Chemistry Project

Topic: To find out the presence of

adulterants in sample of mustard oil,
turmeric Powder, banespati ghee, milk,
sugar, black pepper.

Name:
Class:
School:
 Certificate
This is to certify that _____________ of
class XII-A has successfully completed
chemistry project on the topic “ To find out
the presence of adulterants in sample of
mustard oil,turmeric Powder, banespati
ghee, milk, sugar, black pepper.” under the
guidance of Rajesh Pathak Sir as prescribed
by the Central board of Secondary
Education (CBSE) during the academy
session 2022-23.

_________________
(Signature)
(Chemistry Teacher)
 ACKNOWLEDGEMENT
I would like to express my special gratitude
to my chemistry teacher as well as our
Principal who gave me the golden
opportunity and supported me to do this
wonderful project on the topic “To find out
the presence of adulterants in sample of
mustard oil,turmeric Powder, banespati
ghee, milk, sugar, black pepper.”. This
project also helped me in doing a lot of
research and I came to know about so many
new things I am really thankful to them.

I would also like to thank my parents and

my friends for helping me in doing this
project.
 INDEX
S.no. Content
1. Aim
2. Introduction
3. Theory
4. Experiment-1
5. Experiment-2
6. Experiment-3
7. Experiment-4
8. Observation
9. Precautions
10. Conclusion
11. Bibliography
 AIM

To find out the presence of adulterants in

sample of mustard oil,turmeric Powder,
banespati ghee, milk, sugar, black pepper.
 Introduction
Food is one of the basic necessities for
sustenance of life. Pure, fresh and healthy
diet is most essential for the health of the
people. It is no wonder to say that
community health is national wealth.
Adulteration of food stuffs was so rampant,
widespread and persistent that nothing
short of is 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 on onslaught was launch by the
government by introduction of prevention
of food adulteration bill in the parliament to
herald an era of much needed hope and
relief for the consumers at the 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
foods adulteration laws where the exist and
also applies to those States where there are
no local laws on the subject. Among others
it provides for —
 Central Food Laboratory to which food
samples can be referred to for final
opinion in disputed cases.
 A central committee for food standards
consisting of representatives of Central
and state government to advise on
 matters arising from the administration
of the act.
 The wasting in the central government
of the rule making power regarding
standards of quality for the article of
food and certain other matters.
 Theory

The increasing number of food

producers and the outstanding amount
of import food stuffs enables the
producers to mislead and cheat
consumers. Two differentiate those who
take advantage of legal rules from the
one who commit Food adulteration is
very difficult. The consciousness of
consumers would be crucial. Ignorance
and unfair Market may endangered
consumer health and miss leading can
lead to poisoning. So we need simple
screening test for their detection. In the
past few decades adulteration of food
has became one of the serious problems
full stop consumption of adulterated
food causes serious diseases like cancer,
diarrhoea, asthmae, etc. Majority of fats
oils and butters are paraffin wax, Castor
oil and hydrocarbons. Red chilli powder
is mixed with brick powder and people is
mixed with dried papaya seeds. These
adult friends 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 organisation
certifies food products for their quality.
It's objectives to promote the grading
and standardisation of agriculture and
allied commode.

Experiment-1
 AIM : To detect the presence of
adulterants in mustard oil and banespati
ghee.

REQUIREMENTS : Test-tube, acetic

anhydride, conc. H2SO4, acetic acid,
conc. HNO3.

PROCEDURE : common adulterants

present in banespati ghee and mustard
oil are paraffin wax, hydrocarbons dyes
and argemone oil. These are detected as
follows :

i. Adulteration of paraffin wax and

hydrocarbons in Banespati ghee :
Heat small amount of banespati 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 argemone oil in

mustard oils: add small amount of
oil in a test tube, add few drops of
conc. HNO3 and Shake. Appearance
of red colour in the acid layer
indicates presence of argemone oil.

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
substance in sugar: Take small amount
of sugar in test tube and 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.
 Experiment-3

AIM: To detect the presence of adulterants

in turmeric powder and black pepper.
REQUIREMENTS: Test-tubes, conc. HCL,
Dil. HNO3, KL 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 yellow lead salt in

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.
ii. Adulteration of dried papaya seeds
in black pepper: Add small amount of
sample of black pepper to a beaker
containing water and Stir with glass rod.
Dried papaya seeds being lighter float
over water while pure black pepper
settled at the bottom.
 Observation
Experiment Procedure Observation
Adulteration Heat small Appearance
of paraffin amount of of ghee
wax and ghee with floating on
hydrocarbon acetic the surface.
in banespati anhydride.
ghee. Droplets of
ghee
floating on
the surface
of a acetic
anhydride
indicates
the
presence of
wax or
hydrocarbon
Adulteration To small No red
of argemone amount of colour
oil in mustard oil observed.
mustard oil. in a test
tube add
few drops of
conc. HNO3
and Shake.
Adulteration Take small Pure sugar
of various amount of dissolves in
insoluble sugar in a water but
substances test tube insoluble
in sugar. and shake it impurities
with little do not
water. dissolve.
Adulteration To sample Appearance
of yellow of turmeric of magenta
lead salt in powder add colour.
turmeric conc. HCL.
powder.
Adulteration Add small Add small
of dried amount of amount of
papaya seed sample of sample of
in black black pepper to
pepper. pepper to beaker
beaker containing
containing water and
water and stir with a
Stir with a glass rod.
glass rod.
 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
shop and recognised outlets.
3. Check the ISI mark or agmark.
4. Bye products of only air tight
popular brands.
5. Avoid craziness for artificially
coloured 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
Selection of wholesome and non
adulterated food is essential for daily
life to make sure that such foods do
not cause any health hazard. It is not
possible to ensure wholesale food
only on visual examination when the
toxic contaminants are present in
ppm level. However visual
examination of the food before
purchase makes you to ensure
absence of insects, visual fungus,
foreign matters, etc. Therefore, do
you care taken by the consumer at
the time of purchase of food after
throughly examining can be of great
help. Secondly, level declaration on
packed food is very important for
knowing the ingredients and
nutritional value it also helps in
checking the freshness of food and
the period of best before use. The
consumer should avoid taking food
from an unhygienic places and food
being prepared under unhygienic
conditions. Such types of food may
cause various diseases full stop
consumption of cut fruits being sold
in unhygienic conditions should be
avoided full stop it is always better to
buy certified food from reputed
shop.
 BIBLIOGRAPHY

From the web:

 www.wikipedia.com
 www.scribd.com
 www.google.com
Books:
 Class 12 Chemistry NCERT Part 1
 Class 12 Chemistry NCERT Part 2