CHEMISTRY PROJECT BY B KAILASHH Page 1

Study of Adulterants in
Chemistry Project

food

CHEMISTRY PROJECT BY B KAILASHH Page 2

STUDY OF ADULTERANTS IN FOOD

CONTENTS
* * * * * * * * *
Aim Introduction Theoretical Background Procedure Observations & Result Adulterants & Diseases Some Common a!s O" Detecting Adulteration Precautions Against #ood Adulteration Conclusion

AIM
To stud! some o" the common "ood adulterants in di""erent "ood stu""s

INTRODUCTION
Adulteration is the act o" intentionall! debasing the $ualit! o" "ood o""ered "or sale either b! mi%ture or substitution o" in"erior substances or b! the removal o" some valuable ingredient& In the 'ast "e( decades adulteration o" "ood has become one o" the most serious 'roblems& Consum'tion o" adulterated "ood causes diseases like cancer) asthma) ulcer) etc& *a+orit! o" adulterants used b! the sho'kee'ers are chea' substitutes (hich are easil! available& In order to 'revent adulteration o" "ood 'roducts b! dishonest traders) the government has issued ,The Prevention o" #ood Adulteration Act,& The Bureau o" Indian Standards is the agenc! in India that 'rovides the certi"icate o" reliabilit! to "ood manu"acturers in India&

THEORETICAL BACK ROUND

e are ver! "ortunate to be born a countr! (hich is blessed (ith rich soil) diversi"ied climate) man! rivers and the great -imala!as (here almost all varieties o" "ruits) vegetables and cereals) etc& can be gro(n& In ancient times) the land (as in abundance) the su''l! o" "ood (as more than the demand and 'eo'le used "resh "ood materials in most natural "orm& The 'o'ulation s'urt in our countr! has given rise to unem'lo!ment and 'overt!& The demand "or "ood has increased & our countr! has to im'ort "ood grains) oil etc& "rom other countries& This shortage o" "ood and ignorance o" consumers is the main cause "or adulteration o" "oodstu""s b! the unscru'ulous traders& It has become so common that the consumers have to run "rom 'illars to 'illars to get a "oodstu"" (hich is not adulterated& The consumers are not a(are o" ha.ards o" adulteration and 'a! heavil! "or consuming adulterated "ood& I" the consumer kno(s the (a!s and means to check the commodities o" dail! use) the! can save themselves and there "amilies "rom this mind/boggling 'roblem&

STUDY OF ADULTERENTS IN FOOD

CHEMISTRY PROJECT BY B KAILASHH Page 3

E!"erime#t $
To detect the 'resence o" adulterants in sugar& Re$uirements0 Test tubes) conc& Sul'huric acid) diluted h!dro chloric acid& Procedure0 1&Adulteration o" various insoluble substances in sugar A small amount o" sugar (as taken in a test tube and shaken (ith little (ater& Pure sugar dissolved in (ater but insoluble im'urities didn,t dissolve& 2&Adulteration o" chalk 'o(der ) (ashing soda in sugar& To a small amount o" sugar in a test tube ) "e( dro's o" diluted -cl (ere added& A brisk e""ervescence o" carbon dio%ide con"irmed the 'resence o" chalk 'o(der or (ashing soda in the given sam'le o" sugar&

E!"erime#t %
To test the 'resence o" the vanas'ati ghee in a given sam'le o" ghee and butter& Re$uirements0 Test tubes) desi/ghee) diluted -cl) butter) (ater) and little sugar& Procedure 1&Detection o" 3anas'ati0 A small amount 45&6gm7 o" ghee (as taken in a test tube& The tube (as heated gentl! and a little sugar and -cl (as added to it& The test tube (as shaken (ell "or "ive min& Presence o" 'ink colour sho(ed the 'resence o" vanas'ati ghee&

E!"erime#t &
To detect the 'resence o" adulterants in oil and butter& Re$uirements0 Test tube) conc& -cl) acetic anh!dride) nitric acid& Procedure0 I&Adulteration o" 'ara""in (a% and h!dro carbon in vegetable ghee . A small amount o" unsa'oni"iable matter o" oil (as heated (ith acetic anh!dride in a test tube& Small dro'lets o" oil observed on the sur"ace o" unused acetic anh!dride indicate the adulteration o" oil (ith 'ara""in (a% or h!drocarbon& 2&Detection o" Argemone oil About 6ml o" oil (as taken in a test tube& #e( dro's o" conc& 8itric acid (as added into it and contents (ere shaken (ell& Presence o" orange colour indicated the 'resence o" argemone oil&

E!"erime#t '
S&8O& 1& 8ame o" the "ood 'roduct Black 'e''er Common Adulterants Dried 'a'a!a seeds Diseases caused Stomach irritation) liver damage) cancer

CHEMISTRY PROJECT BY B KAILASHH Page 4

2& ;& <& 6&

Arahar dal Co""ee 'o(der =ram dal Butter and 'ure desi ghee

9ello( d!e) kesari dal chicor! >esari dal) cla!) stone Starch) vanas'ati ghee

:e'ros!) 'aral!sis De'rived "rom nutrition value Stomach disorder) lath!rism #ood 'oisoning

