CHEMISTRY PROJECT FILE

AISSCE- 2023-24

HARIYANA VIDYA MANDIR

BOARD ROLL NO.:

 TOPIC-
STUDY OF COMMON FOOD
ADULTERANTS IN
FOODSTUFF
 ACKNOWLEDGEMENT
I would like to express my gratitude and sincere
thanks to our Principal Madam, Mrs Sanghamitra
Banerjee Madam for her encouragement in
completing the project.
I thank our chemistry teacher, Mr. Sourav Basak,
who kept guiding us until the project was
completed. I also thank Piyush Sir and Bijay Sir, the
lab experts for their help and cooperation.
This work could not have been completed had my
parents not supported me unconditionally. So, my
special thanks to them also.
Last but not least, thanks also to my group
members and friends who helped me make the
making of the project enjoyable.
 INDEX
Serial Number Topic Page number
. Introduction .
1 regarding food 1,2
adulteration
Need for food
2 adulteration 3
and its effects it

3 Experiment 1 4

4 Experiment 2 5

5 Experiment 3 6,7

6 Conclusion 8

7 Bibliography 9

8 Certificate 10
 INTRODUCTION

Food is a vital substance that provides nourishment

and energy to living organisms, including humans.
It is composed of various nutrients, such as
carbohydrates, proteins, fats, vitamins, and
minerals, which are essential for the proper
functioning of the body.
Food is obtained from plants, animals, or other
sources, and it undergoes processes like cooking,
preparation, and digestion before being utilized by
the body. Apart from fulfilling our nutritional needs,
food is also associated with cultural and social
aspects, bringing people together, celebrating
traditions, and reflecting the diversity of cuisines
around the world. Food plays a crucial role in
sustaining life, promoting health, and fostering
connections among individuals and communities.

Fig: Sources of adulterants in food

An adulterant is a substance that is intentionally
added to a food product to lower its quality,
deceiving consumers, or increasing profits for the
adulterator. Adulterants are typically cheaper,
substandard, or harmful substances that are added
to food during its production, processing, or
distribution. They can be either naturally occurring
or synthetic.
Food adulteration refers to the practice of
intentionally adding inferior, harmful, or low-quality
substances to food products. It is a global concern
that poses significant risks to public health and
consumer trust. This article explores the concept of
food adulteration, its reasons, methods, prevention
measures, and its effects on individuals and society.
Food adulteration involves the addition of
substances that are either harmful or of
inferior quality to food products. These substances
can be added intentionally or unintentionally during
processing, packaging, or storage. Adulterants may
include substances such as chemicals, toxins, dyes,
preservatives, or even cheaper ingredients used to
dilute the product.

Need for Food Adulteration:

There are several reasons why food adulteration is
practiced. These include
1. Economic Gain: Adulterating food products with
cheaper substances allows unscrupulous
individuals or businesses to maximize their
 profits at the expense of consumer safety and
quality.
2. Longer Shelf Life: Some adulterants, such
as artificial preservatives, are added to extend
the shelf life of food products, making them
appear fresh for a longer time.
3. Enhanced Appearance: Adulterants like food
colorings are used to enhance the visual appeal
of food products, making them more attractive
to consumers.
Effects of Food Adulteration:
Food adulteration can have serious consequences
for individuals and society as a whole. Some effects
include:
1. Health Risks: Consuming adulterated food can
lead to foodborne illnesses, allergies, toxicity,
and long-term health problems.
2. Economic Loss: Adulterated food products can
result in economic losses for consumers who
purchase substandard or diluted products.
3. Trust and Confidence Erosion: Food
adulteration undermines consumer trust in food
products and the integrity of the food industry,
affecting public confidence in the safety and
quality of the food supply.
 Experiment 1

Aim: To detect the presence of contaminants in oil,

and butter
Requirements: test tube, conc. HCl, furfural, acetic
anhydride, acetic acid, conc. H2SO4, conc. HNO3
Procedure:
1. Adulteration of dyes in fat:
Heat 1 ml of fat with a mixture of 1 ml of conc.
Sulphuric acid and 4 ml of acetic acid. The
appearance of pink or red color indicates the
presence of dye in fat.

2. Adulteration of argemone oil in edible oils:

To a small amount of oil in a test tube, add a few
drops of conc—nitric acid and shake. The
appearance of red color in the acid layer
indicates the presence of argemone oil.
Observations:
(i) Droplets of oil floating on the surface of unused
acetic anhydride indicate the presence of wax or
hydrocarbons in vegetable ghee.
(ii) The appearance of pink or red color indicates the
presence of dye in fat.
 Experiment 2

Aim: To detect the presence of contaminants in

sugar
Requirements: Test tubes, conc. H2SO4, alcoholic
solution of α-naphthol and dilute HCl
Procedure:
Adulteration of various insoluble substances in
sugar:
Take small amounts of sugar in a test tube and shake
it with a little water.
Observations:
Pure sugar dissolves in water but insoluble
impurities do not dissolve.

Fig: detection of food adulterant in sugar; adulterated sugar leaves

some impurities
 Experiment 3

Aim: To detect the presence of contaminants in

samples of chili powder, turmeric powder, and
pepper
Requirements: Test tubes, conc. HCl, dilute HNO3,
and KI solution
Procedure:
1. Adulteration of red lead salts in chili powder:
A sample of chili powder and dilute HNO3 was
added. Filter the solution and add 2 drops of
potassium iodide solution to the filtrate.
Appearance of yellow ppt. indicates the
presence of lead salts in chili powder.
2. Adulteration of yellow lead salts to turmeric
powder:
To a sample of turmeric powder and added
conc. HCl. The appearance of magenta color
shows the presence of yellow oxides of lead in
turmeric powder.
3. 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.
Observations:
(i)Yellow ppt. indicates the presence of lead salts in
chili powder.
(ii) The appearance of magenta color shows the
presence of yellow oxides of lead in turmeric
powder.
(iii) Brick powder settles at the bottom while pure
chili powder floats over water.
(iv)Dried papaya seeds being lighter float over
water while pure pepper settles at the bottom
Conclusion:

Selection of wholesome and non-adulterated

food is essential for daily life to make sure that
such foods do not cause any health hazards.
It is not possible to ensure wholesome food
only on visual examination when the toxic
contaminants are present at ppm level.
However, a visual examination of the food
before purchase makes sure to ensure the
absence of insects, visual fungus, foreign
matter, 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 best 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. The case study clearly
shows the difference between pure and
adulterated items. It is always better to buy
certified food from a reputed shop.
Bibliography:

The following sources have been used for

completing this project:
LINK:
https://www.slideshare.net/puhanswarup/study-of-
adulterants-in-food-stuff

BOOKS:
• Dinesh Companion chemistry class XII.
- SK Malhotra (author)
- Published by S. Dinesh & Co.

• NCERT Chemistry XII

PRACTICAL BOOKS:
• Comprehensive Practical Chemistry (class XII)
(English, Paperback, Verma N.K)
• Chemistry Practical/ Laboratory Manual class XI
(Based on NCERT guidelines) (Paperback, Dr. S. C.
Rastogi, Er. Meera Goyal)
 CERTIFICATE
This is to certify that Abhigyan Panja of class, XII has
completed this chemistry project on “Study of
common food adulterants in foodstuff” during this
academic year 2023-24 under the supervision of the
chemistry teacher Sourav Basak.

____________________ _____________________
Signature of Signature of
External Examiner Chemistry Teacher
Date: Date: