KENDRIYA VIDYALAYA

A.F.S. BAMRAULI PRAYAGRAJ

ACADEMIC YEAR: 2022-23

PROJECT REPORT ON:- Food Adulterants

ROLL NO :

NAME : RITESH KUMAR

CLASS : XII - B

SUBJECT : CHEMISTRY

SUB CODE : 043

PROJECT GUIDE:

Mr. A.N UPADHYAY PGT(CHEMISTRY)

KENDRIYA VIDYALAYA A.F.S BAMRAULI

PRAYAGRAJ

UTTAR PRADESH

CIRTIFICATE
 -----------------------------------------------------------------------------------------------------------------------------------------------------------

This is to certify that ‘RITESH KUMAR’ a Student of

class XII'B' has
Successfully completed their Chemistry Investigatory
Project
On Food Adulterants
Under the guidance of Subject Teacher “A.N
UPADHYAY”
Sir
Acknowledgement ---------------------------------------

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

I would like to express my gratitude to

My parents who supplied me all the necessary
Materials, I praises my friends to help
Me in this project. Special thanks to my
Chemistry Teacher ‘Mr. A.N Upadhyay’ Sir and
Lab Attendant Mr. Ram Balak sir for their able guidance
and
Support in completing my project.
I would like to extend my gratitude to Principal Sir
'Sh.Amar Nath’ and Vice-Principal Sir 'Mr. Vishal Khare'
for providing me all the facility that was required.
 ABSTRACT
-------------------------------------------------------------------------------------------

Adulteration of foods mean intentional addition of cheap

and harmful materials or deliberate removal of some
essential constituents of the foods. It has become very
common today. Even the cheapest food article - salt, is
adulterated.
Adulterated foods not only affects our budget but may
also Cause serious diseases, like diarrhea, Ulcers, cancer
etc. on consumption. Health from the ill effects of these
common food adulterants con be readily identified by
simple chemical tests.
As a result, The Federal Food and Doug
Administrationprohibits transportation of adulterated
foods, as provided under the Food State and local agency.
Agencies, acting under the authority of local laws, do the
same to ban the use of such impure goods within their
borders in country. .
 INDEX
-----------------------------------------------------------------

→INTRODUCTION

→AIM OF PROJECT

→THEORY

→OBSERVATION

→RESULT

→CONCLUSION

→ PRECAUTION

→BIBLIOGRAPHY
 Introduction
--------------------------------------------------------------------------------------------------------------------

Food is one of the basic necessities for sustenance of life.

Pure, fresh and healthy diet is most essesntial for the
health of the people. It is no wonder to Say community
health is national wealth.
Adulteration of food stuff 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.
An increase in food adulteration gained attention by
government which make them to take action against it.
Food Adulteration Bill in the Parliament is much needed
hope for consumers.
About middle of 19th century, chemical and microscopic
Knowledge had reached the stage that food substances
could be analyzed and the subject of food adulteration
began to be studied from the standpoint of the rights and
welfare of the consumer.
 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
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 poisoning.
So we need simple screening tests for their detection. In the past
decades, adulteration of food has become one of the serious
problems. Consumption of adulterated food causes serious
diseases like cancer, asthma, etc. These adulterants can be easily
identified by simple chemical tests.
Several agencies have been set up by the Government of India to
remove adulterants from food stuffs.
AGMARK - acronym for agricultural marketing - this
organizationcertifies food products for their quality. Its objective
is to promote the Grading and Standardization of agricultural
and allied commode.
 Aim of project
--------------------------------------------------------------------------------------------------------------------------------------

Aim of this project to study some of the common food

adulterants present in different food stuffs.
Normally the contamination / adulteration in food is done
either for financial gain or due to carelessness and lack
proper hygienic condition of processing, showing.
Transportation and marketing.
Adulterants are added to pure substances to extend
quantity while reducing the quality.
 Result
----------------------------------------------------------------------------

From observation of common food items we find some of

adulteration like fat and starch in milk, washing soda and
semolina in sugar, brick powder in chili powder, papaya
seeds in pepper and more.

Some of adulterants are highly toxic for the body leading.

Heart failure, liver disorder, kidney disorder and many
more. As adulterants disturbs quality of food items which
decreases nutritive value of the product thus leading to
nutritive deficiency in our body.
 Conclusion
--------------------------------------------------------------------------------------------------

Selection of wholesome and non-adulterant 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 toxic
contaminants are present in ppm level. However, visual
examination ensures absence of insects, fungus, foreign
matters.
Therefore, due care taken by the consumers at the time of
purchase of food after thoroughly examining can be of
great help. Secondly, label declaration on packed food
very important. It decided, quality, freshness and
nutritional value.
The consumer should avoid taking food from an
unhygienic place and food being prepared under
unhygienic conditions.
If possible, buy raw spices and then grind it. It reduces the
possibility of presence of adulterants in food.
 Precautions
------------------------------------------------------------------------------------------------------------------

By taking a few precautions, we can escape from

consuming adulterated products:-

i) Take only packed items of well-known companies.

it's ii
ii) Buy items from reliable retail shops and recognized
outlets.
iii) Check the ISI mark or AGMARK.
iv) Buy products of only air tight popular brands.
v) Avoid buying packed spices, if possible buy raw
spices.
vi) Do not buy food Items kept in open such as sweets
as snacks.
vii) Avoid buying things from street side vendors.
viii) Do not buy packed milk, use cow, buffalo or goat
milk naturally.
 Bibliography
------------------------------------------------------------------------------------------------------------------------

Books:-
 APC Laboratory manual
– B.Bhushan
 Comprehensive laboratory manual
– K.K Rehani & NK Varma

Websites:-
 www.wikipidia.org
 www.researchgate.net
 www.throughco.com
 www.balancenutrition.in
 Youtube – Become unique
 Observation table
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Sn Food Experiment Observation Adulteran

item ts
Take 5ml of milk in a beaker The color of milk
01. Milk then boil it. Then let it cool and
then add few drops of iodine
change to blue which
confirms presence of
Starch

starch
Take 1g of sugar in test tube Effervesce on Chalk powder
Sugar then add 2ml of HCl in it addition of acid Washing powder
02. confirms presence of
chalk powder and
washing powder
Add little salt in test tube and Impurity settle down Chalk powder
Salt then add few drops of water in the test tube,
03. which confirms
presence of chalk
powder.
Add small amount of chili Chili powder float Brick powder
Chili powder powder in beaker full of over water ,where
04. water, stir for a minute and red color impurity
settle down confirms
then leave it for 2-3 minutes
brick powder
Add 0.5g of powder in a test Effervesce on Yellow dye
Turmeric tube, Add 1 ml HCl in it. addition of HCl Chalk powder
05. powder indicates impurities
where violet color
yellow chalk powder
Take about 5ml of oil in test Reddish orange color Argemone oil
Mustard oil tube and add few drops of shows presence of
06. conc.HNO3 argemone oil

Take few pepper in a glass or Pepper will settle Papaya seeds

pepper beaker and fill it with water down where floating
07. substance confirms
papaya seeds