SUBMITTED BY:

A.NANTHINI
 I take this opportunity to express my profound sense of gratitude and respect
to all those who helped me throughout this venture. I owe my regards to the managing
committee and principal of our school for their cooperation and support and for giving
me the opportunity to undertake this project. I would like to express my heartfelt
thanks to my revered Chemistry teacher and guide Mrs.V.Kohila for her valuable
guidance, cooperation, encouragement and support which lead to the successful
completion of this project. At last I owe my overwhelming gratitude to my classmates
who gave me valuable advice, support and motivation which has sustained my efforts
at all the stages of this project.
 INDEX
• Introduction
• Scope of work
• Experimental work
• Results and discussion
• Conclusion
• Bibliography
Adulteration is the act of intentionally debasing the quality of food offered for sale
either by mixture or substitution of inferior substances or by the removable of some
valuable ingredient. In past few decades, adulteration of food has become one of the
most serious problems. Consumption of adulterated foods causes diseases like
cancer, asthma, ulcer etc..,. Majority of adulterants used by shopkeepers are cheap
substitutes which are easily available. In order to prevent adulteration of food
products by dishonest traders, the government has issued-THE PREVENTION OF
FOOD ADULTERATION ACT. The Bureau of Indian standards is the agency in
India that provides the certificate of reliability of food manufacturers in India
 The increasing number of food producers and the outstanding amount of imports
food stuffs 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 difficult. The consciousness of consumers would be crucial.
Ignorance and unfair market behaviour may endanger consumer health and
misleading can lead to poisoning. So we need simple increasing tests for their
detection.
In the past few decades,adultersation of food has become one of the serious
problems. Consumption of adulterated food causes serious diseases like cancer,
diarrhoea, asthma, 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 identified by simple
chemical tests.
Several agencies have been set up by the Government of India to remove
adulterants from foodstuffs.

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 commodities.
The objective of this project is to study some of the common food adulterants
present in different food stuffs

Adulteration in food commonly present in its crude form; prohibited substances

are either added or partly or wholly substituted. Normally the adulteration in food
Is done either for financial gain or due to carelessness and lack in proper hygienic
condition of processing, storing, transporting and marketing. This ultimately results
that the consumer is either cheated or often become victim of diseases. Such types
of adulteration are quite common in developing countries or backward countries.
It is equally important for the consumer to know the common adulterants and their effect
on health.
AIM:
To detect the presence of adulterants in fa.oil and butter.

MATERIALS REQUIRED:
Test tube, acetic anhydride, con.sulphuric acid, acetic acid, con.nitric acid.

PROCEDURE:
Common food adulterants present in ghee and oil are paraffin wax, hydrocarbons,dyes
and argemone oil. These are detected as follows;
(i) Adulteration of paraffin wax and hydrocarbon in vegetable ghee:
Heat small amount of vegetable ghee with acetic anhydride. Droplets of oil floating
on the surface of unused acetic anhydride indicates the presence of wax or
hydrocarbons.
(ii)Adulteration of dyes in fats:
Heat 1ml of fat with a mixture of 1ml of con.sulphuric acid and 4ml of acetic acid.
Appearance of pink or red colour indicates the presence of dyes in fats.
(iii)Adulteration of argemone oil in edible oils:
To small amounts of oil in a test tube, add few drops of con.nitric acid and shake.
Appearence of red colour in acid layer indicates the presence of argemone oil.
AIM:
To detect the presence of adulterants in sugar.

MATERIALS REQUIRED:
Test tubes, dil.Hcl

PROCEDURE: 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 amounts 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 amounts of sugar in a test tube, add few drops of dilHcl.Brisk
effervescence of carbondioxide shows the presence of chalk powder or washing
soda in the given sample of sugar.
AIM: To detect the presence of adulterants in samples of chillipowder, turmeric
powder and pepper.

MATERIALS REQUIRED: Test tubes, con.Hcl, dil.nitric acid and KI solution.

PROCEDURE: Common adulterants present in chillipowder, 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 chillipowder:To a sample of chillipowder, add
dil.nitric acid. Filter the solution to the filtrate. Yellow precipitate indicates the
presence of lead salts in chillipowder.
(ii)Adulteration of yellow lead salts in turmeric powder: To a small amounts of
turmeric powder add con.Hcl. Appearance of magenta colour shows the presence of
yellow oxides of lead in turmeric powder.
(iii)Adulteration of dried papaya seeds in pepper: To a small amount of pepper in
beaker containing water and stir with glass rod. Dried papaya seed being lighter
floats over water while pure pepper settles at bottom.
(iv)Adulteration of brick powder in red chilli powder: Add a small amount of
given red chilli powder in beaker containing water. Brick powder settles at bottom
while pure chilli powder floats over water.
The required analysis for adulterants in foodstuffs has been made.

S.NO: FOODPRODUCT COMMON DISEASES

ADULTERANT CAUSED

Black pepper Dried papaya Stomach

1. seeds irritation, liver
damage, cancer

Butter and pure desi Starch, vanaspati Food poisoning

2. ghee ghee
Chilli powder Brick powder, Liver damage,
3. artificial colour stomach
irritation
Sugar Fine white sand, Stomach
4. chalk powder, disorder
rava

The observation made is as follows:

S.NO:
EXPERIMENT PROCEDURE OBSERVATION
1. Adulteration of paraffin wax Heat small amount of ghee Appearance of oil
and hydrocarbon in vegetable with acetic anhydride. floating on the
ghee Droplets of oil floating on surface.
the surface of unused acetic
anhydride indicate the
presence of wax or
hydrocarbon.
2. Adulteration of dyes in fat Heat 1ml of fat with a Appearance of pink
mixture of 1ml of colour.
conc.sulphuric acid and
4ml of acetic acid.
3. Adulteration of argemone oil To small amount of oil in a No red colour
in edible oils test tube, add few drops of observed.
conc.nitric acid & shake.
4. Adulteration of dried papaya Add small amount of Dried papaya seeds
seeds in pepper. sample of pepper to beaker being lighter float
containing water and stir over water while pure
with a glass rod. pepper settles at
bottom.
 S.NO: EXPERIMENT PROCEDURE OBSERVATION
Adulteration of various Take small amount of Pure sugar dissolves in
5. insoluble substances in sugar in a test tube and water but insoluble
sugar. shake it with little water. impurities does not
dissolve.
Adulteration of chalk To small amount of No brisk effervescence
6. powder, washing soda in sugar in a test tube, add observed.
sugar. a few drops of dil.HCl.
Adulteration of yellow To sample of turmeric Appearance of magenta
7. lead salts to turmeric powder, add conc.HCl. colour.
powder.
Adulteration of red lead To a sample of chilli No yellow precipitate.
8. salts in chilli powder. powder, add dil.nitric
acid. Filter the solution
and add 2 drops of KI
solution to the filtrate.
Adulteration of brick Add small amount of Brick powder settles
9. powder in chilli powder. given red chilli powder down at bottom while
in a beaker containing pure chilli powder floats
water. over water.

The required analysis for adulterants in food stuffs has been made.
BIBILIOGARPHY