STUDY OF

COMMON FOOD ADULTERANTS

AFSHEEN. S
12131
XII A
 ACKNOWLEDGEMENT

I would like to extend my sincere and heartfelt gratitude to my

Senior Principal Mrs. Anitha Edison,
Principal, Vice Principal and all supervisory heads for providing me with all the
facilities that were required.
I extend my heartfelt thanks to my Chemistry teacher Mr. S. Marimuthu who
helped me in finalizing the project within the limited time frame.
I would also like to thank my Parents and Friends who helped me a lot in the
completion of the project.
And my hearty thanks to the CBSE Board who gave us an amazing opportunity
to do the project.
 CONTENTS

1. Introduction
2. Theory
3. Experiment 1
4. Experiment 2
5. Experiment 3
6. Experiment 4
7. Experiment 5
8. Experiment 6
9. Observations
10. Conclusion
11. Bibliography
INTRODUCTION

The objective of this project is to study the adulterants present in common

foodstuffs and their identification via chemical testing.

Food is more than sustenance; it's the lifeblood of our existence. It fuels our
bodies, nourishes our minds, and serves as a cornerstone of culture and identity.
In a world brimming with culinary diversity, the importance of safe, nutritious,
and unadulterated food cannot be overstated. It is the bedrock of our well-being,
an essential ingredient for a thriving society. Yet, the sanctity of our food supply
is constantly under threat from a nefarious foe: adulteration .

Adulteration, the act of intentionally contaminating or diluting products for

economic gain, has been a perennial concern across various industries,
endangering public health, eroding consumer trust, and undermining the integrity
of markets. The covert inclusion of inferior or hazardous substances into food,
beverages, pharmaceuticals, and a myriad of other products poses a substantial
threat to society. In the food industry, it can lead to health issues, ranging from
mild discomfort to life-threatening illnesses. The motives behind adulteration are
typically economic. Those who engage in it seek to cut costs, increase profits, or
extend product shelf life. However, these gains come at the expense of consumer
health and trust.

Many nations have established strict food safety regulations. In the United States,
for instance, the Food Safety Modernization Act empowers the FDA to enforce
safety standards across the food supply chain. The FDA is charged with enforcing
truthful and informative labelling of essential commodities, maintaining staff
laboratories. Laws like the Consumer Protection Act in India and its equivalents
worldwide provide consumers with legal avenues to seek compensation for harm
caused by adulterated products. Countries often collaborate through international
bodies like the World Health Organization (WHO) to combat cross-border
adulteration.
ACTIONS TAKEN AGAINST ADULTERATION

The need for Central legislation for the whole country in the matter of adulteration
has been felt since 1937 when a committee appointed by the Central Advisory
Board of Health recommended this step. ‘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. Among others, it provides for -
i. A Central Food Laboratory to which food samples can be referred to for final
opinion in disputed cases. (clause 4)
ii. 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)
iii. The vesting in the Central Government of the rule-making power regarding
standards of quality for the articles of food and certain other matters. (clause 22)

ACT 37 OF 1954:
The Prevention of Food Adulteration Bill was passed by both the houses of the
Parliament and received the assent of the President on 29th September, 1954. It
came into force on 1st June, 1955 as The Prevention of Food Adulteration Act.

To check the suppliers of food from doing so, the government passed this
stringent act. They have been implemented with the objective of providing safety
to human beings in the supply of food. It covers safety from risks involved due to
contamination of poisonous elements.

