KENDRIYA VIDYALAYA
SANGATHAN
BENGALURU REGION
INVESTIGATORY PROJECT
“ADUTERATION IN FOOD”
SUBMITTED IN PARTIAL FULLFILLMENT OF THE REQUIRMENTS FOR AISSCE CBSE BOARD EXAMINATION
IN
CHEMISTRY
FOR THE ACADEMIC YEAR
2019-2020
NAME: SAURABH KUMAR
REG NO:
UNDER GUIDENCE OF
MR. AK SINGH
PGT CHEMISTRY
DEPARTMENT OF COMPUTER SCIENCE
KENDRIYA VIDYALAYA DRDO
Certificate
It is certified that the project work entitled ADULERATION
IN FOOD carried out by SAURABH KUMAR, CBSE Roll
no.______
A bonafide student of KV DRDO in partial fulfillment for the
AISSCE 2019 CBSE during the year 2018-2019. It is
certified that all the correction/suggestions indicated for
Internal Assessment have been incorporated in the report
deposited to the departmental library.
The project report has been approved as it satisfies the
academic requirement in respect of investigatory project
work prescribed for the AISSCE 2019-20.
SIGN OF TEACHER: SIGN OF
PRINCIPAL:
EXAMINER’S SIGN: SCHOOL
STAMP:
INDEX
1. Acknowledgement
2. Introduction
3. Aim of the project
4. Apparatus required
5. Procedure followed
6. Observation
7. Conclusion
ACKNOWNLEDGMENT
IN THE ACCOMPLISHMENT OF THIS PROJECT
SUCCESSFULLY, MANY PEOPLE HAVE BEEN OWNED
THEIR BLESSINGS AND THE HEART PLEDGED
SUPPORT, THIS TIME I AM UTILIZING TO THANK ALL
THE PEOPLE WHO HAVE BEEN CONCERNED WITH
THE PROJECT.
FIRST I WOULD LIKE TO THANK GOD FOR
HELPING ME TO COMPLETE THIS PROJECT
SUCCESSFULLY. THEN I WOULD LIKE TO THANKS
MY CHEMISTRY TEACHER MR. AK SINGH AND MY
PRINCIPAL DR. NUTAN PUNJ, WHO’S VALUABLE
GUIDANCE, HAS BEEN THE ONE THAT HELPED ME
PATCH THIS PROJECT AND MAKE IT FULL PROOF
SUCCESS. SIR’S SUGGESTIONS AND HIS
INSTRUCTIONS CONTRIBUTED A LOT TOWARDS THE
COMPLETION OF MY PROJECT.
THEN I WOULD LIKE TO THANK MY PARENT FOR
PROVIDING ME WITH FULL SUPPORT.
THEN I WOULD LIKE TO THANK MY FRIENDS FOR
SUPPORTING ME ALL THE WAY. LAST BUT NOT THE
LEAST I WOULD LIKE TO THANK ALL THE HATERS…
SAURABH KUMAR
XII ‘A’
INTRODUCTION
FOOD PRODUCTS SELLERS SOMETIME MIX CHEAPERBUT
HAVING SIMILAR APPERANCE SUBSTANCES TO A
FOODSTUFF PARTIALLY WITH A MOTIVE TO EARN
MORE PROFITS. THIS SUBSTITUTED SUBSTANCE NOY
ONLY LOWERS THE QUALITY OF TASTE AND
NUTRITION BUT ALSO CAUSES SERIOUS HEALTH
HAZARD TO PEOPLE CONSUMING IT. THIS PRACTICE
OF MIXING IS CALLED ADULTERATION.
THUS, ADULTERATION OF FOOD
MEANS SUBSTITUTION OF THE GENUINE FOOD
MATERIAL WHOLLY OR PARTIALLY WITH ANY
CHEAPER OR INFERIOR SUBSTANCE OR REMOVAL
OF ANY OF ITS CONSTITUENTS, WHOLLY OR
PARTIALLY WHICH AFFECTS ADVERSELY THE
NATURE, SUBSTANCE OR QUALITY OF FOOD.
ACCORDING TO THE INDIAN PRESERVATION OF
FOOD ADULTERATION ACT (PFA), 1954, ANY
INGREDIENT WHICH WHEN PRESENT IN FOOD, IS
INJURIOUS TO HEALTH IS AN ADULTERANT.
SOMETIMES, SEEDS, BARKS, LEAVES AND OTHER
MATTER ARE DRESSED UPTO LOOK LIKE GENUINE
FOOSTUFFS AND ARE USED TO ADULTERATE PURE
ONES.
