ACKNOWLEDGEMENT

I would like to express my sincere gratitude to my

chemistry mentor __________ for her vital
support, guidance and encouragement, without
which this project would not have come forth. I
would also like to express my gratitude to my
parents and friends for their support during the
making of this project.
INDEX
SL.NO CONTENTS PAGE NO.
1. Objective 1
2. Introduction 2
3. Theor 3!"
". E#$eri%ent!1 &!'
&. E#$eri%ent!2 (!)
'. E#$eri%ent!3 *!1+
(. T,bu-,r Co-u%n 11
). Conc-u/ion 12
*. 0ib-io1r,$h 13
OBJECTIVE
The Objective o2 thi/ $roject i/ to /tud /o%e o2
the co%%on 2ood ,du-ter,nt/ $re/ent in di22erent
2ood.
1
INTRODUCTION
An adulterant is a substance found within other substances
(e.g. food, beverages, fuels , although not allowed for legal
or other reasons. !he addition of adulterants is called
adulteration. An adulterant is distinct from, for example,
permitted food additives .
Adulteration in food is normally present in its most crude
form" prohibited substances are either added or partly or
wholly substituted. #ormally the contamination$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. !his ultimately results that the
consumer is either cheated or often become victim of
diseases. %uch types of adulteration are &uite common in
developing countries or backward countries. It is e&ually
important for the consumer to know the common adulterants
and their effect on health.
2
THEORY
!he increasing number of food producers and the outstanding
amount of import foodstuffs enables the producers to mislead
and cheat consumers. !o differentiate those who take
advantage of legal rules from the ones who commit food
adulteration is very difficult. !he consciousness of consumers
would be crucial. Ignorance and unfair market behaviour
may endanger consumer health and misleading can lead to
poisoning. %o we need simple screening, tests for their
detection.
In the past few decades, adulteration of food has become one
of the serious problems. 'onsumption of adulterated food
causes serious diseases like cancer, diarrhoea,asthma, ulcers,
etc. (ajority of fats, oils and butter are paraffin wax, castor
oil and hydrocarbons. )ed chilli powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. !hese
adulterants can be easily identified by simple chemical tests.
%everal agencies .have been set up by the *overnment of
India to remove adulterants from food stuffs.
3
A*(A)+ , acronym for agricultural marketing this
organi-ation certifies food products for their &uality. Its
objective is to promote the *rading and %tandardi-ation of
agricultural and allied commodities.
"
EXPERIMENTS
EXPERIMENT -1
AIM -
!o detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS -
!est.tube, acetic anhydride, conc. /
0
%1
2
, acetic acid, conc.
/#1
3
.
PROCEDURE -
'ommon adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. !hese are detected as
follows 4
(i) Adulteration of paraffin wax and hydrocarbon in
veetable hee
/eat small amount of vegetable ghee with acetic anhydride.
5roplets of oil floating on the surface of unused acetic
anhydride indicates the presence of wax or hydrocarbons.
&
(ii) Adulteration of dye! in fat
/eat 6m7 of fat with a mixture of 6m7 of conc. sulphuric acid
and 2m7 of acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.
(iii) Adulteration of are"one oil in edible oil!
!o small amount of oil in a test.tube, add few drops of conc.
/#1
3
and shake. Appearance of red colour in the acid layer
indicates presence of argemone oil
'
EXPERIMENT -2
AIM-
!o detect the presence of adulterants in sugar.
REQUIREMENTS -
!est.tubes, dil. /'l.
PROCEDURE -
%ugar is usually contaminated with washing soda and other
insoluble substances which are detected as follows 4
(i) Adulteration of variou! in!oluble !ub!tance! in !uar
!ake small amount of sugar in a test.tube and shake it with
little water. 8ure sugar dissolves in water but insoluble
impurities do not dissolve.
(
(ii) Adulteration of chal# powder$ wa!hin !oda in !uar
!o small amount of sugar in a test.tube, add few drops of dil.
/'l. 9risk effervescence of '1
0
shows the presence of chalk
powder or washing soda in the given sample of sugar.
)
EXPERIMENT -3
AIM -
!o detect the presence of adulterants in samples of chilli
powder, turmeric powder and pepper.