LIST OF ADAPTATION ORDER AND AMENDING ACTS:

1. The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of 1964).
3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of 1971).
4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of 1976).
5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of 1986).
MEASURES TO AVOID CONSUMPTION OF ADULTERATED STUFFS

1. Buy from Trusted Sources: Purchase food, medicines, and other products from
reputable and well-established retailers. Established businesses are more likely to
adhere to quality standards.
2. Read Labels Carefully: Pay close attention to product labels for information on
ingredients, manufacturing dates, and expiry dates. Avoid products with vague or
missing information.
3. Check for Certification: Look for quality assurance certifications like the Food
Safety and Standards Authority of India (FSSAI) mark, ISI or Agmark.
4. Purchase Whole Foods: opt for whole, unprocessed foods when possible.
Adulteration is more common in processed or pre-packaged items.
5. Support Local and Organic: Whenever feasible, support local farmers' markets
and organic producers. These sources often have transparent supply chains and a
commitment to quality.
6. Report Suspected Adulteration: If you suspect a product is adulterated, report
it to the relevant authorities, such as the FSSAI in India or local health agencies
in other countries.
THEORY

In recent times, the global food market has witnessed a remarkable proliferation
of food producers and an unprecedented surge in the importation of foodstuffs.
While this growth has expanded consumer choices, it has also created a fertile
ground for unscrupulous producers to engage in deceptive practices. The ability
to discern between those who adhere to legal regulations and those who perpetrate
food adulteration has become increasingly challenging. In this complex
landscape, the awareness and vigilance of consumers emerge as critical
safeguards. However, in a world marked by information asymmetry and evolving
market dynamics, ignorance and unethical market behaviour pose significant
threats to consumer health and safety.

The repercussions of consuming adulterated food are grave and far-reaching.

Adulteration has been linked to a spectrum of severe health issues, including but
not limited to cancer, diarrhoea, asthma, and ulcers. Some common adulterants,
such as paraffin wax, castor oil, and hydrocarbons found in fats, oils, and butter,
or the mixing of red chilli powder with brick powder and pepper with dried
papaya seeds, can have dire consequences for unsuspecting consumers. It is
imperative, now more than ever, to develop a proactive approach to identify and
mitigate the presence of adulterants in food products.

Drawing inspiration from agencies like the Food Safety and Standards Authority
of India (FSSAI), AGMARK, and ISI, which have been established by the
Government of India to tackle the issue of adulteration, our project seeks to
complement these efforts on a smaller, grassroots level using basic chemicals in
the laboratory. We envision a future where consumers can confidently navigate
the food landscape armed with basic chemical tests that unveil the authenticity
and quality of the products they consume. By doing so, we strive to enhance not
only the physical health of individuals but also the integrity of the markets that
sustain us all.
EXPERIMENT 1

Aim: To detect the presence of Urea and Formalin in Milk

Apparatus Required: Test tubes, red litmus paper, con. Sulphuric acid.

Procedure:
These can be detected as follows:

Adulteration of Urea in Milk:

1. Take a teaspoon of milk in a test tube.

2. Add ½ teaspoon of soybean or arhar powder.

3. Mix up the contents thoroughly by shaking the test tube.

4. After 5 minutes, dip a red litmus paper in it.

5. Remove the paper after ½ a minute. A change in colour from red to

blue indicates the presence of urea in the milk.

Adulteration of Formalin in Milk:

1. Take 10 ml of milk in a test tube

2. Add 5 ml of conc. sulphuric acid from the sides of the wall without
shaking.

3. If a violet or blue ring appears at the intersection of two layers then it

shows presence of formalin.

Precautions:
The conc. acids are to be dealt with caution.

Conclusion:
Formalin and urea adulteration in milk not only compromises its quality but also
poses significant health risks, making their detection and prevention paramount.
Preserving the purity and safety of milk is essential for consumer well-being.
EXPERIMENT 2

Aim: To use Aniline Chloride test to detect the adulteration of invert sugar in
honey.

Apparatus & Chemicals Required: Test tubes, Dropper, Petri dish or

watch glass, Glass rod, 3g aniline crystals, 10 ml concentrated HCl, honey sample

Procedure:
1) Dissolve 3g aniline crystals in 10 ml concentrated HCl. Consequently, this
reaction produces Aniline chloride.
2) Take a few drops of honey in a clean and dry petri dish.
3) Add 2-3 drops of aniline chloride solution.
4) Stir and observe the colour of the mixture.
5) If the solution turns to orange colour, it indicates the presence of invert
sugar. No colour change indicates pure honey.

