Chemistry

Project
Work
Presented by: - Abhishek Kumar Jha
Class: - XII ‘C’
Presented to: - S.K. Singh
Topic:-Adulterants in some food stuffs.
 Acknowledgement
I would like to express my sincere gratitude to my
chemistry mentor “S.K. Singh” Sir for his vital support,
guidance and encouragement without which this project
would not have come forth from my side.

I would also like to express my hearty gratitude to the lab

assistants for their support during the making of this
project.

Special thanks of mine goes to my colleagues Ujjwal Kr.

who helped me a lot in completing the project by giving
interesting ideas, thoughts & made this project easy and
accurate. I wish to thanks my parents for their undivided
support & interest who inspired me & encouraged me to
go my own way, without which I would be unable to
complete my project. And at last by no means the least I
would thanks to God who made all the things possible.
 Certificate
This is to certify that “Abhishek Kumar jha” of
class “XII” C has successfully completed the project
on “The study of common food
adulterants in food products ”.

The work done is upto the expectations and

supervision of the undersigned and the guidelines
issued by the C.B.S.E. for the examination of the
year 2019-20.

Signature of the examiner:-

--------------------------
 Index
Sl. Pg.
no.
Topic no.
Remarks
1. Introduction 01
2. 02
Objective
3. 02
Theory
4. Experiment 03
5. Effects of 04
adulteration
6. Conclusion
05
7. Bibliography
 Introduction
Adulteration is the act if
intentionally declining the
quality of food offered for
sale either by mixing or by
substitution of inferior
substances or by removal of
some valuable ingredients. In
past few decades, adulteration
of food has become one of the
major issues.
Consumption of adulterated
food causes diseases like
cancer, asthma, ulcer, etc.
majority of adulterants used by
shopkeepers are cheap
substitutes, which are widely
used and are easily available.
In order to prevent
adulteration of food products
by dishonest traders, the
government has issued “The
Prevention food Adulteration
Act”.
The bureau of Indian Standards
is the agency in India that
provides the certificate of
reliability to food manufacture
in India.
Objective: To study some common food
adulterants in different food stuffs.
Theory: The increasing number of food producers
and the outstanding amount of import foodstuffs enables
the producers to misleads and cheat consumers.
To differentiate those who take advantage of legal rules
from the one who commit food adulteration is very
difficult. Ignorance and unfair market behaviour may be
dangerous to the consumer health and misleading can lead
to poisoning.
Therefore, we need simple screening tests for their
detection. In the past few decades, adulteration of
foodstuffs has become one of the serious problems.
Consumptions of as adulterated foods causes serious
diseases like cancer, diarrhea, asthma, ulcers, etc. Majority
of Oils, Butter and Fats are paraffin wax, castor oil and
hydrocarbons. Red chili powder is mixed with brick
powder and pepper is mixed with dried papaya seeds.
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.

AIM:
To detect the presence of adulterants in fat, oil and butter.
REQUIREMENTS:
Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc.
HNO3.
PROCEDURE:
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows:
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.

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.

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 color in the acid layer
indicates presence of argemone oil.

1. Adulteration in fats
Experiment Procedure Observation
Adulteration of Heat 1 ml of fat Appearance of
dyes in fats. in 1ml o conc pink color
H2SO4 and 4ml
of Acetic acid
(CH3COOH)

II Adulteration