KENDRIYA VIDYALAYA NO.

1
PORT BLAIR

2023-24
CHEMISTRY INVESTIGATORY
PROJECT

ADULTERATION IN FOOD

SUBMITTED BY: SUBMITTED TO:

DRUV MAZUMDER GYAN PRAKASH

XII ‘A’ PGT ( CHEMISTRY )

ROLL NO. – 10
 CERTIFICATE
THIS IS TO CERTIFY DRUV MAZUMDER , A
STUDENT OF CLASS XII-A HAS SUCCESSFULLY
COMPLETED THE RESEARCH ON THE PROJECT
ADULTERATION IN FOOD UNDER THE GUIDANCE
OF MR.GYAN PRAKASH(SUBJECT TEACHER)
DURING THE YEAR 2023-24 IN PARTIAL
FULFILLMENT FOR CHEMISTRY PRACTICAL
EXAMINATION TO BE CONDUCTED BY AISSCE,
NEW DELHI.

SIGNATURE OF INTERNAL EXAMINER SIGNATURE OF PRINCIPAL

 INDEX

1. ACKNOWLEDGEMENT
2. INTRODUCTION
3. AIM OF THE PROJECT
4. APPARATUS REQUIRED
5. PROCEDURE FOLLOWED
6. OBSERVATION
7. CONCLUSION
 ACKNOWNLEDGMENT
IN THE ACCOMPLISHMENT OF THIS PROJECT SUCCESSFULLY, MANY
PEOPLE HAVE BEEN OWNED THEIR BLESSINGS AND THE HEART PLEDGED
SUPPORT, THIS TIME I AM UTILIZING TO THANK ALL THE PEOPLE WHO HAVE
BEEN CONCERNED WITH THE PROJECT.

FIRST I WOULD LIKE TO THANK GOD FOR HELPING ME TO COMPLETE THIS

PROJECT SUCCESSFULLY. THEN I WOULD LIKE TO THANK MY PRICNIPAL AND
MY CHEMISTRY TEACHER, WHO’S VALUABLE GUIDANCE, HAS BEEN THE ONE
THAT HELPED ME PATCH THIS PROJECT AND MAKE IT FULL PROOF SUCCESS.
SIR’S SUGGESTIONS AND HIS INSTRUCTIONS CONTRIBUTED A LOT TOWARDS
THE COMPLETION OF MY PROJECT.

INTRODUCTION
FOOD PRODUCTS SELLERS SOMETIME MIX CHEAPER BUT
HAVING SIMILAR APPERANCE SUBSTANCES TO A
FOODSTUFF PARTIALLY WITH A MOTIVE TO EARN MORE
PROFITS. THIS SUBSTITUTED SUBSTANCE NOY ONLY
LOWERS THE QUALITY OF TASTE AND NUTRITION BUT ALSO
CAUSES SERIOUS HEALTH HAZARD TO PEOPLE CONSUMING
IT. THIS PRACTICE OF MIXING IS CALLED ADULTERATION.
THUS, ADULTERATION OF FOOD MEANS
SUBSTITUTION OF THE GENUINE FOOD MATERIAL WHOLLY
OR PARTIALLY WITH ANY CHEAPER OR INFERIOR
SUBSTANCE OR REMOVAL OF ANY OF ITS CONSTITUENTS,
WHOLLY OR PARTIALLY WHICH AFFECTS ADVERSELY THE
NATURE, SUBSTANCE OR QUALITY OF FOOD. ACCORDING
TO THE INDIAN PRESERVATION OF FOOD ADULTERATION
ACT (PFA), 1954, ANY INGREDIENT WHICH WHEN PRESENT
IN FOOD, IS INJURIOUS TO HEALTH IS AN ADULTERANT.
SOMETIMES, SEEDS, BARKS, LEAVES AND OTHER MATTER
ARE DRESSED UPTO LOOK LIKE GENUINE FOOSTUFFS AND
ARE USED TO ADULTERATE PURE ONES.

ADULTERATION IN FOOD
AIM:
TO STUDY THE COMMON FOOD ADULTERANTS IN
FAT, OIL, BUTTER, SUGAR, CHILLI POWDER AND
PEPPER.

