ADULTERATION

IN
FOOD
MATERIALS…
 Introduction
In our daily life there are so many unhygienic and contaminated things for our
health. Most of them are contaminated.

Even the food, which we eat, is adulterated.

Now a question arises that what is adulteration? The answer is that the
deliberate contamination of food material with low quality, cheap and non-
edible or toxic substances is called food adulteration.

The substance, which lowers or degrades the quality of food material, is called
an adulterant. Adulteration brings a lot of easy money for the traders, but it may
spoil many lives. Food adulteration can lead to slow poisoning and various kinds
of diseases, which can even result in death.

Adulteration makes the food items used in our daily life unsafe and unhygienic
for use.

An easy example of food adulteration is vanaspati ghee in desi ghee. The traders
use it for their economic benefit without thinking about its effect on the
common population of our country, which consumes it.

For preventing it our government has made some certain commissions and laws.

Still it prevails in our country on large scale.

Adulteration should be checked properly in common food items so as to save

people from its bad effects.

Adulteration is the government and we for the common people therefore

something should do a type of curse against it.
 TYPES OF FOOD
ADULTERATION
In our country, the most common type of food adulterations is of following
types:

1. Milk: - It is adulterated by the addition of water, starch, skim milk powder

and removal of cream.

2. Ghee: - It is adulterated with vanaspati and animal fats such as pig's fat.
In order to improve the flavor of adulterated ghee tributyrin is added.

3. Cereals :- Rice and wheat are mixed with stones sand grit and mud to
increase the bulk.

4. Flour :- Wheat flour is mixed with soapstone and Bengal gram flour is
adulterated with Kesari dal or lathyrus flour.

5. Pulses :- They are adulterated with Kesari Dal stones are added to pulses
such as mott urad, and masoor. Toxic chemical such as metanil yellow are
added to old stocks of pulses to improve their colour appearance.

6. Edible Oil :- They are mixed with cheaper oil, toxic oil (e.g. argemone oil)
and mineral oil.

7. Honey :- It is adulterated with sugar and jaggery.

Material required
1. Glass Wares

 Test Tube, Beaker, Slides

2. Food Samples

 Ghee, Milk, Oil, Pulses samples, sugar, salt, tea, red chilli
powder, turmeric powder, pepper

3. Chemical Required

 Conc. HCl., Conc. Nitric Acid

4. Test Tube stand

5. Distilled water

6. Flasks

 Flat bottom flask, conical flask

7. Measuring cylinder

8. Thermometer
 Procedure
Adulteration in the food material can be detected in
the following ways.
1. Vanaspti in Ghee :- Took one tea spoon full of liquid ghee.
Added equal quantity of conc. HCl shook this mixture in a test
tube. Now added a pinch of common sugar. Shook it well for
about one minute and then allowed it to stand for 5 minute and
observed the result.

2.Starch in the given sample of milk:-Presence of starch

in milk can be detected by exploiting the formation of blue
colour complex with Iodine 5ml. of milk was taken in a test tube
and was boiled and after cooling a few drops of iodine solution
or tincture of iodine were added and the contents were shaken ,
appearance of blue colour indicated the presence of starch in
the milk.

3. Agremone oil in edible oil :- Took some amount of

edible oil in a test tube. Poured 3-4 drops of conc. nitric acid.
Shook it well and observed the result.
4. Metanil yellow in Dal :- Took 5 gms of sample.
Add 5ml of water and a few drops of dil. HCl and observed the
result.

5. Adulterants in Sugar:-to the sample of sugar,20cc

of water was added and presence of unstable substance and
observed the result.

6. Adulterants in turmeric powder:-To the small

quantity of turmeric powder conc. HCL was added and observed
the result.

7.Dried papaya’s seed in pepper:-to the glass full of

water the sample was added dried papaya’s seed being lighter
floats over water while the pure pepper seeds settle at the
bottom.

8.Chalk powder in salt:-to the sample of salt some

water was added and observed the result.
 Observation
TABLE A:-Detection of vanaspati ghee in butter

1. To a small quantity of fat, few drops of 2% alcoholic solution of

furfural were added and the mixture is shaken vigorously.
Appearance of red colour in the acid layers confirms the
presence of vanaspati ghee in the sample.

TABLE B:-Presence of starch in given sample of milk

1. If it is pure then there will be a deep yellow colouration due to

casein, a protein of milk.

TABLE C:-Agremone oil in edible oil

1. The given sample had appearance of oil.

TABLE D:-Metanil yellow in dal

1. The given sample turned yellow in colour.

 Table E:-Detection of adulterant in SUGAR

1. When sugar was dissolved in water, insoluble substance was

observed.

2. Sugar adulterated with washing soda.

Table F:-Adulterants in turmeric powder

1. The presence of yellow dye was observed because of yellow

colour.

Table G:-Presence of dried papaya seed in pepper

1. Some seeds were floating over water and were tested .They
were dried papaya’ seeds.

Table H:-Presence of chalk powder in salt

1. Undissolved material present which was settled to the bottom

showing that salt was adulterated.
 PRECAUTIONS
 Oils catch fire easily. So, they
should be heated carefully.
 Test tube should be held with test
tube holder while doing the
reactions.
 All the solids should be liquefied
before doing any reaction by
heating.
 Sugar and dal should be powdered
before using.
Results
By these tests, we can test the adulterant in
the common food and save our health from any
kind of disease!!!
INTRODUCTION

MATERIAL REQIRED

EXPERIMENT-1.........To test the presence of vanaspati ghee

in butter

EXPERIMENT-2 ........To test the presence of water in milk

EXPERIMENT-3......To test the presence ofagremone oil in

edible oil

EXPERIMENT-4.....To study the presence of metanil yellow in

dal

EXPERIMENT-5....To study the presence of adulterants in

sugar

EXPERIMENT-6.....To study the presence of adulterants in

turmeric powder

EXPERIMENT-7.....To study the presence of dried pappaya's

seed in pepper

EXPERIMENT-8....To study the presence of chalk powder in

salt

OBSERVATION

PRECAUTIONS AND RESULT