Introduction

What is Adulteration ?
Adulteration of food means substitution of the genuine food material wholly or in part with any
cheaper or inferior substance or removal of any of its constituents, wholly or in part, which
affects adversely the nature, substance or quality of the food.

Adulteration is the act of intentionally debasing the quality of food offered for sale either by mixture
or substitution of inferior substances or by the removal of some valuable ingredient. Adulteration in
food is normally present in its most crude form Prohibited substances are either added or partly or
wholly substituted. Normally 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. This ultimately results that the consumer is either cheated or often become victim of
diseases. Such types of adulteration are quite common in developing countries or backward countries.
It is equally important for the consumer to know the common adulterants and their effect on health.
In past few decades adulteration of food has become one of the most serious problems.Consumption
of adulterated food causes diseases like cancer, asthma, ulcer, etc. Majority of adulterants used by the
shopkeepers are cheap substitutes which are easily available.

Historical Background
Historically, the use of adulterants has been common sometimes dangerous substances have been
used. In the United Kingdom during the Victorian era, adulterants were common for example,
cheeses were sometimes colored with lead. Similar adulteration issues were seen in industry in the

United States, during the 19th century. There is dispute over whether these practices declined
primarily due to government regulation or to increased public awareness and concern over the
practices. In the early 21st century, cases of dangerous adulteration occurred in the People's Republic
of China.

Frederick Accum
Arthur Hill Hassall
Adulterant use was first investigated in 1820 by the German chemist Frederick Accum, who
identified many toxic metal colorings in food and drink. His work antagonized food suppliers, and he
was ultimately discredited by a scandal over his alleged mutilation of books of the Royal Institution
library. The physician Arthur Hill Hassall conducted extensive studies in the early 1850s, which were
published in The Lancet and led to the 1860 Food Adulteration Act and other legislation.[3]
At the turn of the 20th century, industrialization in the United States led to a rise in adulteration
which inspired some protest. Accounts of adulteration led the New York Evening Post to parody:
Mary had a little lamb,
And when she saw it sicken,
She shipped it off to Packingtown,
And now it's labeled chicken.
A history of food poisoning and adulteration is given in the textbook, Death in the Pot: The Impact of
Food Poisoning on History.

Theoretical Background

We are very fortunate to be born a country which is blessed with rich soil, diversified climate, many
rivers and the great Himalayas where almost all varieties of fruits, vegetables and cereals, etc. can be
grown. In ancient times, the land was in abundance, the supply of food was more than the demand
and people used fresh food materials in most natural form. The population spurt in our country has
given rise to unemployment and poverty.
The demand for food has increased & our country has to import food grains, oil etc. from other
countries. This shortage of food and ignorance of consumers is the main cause for adulteration of
foodstuffs by the unscrupulous traders. It has become so common that the consumers have to run
from pillars to pillars to get a foodstuff which is not adulterated. The consumers are not aware of
hazards of adulteration and pay heavily for consuming adulterated food. If the consumer knows the
ways and means to check the commodities of daily use, they can save themselves and their families
from this mind-boggling problem.
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, diarrhea, asthma, ulcers etc. Majority of fats, oils and butter are paraffin wax,
castor oil and hydrocarbons. Red chili powder is mixed with brick powder and pepper is mixed with
dried papaya seeds. These adulterants can be easily identified by simple chemical tests.

Certain Govt. Measures

To Check Corruption
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.
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).

Several agencies have been set up by the Government of India to remove adulterants from food stuffs

Food Safety and Standards Authority of India- The Food Safety and Standards Authority of
India (FSSAI) is an agency of the Ministry of Health & Family Welfare, Government of India.
The FSSAI is responsible for protecting and promoting public health through the regulation and
supervision of food safety
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 commodities.
Bureau of Indian Standards {formerly the Indian Standards Institution (ISI)}- The Bureau of
Indian Standards (BIS) is the national Standards Body of India working under the aegis of
Ministry of Consumer Affairs, Food & Public Distribution, Government of India.

Some Common Adulterants & Diseases Caused by Them-

Procedures for testing food adulterants in

some of the food materials-

Experiment- 1st
Aim- To test the presence of water and starch in the given sample of
milk.

TheoryAddition of water in milk dilutes its fat contents and therefore, lowers its specific density. Presence of
water in milk may be detected by measuring its specific density. Specific density of pure milk is
always more than 1.026. Presence of starch material in milk can be detected by exploiting the
formation of blue-coloured complex with iodine or tincture of iodine.

Materials RequiredGiven samples of milk, test tube, lactometer measuring cylinder, sulphuric acid, iodine or tincture of
iodine.