Re$uirements0 A glass) (ater) dil& 8itric acid& Procedure0 I&Adulteration o" red lead salts To a sam'le o" chill! 'o(der) dil& 8itric Acid (as added& The solution (as "iltered and t(o dro's o" 'otassium iodide (ere added into it& 8o !ello( ''t& indicated the absence o" lead salts in a chill! 'o(der& 1&Adulteration o" brick 'o(der A small amount o" given red chill! 'o(der (as added in a beaker containing (ater& Settling o" some 'o(der at the bottom & "loating 'ure chill! 'o(der over (ater indicates the 'resence o" brick 'o(der in a given sam'le&

E!"erime#t (
To Detect the 'resence o" given sam'le o" turmeric 'o(der& Re$uirements? Test tube) dil& -cl) turmeric 'o(der) dil& nitric acid) Potassium iodide solution& Procedure0 1&Detection o" chalk 'o(der A small amount o" given sam'le (as taken in a test tube & about ml o" dil& -cl (as added to it& 8o e""ervescence indicates the absence o" chalk 'o(der in the sam'le&

E!"erime#t )
To test the adulteration o" d!es in "ats& Re$uirements0 A sam'le o" "at) conc& Sul'huric acid) acetic acid) test tube& Procedure0 1ml o" "at (as heated (ith as mi%ture o" 1ml o" conc& Sul'huric acid &<ml o" acetic acid& A''earance o" red color indicated the 'resence o" d!e in "at&

ADULTERANTS * DISEASES

CHEMISTRY PROJECT BY B KAILASHH Page 5

O+ERNMENT MEASURES PRECAUTIONS SOME COMMON ,AYS OF DETECTIN

@& A& C& D& 15& *ilk Beera Chill! 'o(der Sugar Cereals

FOOD DULTERATION
Stomach disorder Stomach disorder) liver damage :iver damage) stomach irritation Stomach disorder Stomach disorder

ater) starch) "atless milk Stone) alike seeds "rom (ild 'lants Brick 'o(der) arti"icial colours #ine (hite sand) chalk 'o(der) ra(a Stone 'ieces) mud) ergot seeds

1&

Pa'a!a seeds are used to adulterate black 'e''er seeds& Add some o" the adulterated sam'le to glass (ater& 'a'a!a seeds "loat (hile 'e''er seeds do not& 2& >esari dal is an adulterant in arahar dal and chana dal& >esari dal 'ointed and (edge sha'ed& chana dalE arahar dal is smooth and round& ;& Starch is used as an adulterant in milk& 'ut "e( dro's o" iodine solution in milk & a blue or black colour indicates starch& <& Old used s'ices are o"ten mi% (ith s'ices sold as "resh& Smell the s'ice & no or less smell indicates the adulteration 6& Chea' edible oil in vanas'ati& Add a solution o" (ashing soda to vanas'ati and shake (ell& I" "roth a''ears on to') chea' oil has been added to vanas'ati& @& Arti"icial d!e in tea leaves& Put tea leaves or moistened blotting 'a'er& Arti"icial colour leaves (ill im'art colour to blotting 'a'er& B! taking a "e( 'recautions) (e can esca'e "rom consuming adulterated 'roducts& 1& Take onl! 'acked items o" (ell kno(n com'anies& 2&Bu! items "rom reliable retail sho's an recogni.ed outlets& ;&Check the ISI mark or Agmark& <&Bu! 'roducts o" onl! air tight 'o'ular brands& 6&Avoid cra.iness "or arti"iciall! coloured s(eets and bu! onl! "rom re'uted sho's& @&Do not bu!s s(eets or snacks ke't in o'en& A&Avoid bu!ing things "rom street side vendors& To check the su''liers o" "ood "rom doing so) the government has 'assed a stringent act (hich is kno(n as 'reservation o" "ood Adulteration Act& The! has been im'lemented (ith the ob+ective o" 'roviding sa"et! to human beings in the su''l! o" "ood& It covers sa"et! "rom risks involved due to contamination o" 'oisonous elements& The s'eci"ication laid do(n o" various "oods under the 'rovisions o" P#A Act covers minimum basic characteristics O" the Products Belo( (hich it is deemed to be adulterated and also covers the ma%imum limit o" contaminant not considered being sa"e "or human beings be!ond a certain level& S8O& #OOD STF## GFA8TIT9 OBSHR3ATIO8 ADF:THRA8T 1 Sugar TA>H8 25 gm 8o Brisk e""ervescence seen Pink color obtained Orange red color not obtained 8o Chalk 'o(der or (ashing soda 'resent& 3anas'ati ghee 'resent 8il

2 ;

=hee Butter

25gm 25 gm

CHEMISTRY PROJECT BY B KAILASHH Page 6

<

Chill! 'o(der

15 gm

6 @

Turmeric 'o(der #ats

15gm 25gm

iI 8o !ello( ''t& iiI settling o" brick 'o(der 8o e""ervescence Red colour obtained

8o lead salts and brick 'o(der 'resent 8il D!e

CONCLUSION
The increasing number o" "ood 'roducers and the out standing amounts o" im'orted "ood stu""s enables the 'roducers to mislead and cheat consumers& To di""erentiate o" those (ho take advantage o" legal rules "rom the once (ho commit "ood adulteration is ver! di""icult& The consciousness o" consumers has become ver! crucial& -o(ever) ho( can (e e%'ect conse$uent behavior "rom them regarding controversial issues emerging da! b! da!JIn addition) ignorance and un"air market behaviors is endangering consumer health& So (e need sanctions and +udicial 'enalties (ith ade$uate restaning "orce to halt this 'rocess&

OBSER+ATIONS AND RESULT

CHEMISTRY PROJECT BY B KAILASHH Page 7