CHEMIS

TRY
ADULTERATIO
N
PROJECT
OF FOOD
 INDEX
• INTRODUCTION
• ABSTRACT
• OBJECTIVE
• THEORY
• EXPERIMENT -1
• EXPERIMENT -2
• EXPERIMENT -3
• CONCLUSION
 INTRODUCTION
• Food adulteration refers to the alteration
of food quality that takes place
deliberately.
• It includes the addition of ingredients to
modify different properties of food
products for economic advantage.
• Color, appearance, taste, weight,
volume, and shelf life are such food
properties.
• Substitution with species, protein
content, fat content, or plant ingredients
are major forms of food substitution.
• Organic and synthetic compounds are
added to ensure a rapid effect on the
human body.
• Adulterated food products are
responsible for mild to severe health
impacts as well as financial damage.
• Some adulterants have shown
carcinogenic, clastogenic, and genotoxic
properties.
• Many food adulteration incidents were
encountered in the past.
• Diarrhea, nausea, allergic reaction,
diabetes, cardiovascular disease, etc.,
are frequently observed illnesses
upon consumption of adulterated
food.
• Food are organic substances
consumed for energy, growth, and
nutritional purpose. Food adulteration
refers to the process through which
the quality of food is lowered.
• Broadly, food adulteration is a
category of food fraud which is
accomplished deliberately by human
beings for financial gain.
• The competitive nature of the food
industry due to consumer’s extensive
demand for variety and low-cost food
products has stimulated this issue
further.
• In addition, the limitation of raw
materials, demand–supply gap, and
the ever-present tendency to reduce
cost and maximize profits have
created more opportunities and
interest for invidious traders
 ABSTRACT
• Food adulteration refers to the alteration of
food quality that takes place deliberately.
• It includes the addition of ingredients to
modify different properties of food products
for economic advantage.
• Color, appearance, taste, weight, volume,
and shelf life are such food properties.
• Substitution of food or its nutritional
content is also accomplished to spark the
apparent quality.
• Substitution with species, protein content,
fat content, or plant ingredients are major
forms of food substitution.
• Origin misrepresentation of food is often
practiced to increase the market demand of
food.
• Organic and synthetic compounds are
added to ensure a rapid effect on the
human body.
• Adulterated food products are responsible
for mild to severe health impacts as well as
financial damage.
 OBJECTIVE
The objective of this chemistry
project is to identify common food
adulterants and develop simple
chemical tests to detect them in
various food samples. By analyzing
these samples, we aim to quantify
the levels of adulteration and
assess the associated health risks.
Additionally, the project seeks to
raise consumer awareness about
food adulteration and promote
better quality assurance practices
within the community, ultimately
contributing to safer food
consumption.
 THEORY
• Food adulteration is a menace, which all
of us face regularly.
• Detection of adulteration in food is an
essential requirement for ensuring safety
of foods we consume.
• Although sophisticated lab techniques
are accurate, precise, and reliable, yet
they are costly and time consuming.
• It is essential to develop reliable “quick
screening tests” which a common person
can perform at the level of household so
as to have a broad picture of status of
adulteration in his food in case of doubt.
• Although there is great scope for
improvement and further development,
some quick methods of detection of
adulterants, developed by various
government and private agencies for
household application, have been
presented.
 EXPERIMENT -
1
• AIM:
To detect the presence of adulterants in fat
,oil and butter.
APPARATUS:
Test-tube ,conc H2SO4 ,acetic acid ,conc
HNO3.
PROCEDURE:
Common adulterants present in ghee and
oil are dyes and argemone oil.

