ADULTERANTS

IN FOOD STUFF

NAME-Aayush Sharma
SCHOOL-Navy Children School
CLASS- 11-C
ROLL NO.-4



CERTIFICATE
This is to certify that the project titled
ADULTERANTS IN FOOD STUFF
submitted to Navy Children School is a
bonafide record of research that has
been carried out by Aayush Sharma of
class 11-C.
The results reported are genuine and the
whole information has been typed by
him.



ACKNOWLEDGEMENT
Firstly I am greatly obliged to the Almighty without
whose blessing it would have been impossible to
accomplish the target.
I would like also like to express my sincere gratitude to
my chemistry teacher Mrs. Neeta Ranjan of Navy
Children School, with whose guidance and support I
have been successfully able to complete my chemistry
project. She has guided me in every step and helped me
to overcome any problems faced by me during the
making of this project.
I would also like to extend my heartfelt gratitude to
my friends and family, who helped and supported me
while working with my project.


INDEX
NAME OF THE TOPIC PAGE NO.
: Introduction 1, 2
: Procedure 3, 4
: Observation 5, 6
: Precautions 7
: Bibliography 8





INTRODUCTION
: In the past few decades, adulteration of
food has become one of the most
serious problems in 21
st
century.
: What is adulteration?
: Adulteration" is a legal term
meaning that a food product fails to
meet federal or state standards.
Adulteration is addition of a non food
item to increase the weight/quantity
of the food item in raw form or
prepared form, which may result in
the loss of actual quality of food item.
: Majority of these adulterants are
easily available in the market. The
most common adulterated foods in
India are fats, oil and butter which are
usually mixed with paraffin wax and
castor oil. Also, red chili is mixed with
brick powder by the shopkeepers so
that they could increase its quantity.
: In this project we will conduct
experiments to detect adulteration in
most of the common food we
consume in our daily life.




PROCEDURE
1. To check adulterants in
fat To find the adulterants in
fats, I will take a small amount of
ghee or butter(in a molten state)
in a test tube and add 1ml of
HCL and 2-3 drops of alcoholic
solution to it and then shake it
vigorously to find if it is
adulterated or not.
2. To check adulterants in
sugar to find out if a given
sugar is adulterated or not I will
dissolve the given sugar in
water.
3. Adulteration of red lead in
chili powder I will first take
a small amount of chili powder
and then add it to a diluted HCL
and add 2 drops of potassium
iodide solution to the filtrate.






OBSERVATIONS
1. For adulteration of ghee the
solution of ghee, HCL and
potassium iodide the will turn red
if vegetable oil is present in
them.
2. The sugar will dissolve itself in
water whereas the adulterants
would be insoluble and settle
down the beaker.
3. Whereas, when the chili powder
is dissolved in a mixture of nitric
acid and potassium iodide it will
produce a yellow precipitate
which will indicate the presence
of yellow lead salt as an
adulterant.












PRECAUTIONS
# Dont put the beaker directly into your
nose since in experiment 1 and 3 brisk
effervescence is produced.
# Also, handle the acids carefully such as
nitric and hydrochloric acid.
# Try, to use test tube holder for
experiment 1 and 3 since they are
exothermic in nature.




BIBLIOGRAPHY
#GOOGLE
#WIKIPEDIA
#NCERT LAB MANUAL
FOR CLASS11
#NCERT TEXT BOOK
FOR CLASS 10