Precautions:
1)This test can only identify common sugar or invert sugar adulterations in honey.
Latest adulterants will not react to this test.
2) Concentrated acid is to be dealt with caution.

Conclusion:
Invert sugar adulteration in honey not only compromises its purity but also raises
health concerns due to its potential adverse effects. Detecting and preventing its
presence is crucial to preserve the quality and integrity of honey, safeguarding
consumer well-being. The aniline chloride test is a cheap and effective way to do
the same.
EXPERIMENT-3

Aim: To test for adulteration of lead salts in condiments

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

Procedure:
Common adulterants present in chilli powder, turmeric powder are red coloured
lead salts, yellow lead salts respectively. They are detected as follows:

(i) 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.

(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.

Precautions:
i. The Concentrated Acids must be dealt with caution.

ii. In case of spillage of reagents on body or cloth wash with plenty of cold water
till the reagent is completely washed away.

Conclusion:
Due to the increase in demand in consumers, the producers are trying to keep up
the production but by adulterating Turmeric and Chilli powders using different
methods. These adulterants can cause significant harm to the body which can lead
to life-threatening diseases in the long run.
EXPERIMENT 4

Aim: To detect exhausted tea in tea leaves.

Apparatus and Chemicals Required: White porcelain tile or glass plate,

slaked lime.

Procedure:
1) Spread a little slaked lime on a white porcelain tile or glass plate.

2) Sprinkle a little tea dust on the lime.

3) Red, orange or other shades of colour spreading on the lime will show the
presence of coal tar colour.

4) In the case of genuine tea, there will be only a slight greenish-yellow colour
due to chlorophyll, which will appear after some time.

Precautions:
Handle slaked lime solution with care, as it can be caustic.

Conclusion:
Tea being rich in flavonoids and antioxidants can reduce your risk of heart
disease. It is also linked to lowering cholesterol and improving blood vessel
function. But when tea is adulterated, its health benefits too are not the same. It
can even be harmful to your health depending on what substance is used to
adulterate it. The adulterants commonly present in tea are exhausted tea leaves.
EXPERIMENT 5

Aim: To detect the presence of argemone oil in edible oil and dyes in fats.

Apparatus & Chemicals Required: Test tube, Dropper, Cooking oil, conc.
H2SO4, Ghee, conc. HCl, Sugar.

Procedure:
1) Adulteration of argemone oil in edible oil: Take 2-3 drops of cooking oil
in a dry test tube followed by 1 drop of liquid phenol. To this solution add 2-
4 ml of conc. H2SO4 and shake well. A deep red colour develops within 10-20
seconds if argemone oil is present.

2) Adulteration of dyes in fats: Heat a tbsp of ghee in a test tube followed by

an equal amount of conc. HCl and a pinch of sugar. Shake the solution well to
mix. Appearance of pink/red colour in the lower layer of the test tube shows
the sample is adulterated with vanaspati.

Precautions:
1) The concentrated acids are to be dealt with caution.

2) The tests only show the presence of argemone oil in cooking oil and rancid
stuff in ghee. Other adulterants will remain undetected.

Conclusion:
Argemone oil present in cooking oil is used to increase its quantity. Consumption
of this adulterated oil can lead to health disorders like dropsy and prolonged use
causes neural degeneration and paralysis. Vanaspati is any hydrogenated oil and
is used as a cheaper substitute to clarified ghee made from milk. Consumption of
vanaspati increases the bad cholesterol levels and is harmful to the heart.
EXPERIMENT 6

Aim: To detect the presence of boric acid in rice or maida.

Apparatus Required: Test tube, conc. HCl, Turmeric paper strip, Water
Procedure:
1) Take a small amount of the sample in a test tube.

2) Add some water and shake well.

3) Add a few drops of conc. HCl

4) Dip a turmeric paper strip and observe the colour of the strip

5) The strip turns red indicating the presence of boric acid

Precaution:
Concentrated acid is to be dealt with caution.

