chemistry project -Adulteration 12th Class (Sample )

                                                    CERTIFICATE 

Name ___AJITSINGH __________              RollNo.__7580437_______________________

Class:- 12th                                          SECTION (Med/Non-Med.)___Medical_______

SUBJECT :- CHEMISTRY 

PROJECT :- To study some of the common food adulterants present in different food- stuffs. 

Project	Date of submission	Remarks
ADULTERATION  AIM:- To study some of the common food adulterants present in different food-stuffs	22-12-2020

This is to certify that this project file belongs to AJIT SINGH S/O

sh.R.K.CHARAK , annual examination Rollno7580437 of the session 2020.

The student has completed the project basedon adulteration in the school laboratory

& all signatures are genuine to the best of my knowledge .

Signature of Principal                                                                          Signature of Teacher 

AIM-1:- To study the presence of adulterants in fat, oil & butter.

Requirements :- Test tube, Conc.HCl , Acetic acid , Conc. Sulphuric acid ,

Acetic anhydride , Conc. Nitric acid .

Theory :- Common adulterants present in ghee & oil are paraffin wax ,

hydrocarbons , dyes & argemone oil. These are detected as follows :-

1. Adulteration of argemone oil in edible oils

To a small amount of oil in TT , add a few drops of Conc.

Nitric acid & shake. Appearance of red colour in the acid

layer indicates presence of argemone oil 

        [OIL + Conc. Nitric acid------------> Red Colour ]

2. Adulteration of paraffin wax & hydrocarbon in vegetable oil 

Heat the amount of vegetable ghee with acetic anhydride .

Droplets of oil floating on the surface of unused acetic

anhydride indicates the presence of wax or hydrocarbon. 

3. Adulteration of dyes in fat 

Heat 1ml of fat with a mixture of 1ml conc. Sulphuric acid

& 4ml of acetic acid. Appearance of pink or

red colour indicates presence of dye in fat

    [ Fat + Conc. Sulphuric acid + Acetic acid--->   Pink or red Colour ]

4. Adulteration of vegetable ghee in desi ghee( BANDOUIN TEST) 

Take a small amount of desi ghee in a TT & add to it

1 ml of HCl & 2-3 drops of 2% alcoholic solution of furfural.

Shake the contents vigorously. Appearance of red colour of

the acid layer shows that vegetable ghee has been mixed

as an adulterant to desi ghee 

                   [ Desi ghee + 2% alc-furfural ---> Red colouration ]

Attach Sample  :- sample of ghee in polybag with proper setting.

Do not use this sample on the project file as oil ghee

gets melted & oozes out , thus destroying the project file.

Better to use before 1 hr of exam. 

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

Requirements 

Test tube , conc. Sulphuric acid , alcoholic solution

of alpha-naphthol , dil HCl. 

Procedure 

Sugar is usually contaminated with sodium carbonate &

other insoluble substances which are detected as follows :-

1.  Adulteration of Chalk powder, washing soda in sugar 

To a small amount of sugar in a TT, add a few drops of dil.HCl .

Brisk effervescence of carbon dioxide shows the presence

of chalk powder or washing soda in the given sample 

[Sugar + dil . HCl → CO2 → presence of washing soda or chalk powder]

2. Adulteration of various insoluble substances in sugar 

     [Sugar + water →  Shake → impurities do not dissolve in water ]

AIM 3:- To study the presence of adulterants in samples of chilli
powder , turmeric powder & pepper. 

Requirements 

Test -tube, Conc. HCl , dil. Nitric acid . KI solution 

Procedure 

Common adulterants present in chilli powder , turmeric powder &

pepper are red coloured lead salts, brick powder , yellow lead

salts &  papaya seeds etc. They can be detected  as follows 

1.  Adulteration of red salts in chilli powder 

To a sample of chilli powder + dil. Nitric acid .

Filter the solution & + 2drops of KI solution to filtrate.

Yellow ppt. Indicates the presence of Pb salts in chilli powder 

2. Adulteration of Yellow Pb salts in turmeric powder

To sample of turmeric powder add conc. HCl ,

appearance of magenta colour shows p/o yellow

oxides of Pb in sample 

3. Adulteration of dried papaya seeds in pepper

To sample Pepper in a beaker containing water -stir

the content with a glass rod . Dried papaya seeds

being lighter float over water while pure

pepper settles at the bottom 

Attach Sample In separate polybags showing
a clear difference of impure & pure  

 : 1. RED chilli & Brick powder 

2. Pb yellow salt  & turmeric powder 

3. Dried papaya seeds & pepper