THE LUCKNOW PUBLIC COLLEGIATE

SUBMITTED BY AMAN KUMAR YADAV

UNDER THE SUPERVISION OF MR TAJINDAR SIR

DURING ACADEMIC SESSION 2024 - 25

 Common food
adulterants
Ensuring food safety in
> fat
> oil
> butter
> sugar
> turmeric powder
> chilli powder
*Definition
> Food adulteration refers to the alteration of food quality that takes
place purposely . It includes the addition of ingredients to modify
different properties of food products for economic advantage.
Color, appearance, taste, weight, volume, and shelf life are such
food properties.

*Importance of detecting adulterants in food

> 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
 EXPRIMENT-1

AIM : to detect the presence of adulterants in fat , oil & butter

REQUIREMENTS : Test-tube , acetic anhydride , conc H2SO4 , acetic acid , conc HNO3

PROCEDURE : common adulterants present in fat , oil & butter are paraffin wax ,
hydrocarbons , dyes and argemone oil .

i – Adulteration of paraffin wax and hydrocarbon in butter

Heat small amount of butter with acetic anhydride . Droplets of oil
floating on the surface of unused acetic anhydride indicates the
presence of wax or hydrocarbons
ii - Adulteration of fat
Heat 1ml of fat with a mixture of 1ml of conc. sulphuric acid and 4ml
of acetic acid . Appearance of pink or red colour indicates presence
of fat .
iii - Adulteration of argemone oil in edible oils
Add small amount of oil in test-tube add few drops of conc. HNO3
and shake .
Appearance of red colour in the acid layer indicates presence of
argemone oil
 EXPRIMENT-2
AIM: To detect the presence of adulterants in sugar .

REQUIREMENTS: Test-tube , dil. HCL

PROCEDURE: Sugar is usually contaminated with washing soda and other

Insoluble substances which are detected as follows

i- Adulteration of chalk powder washing soda in sugar

To small amount of sugar in test-tube and few drops of dil. HCL brisk
effervescence of CO2 shows the presence of chalk powder or washing
soda in the given sample of sugar
ii- Adulteration of various insoluble substance in sugar
Take a small amount of sugar in a test-tube and shake it with little
water . Pure sugar dissolve in water but insoluble impurities do not
dissolve
 EXPERIMENT-3
AIM: To detect the presence of adulterants in chilli powder , turmeric ,
powder and pepper

REQUIREMENTS: Test-tube , conc. HCL , dil. HNO3 , KI solution

PROCEDURE: Common adulterants present in chilli powder , turmeric powder

and pepper are red coloured lead salts , yellow lead salts and dried papaya
seeds 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 solution and add
The presence of lead salt in chilli powder.

ii- Adulteration of yellow lead salt to turmeric powder

To a sample of turmeric powder add conc. HCL . Appearance of
magenta colour shows the presence of yallow oxides of lead in
turmeric powder .

iii- Adulteration of brick powder in red chilli powder

Add small amount of given red chilli powder in beaker containing
water brick powder settles at the bottom while pure chilli powder
floats over water
iv- Adulteration of dried papaya seed in pepper
Add small amount of sample of pepper to a beaker containing water
and stir with glass rod . Dried papaya seed being lighter float over
water while pure pepper settles at the bottom .
 OBSERVATION
EXPRIMENT PROCEDURE OBSERVATION
Adulteration of heat small amount of vegetables ghee Appearance of oil on

Paraffin wax and with acetic anhydride. Droplets of oil the surface
Hydrocarbon in floating on the surface of unused aceti
Vegetable ghee anhydride indicate the presance of wax
Adulteration of dyes or hydrocarbon
Heat 1ml of fat with a mixture of 1ml Appearance of pink
In fat of conc. H2SO4 and 4ml of acetic acid colour
Adulteration of dried Add small amount of sample of pepper Add small amount of
papaya seed in to beaker containing water and stir sample pepper to
Pepper with glass rod beaker containing
water and stir with a
glass rod
Adulteration of To small amount of oil in a test-tube add No red colour
Argemone oil in few drops of conc. HNO3 & shake. Observed .
Edible oil
Adulteration of To small amount of sugar in a test-tube pure sugar dissolve in
various insoluble and shake it with little water. water but insoluble
substances in sugar impurities do not
dissolved
Adulteration of To sample of turmeric powder add conc. Appearance of
yellow lead salt to HCL magenta colour
turmeric powder
Adulteration of red To sample of chilli powder add dil.HNO3 No yellow ppt
lead salt in chilli Filter the solution and add 2 drop of KI
powder solution to the filtrate .
 BIBLIOGRAPHY
From the web

https://www.slideshare.net/

www.wekipedia.com

From NCERT text book