REQUIREMENTS:
 TEST TUBES
 BURNER
 SUGAR
 BLACK PEPPER
 GLASS TUMBLER
 CONC.HCL
 DILUTE AND CONC. H2SO4
 GLACIAL CH3COOH
 VANASPATI GHEE
 RED CHILLI POWDER
 PROCEDURE:
A: TO TEST VANASPATI GHEE IN
BUTTER
 TAKE ABOUT 1g OF BUTTER SAMPLE IN A
TEST TUBE AND HEAT IT GENTLY TO
MELT IT.
 ADD ABOUT 0.5g OF SUGAR AND 4-5
DROPS OF HCL.SHAKE IT MIXTURE FOR 5-
6 MINS.
 NOTE DOWN THE CHANGE IN COLOUR.
B: TO TEST DYES IN FATS AND OILS
 TAKE ABOUT 1ml OF THE GIVEN FAT OR
OIL IN A TEST TUBE.ADD 1ml OF THE
MIXTURE OF CONC H2SO4 AND GLACIAL
ACETIC ACID IN THE RATIO 1:4.
 SHAKE THE CONTENT GENTLY AND
HEAT IT MODERATELY
 NOTE DOWN THE CHANGE OF COLOUR,IF
ANY
C: TO TEST CHALK IN SUGAR
 TAKE ABOUT 1g OF SUGAR IN TEST TUBE
AND ADD 2ml OF DILUTE H2SO4 IN IT.
 OBSERVE THE EFFERVESCENCE EVOLVED,
IF ANY.

D: TO TEST PAPAYA SEEDS IN BLACK

PEPPER
 TAKE BEAKER HALF-FILLED WITH WATER AND
ADD 5g OF BLACK PEPPER IN IT.
 OBSERVE IF ANY SEE FLOATS ON WATER
SURFACE OR NOT.
E: TO TEST ARTIFICIAL COLOUR IN
CHILLI POWDER
 TAKE A GLASS OF TUMBLER FILLED WITH
DISTILLED WATER AND ADD ABOUT 5g OF RED
CHILLI POWDER IN IT.
 STIR THE MIXTURE WELL USING A GLASS ROD
AND ALLOW IT TO STAND FOR 8-10 MINS.
 NOTE DOWN IF BRICK RED COLOUR IS
APPEARED IN WATER OR NOT.

F: TO TEST YELLOW LEAD SALTS IN

CHILLI POWDER
 IN A BEAKER ADD 1g CHILLI POWDER AND
DIL.HNO3.
 FILTER THE SOLUTION, TO FILTER ADD TWO
DROPS OF POTASSIUM IODIDE SOLUTION.
 OBSERVE THE CHANGE IN COLOUR, IF ANY.
  OBSERVATION:

S.N TESTED PROCEDURE OBSERVATION INFERENCE

O FOOD
STUFF
1 BUTTER SAMPLE+SUGAR+HCL COLOUR OF VANASPATI
MIXTURE CHANGES GHEE IS
TO PINK
PRESENT

2 FATS SAMPLE+H2SO4+CH3COOH+ APPEARANCE OF NON-EDIBLE

HEAT PINK COLOUR DYES ARE
AND
OILS PRESENT

3 SUGAR SAMPLE+H2SO4 NO EVOLUTION CHALK IS

OF ABSENT
EFFERVESCENCE

4 BLACK SAMPLE+WATER FLOATATION PAPAYA

PEPPER OF SOME SEEDS ARE
SEEDS PRESENT
5 CHILLI SAMPLE+DISTILLED WATER BRICK RED ARTIFICIAL
POWDER COLOUR COLOUR IS
PRESENT
6 CHILLI SAMPLE+HNO3=FILTRATE YELLOW LEAD SALT IS
POWDER + KI SOLUTION PRECIPITATE PRESENT IN
CHILLI
POWDER

 CONCLUSION:

 ADULTERATION FOUND IN THE

FOLLOWING FOODSTUFF:

 BUTTER: YES
 FATS AND OILS: YES
 SUGAR: NO
 BLACK PEPPER: YES
 CHILLI POWDER: YES