NSN MEMORIAL SENIOR

SECONDARY SCHOOL

CHEMISTRY INVESTIGATORY PROJECT

2023-2024

TO IDENTIFY THE PRESENCE OF

ADULTERANTS IN FOOD STUFFS
SUBMITTED BY:

PRAJAN SANJAY.K

CLASS: XI – B

REGISTOR NO:11212
TABLE OF CONTENTS

S.NO CONTENTS PG

1 ACKNOWLEDGEMENT 4

2 5
OBJECTIVE
3 5
INTRODUCTION
4 6
ABOUT THE TOPIC
5 7
EXPERIMENT
6 9
BIBLIOGRAPHY
 ACKNOWLEDGEMENT

I extend my hearty thanks to Mrs. Manju , my

chemistry mentor, who guided me to successfully
complete this dissertation. I take this opportunity
to thank my teacher for her valuable guidance,
constant encouragement, constructive feedback,
and immersive motivation which has sustained
my effort at all stages of this project.
Name of the student:

Roll number:

Signature:
 OBJECTIVE

To identify potential contaminants in everyday food items like ghee,

edible oil, sugar, chili powder, turmeric powder, and pepper, we
employ chemical reactions for detection purposes.
 INTRODUCTION
Food adulteration involves the intentional modification of food quality, often
for economic gain. This can include the addition of substances to alter various
properties of food products, such as color, appearance, taste, weight, volume,
and shelf life. Adulteration may also involve the substitution of food or its
nutritional content to enhance apparent quality, with substitutions in species,
protein content, fat content, or plant ingredients being common forms.
Both organic and synthetic compounds are utilized to achieve rapid effects on
the human body. Adulterated food products can have a range of health
impacts, ranging from mild to severe, and can also result in financial losses.
Common illnesses associated with the consumption of adulterated food
include diarrhea, nausea, allergic reactions, diabetes, cardiovascular diseases,
and more. Addressing and preventing food adulteration is crucial for
safeguarding public health and well-being.

ABOUT T HE TOPIC
Aim to detect common adulterants such as water, starch, chemicals, and
inappropriate fats in various food products. To achieve this, we will utilize a
combination of chemical tests, microscopic analysis, and physical tests like
density measurement to identify impurities accurately.

The fight against food adulteration involves implementing regulatory measures

established by governments and international organizations. Additionally,
public awareness campaigns and collaboration with the food industry are vital
components in preventing and addressing the issue of food adulteration.
Through these efforts, the goal is to ensure the safety and authenticity of
consumed food products. This project seeks to contribute to the ongoing
efforts in detecting and eliminating adulterants, thereby enhancing the overall
quality of the food supply.
 EXPERIMENT

AIM:
To detect the presence of adulterants in common food products that we use
every day such as ghee, edible oil, sugar, chili powder, turmeric powder, and
pepper

APPARATUS /CHEMICALS REQUIRED :

Test tubes, Food samples, dilute HCl, concentrated HCl, concentrated HNO3,
dilute HNO3,Furfural, Acetic anhydride, Beakers, KI solution, and a glass
rod

PROCEDURE
:

ADULTERANTS IN GHEE :

• Heat a small amount of vegetable ghee with acetic anhydride. Droplets

of oil floating on the surface of unused acetic anhydride indicate the
presence of paraffin wax and hydrocarbons in ghee

• Take a small amount of desi ghee in a test tube and add to it 1 ml of

HCL and 2-3 drops of 2% alcoholic solution of furfural. Shake the
contents vigorously. The appearance of a red color in the acid layer
shows the addition of vegetable ghee to desi ghee.(Bandouin test)

ADULTERANTS IN OIL :

To a small amount of oil in a test tube, add a few drops of concentrated

HNO3 and shake. The appearance of red color in the acid layer indicates the
presence of argemone oil.

ADULTERANTS IN SUGAR :

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

• To a small amount of sugar in a test tube, add a few drops of dilute

HCl. Brisk effervescence of CO2 shows the presence of chalk powder
or washing soda in the given sample of sugar
ADULTERANTS IN CHILI POWDER :

• To a sample of chili powder add dilute HNO3. Filter the solution and
add 2 drops of KI solution to the filtrate. Yellow precipitate indicates
the presence of lead salts in chili powder.

• Add a small amount of the given red chili powder to a beaker

containing water. Brick powder settles at the bottom while pure chili
powder floats over water.

ADULTERANTS IN TURMERIC POWDER:

To a sample of turmeric powder add concentrated HCl. The appearance of

magenta color shows the presence of yellow oxides of lead in turmeric
powder.

ADULTERANTS IN PEPPER:

Add a small amount of the given sample of pepper to a beaker containing

water and stir it with a glass rod. Dried papaya seeds added to it will float
over water while pure pepper sinks.

RESULT:
The presence of food adulterants in various food products was observed.
 APPLICATION:

1) CRIMINAL INVESTIGATION
Food adulteration testing is integral to criminal investigations when
intentional contamination or fraud related to food products is suspected.
In such cases, authorities collect samples from various sources,
maintaining a chain of custody to preserve sample integrity. Forensic
laboratories equipped with advanced testing facilities analyze these
samples, employing techniques like chromatography and spectroscopy to
identify and quantify potential adulterants. The results confirm criminal
intent and serve as crucial evidence in legal proceedings. Expert testimony
from forensic analysts aids in explaining the scientific methods used and
strengthens the prosecution's case. Ultimately, food adulteration testing
helps establish accountability by identifying individuals or organizations
responsible for intentional adulteration, leading to legal consequences for
those found guilty of criminal activities in the food industry.
 2) ENVIRONMENTAL MONITORING

Environmental monitoring involves assessing pollutants and contaminants in

the broader environment, including soil, water, and air. While distinct from
food adulteration testing, it plays a role in ensuring the safety and quality of
food products by evaluating how environmental factors may impact the food
chain and crop safety. For instance, soil testing may analyze for heavy metals
affecting crop quality, water quality assessments consider contaminants
impacting aquatic ecosystems and irrigation safety, and air quality
monitoring examines pollutants with indirect effects on food crops. The
intersection lies in understanding how environmental conditions can
influence the safety and integrity of the food supply chain.

BIBLIOGRAPHY:

 NCERT Chemistry Textbook for Class XI

 CORE Laboratory Manual in Chemistry for Class XI
 Concepts of Chemistry Textbook
 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818512/
#:~:text=Food%20adulteration%20refers%20to%20the,life%20are
%20such%20food%20properties .