INDEX

S.No. CONTENTS Page No.

1 INTRODUCTION 1

2 THEORY 2

3 EXPERIMENT-1 3

4 EXPERIMENT-2 4

5 EXPERIMENT-3 5

6 OBSERVATION 6

7 PRECAUTIONS 7

8 CONCLUSIONS 8

9 BIBLIOGRAPHY 9

1
 INTRODUCTION
Food is one of the basic necessities for sustenance of life. Pure, Fresh and Healthy Diet is
most essential for healthy of people. It’s no wonder to say that community health is
National Wealth. Adulteration of food stuffs 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.

To check this kind of anti-social evil a concerted and determined onslaught was launched
by the Government by introduction of the Prevention of food Adulteration Bill in the
Parliament to herald an era of much needed hope and relief for the consumers at large.
“Adulteration of food stuffs and other goods” is now included in the concurrent List (III)
in the Constitution of India. It has, therefore, become possible for the central
Government to enact all India Legislation on this subject. The Bill replaces all the local
food Adulteration laws where they exist and also applies to those States where there are
no local laws on the subject. Among others, it provides for:
 A Central Food Laboratory to which food samples can be referred to for final
opinion in disputed cases(Clause 4) ,
 A Central Committee for Food Standards consisting of representatives of Central
and State Governments to advise on matters arising from the administration of the
Act(Clause 3) ,
 The vesting in the Central Government of the rule-making powers regarding
standards of quality for the articles of food and certain other matters (Clause 22)..
 Adulteration is an addition of another substance to a food item in order to increase
the quantity of the food item in raw form or prepared form, which may result in the
loss of actual quality of food item. These substances may be other available food
items or non-food items. Among meat and meat products some of the items used to
adulterate are water or ice, carcases, or carcasses of animals other than the animal
meant to be consumed. Food adulteration is the act of intentionally debasing the
quality of food offered for sale either by the admixture or substitution of
inferior substances or by the removal of some valuable ingredient.

2
 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 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 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 brick powder and Pepper is mixed with
dried papaya seeds. 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 organization certifies
food products for their quality.
 Its objectives to promote the grading and Standardization of agricultural and
allied commode of legal rule

3
 EXPERIMENT 1

AIM:
To detect the presence of adulterants in fat, oil and butter.

REQUIREMENTS:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3

PROCEDURE:
Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes
and agrimony oil. These are detected as follows:

i. 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
ii. Adulteration of dyes in fat:
Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic
acid. Appearance of pink or red colour indicates presence of dye in fat.
iii. Adulteration of agrimony oil in edible oils-
Add small amount of oil in a test tube, add few drops of conc. HNO 3 and shake.
Appearance of red colour in the acid layer indicates presence of agrimony oil.

4
 EXPERIMENT 2

AIM:
To detect the presence of adulterants in sugar.

REQUIREMENTS:
Test-tubes, dil.HCl

PROCEDURE:
Sugar is usually contaminated with washing soda and other insoluble
substances which are detected as follows:

i. 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.

ii. Adulteration Of Chalk Powder, Washing soda in Sugar:

To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk
effervescence of CO2 shows the presence of chalk powder or washing soda in
the given sample of sugar.

5
 EXPERIMENT 3
AIM:
To detect the presence of adulterants in chilli powder, turmeric powder and pepper.

REQUIREMENTS:
Test-tubes, conc. HCl, dil. HNO3, KI solution

PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and pepper are red
coloured lead salts, yellow lead salts and dried papaya seeds respectively. They are
detected as follows:
i. Adulteration of red lead salts in chilli powder:
To a sample of chilli powder, add dil. HNO 3. Filter the solution and add 2 drops of
potassium iodide solution to the filtrate. Yellow precipitate indicates the presence of
lead salts 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.
iii. 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.
iv.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

6
 OBSERVATION
Experiment Procedure Observation
Adulteration of paraffin Heat small amount of vegetable ghee with Appearance of oil
wax and hydrocarbon in acetic anhydride. Droplets of oil floating floating on the
vegetable ghee on the surface of unused acetic anhydride surface
indicate the presence of wax or
hydrocarbon

Adulteration of dyes in Heat 1mL of fat with a mixture of 1mL of Appearance of pink
fat conc. H 2SO4 and 4mL of acetic acid colour.

Adulteration of To small amount of oil in a test tube, add No red colour

agrimony oil in edible few drops of conc. HNO3 & shake. Observed.
oils

Adulteration of various Take small amount of sugar in a test tube Pure sugar dissolves
insoluble substances in and shake it with little water. in water but insoluble
sugar impurities do not
dissolve.

Adulteration of yellow To sample of turmeric powder, add conc. Appearance of

lead salts to turmeric HCl. magenta colour.
powder
Adulteration of red lead To a sample of chilli powder, add dil. No yellow ppt.
salts in chilli powder HNO3. Filter the solution and add 2 drops
of KI solution to the filtrate.
Adulteration of brick Add small amount of given red chilli Brick powder settles
powder in chilli powder powder in a beaker containing water. at the bottom while
pure chilli powder
floats over water.

Adulteration of dried Add small amount of sample of pepper to Add small amount of
papaya seeds in Pepper beaker containing water and stir with a sample of pepper to
glass rod. beaker containing
water and stir with a
glass rod.

7
 PRECAUTIONS

By taking a few precautions, we can escape from consuming adulterated

products.

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

ii. Buy items from reliable retail shops and recognized outlets.

iii. Check the ISI mark or Agmark

iv. Avoid dark coloured, junk and other process foods.

v. Wash fruits and vegetables before they are used.

vi. Make sure to clean and store all the grains, pulses and other food
products.

vii. Buy products of only air tight popular brands.

viii. Avoid craziness for artificially coloured sweets and buy only from reputed
shops.

ix. Do not buy sweets or snacks kept in open.

x. Avoid buying things from street side vendors

8
 CONCLUSION

Selection of wholesome and non-adulterated food is essential for daily life to make sure
the health hazard. It is not possible to ensure wholesome food only on visual
examination when the toxic contact such foods do not cause any contaminants are
present in ppm level.

However, visual examination of the food before purchase makes sure to ensure absence
of insects, visual fungus, foreign matters, etc. Therefore, due care taken by the consumer
at the time of purchase of food after thoroughly examining can be of great help.

Secondly, label declaration on packed food is very important for knowing the ingredients
and nutritional value. It also helps in checking the freshness of the food and the period of
best before use. The consumer should avoid taking food from an unhygienic place and
food being prepared under unhygienic conditions. Such types of food may cause various
diseases. Consumption of cut fruits being sold in unhygienic conditions should be
avoided. It is always better to buy certified food from reputed shop.

9
 BIBLIOGRAPHY

From the web:

 www.scribd.com
 www.google.com
 https://www.sciencedirect.com/topics/food-science/food-adulteration
 https://www.publichealthnotes.com/food-adulteration-types-of-food-
adulteration-and-mitigation-measures/
 https://byjus.com/biology/food-adulteration/
 www.wikipedia.com
 www.vedantu.com

Books:

 Class 12 Chemistry NCERT Part-1

 Class 12 Chemistry NCERT Part-2
 Comprehensive Practical Chemistry Class 12

10