CHEMISTRY PROJECT

ON
THE

NAME: - AMAN SINGH

CLASS: -XIITH SCIENCE A
BOARD ROLL
NO :-
CONTENTS

Certificate
Acknowledgement
Introduction
Aim
Requirements
Theory
Observation
Result
Conclusion
Precautions
Bibliography
 CERTIFICATE

THIS IS TO CERTIFY THAT I AMAN SINGH

OF
CLASS 12TH SCIENCE HAS SATISFACTORILY
COMPLETED CHEMISTRY PROJECT TITLED
DETERMINATION OF COMMON FOOD
ADULTERANTS IN DIFFERENT FOOD
STUFFS
DURING THE ACADEMIC SESSION 2017-18
UNDER THE SUPERVISION OF
MRS.MADHU SINHA.

ACKNOWLEDGEMENT
I AMAN SINGH WISH TO EXPRESS MY
GRATITUDE AND SINCERE THANKS TO
MY CHEMISTRY PROJECT TEACHER
MRS. MADHU SINHA AND OUR LAB
ASSISTANT MRS. NEENA RANI FOR
THEIR VALUABLE SUPPORT AND
GUIDANCE REQUIRED FOR THE
COMPLETION OF THE PROJECT.

INTRODUCTION
Over time, the act of adulterating food for
economic gain began to emerge. During the
Middle Ages, imported spices were quite
valuable. Due to their high prices and limited
supply, merchants sometimes combined
spices with numerous cheap substitutes such
as ground nutshells, pits, seeds etc. As
processed foods with multiple ingredients are
increasingly sourced from numerous countries
and the supply chain has become more
complex, tracing the sources of contamination
intentional or nothas become a
significant challenge.

Chili powder
 is the dried, pulverized fruit of one
or more varieties of chili pepper, sometimes
with the addition of other spices (also
sometimes known as chili powder blend). It is
used as a spice to add pungency or piquancy
and flavor to dishes.

Turmeric
is a rhizomatous herbaceous
plant of the ginger family. It is native
to Southeast Asia and needs a considerable
amount of annual rainfall to thrive. Plants are
gathered annually for
their rhizomes and propagated from some of
those rhizomes in the following season.

Milk is a white liquid

produced by the mammary
glands of mammals. It is the
primary source of nutrition for
infant mammals (including humans who
breastfeed) before they are able to digest
other types of food. It contains many other
nutrients including protein and lactose.

Asafoetida is the dried

latex (gum oleoresin) exuded from
the rhizome or tap root of several
species of Ferula, a perennial herb that grows
1 to 1.5 m tall. The species is native to the
deserts of Iran and mountains of Afghanistan
and is mainly cultivated in nearby India.

AIM
TO STUDY SOME OF THE COMMON FOOD
ADULTERANTS PRESENT IN DIFFERENT
FOOD STUFFS.

REQUIREMENTS
Apparatus Required:-
 Test tubes
Filter paper
Funnel
Burner

Chemicals Required:-
Dilute HNO3
KI solution
Concentrated HCL
Water
Phenopthalein Indicator
Tincture Iodine

Food Stuffs:-
Red chilli powder
Turmeric powder
Milk
Asafoetida(Hing)
THEORY

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 from the ones who
commit food adulteration is very difficult. The
consciousness of consumers would be crucial.
Ignorance and unfair market misleading can
lead to poisoning. So we need simple
screening, tests for their detection.
Consumption of adulterated food causes
serious diseases like cancer, diarrhoea,
asthma, ulcers, etc. Majority of fats, oils and
butter are paraffin wax, castor oil and
hydrocarbons. Red chilli powder is mixed with
red lead salts and turmeric powder is mixed
with yellow lead salts . These adulterants can
be easily identified by simple chemical
tests.

PROCEDURE
(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 soap molecules to

Milk
Measure out 10ml of milk and hot water
into a test tube containing milk. Now add
1-2 drops of phenolphthalein indicator.
 Now gently mix. Appearance of dark pink
colour shows presence of soap molecules.

(iv)Adulteration of starch in
Asafoetida(hing)
Add tincture iodine to a test tube containing
the sample of Asafoetida and tilt it well.
Appearance of dark blue colour shows
presence of starch.

OBSERVATION
 (i)Test for Red lead salts in red chilli powder
S.N TYPE OF OBSERVATION INFERENCE
O SAMPLE
1 Packed Red No yellow ppt. is Free from
chilli powder formed. adulteration.

2 Openly Yellow ppt. is Red lead salts

available red formed. are present.
chilli powder

(ii)Test for Soap molecules in Milk

S.N TYPE OF OBSERVATION INFERENCE
O SAMPLE
1 Mother dairy Denser pink Adulterated with
colour is many soap
observed. molecules.
2 Amul Lighter pink Adulerated with
colour is less soap
observed. molecules.
(iii)Test for yellow lead salts in
Turmeric powder
S.N TYPE OF OBSERVATION INFERENCE
O SAMPLE
1 Packed No magenta Free from
turmeric colour is Adulterants.
powder observed.
2 Openly No magenta Free from
available colour is Adulterants.
turmeric observed.
powder

(iv)Test for Starch in Asafoetida(hing)

S.N TYPES OF OBSERVATION INFERENCE
O SAMPLE
1 Packed Dark blue Presence of
(Patanjali) colour is starch in a large
observed. amount.

2 Packed Light blue Presence of

(Everest) colour is starch in a small
observed.. amount.

RESULT
 The packed Red chilli powder is better
and also free from adulteration ,than the
openly available Red chilli powder.
The AMUL packed milk is better and
less adulterated ,than the MOTHER DAIRY
packed milk.
The turmeric powder, packed as well
as openly available both are free from
adulterants.
The packed EVEREST asafoetida is
better and less adulterated than the
packed asafetoida of PATANJALI.

CONCLUSION

Disadvantages of Adulterated Food

1. As Adulterated milk contain sugar in
large amount they can cause problems
for diabetic patients.

2. Consumption of Adulterated red chilli

powder could have devastating effects
on the digestive system.

3. Adulterated turmeric powder can

lower testosterone levels and
decrease sperm movements.

PRECAUTIONS
 Concentrated solutions should be
handled with immense care.
Hands should be washed
thoroughly after performing each
experiment.
If possible, one should wear hand
gloves to prevent from any possible
damage.
If chemicals come into contact with
your skin or eyes, flush
immediately .
Never leave burners unattended.
Turn them off whenever you leave
your workstation.

BIBLIOGRAPHY

https://www.google.co.in
https://www.wikipedia.org
 https://www.shutterck.com
http://www.ngoforadulteration.in

COMPREHENSIVE CHEMISTRY
LABMANUAL