Procedure(i) Put few drops of the milk sample on a smooth and oily surface. If the milk is pure then its
drops will be stable for some time and leave a white streak.
(ii) Measure the specific density of milk with lactometer
(iii) Babcock Test for Purity of Milk

This determines the fat contents in milk. About 20 mL of milk is taken with the help of pipette in a
small narrow necked graduated flask (as shown in fig. ) and H2SO4 is mixed in it. The flask is shaken
until the mixture becomes dark coloured. The acid does not affect the fat but it dissolves other solids
in milk. The flask is then centrifuged by which the fat if forced towards the neck, being lighter than
other contents. Sufficient warm water is added to bring the fat in the narrow neck, where its exact
percentage is read on the graduation mark.
(iv) Testing the Presence of Starch in Milk

Take 5 mL of the milk in a test tube. Heat it to almost boiling. Cool and add few drops of iodine
solution or tincture of iodine and shake the contents. Appearance of blue colour in the sample
indicates the presence of starch in the milk. If it is pure, then there will be a deep yellow colouration
due to casein, a protein of milk.

CommentSpecific density test is not much reliable as specific density of diluted milk can be increased by
addition of some other compounds in it.

Experiment-2

nd

Aim- To test the presence of adulterants in the given sample of

pure ghee or butter.

TheoryStarchy matter can be detected with iodine. Iodine forms a blue coloured complex with starch.
Vanaspati ghee gives pink colour with furfural.

Materials RequiredGiven sample of ghee or butter, test tube, test tube holder, iodine or tincture of iodine solution, HCl,
sugar etc.

Procedure(i) Detection of Starchy Matter

Take about 0.5 g of the given ghee or butter in a test tube. Add about one mL of
water to it and boil. Cool and add a drop of iodine or tincture of iodine solution.
Appearance of blue colour indicates thepresence of starchy matter in the sample.
(ii) Detection of Vanaspatyi Ghee
Take about 0.5 g of the given sample of ghee or butter in a test tube. Heat the tube
gently so that the ghee melts. Add a little sugar and HCl to it. Shake the contents
for 5 minutes. Presence of pink colour in the aqueous layer is the
indication of Vanaspati ghee in the sample.

CommentBetter results can be obtained by using 2% alcoholic solution of furfural in place of sugar.

Experiment- 3
Aim-

rd

To check the purity of given sample of oil or fat.

TheoryOils and fats are mostly adulterated with:

(a) Dyes to improve colour of the material.
(b) Paraffin wax or hydrocarbons to increase the weights of products (vegetable ghee)
(c) Cheap varieties of similar materials e.g. mustard oil is adulterated with Argemone oil.
The presence of these in fats & oils can be detected by exploiting there characteristic properties .

Procedure(i) Detection of Dyes in Oils & Fats

(a) Take 2 gm. of the melted and filtered fat in a test tube. Add 5 mL of light petroleum to avoid its
solidification and one mL of hydrochloric acid (1:3) to it. Shake the contents thoroughly and
allow it to stand for some time. Appearance of pink colour in the lower layer will indicate the
presence of dyes.

(b) Mix 1-2 mL of the fat with same amount of mixture of conc. Sulphuric acid & glacial acetic
acid (in 1:4 ratio) and heat the mixture nearly to boiling. Pink or reddish colour of the solution
will indicate the presence of dyes.
(ii) Detection of Paraffin Wax & Hydrocarbons.
Heat small amount of unsaponifiable matter of oils with acetic anhydride. Droplets of oil floating on
the surface of unused acetic anhydride indicates the
presence of wax or hydrocarbons.
(iii) Detection Of Argemone Oil.
To small amount of oil in a test tube, add few drops of conc. HNO3 and shake. Appearance of orange
or red colour in the acid layer indicates presence of Argemone oil.
(iv) Detection of Mineral Oils
To 2 mL of oil in a test tube, add equal amount of N/2 nitric acid and heat the test tube on water bath.
Turbidity in the contents of the test tube indicates the presence of mineral oils in the given sample.
(v) Detection of Castor Oil
To 2 mL of oil in a test tube, add 4 mL of light petroleum and shake the test tube to get a clear
solution. Now, cool the tube in ice and salt bath. Turbidity in the contents of the test tube after cooling
indicates the presence of mineral oils in the given sample.
Note- (i) Oils catch fire easily so care must be taken while heating them. Better hold the test tube with
a holder while heating.
(ii) Petroleum is inflammable so extinguish all flames while working with it.

Experiment- 4

th

Aim- To test the presence of adulterants in the given sample of sugar.

