Chemistry Om

KENDRIYA VIDYALAYA AMBERNATH
CHEMISTRY INVESTIGATORY PROJECT

FOR
“ Adulteration of food “
NAME - Om Patil
ROLL NO -
CLASS - 12th B
SESSION - 2023-24
CERTIFICATE
This is to certify that Om Patil,
student of Class 12th, Sec 'B' has
successfully completed his
investigatory project on the topic
"Adulteration of food" under the
guidance of Mrs. Shipra Ma'am, PGT
Chemistry, Kendriya Vidyalaya
Ambarnath, Shift-I for the academic
session 2023-24
Signature of External Examiner Signature of Chemistry

Teacher
Signature of principle School Stamp

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.
I hereby acknowledge my deep sense of gratitude and
indebtedness to our Principal Mr Mukesh Kumar Singh
whose immense help, genius guidance, encouragement and
inspiration made this work successful.
Then I would like to thank our Chemistry
teacher Mrs Shipra Mam whose valuable guidance has been
the ones that helped me patch this project and make it full
proof success. His suggestions and instructions have
served as the major contributor towards the completion of
the project.
I would also like to thank our other subject teachers, lab.
Staff Mr Vijay Pawar for guiding me on a systematic basis
and ensuring that in completed all my experiments
with ease.
Then I would like to thank my parents 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.
CONTENTS
 Certificate
 Acknowledgement
 Objective
 Introduction
 Theory
 Experimental Work
Aim
Apparatus
required Procedure
Observations
Result & Precautions
Conclusion
 Bibliography
OBJECTIVE
"This project aims to delve into the realm of
food adulteration from a chemical perspective.
It seeks to comprehensively understand the
various forms of adulteration in common food
items, focusing on the identification of
adulterants through chemical tests and
analytical techniques. Additionally, the project
aims to evaluate the health implications of
consuming adulterated foods, scrutinize
existing regulatory measures, and highlight
their effectiveness while proposing potential
enhancements. Through the exploration of
historical and contemporary case studies, this
project intends to illustrate the chemical
aspects and consequences of food adulteration,
ultimately aiming to propose feasible strategies,
leveraging chemistry, to prevent and mitigate
this issue."
INTRODUCTION
Food, the sustenance of life, often falls prey to
adulteration, a pervasive challenge affecting the
quality and safety of what we consume. In the
realm of chemistry, the study of food adulteration
unveils a complex web of intentional and
unintentional alterations to edibles, disrupting
their natural composition. This project embarks on
a journey through the intricate world of food
adulteration from a chemical lens, aiming to
unravel the deceptive practices and their
repercussions. From the adulteration of essential
kitchen staples to the scientific methodologies
employed in their detection, this exploration sheds
light on the critical significance of understanding
the chemical nuances that compromise the
integrity of our food supply. Through this
investigation, we endeavor to uncover the far-
reaching implications on health, delve into
regulatory measures, and propose innovative
solutions harnessed by chemistry to safeguard the
purity and authenticity of our food.
THEORY
The study of food adulteration is a multifaceted
exploration spanning various critical aspects. It
involves recognizing intentional adulteration
driven by economic motives, where substances like
water, synthetic colors, or cheaper alternatives are
added to enhance quantity or reduce production
costs. Detecting these adulterants demands a
diverse range of methods, from chemical tests that
evoke specific reactions to sophisticated analytical
techniques, enabling precise identification even in
minute quantities. Unveiling the health
implications reveals immediate effects like allergies
or gastrointestinal distress, while prolonged
exposure may lead to chronic ailments or
developmental issues. Empowering consumers
through education to identify signs of adulteration
forms a critical element in addressing this
pervasive issue, underlining the necessity for
collaborative efforts between regulatory bodies,
industries, and consumers to safeguard the
integrity and safety of our food supply chain.
EXPERIMENT - 1
Aim:
To detect the presence of starch adulteration in
milk using iodine solution as a chemical indicator
and to understand the principle of starch detection
through a coloristic test
Apparatus:
Test tube,pipettes,iodine solution,pure milk
solution,adulterated milk sample,test tube rack
Procedure:
Sample Preparation: Obtain samples of pure
milk and milk adulterated with starch.
Test Procedure: Add a few drops of iodine
solution to small portions of each milk sample
separately.
Observation: Note any color change. Pure milk
remains unchanged, while milk adulterated
with starch turns blue-black.
Quantitative Analysis (Optional): Determine
the extent of starch adulteration by titrating
the sample with standardized iodine solution.
EXPERIMENT - 2
Aim:
To identify the presence of synthetic colors in chili
powder using a simple chemical test and comprehend
the principle behind detecting synthetic color
adulteration in spices.
Apparatus:
Test Tubes,Measuring Spoons,Water,Hydrochloric Acid
(HCl) Solution,Pure Chili Powder Sample, Adulterated
Chili Powder Sample , Stirrers or Spatulas,
Procedure:
 Label and prepare pure chili powder and
adulterated chili powder samples (with added
synthetic colors).
 Take small portions of each chili powder sample in
separate test tubes.
 Create a paste by mixing the chili powder samples
with water.
 Add a few drops of dilute hydrochloric acid to each
paste and observe the reactions.
 Pure chili powder will not show a significant change,
while synthetic colors in adulterated samples might
result in color changes or effervescence due to the
reaction with acid.
EXPERIMENT - 3
Aim:
To identify the presence of added sugar in honey using a
basic chemical test and understand the principle behind
detecting sugar adulteration in honey.
Apparatus:
Test Tubes,Water,Fehling's Solution A and B,Pure Honey
Sample,Adulterated Honey Sample,Heating
Source,Stirrers or Glass Rods,Labels and Marker,Safety
Gear
Procedure:
 Label and prepare pure honey and adulterated
honey samples (with added sugar).
 Dilute small portions of each honey sample with
water in separate test tubes.
 Take equal amounts of Fehling's solutions A and B
in another test tube and heat to boiling.
 Add the diluted honey solutions to the boiling
Fehling's solution and continue heating.
 Observe the formation of a red precipitate (cuprous
oxide) in the test tube containing adulterated
honey, while pure honey will not produce this
precipitate.
OBSERVATION
SR. EXPERIMENT OBSERVATION INFERENCE
NO
(A) Starch Detection in
Milk
1) sample + iodine No colour Pure milk