Conclusion:
Adulteration in rice and maida by the adulterant boric acid, poses significant
health risks and compromises its quality. This urges the need to detect the
presence of such adulterants and prevent them from being used further.
Preserving the quality of rice or maida is essential for consumer well-being. By
making use of effective testing methods, like those mentioned above, it helps in
upholding the quality of maida and rice and ensuring its safe consumption by
consumers.
OBSERVATIONS

The observations for the above results have been summarised in the table as
follows:

Experiment Procedure Observation

Adulteration of urea in Take a teaspoon of milk Litmus paper changes
milk in a test tube. Add ½ a from red to blue,
teaspoon of soybean indicating presence of
powder and shake the urea.
tube. After five minutes,
dip a red litmus paper in
the tube and remove it
after 30 seconds.

Adulteration of formalin Take 10 ml of milk in a No appearance of

in milk test tube and add 5 ml of violet/blue ring,
sulphuric acid indicating absence of
(concentrated) from the formalin.
sides of the wall without
shaking.

Adulteration of invert Dissolve 3g aniline Solution changes to

sugar in honey crystals in 10 ml orange colour, indicating
concentrated HCl. Add presence of invert sugar.
2-3 drops of this in a
petri-dish containing a
small quantity of the
honey sample.

Adulteration of yellow To a sample of turmeric No appearance of

lead salt in turmeric powder, add conc. HCl. magenta colour,
powder indicating absence of
yellow lead salt in.
Adulteration of red lead To a sample of chilli Yellow ppt is formed,
salt in chilli powder powder, add dil. HNO3. indicating presence of
Filter the solution and red lead salts.
add 2 drops of KI
solution to the filtrate.
Adulteration of Spread a little slaked Red-orange shades of
exhausted tea in tea lime on white porcelain colour are observed on
leaves tile or glass plate and the plate, indicating
sprinkle a little tea presence of exhausted
powder on it. tea leaves.
Adulteration of To a small amount of oil Deep red colour
argemone oil in edible in a test tube, add a few observed, indicating
oil drops of conc. HNO3 & presence of argemone
shake. oil.
Adulteration of dyes in Heat 1ml of fat with a Appearance of pink-red
fat (oil, butter, ghee) mixture of 1ml of conc. in the lowest layer is
H2SO4 and ml of acetic observed, indicating
acid presence of vanaspati.
Adulteration of boric Take a small amount of Turmeric paper strip
acid in rice/maida sample in a test tube, add turns read, indicating
some water and shake. presence of boric acid.
Add a few drops of
HCL. Dip a turmeric
paper strip and observe
the colour of the strip
CONCLUSION

In the pursuit of food safety and integrity, this project has offered a focused and
methodical examination of the persistent issue of food adulteration.
The ramifications of adulteration are severe, ranging from compromised health
to a loss of trust in the marketplace. Through the utilisation of basic chemical
tests, we have equipped consumers with a straightforward yet powerful tool to
detect and deter adulterants in food products. These tests are not only accessible
but also serve to demystify the intricate web of adulteration, enabling individuals
to make informed decisions about the products they consume.
Inspired by the efforts of government agencies such as the Food Safety and
Standards Authority of India (FSSAI), AGMARK, and ISI, our project aligns
with the broader mission to ensure the integrity of food supply chains. It envisions
a world where consumers wield the power to safeguard their health and well-
being, and where transparency and accountability prevail in the food industry.
With each simple chemical test performed and each informed choice made, we
advance towards a future where food is a symbol of trust, integrity, and the
collective determination to ensure that adulteration no longer tarnishes the
essence of our nutrition. Together, we stand resolute in a world where authenticity
reigns supreme.
BIBLIOGRAPHY

1. Comprehensive Lab Manual in Chemistry-Lakshmi Publication.

2. dfda.goa.gov.in/consumer-awareness/quick-test-for-common-adulterants-
in-food
3. https://www.bharathoney.com/fiehes-test/
4. https://eatrightindia.gov.in/#
5. https://vikaspedia.in/health/health-campaigns/beware-of-
adulteration/quick-tests-for-some-adulterants-in-foods