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A project work report

By

Name of student: Ekta Karki

Stream: Science

Submitted to:

Department Of Chemistry

Kathmandu Model College

Bagbazar, Kathmandu

A report on the partial fulfillment of the experiment

of the internal evaluation of

Grade XI

i.
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Acknowledgement

I would like to express my gratitude towards my supervisor Mr. Ananda Dhakal who made this
work possible. His guidance and advice carried me through all the stages of writing my project. I
would also like to thank my friends for their guidance and encouragement and for their brilliant
comments and suggestions.

ii.
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Endorsement

We hereby endorse the project report entitled “Study of adulteration of food materials”
submitted by Ekta Karki, Kathmandu Model College, Kathmandu, Nepal in partial fulfillment
of the requirement of Chemistry subject internal evaluation of  grade XI.

Signature: Signature:

Name of HOD: Principle:

Mr. Dr. Nagendra Aryal

Department Of Chemistry

iii.
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SUGGESTION FOR FUTURE USE

Food adulteration has become a threat to many countries as most individuals have consumed
food items without knowing that it has been adulterated, leaving the consumer with various
ailments. This study identifies the degree of adulteration in some commonly used food items
bought by consumers and the means of detection.

To prevent food adulteration;

o Regular surveillance
o Monitoring
o Inspection and random sampling of food products
o Including edible oil
o Keep a strict vigil by regularly drawing food samples

6.
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Introduction

Adulteration in food is normally present in its most crude form; prohibited substances are either
added or partly or wholly substituted. Normally 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. This ultimately results that the consumer is
either cheated or often become victim of diseases. Such types of adulteration are quite common
in developing countries or backward countries. It is equally important for the consumer to know
the common adulterants and their effect on health.

The increasing number of food producers and the outstanding amount of import foodstuffs
enables the producers to mislead and cheat consumers. To differentiate those who take advantage
of legal rules form the ones who commit food adulteration is very difficult. The consciousness of
consumers would be crucial. Ignorance and unfair market behavior may endanger consumer
health and misleading can be poisoning. So we need simple screening, tests for their detection.
Selection of wholesome and non-adulterated food is essential for daily life to make sure that such
foods do not cause any health hazard. The consumer should avoid taking food from an
unhygienic place and food being prepared under unhygienic condition. Such types of food may
cause various diseases. It is always better to buy certified food from reputed shop.

                                     

1.
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EXPERIMENT 1

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:

(i )  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.

(ii) 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 colour indicates presence of dye in fat.

(iii)  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 colour in the acid layer indicates presence of argemone oil.

2.
EXPERIMENT 2
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AIM:  
To detect the presence of adulterants in sugar.

REQUIREMENTS:
Test-tubes, dil. HCl.

PROCEDURE:
Sugar is usually contaminated with washing soda and other insoluble substances 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 dil. HCl. Brisk effervescence of
CO2 shows the presence of chalk powder or washing soda in the given sample of sugar.
To detect the presence of adulterants in samples of chilli powder, turmeric powder

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3.
EXPERIMENT 3
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AIM:
To detect the presence of adulterants in chilli powder, turmeric powder and pepper.

REQUIREMENTS:
Test-tubes, conc. HCl, dil. HNO3, KI solution

PROCEDURE:
Common adulterants present in chilli powder, turmeric powder and pepper are red coloured lead
salts, yellow lead salts and dried papaya seeds respectively. They are detected as follows:

(i) Adulteration of red lead salts in chilli powder

To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops of potassium
iodide solution to the filtrate. Yellow ppt. indicates the presence of lead salts in chilli powder.

(ii) Adulteration of yellow lead salts to turmeric powder

To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows the
presence of yellow oxides of lead in turmeric powder.

(iii) Adulteration of brick powder in red chilli powder

Add small amount of given red chilli powder in beaker containing water. Brick powder settles at
the bottom while pure chilli powder floats over water.

(iv)  Adulteration of dried papaya seeds in pepper

Add small amount of sample of pepper to a beaker containing water and stir with a glass rod.
Dried papaya seeds being lighter float over water while pure pepper settles at the bottom.

4.
OBSERVATION TABLE
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EXPERIMENT PROCEDURE OBSERVATION

Adulteration of paraffin wax Heat small amount of vegetable Appearance of oil floating on
and hydrocarbon in vegetable ghee with acetic anhydride. the surface.
ghee. Droplets of oil floating on the
surface of unused acetic
anhydride indicate the presence of
wax or hydrocarbon.
Adulteration of dyes in fat Heat 1mL of fat with a mixture of Appearance of pink color.
1mL of conc. H2SO4 and 4mL of
acetic acid.

Adulteration of argemone oil To small amount of oil in a test No red color observed.
in edible oils tube, add few drops of conc.
HNO3 and shake.

Adulteration of various Take small amount of sugar in a Pure sugar dissolves in water
insoluble substances in sugar. test tube and shake it with little but insoluble impurities do
water. not dissolve.

Adulteration of chalk To small amount of sugar in a test No brisk effervescence

powder. tube, add a few drops of dil.HCL. observed.

Adulteration of yellow lead To sample of turmeric powder, Appearance of magneta color.

salts to turmeric powder. add conc.HCL.

Adulteration of red lead salts To a sample of chilli powder, add No yellow ppt.
in chilli powder. dil. HNO3. Filter the solution and
add 2 drops of KI solution to the
filtrate.
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Adulteration of brick powder Add small amount of given red Brick powder settles at the
in chilli powder. chilli powder in a beaker bottom while pure chilli
containing water. powder floats over water.

Adulteration of dried papaya Add small amount of sample of Dried papaya seeds being
seeds in pepper. pepper to beaker containing water lighter float over water while
and stir with a glass rod. pure pepper settles.

    

5.
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 avoided. It is always better to buy certified food from reputed shop.
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7.

BIBLIOGRAPHY

o https://www.slideshare.net/puhanswarup/study-of-adulterants-in-food-stuff
o http://neerajminichemistry.weebly.com/uploads/2/0/3/6/20360305/
study_of_adulterants_in_foodstuff.pdf
o https://pib.gov.in/
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8.
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Table Of Contents

Content                                                                                                                       Page no
Title Page …………………..………………………………………………………….. .i
Acknowledgement …......………………………………………………………………. ii
Endorsement ………………………………………………………….….…………….. iii
Introduction ……………………………………………………………………….….…. 1
EXPERIMENT 1…………………………………………………………………………2
EXPERIMENT 2…………………………………………………………………………3
EXPERIMENT 3…………………………………………………………………………4
Observation………………………………………………………………………………5
Suggestion for future use…………………………………………………………………6
Conclusion….………………………………………………………………………….....7
Bibliography………………………………………………………………………………8