LUCKNOW

Chemistry
Investigatory
Project
SUBJECT CODE - 043

SUBMITTED TO:
MR. MANISH
SUBMITTED
SHRIVASTAVA BY:UNNATEE
TRIPATHI
XII - A (2024-25)
ROLL NO.
 Introduction of Student

• ROLL NUMBER:
• NAME:UNNATEE TRIPATHI
• CLASS/SEC:XII A
• SUBJECT : CHEMISTRY
• SCHOOL :SETH ANANDRAM JAIPURIA
SCHOOL
• BRANCH:SHAHEEDPATH
• CLASS TEACHER:MR. MANISH
SHRIVASTAVA
• SUBJECT TEACHER: MR. MANISH
SHRIVASTAVA
 Certificate
THIS IS TO CERTIFY THAT ,UNNATEE
TRIPATHI A STUDENT OF CLASS XII - A SETH
ANANDRAM
JAIPURIA SCHOOL HAS SUCCESSFULLY
COMPLETED
THE PROJECT TITLED (ADULTERATION OF
FOOD)
DURING THE ACADEMIC YEAR 2023-24
TOWARDS PARTIAL FULFILMENT OF THE
CHEMISTRY
PRACTICAL EXAMINATION CONDUCTED BY
CBSE.

Teacher's Signature Principal's Signature

Vice Principal's External Examiner's

Signature Signature

1.
 INDEX
INTRODUCTION
THEORY
VARIOUS FOODS AND IT'S ADULTERANTS
EFFECT OF AADULTERATION OF FOOD
ECONOMICALLY MOTIVATED
ADULTERATION
PRECAUTIONS TO AVOID ADULTEATED
FOOD
IDENTIFICATION OF ADULTERATION OF
FOOD
EXPERIMENT -1
EXPERIMENT -2
CONCLUSION
BIBLIOGRAPHY
 Introduction
Food is either the safest and the most powerful medicine or the slowest poison."

An apple a day keeps the doctor away. Since times immemorial this proverb has been the

principle of many health-conscious homo sapiens. However, this proverb has lost its

application in the modern world. This proverb has been contaminated by adulterants. The

factor on which we depend has now begun to threaten our own existence. We all owe our

existence to the food-that is an undeniable fact. This malice has left the food we eat unsafe.

Food adulteration is an act of intentionally compromising the quality of food sold either by

the admixture or substitution of inferior substances or by the removal of some valuable

ingredient. That is the deliberate contamination of food material with low quality, cheap and

non-edible or toxic substances. The substance, which lowers or degrades the quality of food

material, is called an adulterant. Adulteration brings a lot of easy money for the traders, but

it may spoil many lives. Food adulteration can lead to slow-poisoning and various kinds of

diseases, which can even result in death. Adulteration makes the food items used in our daily

life unsafe and unhygienic for use.

 Theory
VARIOUS FOODS AND IT'S ADULTERANTS
✓ Milk:

Some of the adulterants that are used in milk are water, chalk, urea, caustic soda
and skimmed milk. FOL

✓ Tea/Coffee:

Tea and coffee are two most used beverages, and thus highly adulterated. Tea
leaves are usually adulterated with same coloured leaves, some might not even be
edible. Several cases of liver infection have been reported due to consuming
adulterated tea.

Coffee seeds, on the other hand are adulterated with tamarind seeds, These
adulterants are the main mustard seeds and even chicory. These cause of
diarrhoea.

AD

Food grains are very commonly adulterated with ergot, a fungus containing
poisonous substances and is extremely injurious ULTRAT

Beware of the shiny vegetables! Different coloured and textured vegetables are
often coloured with different dyes and substances. These vegetables are mostly
adulterated with malachite green, a chemical dye which is known to have
carcinogenic.

