appendix B). RESTRICTION ON SALE OF GHEE having less than specified Reichert value except under the "AGMARK" seal. (Rule 46). PROHIBITION ON SALE OF ADMIXTURES OF GHEE OR BUTTER or on its use as an ingredient in the preparation of an article of food. (Rule 46). Any food item resembling honey, but not pure honey, shall not be marked "honey". (Rule 45). RESTRICTION ON SALE OF KANGRA TEA except only after it is graded and marked in accordance with the provisions of Agricultural Produce (Grading and Marketing) Act, 1937 and the Rules made thereunder. (Rule 44E). CONDITIONS FOR SALE OF FLAVOURED TEA only by those manufacturers. Who are registered with Tea Board and the package bearing the label, FLAVOURED TEA (Common name of permitted flavour, percentage and Registration No.). (Rule 44G). RESTRICTION ON SALE OF COMMON SALT No person shall, sell or offer or expose for sale or have in his premises for the purpose of sale, common salt for direct human consumption unless the same is iodised. (Rule 44H). RESTRICTION ON USE AND SALE OF ARTIFICIAL SWEETENERS except that saccharin sodium can be added to carbonated water, supari, pan masala

and pan flavouring material within the specified maximum limit and aspertaine may be sold for diabetic use under medical advice. (Rule 47). PROHIBITION ON SALE OF PERMITTED FOOD COLOURS, i.e. Synthetic colours, or their mixtures or any preparation of such colours, except under a licence. (Rule 48A). PROHIBITION ON SALE OF PERMITTED FOOD ADDITIVES, except only under the ISI certification marks. (Rule 48C). PROHIBITION ON USE OF COUMARIN AND DIHYDRO COCUMARIN, TANKABEAN (DIPTERYL ADORAT) AND B-ASARANE AND CINAMYL AUTHRACILATE, as flavouring agents. Any extraneous addition of flavouring agent should be mentioned on the label attached to any package of food so flavoured, in capital letters in the following manner:

"CONTAINS ADDED FLAVOUR"

RESTRICTION ON USE OF PRESERVATIVES, Addition of Class I preservatives i.e. Common Salt, Sugar, Dextrose, Glucose (syrup), Spices, Vinegar or acetic acid, honey and edible vegetable oil, in any food is not restricted, provided that the food article to which the preservative has been added conforms to the specifications laid down in Appendix B. Class II preservatives such as Benzoic acid and its salts, sodium diacetate and sodium, potassium and calcium salts of lactic acid, etc. can be used only restrictively. Use of more than one Class II preservative is prohibited.

CONDITIONS FOR SALE OF A FOOD ARTICLE, Every utensil or container, used for manufacturing, preparing or containing any food or ingredients therefor, and second hand tin containers for packaging of edible oils and fats,

meant for sale, shall be maintained in a clean and sanitary condition, away from impure air or dust, properly covered at all times, and such utensils or containers shall not be used for any other purpose. Use of rusty containers, improperly tinned copper or brass containers, containers of aluminium or plastic not conforming to ISI specifications, etc., in preparation of food, is also prohibited. Besides, certain special conditions for sale of certain articles such as asafoetida, salseed fat, lactic acid, edible oils, katha, margarine, milk powder, etc. have also been laid down. With effect from 22.2.95, on person shall sell powdered spices except in packed form. No person shall sell or serve food in any commercial establishment in plastic articles used in catering and cutlery, unless the plastic material used in catering and cutlery articles, conform to the food grade plastic. PURCHASER MAY HAVE FOOD ANALYSED A purchaser of any article of food, or a recognised consumer association, may also get an article of food analysed by the public analyst on payment of the prescribed fees, provided that the vendor is informed of this intended action at the time of purchase. Thereafter, the purchaser or the consumer associations, have to follow the same procedure as discussed above in the case of Food Inspectors. If the article of food is found to be adulterated, the fees paid by the purchaser or the association shall be refunded.

OFFENCES AND PENALTIES

Import, manufacture, storage, sale or distribution of any food article which is adulterated by allowing its quality or purity to fall below the prescribed standard, or is misbranded, or in contravention of any provision of the Act or Rules. Penalty is minimum imprisonment of six months that may extend upto 3 years and minimum fine of Rs 1000.

Import, manufacture, storage, sale or distribution of any adulterant not injurious to health. Penalty is minimum imprisonment of six months that may extend upto 3 years and minimum fine of Rs 1000

Preventing a Food Inspector from taking a sample or exercising his powers.Penalty is minimum imprisonment of six months that may extend upto 3 years and minimum fine of Rs 1000

Giving a false warranty in writing in respect of any food article. Penalty is minimum imprisonment of six months that may extend upto 3 years and minimum fine of Rs 1000

Import, manufacture, storage, sale or distribution of any food article which is adulterated within the meaning of any of the sub-clauses(e) to (l) of section 2(ia); or any adulterant which is injurious to health. Penalty is minimum imprisonment of one year that may extend upto 6 years and minimum fine of Rs 2000

Sale or distribution of any food article containing any poisonous or other ingredient injurious to health, which is likely to cause death or grievous bodily harm. Penalty is minimum imprisonment of three years that may extend upto life and minimum fine of Rs 5000

TABLE DEPICTING ADULTERANTS AND EFFECTS Name of Article Common Adulterants Diseases Caused

1. Black Pepper

Dried Seeds of Papaya

Stomach irritation, cancer, liver damage

2. Chili Powder

Red saw dust, brick powder

Stomach irritation, cancer, liver damage

3. Sugar

Rawa, Fine White Sand & Dust

Stomach Disorder

4. Turmeric Powder

Lead Chromate or Starch Coloured with metaline yellow

Anemia, paralysis and brain damage

5. Cumin seeds

Stone and aliked seeds from Stomach disorder and wild plants damage to liver Cancer

6. Safaron

Coloured dried tendrils of maize cob

EFFECTS OF ADULTERATED FOOD ON HEALTH.

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 an 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). 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 from doing so, the government has passed a stringent act which is known as preservation of food Adulteration Act. They has 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 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 buys sweets or snacks kept in open. 7. Avoid buying things from street side vendors. outlets.

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 Pradeeps New Course Chemistry NCERT Class XII http://www.desidieter.com/article/milk-adulteration.html http://amrita.vlab.co.in/?sub=3&brch=63&sim=1091&cnt=1