CHEMISTRY

PRO JECT
“STUDY OF ADULTERANTS IN FOOD
STUFF”
LIST OF CONTENTS:
 Aim

 Introduction

Theoretical Background

Common adulterated food items

Experiments 1 & 2

Obserations & Results

 Adulterants & Diseases

#recautions

$oernment measures

Conclusion

Bibliographƒ
ACKNOWLEDGEMENT

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(he$

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lSo like to thnk ou$ l+
SSiStnt fo$ he$

Co/o#e$ti on-”
AIM :
To Stud& Sone of the (onnon
food dulte$ntS in diffe$ent food
StuffS-
 INTRODUCTION
Adulteration is the act of intentionally deba
sing the quality of food offered for sale either
by mixture or substitution of inferior
substances or by the removal of some
valuable ingredient$ In %ast fe& decades
adulteration of food has become one of the
most serious %roblems$

Consum%tion of adulterated food causes

diseases like cancer( asthma( ulcer( etc$
Ma)ority of adulterants used by the sho%kee
%ers are chea% substitutes &hich are easily
available$

In order to %revent adulteration of food

%roducts by dishonest traders(
the government has issued *The
Prevention of +ood Adulteration Act-$
 The Bureau of Indian Standards is the
agency in India that %rovides
the certi/cate of reliability to food
manufacturers in India$
T1EORITICAL
2ACKGROUND
We are very fortunate to be born a country
&hich is blessed &ith rich soil( diversi/ed climate(
many rivers and the great Himalayas &here almost
all varieties of fruits( vegetables and cereals( etc$
can be gro&n$ In ancient times( the land &as in
abundance( the su%%ly of food &as more than the
demand and %eo%le used fresh food materials
in most natural form$ The %o%ulation s%urt in our
country has given rise to unem%loyment
and %overty$
 The demand for food has increased 0 our country
has to im%ort
food grains( oil etc$ from other countries$ This
shor tage of food and ignorance of consumers is
the main cause for adulteration of foodstuffs by the
unscru%ulous traders$ It has become so common
that the consumers have to run from %illars to
%illars to get a foodstuff &hich is not adulterated$
 The consumers are not a&are of ha1ards of
adulteration and %ay heavily for consuming
adulterated food$ If the consumer kno&s the &ays
and means to check the commodities of daily use(
they can save themselves and their families from
this mind2boggling %roblem$ SOME
OF T1E
COMMON FOOD ADULTERANTS IN
FOOD ITEMS ARE:

FOOD ITEMS ADULTERANTS

DeSi *hee 3 2utte$ 4nS#ti *hee

4e*et+le * hee 5$ffin w 7

MuSt$d o il A$*enone o il
Su*$ Chlk # owde$) w Shin*
#owde$
Chilli Red l ed) 2 $i(k # owde$

Tu$ne$i( #owde$ Yellow SltS of led) &ellow

(hlk #owde$
 E85ERIMENT 9 :

AIM:
 To test the %resence of adulterant in
+ats( Butter 0 Oils$

A55ARATUS:
 Test2tubes( beakers( test2tube stand(
/lter %a%er( dro%%er etc$

C1EMICALS REUIRED:
Fo$ deSi *hee 3 +utte$ ; conc$
HCl( sugar( small amounts of vanas
%ati ghee or butter$
Fo$ <e*et+le *hee ; conc$ Acetic
anhydride( small amounts of
vegetable ghee$
Fo$ oil ; conc$ 3itric acid( small
amounts of edible oil$
5ROCEDURE:
In case of ordinary test for fats(
butter 0 oils( %ut a small amount of
these se%arately on a /lter %a%er$
+old it 0
%ress( then unfold it$ The %resence
of translucent s%ot indicates the
%resence of oil or fat$ Hold the /lter
%a%er over flame( the s%ot gro&s
larger$
TeSt fo$ oilS:
 Take 5 ml of mustard oil in a test
tube 0 add fe& dro%s of conc$ HCl
solution to it$ Shake the mixture &ell$
A%%earance of red colour in the acid
layer indicates the %resence of
argemone oil in mustard oil$

CONCLUSION:
A%%earance of certain colours in the
mixture detects the %resence of
adulterants$
 E85ERIMENT =:

AIM:
 To test the %resence of adulterants in
Sugar( Chilli %o&der( Turmeric %o&der
0 Pe%%er$

A55ARATUS:
 Test2tubes( beakers( test2tube stand(
dro%%er( glass rod etc$

C1EMICALS REUIRED:
Fo$ Su*$ ; dil$ H6SO7( &ater( sam%le
of sugar$
Fo$ (hilli #owde$ ; dil$ H3O8( 9I
solution( sam%le of chilli %o&der$
Fo$ tu$ne$i( #owde$ ; conc$ HCl(
sam%le of turmeric %o&der$
Fo$ #e##e$ ; &ater( sam%le of
%e%%er$

5ROCEDURE:
9>TeStS fo$ Su*$:
?> Take a small amount of sugar in a
beaker 0 add some amount of &ater
to it$ Stir the solution &ith a glass
rod$ Pure sugar dissolves in the &ater
&hereas the insoluble %articles :chilli
%o&der( &ashing %o&der etc$; floats
on the surface indicates the %resence
of adulterants$
?+> Take 5 g of sugar in a test2tube
0 add fe& dro%s of dil$ HCl to it$ A
brisk effervescence due to the
formation of
CO6 indicates chalk %o&der or &ashing
soda in the given sam%le of sugar$

=> TeStS fo$ Chilli #owde$:

?> Take a small amount of chilli
%o&der in a test2tube 0 add fe& dro%s
of dil$ H3O8 to the test2tube$ Shake
the mixture &ell 0 /lter the solution$
 To the /ltrate( add 628 dro%s( of 5<=
9I solution$ The %resence of yello&
coloured %reci%itate indicates the
%resence of lead salts in chilli %o&der$
?+> Take a small amount of given red
chilli %o&der in a beaker 0 add &ater
to it$ The %ure chilli %o&der floats
over
the surface of &ater &hereas brick
%o&der settles at the bottom$

@> TeStS fo$ Tu$ne$i( #owde$:

 Take a small amount of turmeric
%o&der in a test2tube 0 to this add
fe& dro%s of conc$ HCl$ The colour
changes from yello& to violet or
magenta indicates the %resence of
lead salts in turmeric %o&der$
> TeStS fo$ 5e##e$:
 Take a small amount of %e%%er in a
beaker 0 add &ater to it$ Stir the
mixture &ith a glass rod$ >ried %a
%aya seeds float over &ater 0 %e%%er
settles at the bottom$

O2SER4ATIONS 3 RESULTS:
S-No FOOD 5ARTICLE COMMON TEST
ADULTERAN
T
9- >esi Ghee 0 @ans%ati 5$ Add a little sugar 0
Butter ghee HCl to melt sam%le
starch 0 of ghee or butter(
Potato shake it for A
minutes %resence of
%ink colour in
aqueous layer
indicate vanas
%ati ghee$

6$ Add 6 ml of &ater
in ghee or butter
boil( add fe& dro%s
of iodine solution to
it ( a%%earance of
blue colour indicate
the
%resence of starch in
the sam%le$

=- Mustard oil Argemone Aml oil B conc$ H3O 8

oil orangered colour indicate
the %resence of argemone
oil$
@- Sugar Dashing Sam%le of sugar add dil$
soda or HCl  brisk effervescence
Chalk indicates %resence of
%o&der &ashing soda or chalks
%o&der$

- Salt Chalk Salt B Dater F &hite %%t

%o&der indicate adulteration of
chalk %o&der$

B- Red chilli Brick Red chilli %o&der in a

%o&der %o&der or beaker B distilled %o&der(
dyes Brick %o&der settle do&n
in the bottom( a%%earance
of red colour indicate the
%resence of dyes$

- Pe%%er >ried Sam%le B &ater F dried

%a%aya %a%aya( seed floats over
seeds the surface of &ater( %ure
%e%%er settle do&n$

-  Tea Gsed tea Sam%le B moist &hite

leaves or clothes rubbed F
coloured
&ooden indicate used tea leaves
chi% or coloured &ooden chi%s$
coloured
-  Turmeric %o&derYello& chalkSam%le Turmeric %o&der
%o&der$B 6 ml HCl F brisk
effervescences indicate
%resence of chalk %o&der$

- Rice Stone chi%s Rice in &ater( stone chi%

sink do&n in the bottom$

9- Arhar B Gram 9hesari Sam%le

dal B HCl :conc$; on
>al the %resence of heat gives Pink colour( indicates the
%resence of 9hesari dal$
S-N FOOD COMMON DISEASE
O- 5RODUCT ADULTERAN S
T CAUSED
9- Black %e%%er >ried %a%aya seeds Stomach
irritation( liver
ADULTERANTS 3 DISEASES damage(
cancer$

=- Butter 0 %ure desi Starch( @anas%ati +ood

ghee ghee %oisoning$

@- Chilli %o&der Brick %o&der( iver damage(

arti/cial colour stomach
irritation$

- Sugar +ine & hite s and( Stomach

chalk %o&der( ra&a disorder$
 5RECAUTIONS
By taking a fe& %recautions( &e can esca%e from
consuming adulterated %roducts

5$ Take only %acked items of &ell

kno&n com%anies$

6$ Buy items from reliable retail sho%s and

recogni1ed outlets$

8$ Check the ISI mark or Ag mark$

7$ Buy %roducts of only air tight %o%ular brands$

A$ Avoid cra1iness for arti/cially coloured s&eets

and buy only from re%uted sho%s$

$ >o not buy s&eets or snacks ke%t in o%en$

K$ Avoid buying things from street side vendors$

 GO4ERNMENT
MEASURES

To check the su%%liers of food from doing so(

the government has %assed astringent act
&hich is kno&n as %reservation of food
Adulteration Act$ They have been im
%lemented &ith the ob)ective of %roviding
safety to human beings in the su%%ly of food$
It covers safety from risks involved due to
contamination of %oisonous elements$

 The s%eci/cation laid do&n of various foods

under the %rovisions of P+A Act covers
minimum basic characteristics of the Products
Belo& &hich it is deemed to be
adulterated and also covers the maximum
limit of contaminant not considered being
safe for human beings beyond a certain level$
 CONCLUSION
The increasing number of food %roducers
and the outstanding amounts of im%orted
food stuffs enables the %roducers to mislead
and cheat consumers$ To differentiate of those
&ho take advantage of legal rules from the
once &ho commit food adulteration is very
difficult$ The consciousness of consumers has
become very crucial$

Ho&ever( ho& can &e ex%ect

consequent behavior from them regarding
controversial issues emerging day by day In
addition( ignorance and unfair market
behaviors is endangering consumer health$ So
&e need sanctions and )udicial %enalties &ith
adequate restraining force to halt this
%rocess$
 2I2LIOGRA51Y 

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