Police Modern School

Food Adulteration

By : Mukul Submitted to:

Class: 12thScie Mr.K.K.Mishra

PGT(Chemistry)
 Contents
1.Certificate

2.Acknowledgement

3.Objective

4.Introduction

5.Theory

6.Experimental Work

*Aim

*Apparatus required

*Procedure

*Observations
*Result & precautions

*Conclusion

7.Bibliography

Certificate
This is to certify that Mukul , a
bonafide student of class 12th science
has satisfactorily completed his
investigatory project titled as Food
Adulteration as prescribed by
the Central Board of
Secondary Education (CBSE)
during the academic year 2019-
2020.

Mr.K.K.Mishra Mr.Ashok kumar shukla

P.G.T(chemistry) (principle)
 Acknowledgement
I Would like to express my special thanks of
gratitude to my teacher Mr. Kamal Kant Mishra
( PGT Chemistry) as well as our principal Mr.
Ashok Kumar Shukla who gave me the golden
opportunity to do this wonderful project on the
topic Food Adulteration which also helped me in
doing a lot of Research and I came to know about
so many new things and I am really thankful to
them.
Secondly, I would also like to thank my parents
and friends who helped me a lot in finalizing this
project within the limited time frame

Mukul
Class:12thscience
 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 nacessities for
sustenance of life. Pure, fresh and
healthy diet is most essential for 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 on slaugh
was launched by the Government for
introduction of the prevention of Food
Adulteration.

Theory
The increasing number of food
producers and the outstanding amount
of import 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 ids very
difficult, the consciousness of the
consumers would be crucial.

So we need simple screening tests for

their detection. In the past few decades,
adulteration of food has became one of
the serious problems.
 Experiment work
AIM;
To detect the presence of adulteration in
fat, oil and butter.

APPARATUS REQUIRED;
 Test tube
 Acetic anhydride
 Conc.H2SO4
 Acetic acid
 Conc. HNO3
Procedure;
Common adulterants present in ghee
and oil are paraffin wax, hydrocarbon,
dyes and argemone oil.
These are detected as follows;

1. 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 wax or hydrocarbons.
2. Adulteration of dyes in fats.
 Heat 1ml of fat with a mixture of 1ml
of conc.sulphuric acid and 4 ml of
acetic acid.
 Appearance of pink or red colour
indicates presence of dyes in fat.
3. Adulteration of argemone oil in
edible oil.
 To small amount of oil in a test tube
add few drops of conc. HNO3and
shake.
 Apperance of colour in the layer
indicates the presence of argemone
oil.
 Observation
1. Adulteration Heat small Appearance
of paraffin amount of of oil
wax and vegetable floating on
hydrocarbon ghee with the surface.
in vegetable acetic
ghee anhydride
2. Adulteration Heat 1ml of Appearance
of dyes in fat with a of pink
fats. mixture of colour.
1ml of conc.
H2SO4and
acetic acid
3. Adulteration To small No red
of argemone amount of colour
oil in edible oil in a test observed.
oils. tube ,add
few drops
of conc.
HNO3 .

4. Adulteration Take small Pure sugar

of various amount of dissolves in
insoluble sugar in a water but
substances test tube insoluble
in sugar. and shake it impurities
with little do not
water. dissolve.
5. Adulteration To small No brisk
of chalk amount of effervescen
powder, sugar in a ce
washing test tube , observed.
soda in add a few
sugar. drops of
dil.HCl.
6. Adulteration To sample Appearance
of yellow of turmeric of magenta
lead salt to powder, colour.
turmeric add
powder. conc.HCl.
Result;
The required analyses for adulterants in
food stuff has been made.

Precautions;
By taking a few precautions, we can
escape from consuming adulterated
products.
 Take only packed items of well
known companies.
 Buy items from reliable retail shops
and recognized outlets.
 Check the ISI mark or Agmark.
 Avoid craziness for artificially
coloured sweets &buy only from
reputed shops.
  Buy products of only air tight popular
Brands.
 Do not buy sweets or snacks kept in
open.

Avoid buying things from street side

venders.

Conclution
Selection of whole some and non-
adultrated food is essential for daily life
to make sure that such food 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 though roughly examining
can be of great help.

Bibliography
 www.foodhealthinnovations.com
 www.wikipedia.com
 www.google.com
 Pradeep’s Simplified Chemistry
 NCERT Textbook Class 12th