NAME :

CLASS : XII
ROLL NO. :
SCHOOL : Delhi Public School
TITLE PAGE NO.
OBJECTIVE 3
ACKNOWLEDGEMENT 4
INTRODUCTION 5
THEORY 6
EXPERIMENT 1 7
EXPERIMENT 2 8
EXPERIMENT 3 9
EXPERIMENT 4 10
EXPERIMENT 5 11
CONCLUSION 12
ADULTERANTS AND DISEASES 13
PRECAUTION 14
BIBLIOGRAPHY 15
CERTIFICATE 16
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The Objective of this project is to study some
of the common food adulterants present in
different food stuffs.

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I would like to express my special thanks and
gratitude to my teacher Miss Anupa Bhattacharya
as well as our principal who gave me the golden
opportunity to do this wonderful project on the
topic “To study some of the common food
adulterants present in different food stuffs”
which 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.
Secondly I would also like to thank my parents
and friends who helped me a lot in finalizing this
project within the limited time frame.

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Food is one of the basic things required for
sustaining 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 a somewhat
drastic remedy in the form of a
comprehensive legislation became the need
of the hour.

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The increasing number of food producers and the outstanding
amount of import foodstuffs enables the producers to mislead
and cheat consumers. To differentiate those who take advantage
of legal rules from the ones who commit food adulteration is very
difficult. The consciousness of consumers would be crucial.
Ignorance and unfair market behavior may endanger consumer
health and misleading can lead to poisoning. So we need simple
screening tests for their detection. In the past few decades,
adulteration of food has become one of the serious problems.
Consumption of adulterated food causes serious diseases like
cancer, diarrhea, asthma, ulcers, etc. Majority of fats, oils and
butter are paraffin wax, castor oil and hydrocarbons. Red chilli
powder is mixed with brick powder and pepper is mixed with
dried papaya seeds. These adulterants 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 organization
certifies food products for their quality. Its objective is to
promote the Grading and Standardization of agricultural and
allied commode.

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 Aim: To detect the presence of
adulterants in fat, oil and butter.
 Apparatus Required: Test-tube, conc.
H2SO4, acetic acid, conc. HNO3.
 Procedure and observation: Common
adulterants present in ghee and oil are
dyes and argemone oil. These are
detected as follows:
i. Adulteration of dyes in butter: Heat
1mL of butter with a mixture of 1mL of
conc. Sulphuric Acid and 4mL of Acetic
Acid. Appearance of pink or red color
indicates presence of dye in butter.
ii. Adulteration of argemone oil in edible
oils: To small amount of oil in a test-
tube, add few drops of conc. HNO3 and
shake it well. Appearance of red color
in the acid layer indicates presence of
argemone oil.
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 Aim: To detect the presence of
adulterants in sugar.
 Apparatus Required: Test-tubes, dil. HCl.
 Procedure and observation: Sugar is
usually contaminated with washing soda
and other insoluble substances which are
detected as follows:
i. Adulteration of various insoluble
substances in sugar: Take small amount
of sugar in a test-tube and shake it with
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 HCl.
Brisk effervescence of CO2 shows the
presence of chalk powder or washing
soda in the given sample of sugar.

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 Aim: To detect the presence of
adulterants in red chilli powder.
 Apparatus Required: Test-tubes,
dil.HNO3, Potassium Iodide.
 Procedure and observation:
i. Adulteration of red lead salts in
chili powder: To a sample of chili
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 brick powder in
red chili powder: Add small
amount of given red chili powder
in beaker containing water. Brick
powder settles at the bottom
while pure chili powder floats
over water.

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 Aim: To detect the presence of
adulterants in turmeric.
 Apparatus Required: Test-tubes, dil.
HCl, dil. H2SO4.
 Procedure and observation:
i. Adulteration of coloured sawdust
to turmeric powder:To a sample of
turmeric powder add conc. HCl.
Appearance of magenta color
shows the presence of coloured
sawdust in turmeric powder.
ii. Adulteration of coloured chalk
powder to turmeric powder:To a
sample of turmeric powder add
dil. H2SO4. Brisk effervescence of
CO2 shows the presence of chalk
powder in the given sample of
turmeric powder.

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 Aim: To detect the
presence of adulterants
in black pepper.
 Apparatus Required:
Test-tubes,Water, Glass
Rod.
 Procedure and
Observation:
Adulteration of dried
papaya seeds in pepper:
Add small amount of
sample of pepper to
beaker containing water
and stir with a glass rod.
Dried papaya seeds being
lighter float over water
while pure pepper
settles at the bottom.

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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 wholesome food
only on visual examination when the toxic contaminants
are present in ppm level. However, visual examination of
the food before purchase makes sure to ensure absence of
insects, visual fungus, foreign matters, etc. Therefore, due
care taken by the consumer at the time of purchase of
food after thoroughly examining can be of great help.
Secondly, label declaration on packed food is very
important for knowing the ingredients and nutritional
value. It also helps in checking the freshness of the food
and the period of best before use. The consumer should
avoid taking food from an unhygienic place and food being
prepared under unhygienic conditions. Such types of food
may cause various diseases. Consumption of cut fruits
being sold in unhygienic conditions should be avoided. It is
always better to buy certified food from reputed shops.

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S.NO. FOOD PRODUCT COMMON ADULTERANT DISEASE
CAUSED
1. Black pepper Dried papaya seeds Stomach
irritation, liver
damage,
cancer
2. Butter and Ghee Dyes and Argemone oil Food poisoning
3. Chilli powder Brick powder, Artificial Liver damage,
colour stomach
irritation
4. Sugar Chalk powder Stomach
disorder

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 Handle the HCl and H2SO4 carefully.
 Avoid overheating of any sample mixture as
it may alter the test result

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Website
• www.wikipedia.org
• www.google.com
• www.yahoo.com
2. BOOKS:
• Comprehensive Practical Manual
• Pradeep’s New Course Chemistry NCERT Class
XII

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This is to certify that _______ of class 12 has
successfully completed the project work on
chemistry for class XII practical examination of
the Central Board of Secondary Education in the
year 2019-2020.

Signature of External Examiner:_______________

Signature of Chemistry Teacher:________________

Signature of Principal:____________________

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