solution change confirmed
2)sample + iodine Colour change Adulterated

solution from blue to milk
black confirmed
(B) Synthetic Color

Detection in Chili
Powder
1) Sample + HCL No colour Pure chili

change powder
confirmed
2)Sample + HCL Colour change Adulterated

chili powder
confirmed
(C) Sugar Detection in
Honey
1) Sample + boiling No red Pure honey

fehling’s solution precipitate confirmed
forms
2) Sample + boiling Red Adulterated

fehling’s solution precipitate honey
forms confirmed
RESULT:
The required analyses for adulteration in food

stuffs has been made
PRECAUTIONS:
By taking a few precautions, we can escape

from consuming adulteration products.
 Safety Gear:
1. Wear appropriate safety gear, including gloves and
safety goggles, during all experiments involving
chemicals.
 Supervision:
1. Conduct experiments under supervision, especially in
a school laboratory setting.
2. Follow laboratory guidelines and instructions
provided by teachers or lab instructors.
 Disposal:
1. Dispose of chemical waste according to safety
guidelines and local regulations.
2. Rinse glassware thoroughly after use and dispose of
waste properly.
CONCLUSION:
A comprehensive understanding of
food adulteration encompasses
recognizing different types of
adulterants, employing various
detection methods, acknowledging
health risks, evaluating regulatory
measures, and proposing preventive
strategies. This holistic approach
aims to safeguard the integrity and
safety of the food supply chain,
emphasizing the critical need for
collaboration between regulatory
bodies, industries, and consumers to
combat this pervasive issue.
BIBLOGRAPHY
https://eatrightindia.gov.in/dart/
https://vikaspedia.in/InDG
https://thechemistryguru.com/
https://recipes.timesofindia.com/
THANK
YOU

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KENDRIYA VIDYALAYA AMBERNATH

CHEMISTRY INVESTIGATORY PROJECT

Signature of External Examiner Signature of Chemistry

Signature of principle School Stamp

1) sample + iodine No colour Pure milk

2)sample + iodine Colour change Adulterated

(B) Synthetic Color

1) Sample + HCL No colour Pure chili

2)Sample + HCL Colour change Adulterated

1) Sample + boiling No red Pure honey

2) Sample + boiling Red Adulterated

The required analyses for adulteration in food

By taking a few precautions, we can escape

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