PODAR INTERNATIONAL SCHOOL

CBSE
 An Investigatory project by: Shiven Shanmugananthan
Class: XI B
Roll no.: 27

CERTIFICATE

This is to certify that Shiven Shanmugananthan of class XI B

Roll no. 27 of Podar International School CBSE has
satisfactorily completed his/her chemistry investigatory project as
prescribed by the CBSE during the academic year 2022-2023.

Dr. Neetu Vijayvergiya

(Chemistry Teacher)

Principle
Podar International School CBSE
Navi Mumbai
 ACKNOWLEDGEMENT
I would like to sincerely and profusely thank my chemistry
teacher Dr. Neetu Vijayvergiya and our lab attendant for their
able guidance and support in completing my project.
I would also like to extend my gratitude to the Principal Mrs.
Soma Chatterjee for providing me with all the facility that was
required.
This report is submitted as a part practical examination included in
curriculum of CBSE of all India Senior Secondary Examination
the year 2022-2023.

Name: Shiven Shanmugananthan

Class: XI B
Roll no.: 27
 CONTENTS
1. Certificate
2. Acknowledgement
3. Objective
4. Introduction
5. Theory
6. Experimental Work
● Aim
● Apparatus required
● Procedure
● Observations
● Result & Precautions
7. Conclusion
8. Bibliography
 OBJECTIVE
To find the refractive index of a liquid using a convex lens and
plane mirror.
 INTRODUCTION
One of the fundamental requirements for maintaining life is food. The best
diet for human health is one that is pure, fresh, and nutritious. The
statement that community health is national wealth is not surprising.
Food adulteration was so widespread, extensive, and persistent that the
situation demanded nothing less than a complete law as a relatively harsh
solution.
The Government launched a concerted and determined assault to stop this
form of anti-social evil by introducing the Prevention of Food
Adulteration Bill in the Parliament, bringing in a time of much-needed
hope and relief for the general public of consumers.
When chemical and microscopic knowledge advanced to the point where
food ingredients could be evaluated in the middle of the 19th century, the
topic of food adulteration started to be researched from the perspective of
the consumer's rights and welfare.
 THEORY
Due to the large number of food producers and numerous foods are
imported, producers can deceive and defraud consumers.
It is quite challenging to distinguish between individuals who violate the
law and those who adulterate food. It would be essential for customers to
be aware. Consumer health may be at risk from ignorance and unfair
business methods, and incorrect information can result in poisoning.
To find them, we therefore require straightforward screening tests. One of
the major issues in recent decades is the adulteration of food. Consuming
contaminated food puts one at risk for major illnesses like cancer,
diarrhea, asthma, ulcers, and more. The majority of fats, oils, and butter
are made of hydrocarbons, castor oil, and paraffin wax. Pepper is
combined with dried papaya seeds, while red chilli powder is combined
with brick powder.
Simple chemical tests can quickly identify these adulterants.
The Government of India has established a number of organizations to
eliminate adulterants from food products.
AGMARK, an organization that verifies the quality of food items, is an
acronym for agricultural marketing. The promotion of grading and
standardization of agricultural and related facilities is its main goal.

EXPERIMENT 1:

Aim:
To detect the presence of adulterants in fat, oil and butter.
APPARATUS REQUIRED:
Test-tube, acetic anhydride, concentrated H2SO4, acetic acid,
concentrated HNO3.
PROCEDURE:
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as follows:
1. Adulteration of paraffin wax and hydrocarbon in vegetable ghee Heat
small amount of vegetable ghee with acetic anhydride. Droplets of oil
floating on the surface of unused acetic anhydride indicates the
presence of wax or hydrocarbons.
2. Adulteration of dyes in fat Heat 1mL of fat with a mixture of 1mL of
concentrated sulphuric acid and 4mL of acetic acid. Appearance of
pink or red color indicates presence of dye in fat.
 3. Adulteration of argemone oil in edible oils to small amount of oil in a
test-tube, add few drops of concentrated HNO3 and shake.
Appearance of red color in the acid layer indicates presence of
argemone oil.

