CHEMISTRY PROJECT WORK
ON
DETECTION OF
ADULTERANTS IN SOME COMMON FOOD STUFFS
SUBMITTED TO
THE DEPARTMENT OF CHEMISTRY
DARRANG COLLEGE, TEZPUR
BY
DHRUBA JYOTI NATH
ROLL NO.-10B0297, Sec-A
H.S 2nd YEAR (SCIENCE)
PREFACE
This is my H.S 2nd year chemistry
project .I have put my sincere efforts in it. The main objective of the project
is to detect some common food adulterants present in different
food stuffs. I have tried my best in explaining the aspects of different food
adulterants and their effects. In spite of my efforts, there may be some
omission or mistakes and suggestions to improve it will be duly noted. Thank
you.
Date: SIGNATURE:
(DHRUBA
JYOTI NATH)
ACKNOWLEDGEMENT
I would like to take this opportunity to
express my sincere gratitude to my Chemistry teacher DR. PALASMONI SAIKIA
for his vital support ,guidance & encouragement - without which this
project would not have come forth .My sincere gratitude also goes to my mother for providing me with the food stuffs.
I would also like to express my gratitude to the chemistry bearers who provided
me with the laboratory equipments and the required chemicals during the making
of this project.
CONTENTS
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CHAPTER
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UNITS
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PAGE NO.
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1
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1.1 INTRODUCTION FIG.1 1.2 THEORY
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2 3
3
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2
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2.1 DETECTION OF
ARGEMONE OIL IN MUSTARD OIL - FIG.
1
2.2 DETECTION OF VANASPATI IN DESI
GHEE- FIG. 2 2.3 DETECTION OF STARCH INMILK 2.4 DETECTION OF METANIL YELLOW IN TURMERIC POWDER 2.5 DETECTION OF ADULTERANTS IN
CHILLY POWDER 2.6 DETECTION OF DUST PARTICLES IN
ATTA
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6
6
7
8
9
11
13
15
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3
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ADDITIONAL
ADULTERANTS
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17
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4
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CONCLUSION
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19
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5
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REFERENCE
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21
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1.1
INTRODUCTION
Adulteration in food is normally present in its most
crude form; prohibited substances are either added 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 and condition
of processing, storing, transportation and marketing. This ultimately results
that the consumer is either cheated or often become victim of diseases. Such
type of adulteration is quite common in developing countries or backward
countries.
It is associated
with the profit of making business. So, they are substances of cheap quality
and dangerous to our health .Adulteration is the
act of intentionally debasing the quality of food offered for sale either by
mixture or substitution of inferior substances or by the removal of some
valuable ingredient. In the past few decades adulteration of food has become
one of the most serious problems. 
Fig-1.1
Consumption of adulterated food causes diseases like cancer, asthma, ulcer,
etc. Majority of adulterants used by the shopkeepers are cheap substitutes
which are easily available.
In order to prevent adulteration
of food products by dishonest traders, the government has issued ‘The
Prevention of Food Adulteration Act’. The Bureau of Indian Standards is the agency in India that
provides the certificate of reliability to food manufacturers in India.
.
1.2
THEORY
The increasing
number of food producers and the outstanding amount of import foodstuffs enable
the producers to mislead and cheat consumers. To food
adulteration is very difficult. The
consciousness of consumers would be crucial. Ignorance and unfair market
behavior may endanger consumer health and misleading can lead to
poisoning.
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
paraffin wax, castor oil and hydrocarbons. Red chili powder is mixed with brick
powder and pepper is mixed with dried papaya seeds. These adulterants can be
easily identified by simple chemical tests.
Several agencies have been
set up by the Government of India to remove adulterants from food stuffs.
AGMARK
- acronym for agricultural marketing....this organization certifies food
products for their quality. Its objective is to promote the Grading and
Standardization of agricultural and allied commodities.
2.1DETECTION OF ARGEMONE OIL IN MUSTARD OIL
Argemone is a non-edible
oil which is used to adulterate vegetable oil or fat. It is extracted from the
prickly poppy flower. It is cheaper than mustard oil and gives economic profit.
But it is harmful and is responsible for the dropsy disease in human beings in which the
different parts of the body swells out. So the detection of argemone oil is
carried out in the following manner……..
. 
FIG2
EXPERIMENT
NO. 1
REQUIREMENTS: (i) A test tube (ii) Conc. HNO3 (iii) Sample
PROCEDURE:. Take
a small amount of oil in a test tube. Add a few drops of conc. HNO3 and shake. Appearance
of red color indicates the presence of argemone oil.
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ASSAM
VALLEY MUSTARD OIL, BATCH NO. 1901/7810/B3,MANUFACTURED DATE:AUG/11
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DHARA,BATCH
NO.1701/6102/B2,MANUFACTURED DATE:NOV/11
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ADULTERANTS FOUND
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ADULTERANTS NOT FOUND
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2.2 DETECTION OF VANASPATI IN DESI GHEE
Desi ghee, which is a milk
product, is much costlier than vanaspati ghee. So desi ghee is often
adulterated with vanaspati ghee. Vanaspati ghee contains sesame oil, which is
not present in desi ghee.
The vendor adulterates the desi ghee with vanaspati to gain profit.
Sesame oil reacts with mixture of conc. HCl and furfural solution to produce
rose red colour.this test is known as Baudouin test.
