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Certificate
Certified to be the bonafide work done by Mr. LOKESH SONI of class XII C in the CHEMISTR !"# d$ring the year %&1'( %&1) in DELHI PUBLIC SCHOOL, JODHPUR $nder the g$idance of Mr. KISHORE PARMAR, P.*.T.+ CHEMISTR . S$b,itted for ALL INDIA SENIOR SCHOOL CERTIFICATE PRACTICAL Examinati n held in CHEMISTR !"# at DELHI PUBLIC SCHOOL JODHPUR

SI*.ate(

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SE"!

Acknowledgement
I would like to express my sincere gratitude to my chemistry mentor Mr. KISHORE PARMAR 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 heartly gratitude to the lab assistant M . C!A"C!A# for his support during the making of this project. 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 also I would thank to %od who made all the things possible.

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Index
S. N . $. $$. $$$. $%. %. %$. %$$. %$$$. IX. X. C nt!nt" /b0ecti1e Theory E45eri,ent 1 E45eri,ent % E45eri,ent ' E45eri,ent ) /bser1ation Table Res$lt Concl$sion #ibliogra5hy 2. 3. 6. 7. 1&. 1%. 1'. 1). 1). 13. Pa#! n .

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&bjective
'he &bjective of this project is to study some of the common food adulterants present in different food stuffs. Adulteration in food is normally present in its most crude form( prohibited substances are either added or partly or wholly substituted. "ormally the contamination)adulteration in food is done either for financial gain or due to carelessness and lack in proper hygienic condition of processing, storing, transportation and marketing. 'his ultimately results that the consumer is either cheated or often become victim of diseases. *uch types of adulteration are +uite common in developing countries or backward countries. It is e+ually important for
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the consumer to know the common adulterants and their effect on health.

'heory
'he increasing number of food producers and the outstanding amount of import foodstuffs enables the producers to mislead and cheat consumers. 'o differentiate those who take advantage of legal rules from the ones who commit food adulteration is very difficult. 'he consciousness of consumers would be crucial. Ignorance and unfair market behavior may endanger consumer health and misleading can lead to poisoning. *o we need simple screening, tests for their detection. In the past few decades, adulteration of food has become one of the serious problems. Consumption of adulterated food causes serious diseases like cancer, diarrhea, asthma, ulcers, etc. Majority of fats, oils and butter are adulterated with paraffin wax, castor oil and
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hydrocarbons. ed chilli powder is mixed with brick powder and pepper is mixed with dried papaya seeds. 'hese adulterants can be easily identified by simple chemical tests. *everal agencies have been set up by the %overnment of India to remove adulterants from food stuffs. A%MA , - acronym for agricultural marketing. this organi/ation certifies food products for their +uality. Its objective is to promote the %rading and *tandardi/ation of agricultural and allied commodities.

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0xperiment12
AIM:
'o detect the presence of adulterants in fat, oil and butter.

REQUIREMENTS:

'est1tube, acetic anhydride, conc. !3*&4, acetic acid, conc. !"&5.

PROCEDURE:

Common adulterants present in ghee and oil are paraffin wax, hydrocarbons, dyes and argemone oil. 'hese are detected as follows6 7i8 Adulteration of paraffin wax and hydrocarbon in ve etable hee! !eat small amount of vegetable ghee with acetic anhydride. 9roplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbons. 7ii8 Adulteration of dye" in fat! !eat 2m# of fat with a mixture of 2m# of conc. sulphuric acid and 4m# of acetic acid. Appearance of pink or red color indicates presence of dye in fat.
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7iii8 Adulteration of ar e#one oil in edible oil"! 'o small amount of oil in a test1tube, add few drops of conc. !"&5 and shake. Appearance of red color in the acid layer indicates presence of argemone oil.

0xperiment13
AIM:
'o detect the presence of adulterants in sugar.

REQUIREMENTS:
'est1tube, dil. !Cl

PROCEDURE:
*ugar is usually contaminated with washing soda and other insoluble substances which are detected as follows 6

7i8 Adulteration of variou" in"oluble "ub"tance" in "u ar 'ake small amount of sugar in a test1tube and shake it with little water. :ure sugar dissolves in water but insoluble impurities do not dissolve.
7ii8 Adulteration of chal$ powder% wa"hin "oda in "u ar 'o small amount of sugar in a test1tube, add few drops of dil. !Cl. ;risk effervescence of C&3 shows the presence of chalk powder or washing soda in the given sample of sugar.
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0xperiment15
AIM:
'o detect the presence of adulterants in chili powder, turmeric powder and pepper.

