SPRINGDALES SCHOOL,DHAULA KUAN

2024-2025

chemistry
project
TOPIC:
STUDY OF ADULTERANTS IN
FOODSTUFF

NAME-RUBANI KAUR
CLASS- 12TH-B
ROLL NO.- 21
BOARD ROLL NO.-
 CERTIFICATE

This is to certify that Rubani Kaur, a student of class 12-B has

successfully completed the research on the topic ,”Study of
Adultrants in Foodstuff” under the guidance of Rhea
Whadwa(Chemistry Teacher) during the year in partial
fulfillment of Chemistry practical examination.

Internal Examinar External examinar

ACKNOWLEDGEMENT
In the accomplishment of this project
successfully, many people have best owned
upon me their blessings and the heart pledged
support, this time I am utilizing to thank
all the people who have been concerned with
project.
Primarily I would thank god for being able to
complete this project with success. Then I
would like to thank my principal
and chemistry teacher Rhea Whadwa, whose valuable
guidance has been the ones that helped me
patch this project and make it full proof
success. His suggestions and his instructions
have served as the major contributor towards
the completion of the project.
Then I would like to thank my parents and
friends who have helped me with their
valuable suggestions and guidance has been
helpful in various phases of the completion
of the project.
Last but not the least I would like to thank
my classmates who have helped me a lot and
also Sir Lab attendant .
 DECLARATION
I hereby declare that project work entitled “STUDY OF
ADULTERANTS IN FOOD STUFF” , submitted to the
department of Chemistry, Springdales School Dhaula Kuan for the
subject Chemistry under the guidance of RHEA WHADWA is a
record of original work done by me. I
further declare that this project or any part of it has not been
submitted elsewhere for any other class.

CLASS: XII B
PLACE: SPRINGDALES SCHOOL,DHAULA KUAN
DATE:
-:CONTENTS:-
1. Certificate
2. Acknowledgement
3. Introduction
4. Theory
5. Activity
Aim
Apparatus required
Procedure
Result
Precautions
Conclusion
6. Bibliography
 OBJECTIVE
The Objective of this project is to study some of
the common food adulterants present in different
food stuffs.
 INTRODUCTION
Food is one of the basic necessities for sustenance of 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. To check this kind of
antisocial evil a concerted and determined onslaught was launched by
the
Government by introduction of the Prevention of Food Adulteration
Bill in the Parliament to herald an era of much needed hope and relief
for the consumers at large.
About the middle of the 19th century chemical and microscopal
knowledge had reached the stage that food substances could be
analyzed, and the subject of food adulteration began to be studied
from the standpoint of the rights and welfare of the consumer. In 1860
the first food law framed in the interest of the purchaser was passed.
That law, lacking sufficient means of enforcement, remained largely
ineffective until 1872, when administrative officials were appointed
and penalties for violation provided.
In the United States the federal Food and Drug Act of 1906 was the
result of a long and stormy campaign led by Dr. Harvey
Washington Wiley. This law defined food adulteration and the
misbranding of products; it provided regulations covering the
interstate movement of food and penalties for violations. The 1906 act
was superseded in 1938 by the more rigorous Food, Drug, and
Cosmetic Act administered since 1940 by the Food and Drug
Administration (now within the Dept. of Health and Human
Services).
The FDA is charged with enforcing truthful and informative labeling of
essential commodities, maintaining staff laboratories, and formulating
definitions and standards promoting fair dealing in the interests of the
consumer. The 1938 act broadened the definitions of adulteration, misbranding,
and lack of informative labeling; it provided for factory inspections; and it
increased the penalties for violations. It was amended in 1958 and 1962 to define
and regulate food additives and food coloring. The federal law controls traffic
from one state to another and is supplemented by local regulations that require
food handlers to be licensed, thereby discouraging the spread of disease; it
provides for the inspection by health officers of meat and other foods, of
restaurants, and of dairies and cold storage methods. Imported goods that
violate the provisions of the act may be denied admittance to the United States
and if not removed within a given time may be destroyed.
STATEMENT OF OBJECTS AND REASONs:
Laws existed in a number of States in India for the prevention of adulteration of food-
stuffs, but they lacked uniformity having been passed at different times without
mutual consultation between States. The need for Central legislation for the whole
country in this matter has been felt since 1937 when a Committee appointed by the
Central Advisory Board of Health recommended this step. ‘Adulteration of food-
stuffs and other goods’ is now included in the Concurrent List (III) in the Constitution
of India. It has, therefore, become possible for the Central Government to enact all
India legislation on this subject. The Bill replaces all local food adulteration laws
where they exist and also applies to those States where there are no local laws on the
subject. Among others, it provides for —

i. A Central Food Laboratory to which food samples can be referred to for final
opinion in disputed cases (clause 4),

ii. A Central Committee for Food Standards consisting of representatives of Central

and State Governments to advise on matters arising from the administration of the
Act (clause 3), and
 iii. The vesting in the Central Government of the rule-making power
regarding standards of quality for the articles of food and certain other
matters (clause 22).