ADULTERATION IN FOOD
AIM:
TO STUDYTHE COMMON FOOD ADULTERANTS IN FAT, OIL,
BUTTER, SUGAR, CHILLI POWDER AND PEPPER.
REQUIREMENTS:
TEST TUBES
BURNER
SUGAR
BLACK PEPPER
GLASS TUMBLER
CONC.HCL
DILUTE AND CONC. H2SO4
GLACIAL CH3COOH
VANASPATI GHEE
RED CHILLI POWDER
PROCEDURE:
A: TO TEST VANASPATI GHEE IN
BUTTER
TAKE ABOUT 1g OF BUTTER SAMPLE IN
A
TEST TUBE AND HEAT IT GENTLY TO
MELT IT.
ADD ABOUT 0.5g OF SUGAR AND 4-5
DROPS OF HCL.SHAKE IT MIXTURE FOR
5-6 MINS.
NOTE DOWN THE CHANGE IN COLOUR.
B: TO TEST DYES IN FATS AND OILS
TAKE ABOUT 1ml OF THE GIVEN FAT
OR OIL IN A TEST TUBE.ADD 1ml OF
THE MIXTURE OF CONC H2SO4 AND
GLACIAL ACETIC ACID IN THE RATIO
1:4.
SHAKE THE CONTENT GENTLY AND
HEAT IT MODERATELY
NOTE DOWN THE CHANGE OF
COLOUR,IF ANY
BIBLOGRAPHY
www.chemistry.org
www.wikipedia.org
www.learncbse.in
www.cbse.nic.in
School library
Chemistry Part II (NCERT)
C: TO TEST CHALK IN SUGAR
TAKE ABOUT 1g OF SUGAR IN TEST TUBE
AND ADD 2ml OF DILUTE H2SO4 IN IT.
OBSERVE THE EFFERVESCENCE
EVOLVED, IF ANY.
D: TO TEST PAPAYA SEEDS IN
BLACK PEPPER
TAKE BEAKER HALF-FILLED WITH WATER
AND ADD 5g OF BLACK PEPPER IN IT.
OBSERVE IF ANY SEE FLOATS ON WATER
SURFACE OR NOT.
E: TO TEST ARTIFICIAL COLOUR IN
CHILLI POWDER
TAKE A GLASS OF TUMBLER FILLED WITH
DISTILLED WATER AND ADD ABOUT 5g OF
RED CHILLI POWDER IN IT.
STIR THE MIXTURE WELL USING A GLASS ROD
AND ALLOW IT TO STAND FOR 8-10 MINS.
NOTE DOWN IF BRICK RED COLOUR IS
APPEARED IN WATER OR NOT.
F: TO TEST YELLOW LEAD SALTS IN
CHILLI POWDER
IN A BEAKER ADD 1g CHILLI POWDER AND
DIL.HNO3.
FILTER THE SOLUTION, TO FILTER ADD TWO
DROPS OF POTASSIUM IODIDE SOLUTION.
OBSERVE THE CHANGE IN COLOUR, IF ANY.
OBSERVATION:
S.N TESTE PROCEDURE OBSERVATIO INFERENC
O D FOOD N E
STUFF
1 BUTTER SAMPLE+SUGAR+HCL COLOUR OF VANASPATI
MIXTURE CHANGES GHEE IS
TO PINK
PRESENT
2 FATS SAMPLE+H2SO4+CH3COOH+ APPEARANCE OF NON-EDIBLE
HEAT PINK COLOUR DYES ARE
AND
OILS PRESENT
3 SUGAR SAMPLE+H2SO4 NO EVOLUTION CHALK IS
OF ABSENT
EFFERVESCENCE
4 BLACK SAMPLE+WATER FLOATATION PAPAYA
PEPPER OF SOME SEEDS ARE
SEEDS PRESENT
5 CHILLI SAMPLE+DISTILLED WATER BRICK RED ARTIFICIAL
POWDER COLOUR COLOUR IS
PRESENT
6 CHILLI SAMPLE+HNO3=FILTRATE YELLOW LEAD SALT IS
POWDER + KI SOLUTION PRECIPITATE PRESENT IN
CHILLI
POWDER
CONCLUSION:
ADULTERATION FOUND IN THE
FOLLOWING FOODSTUFF:
BUTTER: YES
FATS AND OILS: YES
SUGAR: NO
BLACK PEPPER: YES
CHILLI POWDER: YES
