INTRODUCTION

Over time, the act of adulterating food for economic gain began to emerge. During the Middle
Ages, imported spices were quite valuable. Due to their high prices and limited supply,
merchants sometimes combined spices with numerous cheap substitutes such as ground
nutshells, pits, seeds etc. As processed foods with multiple ingredients are increasingly sourced
from numerous countries and the supply chain has become more complex, tracing the sources of

contamination —intentional or not—has become a significant challenge .

AIM:-
TO STUDY SOME OF THE COMMON FOOD ADULTERANTS PRESENT IN DIFFERENT
SPICES
REQUIREMENTS
Apparatus Required:-

• Test tubes

• Filter paper

• Funnel

• Burner

Chemicals Required:-

• Dilute HNO3

• KI solution

• Concentrated HCL

• Water

• Phenopthalein Indicator

• Tincture Iodine

Food Stuffs:-

• Red chilli powder

• Turmeric powder

• pepper
• Asafoetida(Hing)

THEORY
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 misleading can lead
to poisoning. So we need simple screening, tests for their detection.

Consumption of adulterated food causes serious diseases like cancer, diarrhoea, asthma, ulcers,
etc. Majority of fats, oils and butter are paraffin wax, castor oil and hydrocarbons. Red chilli
powder is mixed with red lead salts and turmeric powder is mixed with yellow lead salts . These
adulterants can be easily identified by simple chemical tests.
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".

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.
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).

.

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.
Asafoetida (hing)
is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several

species of Ferula, a perennial herb that grows 1 to 1.5 m tall. The species is native
to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in
nearby India. this is a crucial ingredient in Indian vegetarian cooking. Derived
from a species of giant fennel, asafoetida has a unique smell and flavor,
unpleasantly strong while raw but mellow and garlicky when cooked.
DETECTION

1)Shake little portion of the sample with water and allow to settle.Soap stone or
other earthy mailer will settle down at the bottom.

2)starch:- Add tincture of iodine, appearance of blue colour shows the presence of
starch.

3)foreign resin:- Burn on a spoon, if the sample burns like camphor, it indicates the
sample is pure.

Remark

Compound of asafetida contains starch  which is declared on the label. This test is
not applicable for 
compound asafoetida. Pure hing burns like aromatic camphor.

PROCEDURE
(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 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.

(3)Adulteration of starch in Asafoetida(hing)

Add tincture iodine to a test tube containing

the sample of Asafoetida and tilt it well.

Appearance of dark blue colour shows

presence of starch.

(4)add small amount of sample to beaker containing water and stir with a glass rod

(5)dried papya seeds being lighter float over water while pure pepper settles at
bottom.

observation

1)test for red lead salts in red chilli powder

S.N TYPE OF OBSERVATION INFERENCE
O SAMPLE

Packed No yellow Free from

red chilli adulteration
1 Precipitate is
powder
formed

Openly Yellow Red lead

available precipitate is salts are
red formed present
2 chilly
powder
2)Test for yellow lead salts in turmeric powder

S.NO TYPE OF OBSERVATION INFERENCE

SAMPLE

Packed No magenta Free from

turmeric colour is observed adulterants
1
powder

Openly No magenta Free from

available colour is observed adulterants
turmeric
2 powder
3)Test for starch in asafetida

S.NO TYPE OF OBSERVATION INFERENCE

SAMPLE

Packed Dark blue colour Presence of

hing is observed starch in
1
large amount
(patanjali)

Packed Light blue colour Presence of

hing is observed starch in
small amount
(Everest)
2
4)Test for dried papaya seeds in pepper

S.NO TYPE OF OBSERVATION INFERENCE

SAMPLE

Impure Float over water Free from

adulteration
1 Pepper

(local
brand)
Pure Settles at the Free from
pepper bottom adulterants

2
RESULT
→ The packed Red chilli powder is better

and also free from adulteration ,than the openly available Red chilli powder.

→ The turmeric powder, packed as well as openly available both are free from adulterants. →
The packed EVEREST asafoetida is better and less adulterated than the packed asafetoida of
PATANJALI.

→required adulterants in food spices has been made.

CONCLUSION
Disadvantages of Adulterated Food

.1. Consumption of Adulterated red chilli

powder could have devastating effects on the digestive system.

2. Adulterated turmeric powder can lower testosterone levels and decrease sperm movements.

3. In some people, asafoetida can cause swelling of the lips, burping, intestinal gas, diarrhea,
headache, convulsions, blood disorders, and other side effects.

4) lack pepper should not be consumed in large quantities as it can dry the skin. If you have dry
skin, too much black pepper is certainly a no-no!
PRECAUTIONS
• Concentrated solutions should be handled with immense care.

• Hands should be washed thoroughly after performing each experiment.

• If possible, one should wear hand gloves to prevent from any possible damage.

• If chemicals come into contact with your skin or eyes, flush immediately .

• Never leave burners unattended. Turn them off whenever you leave your workstation.
BIBILOGRAPHY

www.scribd.com
www.googleimages.com

www.wikipedia.com

ncert class 12 textbool

comprehensive lab mannul

Acknowledgement
I would like to express my special thanks of gratitude to my
teacher MRS. Mallika Padmashali as well as our principal Mrs.
Prabhavathy Ajith Kumar who gave me the golden opportunity
to do this wonderful project on the topic adulteration of spices ,
which also helped me in doing a lot of Research and i came to
know about so many new things I am really thankful to them.
Secondly i would also like to thank my parents and friends who
helped me a lot in finalizing this project within the limited time
frame.

Certificate
This is to certify that this chemistry project is on ‘the study of
adulteration of spices present in different samples of each product’ has
been completed by Hafsa Shaikh of class XII science, in partial
fulfillment of the curriculum of central board of secondary education
leading to the award of all india senior school certificate for the year
2017-2018.
REGISTERATION NO.:
BOARD ROLL NO.:

---------------------- ----------------------- ----------------------

External examiner Internal examiner Principal

DATE: DATE:

SCHOOL SEAL:

:-
TILAK PUBLIC SCHOOL,NERUL
NAME :- HAFSA SHAIKH
CLASS:-XII S1
SUBJECT:-CHEMISTRY
TOPIC:-ADULTERATION IN SPICES