FIG.2
EXPERIMENT
NO. 2
REQUIREMENTS:(i)A Test tube (ii)Conc. HCl (iii)2% furfural
in alcohol (iv)Sample
PROCEDURE:
Take about
5 ml of melted ghee sample in a test tube . Add 5 ml conc. HCl followed by the
addition of 2-3 drops of 2% solution of furfural in alcohol. Shake the mixture
and allow
to stand for about 10 minutes. Appearance of
rose red color indicates the presence of vanaspati ghee in the ghee sample.
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ANNAPURNA GHEE,BATCH NO. 1101/0921/C1
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OPEN SAAMPLE
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ADULTERANTS
NOT FOUND
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ADULTERANTS
NOT FOUND
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2.3 DETECTION OF STARCH IN MILK
Milk is the most
approved food. It is so pure that a newborn child gets a taste of it as its
first food. It is highly nutritious and extremely good for the body. But a food
like this has also made impure by vendors adulterating it with adulterants such as starch. The
vendor acquires profit from it harming its nutritional values.
Milk consists
of three basic
components which are water (80%)
, fat (3.5%) ,and solids containing
protein , lactose and mineral matters (8.5%). Milk is
adulterated with starch to maintain
the thickness of fat
extracted milk or diluted milk. Starch can be detected by adding iodine
solution to milk.
EXPERIMENT
NO. 3
REQUIREMENTS:
(i) A Test tube (ii)
Iodine solution (iii) Sample.
PROCEDURE:
Take 5ml of milk sample in a test tube and
boil it for 3-4 minutes. Cool the sample and add 1 or 2drops of iodine solution and shake the content. Appearance
of blue color indicates presence of starch in the sample.
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COW MILK
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AMUL TAAZA,BATCH NO.1101/9102/V3,MANUFACTURED
DATE:NOV/11
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ADULTERANTS
NOT FOUND
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ADULTERANTS
NOT FOUND
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2.4 DETECTION OF METANIL YELLOW IN TURMERIC
POWDER
Turmeric powder(Haldhi) is a
popular dye used in cooked food. It is often adulterated with a cheap dye called metanil yellow which
is responsible for the cause of cancer, to increase its quantity and gain
profit. A few drops of conc. HCl is used to detect metanil yellow.
EXPERIMENT
NO.4
REQUIREMENTS: (i)A Test tube (ii)Conc. HCl (iii) Sample.
PROCEDURE:
1.Detection
of chalk powder
A small amount of given sample was taken
in a test tube & about ml of dil. HCl was added to it. No effervescence
indicates the absence of chalk powder.
2.Detection of brick powder
A small amount of given sample
was taken in a test tube & about ml of CCl4 was added to it.
3.Detection of metanil yellow
Take a
small amount of turmeric powder in a watch glass and add 2-4 drops of dil. HCl to
it. If pink colour appears and spreads on addition of few drops indicates the
presence of metanil yellow.
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OPEN SAMPLE
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HONEE TURMERIC POWDER,BATCH
NO.1108/2450/B5,MANUFACTURED DATE:JUN/11
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ADULTERANT
FOUND
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ADULTERANT
NOT FOUND
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2.5 DETECTION OF ADULTERANTS IN CHILLY
POWDER
Chilly powder is a popular dye used in cooked food.
It is often adulterated with red lead salts or brick powder.It can be detected
by adding few drops of nitric acid to the sample.
EXPERIMENT
NO: 5
REQUIREMENTS:- A glass, water, dil. Nitric acid.
PROCEDURE:-
1.Adulteration of red lead salts
To a sample of chilly powder, dil. Nitric Acid was added. The solution
was filtered and two drops of potassium iodide
were added into it. No yellow ppt. indicated the absence of lead salts
in a chilly powder.
2.Adulteration of brick powder
A
small amount of given red chilly powder was added in a beaker containing water.
Settling of some powder at the bottom & floating pure chilly powder over
water indicates the presence of brick powder in a given sample
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RAJAH CHILLY
POWDER ,BATCH NO.5610/6722/B7,MANUFACTUERED
DATE:NOV/11
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OPEN SAMPLE
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ADULTERANT NOT FOUND
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ADULTERANTS FOUND
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2.6 DETECTION OF DUST PARTICLES IN ATTA
S
EXPERIMENT NO:6
REQUIREMENTS:- Test tube,
CCl4.
PROCEDURE:-
Take a sample
of atta in a test tube. Add some amount of Ccl4 in the test tube.If ppt is seen
then dust particles are present in the atta.
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ASHIRBAD ATTA,BATCH NO.1102/0928/V1,MANUFACTURED
DATE:AUG/11
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OPEN SAMPLE
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ADULTERANTS
NOT FOUND
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ADULTERANTS FOUND
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ADDITIONAL ADULTERANT(CHEMICAL).
MSG or Monosodium glutamate is a
common adulterant used in chicken( specially in restaurants) for flavor. But it
is actually quite harmful. It directly effects the brain. It causes destruction
of brain cells which also leads to slow loss of memory.
It also causes artificial hunger in human beings and makes us want to
eat more. As such the normal production of enzymes is interrupted which is
harmful for appetite and also normal growth in the body.
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. 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 alsohelps 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…………………………………
REFERENCE
.“Manual Of Modern Chemistry” --------- DR. A K Baruah
DR. P M Saikia
Publishing Year-2010
Page no. 80-81
ISBN NO. 81-86384-87-1
“Senior Secondary Practical Chemistry”- DR. K Choudhury
DR. S K Choudhury
Publishing Year- 2011
Page no.175-176
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