TheoryCommon adulterants of sugar are washing soda, chalk powder and semolina. Sugar is soluble in
water, so if any undissolved substance is left on dissolving sugar in water, then it is indication of
adulteration in it. Washing soda and chalk powder, both give effervescence with dil. HCl. Hence their
presence in the sugar sample can be detected by treating small amount of sugar with dil. HCl.

Materials RequiredTest tube holder, dil. HCl & distilled water.

Procedure-

(i) Detection of Insoluble Impurities

Take small amount of sugar in a test tube and shake it with little water for 4-5 minutes. Pure sugar
dissolves in water but insoluble impurities do not dissolve.
(ii) Detection of Chalk Powder & Washing Soda
To small amount of sugar in a test tube, add few drops of dil. HCl. Brisk effervescence of CO 2 shows
the presence of chalk powder or washing soda in the given sample of sugar.
Note- Powder the sugar before testing its solubility in water.

Experiment- 5

th

Aim- To test the presence of adulterants in the given sample of red

chilli powder.

TheoryRed chili powder is adulterated with either colours or brick powder. Brick powder, being heavy than chilli
powder, therefore, settles on bottom on dissolving it in a glass of in water. If colour has been added to it, then
water becomes coloured.

Materials RequiredOne beaker, glass rod, water.

Procedure

(i) Detection of Artificial Colours and Brick Powder

Take a glass beaker filled with water and pour a few grams of red chilli powder in it. Stir the mixture with the
glass rod and allow it to stand for a few minutes. Appearance of brick red
colour in water shows the presence of artificial colour in red chilli. If brick powder is used, it settles down in
the beaker.

Experiment- 6

th

Aim- To test the presence of adulterants in the given sample of

turmeric powder.

TheoryYellow chalk powder & sawdust coloured with coaltar dye are the common adulterants found in
turmeric powder. Yellow chalk powder gives brisk effervescence with HCl whereas coaltar dyes give
violet colour with conc. HCl

Materials RequiredTest tube, holder, conc. HCl & water.

Procedure(i) Detection of Yellow Chalk Powder

Take about 0.5 g of turmeric powder in a test tube and add 1mL of dilute HCl. Evolution of
effervescence shows the presence of coloured chalk powder in turmeric.
2 HCl + CaCO3 --> CaCl2 + H2O + CO2
(ii) Detection of Sawdust Coloured with Coaltar Dye
Take about 1.0 g turmeric powder in a test tube add a few drops of conc. HCl. Instant appearance of
violet colour which persists on dilution with distilled water indicates the presence of sawdust coloured
with metanil yellow, a coaltar dye.

Experiment- 7

th

Aim- To test the presence of adulterants in the given sample of pepper.

TheoryThe common adulterant in pepper is dried papaya seed.

Materials RequiredBeaker, water.

Procedure-

(i) Detection of Pappaya Seeds in Black Pepper

Take a beaker filled with distilled water and add one spoon full of
pepper. Papaya seeds float over water while pepper settles down.

Observations & Results:

S.N FOOD PARTICLE
o
1.
Desi Ghee & Butter

COMMON
ADULTERANT
Vanspati ghee
starch & Potato

TEST
1 Add a little sugar & HCl to melt
sample of ghee or butter, shake
it for 5 minutes presence of pink
colour in aqueous layer indicate
vanaspati ghee.
2 Add 2 ml of water in ghee or
butter boil, add few drops of
iodine solution to it , appearance
of blue colour indicate the
presence of starch in the sample.

2.

Mustard oil

Argemone oil

5ml oil + conc. HNO3

orange/red colour indicate
the presence of argemone
oil.

3.

Sugar

Washing soda or
Chalk powder

Sample of sugar add dil. HCl brisk

effervescence indicates presence of
washing soda or chalks powder.

4.

Red chilli powder

Brick powder or

Red chilli powder in a beaker +

dyes

distilled powder, Brick powder settle

down in the bottom, appearance of red
colour indicate the presence of dyes.

6.

Pepper

Dried papaya
seeds

Sample + water = dried papaya, seed

floats over the surface of water, pure
pepper settle down.

8.

Turmeric powder

Yellow chalk
powder.

Sample Turmeric powder + 2 ml HCl =

brisk effervescences indicate presence
of chalk powder.

Precautions

Conclusion
Selection of wholesome and no 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 shop.

Bibliography
www.wikipedia.org
www.icbse.com
www.ncert.nic.in
www.scribd.com
APC Chemistry Lab Mannual for
Class-XII

Teachers Signature...............................

Remark....................................................

Chemistry

Project work

Adulteration
Supervised By-

Presented By-

Mr. Pankaj Rai

Vibhas Bhairav Singh

Chemistry Teacher

Class- 12 th A