Common adulterants in fruits and vegetables are oxytocin saccharin, wax,

calcium carbide and copper sulphate
 Honey:

There are so many varieties of honey available in the market, but due to
its steep price, honey is commonly adulterated with molasses sugar to
increase the bottle quantity.

According to a study carried out by the Centre for Science and

Environment, most honey brands being sold in the country contain
varying amounts of antibiotics and their consumption over time could
induce resistance to blood-related disorders and injury to the liver.
antibiotics,lead to blood related disorders and injuries to the liver

✓ Butter and Cream:

Butter can be diluted with water or partially replaced with cheaper plant
oils such as palm oil, sunflower oil and soybean oil. This increases the
profits derived from a given volume of milk.

✓ Ice Cream:

Most common adulterants in ice cream are pepper oil, ethyl acetate,
butyraldehyde, emil acetate, nitrate, washing powder etc are not less than
poison. Pepper oil is used as a pesticide and ethyl acetate causes terrible
diseases affecting lungs, kidneys and heart.

Also, a kind of gum is added which is sticky and slow melting. This gum
is obtained by boiling animal parts like tail, the nose, the udder etc.
 Effects of Adulteration of food

Leads to chronic health problems:

There are many mineral oils which when added to the food items can
result in paralysis, cancer etc. If pregnant women eat such food items, it
might lead to abortion or even damage the brain of the baby. Sometimes
zinc substances result in vomiting or in severe cases it can result in
diarrhoea. Food colours that are added to the items can be the reason of
liver damage, allergies and lots more. Thus, you can say that adulteration
can bring down your health and affect the quality of life.

Increases the impurity in the food: e food:

As adulteration alters the composition of the food item, it increases the

impurities thus making them imperfect for the consumption. If you
consume such impure stuff you are bound to have side effects which can
either be short- term or a long-term one.

Lack of value: Lack of n nutritional

Ready-made food is made using poor quality ingredients which not only
brings down the nutritional content but can have a change in taste as
well if kept for a long time. So, you compromise with the taste as well as
your health
 Economically Motivated Adulteration
(EMA)
Economically motivated adulteration (EMA) of food, also known as food
fraud, is the intentional adulteration of food for financial advantage. A
common form of EMA, undeclared substitution with alternative
ingredients, is usually a health concern because of allergen labelling
requirements. As demonstrated by the nearly 300,00o illnesses in China
from melamine adulteration of infant formula, EMA also has the
potential to result in serious public health consequences.

Furthermore, EMA incidents reveal gaps in quality assurance testing

methodologies that could be exploited for intentional harm. In contrast to
foodborne disease outbreaks, EMA incidents present a challenge to the
food industry and regulators because they are deliberate acts that are
intended to evade detection.
Precautions to Avoid Adulterated food

By taking a few precautions, we can escape from

consuming adulterated products:

TAKE ONLY PACKED ITEMS OF WELL-KNOWN

COMPANIES
AVOID BUYING THINGS FROM STREET SIDE VENDORS.
AVOID DARK COLOURED, JUNK AND OTHER
PROCESSED FOODS.
MAKE SURE TO CLEAN AND STORE ALL THE GRAINS,
PULSES AND OTHER FOOD PRODUCTS.
WASH FRUITS AND VEGETABLES THOROUGHLY IN
RUNNING WATER BEFORE THEY ARE USED.
CHECK IF THE SEAL IS VALID OR NOT, BEFORE BUYING
FOOD PRODUCTS LIKE MILK, OIL AND OTHER POUCHES.
ALWAYS MAKE SURE TO CHECK AND BUY PRODUCTS
HAVING AN FSSAI-VALIDATED LABEL, ALONG WITH
THE LICENSE NUMBER, LIST OF INGREDIENTS,
MANUFACTURED DATE, AND ITS EXPIRATION.
 Identification of Adulteration of food

It is very important to identify adulterated foods so that we can avoid the ill effects
caused by these products. Let us investigate some easy experiments to identify
adulterated food

Experiment -1
AIM:
To test the presence of adulterant in Fats, Butter & Oil
APPARATUS:

Test-tubes, beakers, test-tube stand, filter paper, dropper etc. TRATION

CHEMICALS

For desi ghee & butter - conc. HCl, sugar, small amounts of Vanaspati ghee or
butter.