REQUIREMENTS -
!est.tubes, conc. /'l, dil. /#13, +I solution.
PROCEDURE -
'ommon adulterants present in chilli powder, turmeric
powder and pepper are red coloured lead salts, yellow lead
salts and dried papaya seeds respectively. !hey are detected
as follows 4
(i) Adulteration of red lead !alt! in chilli powder
!o a sample of chilli powder, add dil. /#1
3
. :ilter the
solution and add 0 drops of potassium iodide solution to the
filtrate. ;ellow ppt. indicates the presence of lead salts in
chilli powder.
*
(ii) Adulteration of yellow lead !alt! to tur"eric powder.
!o a sample of turmeric powder add conc. /'l. Appearance
of magenta colour shows the presence of yellow oxides of lead
in turmeric powder.
(iii) Adulteration of bric# powder in red chilli powder.
Add small amount of given red chilli powder in beaker
containing water. 9rick powder settles at the bottom while
pure chilli powder floats over water.
(iv) Adulteration of dried papaya !eed! in pepper.
Add small amount of sample of pepper to a beaker containing
water and stir with a glass rod. 5ried papaya seeds being
lighter float over water while pure pepper settles at the
bottom.
1+
TABULAR COLUMN
EXPERIMENT OBSERVATION RESULT
Adu-ter,tion o2 $,r,22in
3,# ,nd hdroc,rbon in
ve1et,b-e 1hee
A$$e,r,nce o2 oi- 2-o,tin1 on
the /ur2,ce
4re/ence o2 3,# or
hdroc,rbon/ detected
Adu-ter,tion o2 ,r1e%one
oi- in edib-e oi-/
A$$e,r,nce o2 red co-our 4re/ence o2 ,r1e%one oi-
in edib-e oi-/ detected
Adu-ter,tion o2 v,riou/
in/o-ub-e /ub/t,nce/ in
/u1,r
In/o-ub-e i%$uritie/ do not
di//o-ve
4re/ence o2 v,riou/
in/o-ub-e /ub/t,nce/ in
/u1,r detected
Adu-ter,tion o2 ch,-5
$o3der6 3,/hin1 /od, in
/u1,r
0ri/5 e22erve/cence o2 CO
2
4re/ence o2 ch,-5 $o3der6
3,/hin1 /od, in /u1,r
detected
Adu-ter,tion o2 red -e,d
/,-t/ in chi--i $o3der
7e--o3 $$t. 4re/ence o2 red -e,d /,-t/
in chi--i $o3der detected
Adu-ter,tion o2 e--o3
-e,d /,-t/ to tur%eric
$o3der
A$$e,r,nce o2 %,1ent,
co-our
4re/enceo2 e--o3 o#ide/
o2 -e,d in tur%eric $o3der
detected .
Adu-ter,tion o2 bric5
$o3der in red chi--i
$o3der.
0ric5 $o3der /ett-e/ ,t the
botto% o2 the be,5er
4re/ence o2 bric5 $o3der
in red chi--i $o3der
detected
Adu-ter,tion o2 dried
$,$,, /eed/ in $e$$er.
Dried $,$,, /eed/ bein1
-i1hter 2-o,t over 3,ter
4re/ence o2 dried $,$,,
/eed/ in $e$$er detected
11
CONCLUSION
%election of wholesome and non.adulterated food is essential
for daily life to make sure that such foods do not cause any
health ha-ard. It is not possible to ensure wholesome food
only on visual examination when the toxic contaminants are
present in ppm level. /owever, visual examination of the food
before purchase makes sure to ensure absence of insects,
visual fungus, foreign matters, etc. !herefore, due care taken
by the consumer at the time of purchase of food after
thoroughly examining can be of great help. %econdly, 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. !he
consumer should avoid taking food from an unhygienic place
and food being prepared under unhygienic conditions. %uch
types of food may cause various diseases. 'onsumption of cut
fruits being sold in unhygienic conditions should be avoided.
It is always better to buy certified food from reputed shop.
12
BIBLIOGRAPHY
ENCA8TA ENC7CLO4EDIA 2++*
333.3i5i$edi,.co%
333.,n/3er/.co%
333.icb/e.co%
333.1oo1-e.co%
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