These are detected as follows:

(i) Adulteration of dyes in fat: Heat 1ml of fat

with a mixture of:
1ml of [Link] acid and 4ml of
Acetic acid. Appearance of pink or red colour
indicates presence of dye in fat.
(ii) Adulteration of argemone oil in edible oils:
To small amount of oil in a test-tube ,add
few drops of conc HNO3 and shake it well.
Appearance of red colour in the acid layer
indicates presence of argemone oil.
 OBSERVATION
SNO EXPERIMENT OBSERVATION RESULT
1. •Adulterati •Red colour •Adulteran
on of fat change is t of dye is
with dye. observed. indicated.
•Adulterati •No •No
on of observation adulterati
argemone seen. on of
oil in edible argemone
oil oil.
2. •Adulterati •Red •Adulteran
on of fat colouration t of dye is
with dye. observed. indicated.
•Adulterati •No •No
on of observation adulterati
argemone seen. on of
oil in edible argemone
oil. oil.
3. •Adulterati •No •No
on of fat observation adulterati
with dye. seen. on of dye.
•Adulterati •No •No
on of observation adulterati
argemone seen. on of
oil in ghee. argemone
oil.
 EXPERIMENT-2
AIM:
To detect the presence of adulterants in
sugar.
APPARATUS:
Test-tubes ,dilHCl.
PROCEDURE:
Sugar is usually contaminated with washing
soda and other insoluble 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.
 OBSERVATION

SNO EXPERIMENT OBSERVATION RESULT

1. •Adulteratio •No •No
n of sediments adulteratio
insoluble observed. n of
substances. •Brisk impurities.
•Adulteratio effervesen •Adulterati
n of chalk ce on of chalk
powder/ observed. powder/
washing washing
soda. soda
indicated.
2. •Adulteratio •No •No
n of sediments adulteratio
insoluble observed. n of
substances. •No impurities.
•Adulteratio observatio •No
n of n. adulteratio
washing n of
soda. washing
soda.
 EXPERIMENT-3
AIM:
To detect the presence of adulterants in
samples of chili powder, turmeric powder and
pepper.
APPARATUS:
Test-tubes, cone. HCL, dil HNO3, KI solution.
PROCEDURE:
Common adulterants present in chili powder,
turmeric powdеr and pepper are red colored
lead salts, yellow lead salts and dried papaya
seeds respectively.
They are detected as follows:
(1)Adulteration of red lead salts in chili powder:
To a sample of chili powder, add dil. HNO3.
Filter the dil. solution and add 2 drops of
potassium iodide solution to the filtrate. Yellow
ppt indicates the presence of lead salts in chili
powder.
(ii) Adulteration of yellow lead salts to turmeric
powder:
To a sample of turmeric powder add conc. HCL.
Appearance of magenta color shows the
presence of yellow oxides of lead in turmeric
powder.
(iii) Adulteration of brick powder in red chili
powder :
Add small amount of given red chili
powder in beaker . Containing water.
Brick powder settles at the bottom while
Pure chili powder floats over water.
(iv) Adulteration of dried papaya seeds in
pepper :
Add small amount of sample of pepper
to beaker containing water and stir with
a glass rod. Dried papaya seeds being
lighter float over water while pure
pepper settles at the bottom.

Result:
The required analysis for adulterants in
food stuffs has been made.
 OBSERVATION
SNO EXPERIMENT OBSERVATION RESULT
1. •Adulteratio •No yellow •No
n of lead precipitate adulterati
salt in chili observed. on of lead
powder. •Brick salts.
•Adulteratio particles •Adulteran
n of brick sedimentati t of brick
powder on seen. powder
observed.
2. •Adulteratio •Yellow •Adulterati
n of lead precipitate on of lead
salts in chili seen. salts
powder. •Brick indicated.
•Adulteratio particles •Adulterati
n of brick sedimentati on of brick
powder on seen. powder
observed.
3. •Adulteratio •Appearanc •Adulteran
n of yellow e of t of yellow
lead salts. magenta lead salts
precipitatio observed.
n seen.
4. •Adulteratio •Papaya Adulterati
n of dried seed on
papaya sediments indicated.
seeds. observed.
5. •Adulteration No No
of yellow appearance adulteratio
lead salts. of magenta n of yellow
precipitation lead salts.
seen.
6. Adulteration Papaya seed No
of dried sediments adulteratio
papaya not n
seeds. observed. indicated.
 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
 BIBLIOGRAPHY

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