For vegetable ghee - conc. Acetic anhydride, small amounts of vegetable ghee.

For oil conc. Nitric acid, small amounts of edible oil.

PROCEDURE:

In case of ordinary test for fats, butter & oils, put a small amount of these separately
on a filter paper. Fold it & press, then unfold it. Thes.
presence of translucent spot indicates the presence of oil or fat.
Hold the filter paper over flame, the spot grows larger.

Test for oils:

Take 1 ml of mustard oil in a test tube & add few drops of conc.
HCl solution to it. Shake the mixture well. Appearance of red
colour in the acid layer indicates the presence of argemone oil
in mustard oil.

CONCLUSION:

Appearance of certain colours in the mixture detects the

presence of adulterants.
 Experiment -2
AIM:
To test the presence of adulterants in Sugar, Chilli
powder, Turmeric powder & pepper
APPARATUS:
Test-tubes, beakers, test-tube stand, dropper, glass rod
etc.
CHEMICALS REQUIRED:
For sugar dil. H2SO4, water, sample of sugar.
For chilli powder - dil. HNO3, KI solution, sample of
chilli powder.
For turmeric powder - conc. HCl, sample of turmeric
powder.
For pepper - water, sample of pepper.
 PROCEDURE:

1) Tests for Sugar:

(a) Take a small amount of sugar in a beaker & add some amount of amou
water to it. Stir the solution with a glass rod. Pure sugar dissolves in the
water whereas the insoluble particles (chilli powder, washing powder etc.)
floats on the surface indicates the presence of adulterants.

(b) Take 1 g of sugar in a test-tube & add few drops of dil. HCl to it. A brisk
effervescence due to the formation of CO2 indicates chalk powder or washing
soda in the given sample of sugar.

2) Tests for Chilli powder:

(a) Take a small amount of chilli powder in a test-tube & add few drops of
dil. HNO3 to the test-tube. Shake the mixture well & filter the solution. To
the filtrate, add 2-3 drops, of 10% KI solution. The presence of yellow
coloured precipitate indicates the presence of lead salts in chilli powder.

(b) Take a small amount of given red chilli powder in a beaker & add water
to it. The pure chilli powder floats over the surface of water whereas brick
powder settles at the bottom.

3) Tests for Turmeric powder:

Take a small amount of turmeric powder in a test-tube & to this add few
drops of conc. HCl. The colour changes from yellow to violet or magenta
indicates the presence of lead salts in turmeric powder

 4) TESTS FOR PEPPER:

TAKE A SMALL AMOUNT OF PEPPER IN A BEAKER & ADD WATER

TO IT. STIR THE MIXTURE WITH A GLASS ROD. DRIED PAPAYA
SEEDS FLOAT ON THE WATER & PEPPER SETTLES AT THE
BOTTOM

CONCLUSION:.
THE EXPERIMENTS DETECT THE PRESENCE OF ADULTERANTS
 CONCLUSION
The increasing number of food producers and the outstanding
amounts of imported food stuffs enables the producers to
mislead and cheat consumers. To differentiate of those who take
advantage of legal rules from the once who commit food
adulteration is very difficult. The consciousness of consumers
has become very crucial.

In addition, ignorance and unfair market behaviours is

endangering consumer health. So, we need sanctions and
judicial penalties with adequate restraining force to halt this
process.
 Bibliography
WWW.ICBSE.COM

WWW.SCIENCEBUDDIES.COM

WWW.TECHNOPEDIA.COM

WWW.WIKIPEDIA.COM

NCERT PHYSICS BOOK

WWW.HOWMAGNETSWORK.COM