SIKTAUR CHAURAHA, GORAKHPUR
SESSION : 2024-25
CHEMISTRY ACTIVITY
FILE
SUBMITTED BY SUBMITTED TO
Contents
⮚ Certificate
⮚ Acknowledgement
⮚ Preface
⮚ Objective
⮚ Introduction
⮚ Theory
⮚ Experiment 1
⮚ Experiment 2
⮚ Experiment 3
⮚ Experiment 4
⮚ Experiment 5
⮚ Observations
⮚ Result/Conclusion
⮚ Precautions
Certificate
It is hereby to certify that, the original and
genuine investigation work has been carried out
to investigate about the subject matter and the
related data collection and investigation has been
completed solely, sincerely and satisfaction by
Shikha Yadav of class XII-D Aatmdeep
Vidyalaya, Siktaur, Near Deoria Bypass,
Gorakhpur regarding her project titled
Adulteration of Food.
TEACHER'
S
SIGNATU
RE
Acknowledgement
I would like to sincerely and profusely
thank my chemistry teacer Vijay Srivastava
for his able guidance and vital support in
completing my project.
I would also like to extend my gratitude
to our lab assisstant for providing me with
all the facility that was required.
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Preface
In Terms of the directives of the CBSE,
Learning of chemistry should be activity
oriented wherein students besides grasping
the theory could easily apply the concepts
and get it easily.
File covers a life with normal amenities
ensuring good living, free from diseases
and longevity of to normal expectations.
Further a healthy body is the very
foundation for all human activities.
The project file contains an application
based project which is much doer to the
real world and provides the doer a new eye
to visualize the world in terms of chemistry.
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Objective:
The Objective of this project is to
study some of the common food
adulterants present in different food
stuffs.
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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 anti-social 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
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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
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discouraging the spread of disease; it provides for
the inspection by health officers of
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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.
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 an 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 —
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(i)A Central Food Laboratory to which food
samples can be referred to for final opinion in
disputed cases.
(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 .
(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 .
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 1st June,
1955 as THE PREVENTION OF FOOD
ADULTERATION ACT, 1954 (37 of 1954).
1.TheAdaptationofLaws(No.3)Order,19
56.
2. The Prevention of Food
Adulteration (Amendment) Act,
1964 (49 of 1964).
3. The Prevention of Food Adulteration
(Amendment)
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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).
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.
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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, 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.
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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
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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:
Test-tube, acetic anhydride, conc. H2SO4, acetic
acid, conc. HNO3.
THEORY:
Common adulterants present in ghee and oil are
paraffin wax, hydrocarbons, dyes andargemone 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 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 dye in
fat.
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(iii) Adulteration of argemone oil in edible oils
To small amount of oil in a test-tube, add
few drops of conc. HNO3 and shake.
Appearance of red colour 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:
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:
Detection of Khesari Dal in Beson.
APPARATUS REQUIRED:
Test-Tubes, dil. HCl.
PROCEDURE:
To 1g of the beson sample is taken in a test tube and 10
mL of 70% HCl is added to it.The content is boiled for
some time.
THEORY:
Beson powder is usually adulterated with khesari dal which
contains butyl oxalyl
alanine amine(BOAA) which causes lethargy and ultimate
paralysis in lower limbs of human body on regular
consumption.
The detection of BOAA in beson powder indicates
adulteration of it with khesari dal. Development of pinkish
colour indicates adulteration of bason with khesari dal.
Table for different samples-
SL.N SAMPLES RESULT
O.
1. Open Adulterant
sample present
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2. Packed Adulterant
sample present.
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AIM:
DETECTION OF STARCH IN
MILK.
APPARATUS REQUIRED:
Test-Tubes, Iodine Solution .
THEORY:
Along with water, a very common adulterant of milk is
starch . Milk consist of three basic components which
are as follows :
(i) Water (about 80%).
(ii) Fat (about 3.5%).
(iii) Solids containing protein, lactose.
(iv) Mineral matters (about 8.5%).
Milk is adulterated with starch to maintain the thickness
of fat extracted milk or diluted milk.
PROCEDURE:
At first 5mL of milk ample is taken in a test tube and is boiled
for 3-4 minutes.
Then it is cooled and 1-2 drops of iodine solution is
added to it and is shaked well.
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Appearance of blue colour indicates the presence of
starch in the sample.
Table for different samples:-
S.NO SAMPLES RESULT
1. Amul TAZA Adulterant
absent.
2. Diary milk Adulterant
present.
3. Nestle Adulterant
EVERYDAY absent.
4. Amul Adulterant
absent
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AIM:
To detect the presence of adulterants in samples of
chilli powder, turmeric powder and pepper
APPARATUS REQUIRED:
Test-tubes, 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 dilsolution 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 colour
shows the presence of yellow oxides of lead in
turmeric powder.
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(iii) Adulteration of brick powder in red chilli powder Add
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small amount of given red chilli powder in
beaker containing water. Brick powder settles
at the bottom while pure chilli powder floats
over water.
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(iv) Adulteration of dried papaya seeds in pepper
Add small amount of sample of pepper to a
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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Observation
EXPT. EXPERIME PROCEDU OBSERVAT
NO. NT RE ION
1. Adulteratio Heat small Appearanc
n e
of paraffin amount of of oil
floating
wax and vegetable on the
hydrocarbo ghee with surface.
n
in acetic
vegetable
ghee. anhydride.
Droplets of
oil
floating on
the surface
of
unused
acetic
anhydride
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indicate
the
presence
of
wax or
hydrocarbo
n.
2. Adulteratio Heat 1mL Appearanc
n of e
of dyes in fat with a of pink
fat colour.
mixture of
1mL of
conc.
H2SO4 and
4mL of
acetic
acid.
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3. Adulterat To small No red
ion of amount of colour
argemon oil in a test observed
e oil in tube, add
edible few
oils
drops of
conc.
HNO3
&shake.
4. Adulteratio Take small Pure sugar
n
of various amount of dissolves in
insoluble sugar in a water but
test
substances tube and insoluble
in
sugar shake it impurities
with do
little water. not
dissolve.
5. Adulteratio To small No brisk
n
of chalk amount of effervesce
nce
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powder, sugar in a observed.
test
washing tube, add a
soda
in sugar few drops
of
dil. HCl
Adulteratio To sample Appearanc
n of e
6. of yellow turmeric of magenta
lead
salts to powder, colour
add
turmeric conc. HCl.
powder
7. Adulteratio To a No yellow
n sample
precipitate.
of red lead of chilli
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salts in powder,
chilli add
powder. dil. HNO3.
Filter the
solution
and
add 2
drops of
KI solution
to
the filtrate.
8. Adulteratio Add small Brick
n powder
of brick amount of settles at
the
powder in given red bottom
chilli while
chilli powder in pure chilli
powder a
beaker powder
floats
containing over water.
water
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9. Adulteratio Add small Dried
n papaya
of dried amount of seeds
being
papaya sample of lighter
seeds float
in pepper pepper to over water
beaker while pure
containing pepper
settles
water and at the
stir
with a bottom.
glass
rod.
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Result:
The required analyses 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.
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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 coloured
sweets and buy only from reputed shops.
6. Do not buys sweets or snacks kept in open.
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