KENNDRIYA VIDYALAYA NO.

1 GAYA
BAGESHWARI ROAD,GAYA
A Project Report
ON

COMMON FOOD ADULTERAN

FOR A I S S C E 2 0 2 1 - 2 2
As a part of the Chemistry Course (043)
SUBMITTED BY :-

MD SAQLAIN UMAR
Under the Guidance Of:
MR. K.K METARIYA
PGT (CHEIYIISTRY)
 CERTIFICATE
This is to certify that chemistry
project work(AISSCE 2021-22) has been
submitted by MD SAQLAIN UMAR of
class 12th B under the able guidance of
MR. K.K METARIYA.

Subject Teacher
MR. K.K Metariya
(P.G.T. Chemistry)
 CONTENT
1. OBJECTIVE
2. THEORY
3. EXPERIMENT - 1
4. EXPERIMENT - 2
5. EXPERIMENT - 3
6. RESULT
7. CONCLUSION
8. BIBLIOGRAPHY
 ACKNOWLEDGEMENT

First of all I would like to thanks whole KV. NO.1, Gaya for
giving me an opportunity to accomplish my corresponding
chemistry project on the topic “COMMON FOOD
ADULTEARNTS”.
I would like to express my sincere thanks to our chemistry
teacher MR. K.K METARIYA who not only provided me
guidance but also motivated me throughout this
project.
 OBJECTlVE

The objective of this project is to study some of the

common food adulterants present in different food
stuffs. Adulterants 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 hygiene condition of processing, storing,
transportation and marketing. This ultimately
results that the customer is either cheated or often
becomes victim of disease. Such types of
adulteration are quite common in developing
countries or backward countries. It is equally
important for customer to know the common
adulterants and their effect on health.
 THEORY

The increasing number of food producers and the outstanding

amount of import food stuffs enables the producers to mislead and
cheat customers 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 behaviour 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 disease
like cancer, diarrhoea, asthma, ulcers etc. Majority of fats, oils
and butter are paraffin wax, custard oil and hydrocarbonsred
chilies powder is mixed with brick powder and pepper is mixed
with dried papaya seed, these adulterants can be easily
identified by simple tests.
 EXPERIMENT-1
AIM - to detect the presence of adulteration in fats, oiI
and butter
REQUIREMENT- Test tube, acetic anhydride, concentrated H2SO4, acetic
acid, HNO3
PROCEDURE:- common adulterants present in ghee and oil are paraffin wax
hydrocarbon dyes and argemone oil. These are detected as
follows:
ADULTERATION OF PARAFFIN Small amount of vegetable
WAX AND HYDROCARBON IN ghee with acetic anhydride is
VEGETABLE GHEE heated. Droplets of oil
floating on the surface of
unused acetic anhydride
indicate the presence of wax
as hydrocarbon
ADULTERATION OF DYES 1 ml of a fat with a mixture
IN FAT of 1 ml of H2SO4 heated
and 4 ml of acetic acid is
added. Appearance of pink
or red colour indicates the
presence of dye in fat.
ADULTERATION OF Small amount of oil is taken in test
tube few drops of HNO3 is added
ARGEMONE OILIN EDIBLE and shake. Appearance of red
OIL colour in the acidic layer indicates
presence of argemone oil
 EXPERIMENT-2
AIM:-to detect presence of adulterants in
sugar

REQUIREMENTS: - test tube dilute HCI

PROCEDURE: - sugar is usually contaminated with washing soda
and other in soluble substances which are
detected as follows:

ADULTERATION OF Small amount of sugar

VARIOUS is taken in a test
SUBSTANCES IN tube and shake with
SUGAR little water Pure
sugar dissolves in
water but impurities
do not dissolve
ADULTERATION OF Small amount of sugar
CHALK POWDER is taken in a test tube
WASHING SODA IN and few drops of
SUGAR dilute HCI brisk
effervescence of co2
shows the presence
of chalk powder or
washing soda in the
given sample of
sugar
 EXPERIMENT- 3
AIM:- To detect the ppresence of adulteration in fat, oil and
pepper
REQUIREMENT:- Test-Tube, conk, HCL, diluted HNO3, KI solution.

PROCEDURE :- Common adulteration present in chili powder,

Turmeric powder and pepper are red coloured salt

and dried papaya seeds respectively. They are
detected as follows:

ADULTERATION OF RED LEAD Sample of chilly powder is taken

SALTS IN CHLLI POWDER and dilute HNO3 is added to filter the
solution and two drops of KL Is
added to the filtrate and yellow PPT
indicates the presence of lead in
chilly powder
ADULTERATION OF A BRICK Small amount of given red chilly powder
POWDER IN RED Chilly is added in beaker containing water
Powder
ADULTERATION OF YELLOW LEAD A sample of turmeric powder is
taken and
SALT AND TURMERIC POWDER
concentrated HCL is added.
Appearance of magenta colour show
the presence of yellow oxide of lead
in turmeric powder
ADULTERATION OF DRIED PAPAYA Small amount of sample of peeper is
added
SEEDS IN PEEPER to beaker containing water and
stirred with a glass rod dried papaya
seeds being lighter float over while
pure peeper settles in the
bottom
 RESULT
EXPERIMENT
Adulteration of paraffin wax and
hydrocarbon in vegetable ghee
Adulteration of dyes in fat
Adulteration of argemone oil in
edible oi!
Adulteration of various insoluble
substance in sugar
Adulteration of chalk powder and
washing soda in sugar
Adulteration of yellow salts leads to A sample of turmeric powder
turmeric powder
Adulteration of red leads salt in
chili powder
PROCEDURE OBSERVATION
Heat small amount of Appearance of oil floating
vegetable ghee with acetic surface
anhydride
1 ml of a fat with a mixture Appearance of pink colour
of 1 ml of H2so4 heated and
4 ml of acetic acid is added
Small amount of sugar in a Red colour observed
test tube is taken and few
drops of HNO3 is added
and shake
Small amount of sugar is Sugar dissolves and insoluble
taken in test tube and shake impurities remains undims
with little water
Small amount of sugar is talon Brisk effervescence obese
in test tube and shake with
little water
Appearance of magenta cc
is taken and concentrated
HCL
A sample of chili powder is Yellow ppt.
taken in diI.hno3 is added to
filter the solution and two
drops of KI is
added to filtrate
 C0NCLUSION

Selection of the wholesome and non- agricultural food is

essential for daily life. Make sure that food do not cause
any health hazard it is not possible to ensure some
wholesome food only on the visual examination
when the toxic contents are present in PPM level
however visual examination of the food before
purchase makes sure to ensure absence of insects visible
fungus foreign material matters etc. being prepared
under anhydrous condition unhygienic conditions
should be avoided for us it always better to buy
certified food from reputed shop.
 BIBLIOGAPHY
1.Website :
 www.google.com
 www.yahoo.com
 www.gmail.com
 www.blogspot.in

2. Books :
 Comprehensive Practical Manual
 Pradeep’s New Course Chemistry
 NCERT Class XII