ACT 37 OF 1954:
The Prevention of Food Adulteration Bill was passed by both the
house of Parliament and received the assent of the President on 29th
September, 1954. It came into force on Ist June, 1955 as THE
PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of
1954).

List of adaptation orders and amending ACTs:

1. The Adaptation of Laws (No.3) Order, 1956.
2. The Prevention of Food Adulteration (Amendment) Act, 1964 (49 of
1964).
3. The Prevention of Food Adulteration (Amendment) Act, 1971 (41 of
1971).
4. The Prevention of Food Adulteration (Amendment) Act, 1976 (34 of
1976).
5. The Prevention of Food Adulteration (Amendment) Act, 1986 (70 of
1986).

Goverment Measures:
To check the suppliers of food from doing so, the government has passed a
stringent act which is known as preservation of food Adulteration Act. They
have been implemented with the objective of providing safety to human
beings in the supply of food. It covers safety from risks involved due to
contamination of poisonous elements. The specification laid down of various
foods under the provisions of PFA Act covers minimum basic characteristics
Of the Products Below which it is deemed to be adulterated and also covers
the maximum limit of contaminant not considered being safe for human
beings beyond a certain level.

Precautions
By taking a few precautions, we can escape from
consuming adulterated products.
1. Take only packed items of well-known companies.
2. Buy items from reliable retail shops and
recognized outlets.
3. Check the ISI mark or Agmark.
4. Buy products of only air tight popular brands. 5.
Avoid craziness for artificially colored sweets and buy
only from reputed shops.
6. Do not buy sweets or snacks kept in open.
7. Avoid buying things from street side vendors.
 Theory
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, diarrhoea, 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.
 EXPERIMENT I
Aim: To detect the presence of adulterants in fat, oil and
butter.

Apparatus Required: Test-tube, conc. H2SO4, acetic acid,

conc. HNO3.

Procedure: Common adulterants present in ghee and oil are dyes

and argemone oil. These are detected as follows:
(i) Adulteration of dyes in fat: Heat 1mL of fat 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 fat.
(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.
 EXPERIMENT II
Aim: To detect the presence of adulterants in sugar.

Apparatus 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 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.
 EXPERIMENT III
Aim: To detect the presence of adulterants in samples of chili powder,
turmeric powder and pepper.
Apparatus Required: Test-tubes, conc. HCl, dil. HNO3, KI solution.
Procedure: Common adulterants present in chili powder, turmeric
powder and pepper are red colored lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows:
(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 yellow lead salts to turmeric powder: To a sample of
turmeric powder add conc. HCl. Appearance of magenta color shows
the presence of yellow oxides of lead in turmeric powder.
(iii) 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.
(iv) 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.
 OBSERVATIONS
Experiment no. Experiment Procedure Observation
Adulteration of Heat 1mL of fat Appearance of
dyes in fat with a mixture pink colour.
1. of 1mL of conc.
H2SO4 and 4mL
of acetic acid.

Adulteration of To small amount No red colour

of oil in a test
argemone oil in observed
2. tube, add few
edible oils drops of conc.
HNO3 & shake.
Pure sugar
Adulteration of Adulteration of
dissolves in
various various water but
3. insoluble insoluble insoluble
substances in substances in impurities do
sugar sugar not dissolve.
Adulteration of To small amount No brisk
chalk powder, of sugar in a test effervescence
4.
washing soda in tube, add a few observed.
sugar drops of dil. HCl
 Adulteration of To sample of Appearance of
yellow lead salts turmeric magenta colour
5.
to turmeric powder, add
powder conc. HCl.

Adulteration of To a sample of No yellow

red lead salts in chilli powder, precipitate.
chilli powder. add dil. HNO3.
6. Filter the
solution and add
2 drops of KI
solution to the
filtrate.
Adulteration of Add small Brick powder
brick powder in amount of given settles at the
chilli powder red chilli bottom while
7. powder in a pure chilli
beaker powder floats
containing over water.
water
Adulteration of Add small Dried papaya
dried papaya amount of seeds being
seeds in pepper sample of lighter float over
8. pepper to water while
beaker pure pepper
containing settles at the
water and stir bottom.
with a glass rod.
 Result
The required analysis for adulterants in food stuffs
has been made

Conclusion
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.
 Biblography
1. Website
• www.wikipedia.org
• www.google.com