BIOTECHNOLOGY PROJECT

1 NAME: ANSH TYAGI

CLASS: XII B
ROLL NO:
 PROJECT TITLE
ADULTERANTS PRESENT IN FOOD STUFFS

2
 CERTIFICATE

This is to certify the bonafide work

of Ansh Tyagi of class XII for the
‘BIOTECHNOLOGY PROJECT’
under the supervision of Mrs SHALU
3
BAJAJ for the year 2018-2019

Mrs.Shalu Bajaj
4 AKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my
teacher, Mrs SHALU BAJAJ who gave me this golden
opportunity to do this wonderful project on the topic
‘Adulterants in food products’, which also helped in doing a
lot of research and I came to know about so many news. I
am really thankful to her.
Secondly I would also like to thank my parents and friends
who helped me a lot in finalizing the project within the
limited time frame.
5 INDEX
S.NO CONTENTS PAGE NO.
1. INTRODUCTION 5
2. THEORY 6
3. EXPERIMENT:1 8
4. EXPERIMENT:2 11
5. EXPERIMENT:3 14
6. PRECAUTIONS 16
7. GOVERNMENT MEASURES 17
8. CONCLUSION 18
9. BIBLIOGRAPHY 19
6
INTRODUCTION
Adulteration is the act of intentionally debasing the quality of food
offered for sale either by mixture or substitution of interior substances
or by the removal of some valuable ingredients. In past few decades
adulteration of food has become one of the most serious problems .
Consumption of adulterated food causes diseases like
cancer,asthma,ulcer etc. Majority of adulterants used by the
shopkeepers are cheap substitutes which are easily available.
In order to prevent adulteration of food products by dishonest traders,
the government has issued The prevention of Food Adulterants Act.
The Bureau of Indian Standard is the agency in India that provides the
certificate of reliability of good manufacturers in India.
 7 THEORITICAL BACKGROUND
We are very fortunate to be born in a country which is blessed with rich soil,diversified
climate, many rivers and the great Himalayas where almost all variety of fruits,
vegetables and cereals, etc. can be grown.

In ancient times , the land was in abundance, the supply of food was more than the
demand and people used fresh food materials in natural form. The Population spurt in
our country has given rise to unemployment.

The demand for food has increased and our country has to import food grains,oils etc.
from other countries. This shortage of food and ignorance is the main cause for
adulteration of foodstuffs by the traders. It has become so common that the consumers
are not aware of hazards of adulteration and pay heavily for consuming adulterated
food. If the consumer knows the way and means to check the commodities of daily use,
they can save themselves and their families from this mind blogging problem.
8 DESI GHEE
 EXPERIMENT 1:
AIM: To the test the presence of adulterants in desi ghee

APPARATUS: Test tubes,beakers,test tube holder,glass

rod,dropper etc
.
CHEMICAL REQUIRED: Conc.HCL,sugar,small amount of desi
ghee.

PROCEDURE: 1.Take small amount of ghee or butter in test tube

9 and heat it up.
2.Add an equal amount of conc.HCL and a pinch of sugar.
Shake the tube hard and wait for five minutes.
3.The appearance of crimson colour in lower acid layer shows
that hydrogenated oils has been mixed as an adulterant
10 OBSERVATIONS AND RESULT:

SNO. FOOD COMMON TEST RESULT INFERENCE

PRODUCT ADULTERANT
1. DESI GHEE Starch Blue colour Sample is
adulterated
11
SALT AND SUGAR
 EXPERIMENT:2
AIM: To test the presence of adulterants in salt and
sugar.

APPARATUS: Test tubes,beakers,test tube stands,glass

rod,droppers etc.

CHEMICAL REQUIRED: dil HCL salt,sugar,water.

PROCEDURE: 1.Take some amount of salt and sugar in

12
separate test tubes and a few drops of dil.HCL to it.
2. A brisk effervescence due to the formation of CO2
indicates chalk powder or washing soda in the given
sample of sugar and salt.
13
OBSERVATIONS AND RESULT:

S.NO FOOD COMMON ADULTERANT TEST RESULT INTERFERENCE

PRODUCT
1. SUGAR Washing powder or brick Brisk Sample is
powder Effervescence adulterated
2. SALT Washing powder or brick Brisk Sample is
powder Effervescence adulterated
14
CHILLI AND TURMERIC POWDER
 EXPERIMENT:3
AIM: To test the presence of adulterants in chili powder and turmeric
powder
APPARATUS: Test tube ,beakers,test tube stand ,glass rods,dropper
etc.
CHEMICALS REQUIRED: Conc. HCL,sample of chilli powder and
turmeric powder,water.
PROCEDURE: For Chili Powder
1. Take some amount of given red chilli powder and add water
to it.
2.The pure chili powder floats over the surface of water
15 whereas brick powder settles at the bottom.
For turmeric powder:
1.Take some small amount of given turmeric powder and add
Conc.HCL to it.
2.Brisk effervescence indicates the presence of lead salt or
yellow chalk powder in it.
16
OBSERVATIONS AND RESULT:
S.NO FOOD PRODUCT COMMON TEST RESULT INFERENCE
ADULTERANT

1. CHILLI POWDER Brick Powder Brick powder Sample is

settles at the adulterated
bottom.
2. TURMERIC POWDER Lead salt or Brisk Sample is
yellow chalk effervescence adulterated
powder
 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 buying things from street side vendors.
17
6. Avoid craziness for artificially coloured sweets and buy only
from reputed shops.
7. Do not buys sweets or snacks kept in open.
 18
GOVERNMENT 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.
19
CONCLUSION
The increasing number of food producers and the outstanding
amounts of imported food stuffs enable the producers to mislead
and cheat the consumers. To differentiate of those who take
advantage of legal rule from the ones who commit food adulteration
is very difficult. The consciousness of consumers has become very
crucial.
However, how can we expect consequent behavior from them
regarding controversial issues emerging from day by day? In
addition, ignorance and unfair market behavior is endangering
consumer health. So we need sanctions and judicial penalties with
adequate restraining force to halt this process.
 BIBLIOGRAPHY

www.scribd.com
Comprehensive ‘s Chemistry Practical
for class XII
www.wikepedia.com
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