EXPERIMENT 2:

AIM:
To detect the presence of adulterants in sugar.
APPARATUS REQUIRED:
Test-tubes, dil. HCl.
PROCEDURE:
Sugar is usually contaminated with washing soda and other insoluble
substances which are detected as follows:
1. Adulteration of various insoluble substances in sugar Take small
amount of sugar in a test-tube and shake it with little water. Pure
sugar dissolves in water but insoluble impurities do not dissolve.
2. Adulteration of chalk powder, washing soda in sugar. To small
amount of sugar in a test-tube, add few drops of HCl. 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 presence of adulterants in samples of chilli powder, turmeric
powder and pepper.
APPARATUS REQUIRED:
Test-tubes, concentrated HCl, dil. HNO3, KI solution.
PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and pepper
are red colored lead salts, yellow lead salts and dried papaya seeds
respectively. They are detected as follows:
1. Adulteration of red lead salts in chilli powder: To a sample of chilli
powder, add dil. HNO3. Filter the dil. solution and add 2 drops of
potassium iodide solution to the filtrate. Yellow ppt. indicates the
presence of lead salts in chilli powder.
2. Adulteration of yellow lead salts to turmeric powder: To a sample of
turmeric powder add concentrated HCl. Appearance of magenta color
shows the presence of yellow oxides of lead in turmeric powder.
3. Adulteration of brick powder in red chili powder: Add small amount
of given red chili powder in beaker containing water. Brick powder
settles at the bottom while pure chili powder floats over water.
4. 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.
 OBSERVATIONS
Experiment Experiment Procedure Observation
no.
1. Adulteration of Heat small Appearance of oil floating on
paraffin wax and amount of the surface.
hydrocarbon in vegetable ghee
vegetable ghee.
with acetic
anhydride.
Droplets of oil
floating on the
surface of
unused acetic
anhydride
indicate the
presence of wax
or hydrocarbon.
2. Adulteration of Heat 1mL of fat Appearance of pink color.
dyes in fat with a mixture
of 1mL of
concentrated
H2SO4 and
4mL of acetic
acid.

3. Adulteration of To small No red color observed

argemone oil in amount of oil in
edible oils a test tube, add
few drops of
concentrated
HNO3 and
shake

4. Adulteration of Take small Pure sugar dissolves in water

various insoluble amount of sugar but insoluble impurities do
substances in sugar in a test tube not
and shake it dissolve.
with little
water.
5. Adulteration of To small No brisk effervescence
chalk powder, amount of sugar observed.
washing soda in in a test tube,
sugar add a few
drops of dil.
HCl

6. Adulteration of To sample of Appearance of magenta color

yellow lead salts to turmeric
turmeric powder, add
powder concentrated
HCl.

7. Adulteration of red To a sample of No yellow precipitate.

lead salts in chilli chilli powder,
powder. add dil.
HNO3. Filter
the solution and
add 2 drops of
KI solution to
the filtrate.

8. Adulteration of Add small Brick powder settles at the

brick powder in amount of given bottom while pure chilli
chilli powder red chilli powder floats over
powder in a water.
beaker
 containing
water
9. Adulteration of Add small Dried papaya seeds being
dried papaya seeds amount of lighter float over water while
in pepper sample of pure pepper settles at the
pepper to bottom.
beaker
containing
water and stir
with a glass rod

RESULT:
The required analyses for adulterants in food stuffs have been made.
 PRECAUTIONS:
By taking a few precautions, we can escape from consuming adulterated products.
1. Take only packed items of well-known companies.
2. Buy items from reliable retail shops and recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only air tight popular brands.
5. Avoid craziness for artificially colored sweets and buy only from reputed
shops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.

CONCLUSION
It is crucial to choose healthful, unadulterated foods for everyday use to
ensure that they pose no health risks. When harmful pollutants are present
at ppm levels, wholesome food cannot be guaranteed based solely on
visual inspection. However, a visual inspection of the food makes sure
there are no insects, visible fungi, foreign objects, etc. before purchasing.
Due diligence on the part of the consumer when purchasing food after
carefully inspecting might therefore be very beneficial. Second, label
disclosure on packaged foods is crucial for understanding the nutritional
content and contents. Additionally, it assists in determining the food's
freshness and its best-before date. The customer should refrain from
consuming food that has been cooked in unsanitary conditions or that was
obtained from an unclean location. Such foodstuffs may contribute to a
number of ailments. Avoid eating sliced fruit that has been sold in
unsanitary conditions. It is always better to buy certified food from
reputed shops.

BIBLOGHRAPHY
1)Website
a) https://byjus.com/biology/food-adulteration/
b) https://www.vedantu.com/biology/food-adulteration
2)Books
a) Comprehensive Practical Manual
b)NCERT class XII