REQUIREMENTS:
'est1tube, conc. !Cl, dil. !"&5, ,I solution

PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and pepper are red colored lead salts, yellow lead salts and dried papaya seeds respectively. 'hey are detected as follows6 7i8 Adulteration of red lead "alt" in chilli powder 'o a sample of chilli powder, add dil. !"&5. <ilter the solution and add 3 drops of potassium iodide solution to the filtrate. =ellow ppt. indicates the presence of lead salts in chilli powder. 7ii8 Adulteration of yellow lead "alt" to tur#eric powder 'o a sample of turmeric powder add conc. !Cl. Appearance of magenta colour shows the presence of yellow oxides of lead in turmeric powder.
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7iii8 Adulteration of bric$ powder in red chilli powder Add small amount of given red chilli powder in beaker containing water. ;rick powder settles at the bottom while pure chilli powder floats over water. 7iv8 Adulteration of dried papaya "eed" in pepper Add small amount of sample of pepper to beaker containing water and stir with a glass rod. 9ried papaya seeds being lighter float over water while pure pepper settles at the bottom.

0xperiment14
AIM: 'o detect the presence of adulterants in samples
of Cumin seeds 7black jeera8. Adulteration of %rass seeds coloured with charcoal dust to Cumin seeds
ub the cumin seeds on palm. If palm turn black adulteration is indicated.

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&bservation 'able
S. no

Experi#ent

Procedure

Ob"ervation

Inference

1.

Adulteration of paraffin wax and hydrocarbon in vegetable ghee

%.

'.

).

Adulteration of dyes In fat Adulteration of argemone oil in edible oils Adulteration of various insoluble substances in sugar Adulteration of chal% powder( washing soda in sugar Adulteration of yellow lead salts to turmeric powder Adulteration of red

Heat small amount of Vegetable ghee with acetic anhydride. Droplets of oil floating on the surface of unused acetic anhydride indicate the presence of wax or hydrocarbon. Heat 1mL of fat with a mixture of 1mL of conc. H !"# and #mL of acetic acid. 'o small amount of oil in a test tube( add few drops of conc. H$") * sha%e. 'a%e small amount of sugar in a test tube and sha%e it with little water. 'o small amount of sugar in a test tube( add a few drops of dil. H&l. 'o sample of turmeric powder( add conc. H&l. 'o a sample of chilli powder( add dil. H$"). -ilter the

Appearance of oil floating on the surface.

Adulteration of paraffin wax in fat sample.

$o pin% &olor.
-o red color obser1ed

Dye is not added in given fat sample.

*i1en oil sa,5le is not ad$lterated with arge,one oil.

2.

+ure sugar dissolves in water but insoluble impurities do not dissolve. $o bris% effervescence observed. Appearance of magenta colour. $o yellow ppt.

3.

8.

,iven sugar sample is adulterated with insoluble impurities ,iven sugar sample is not adulterated with chal% powder or washing soda. ,iven turmeric powder sample is adulterated with yellow lead salts. ,iven chilli powder sample is
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6.

7.

1 &.

lead salts in chilli powder Adulteration of bric% powder in chilli powder Adulteration of dried papaya seeds in +epper Adulteration of coloured grass seeds in cumin seeds.

solution and add drops of .I solution to the filtrate. Add small amount of given red chilli powder in a bea%er containing water. Add small amount of sample of pepper to bea%er containing water and stir with a glass rod. 0ub the cumin seeds on palm.

not adulterated with red lead salts. /ric% powder settles ,iven chilli at the bottom while powder sample is pure chilli powder adulterated with floats over water. bric% powder. Dried papaya seeds +apaya seeds are being lighter float mixed in pepper. over water while pure pepper settles +alm do not turn ,iven cumin seeds blac%. sample is not adulterated with grass seeds.

Re"ult
'he re+uired analysis for adulterants in food stuffs has been done.

Conclusion
*election of wholesome and non1adulterated food is essential for daily life to make sure that such foods do not cause any health ha/ard. It is not possible to ensure wholesome food only on visual examination when the toxic contaminants are present in ppm level.
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!owever, visual examination of the food before purchase makes sure to ensure absence of insects, visual fungus, foreign matters, etc. 'herefore, due care taken by the consumer at the time of purchase of food after thoroughly examining can be of great help. *econdly, 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. 'he consumer should avoid taking food from an unhygienic place and food being prepared under unhygienic conditions. *uch types of food may cause various diseases. Consumption of cut fruits being sold in unhygienic conditions should be avoided. It is always better to buy certified food from reputed shop.

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;ibliography
28 0ncarta 0ncyclopedia 38 www.wikipedia.com 58 www.google.com

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