A PROJECT WORK

SUBMITTED TO

THE CHEMISTRY DEPARTMENT,

DARRANG COLLEGE, TEZPUR
On

“DETECTION OF ADULTERANTS IN
SOME COMMON FOOD-STUFF”

SUBMITTED BY-
TANMAY JYOTI DEKA.
H. S. 2nd YEAR,SEC- (A)
ROLL NO- 10B0286. YEAR- 2011-12.
DARRANG COLLEGE, TEZPUR.

UNDER THE GUIDANCE OF-

DR. PALASHMONI SAIKIA.
ASSISTANT PROFESSOR, CHEMISTRY DEPARTMENT,
DARRANG COLLEGE, TEZPUR.
 -“Detection of Adulterants In
Some Common Food-Stuff……

……….. Dedicated to my favorite and

Respected teacher DR. PALASMONI SAIKIA sir ……..

 ACKNOWLEDGEMENT

I would like to express my greatest gratitude to the

people who have helped & supported me throughout my
project. I am grateful to my teacher, DR PALASMONI
SAIKIA for his continuous support for the project, from
initial advice & contacts in the early stages of conceptual
inception & through ongoing advice & encouragement to
this day.
I wish to thank my parents for their undivided
support and interest who inspired me and encouraged me
to go my own way, without whom I would be unable to
complete my project.
A special thank of mine goes to my best friend who
helped me in completing the project & he exchanged his
interesting ideas, thoughts & made this project easy and
accurate.
At last but not the least I want to thank my friends
who appreciated me for my work and motivated me and
finally to God who made all the things possible.............

Tanmay Jyoti Deka.

 -CONTENTS-
SL.NO. DESCRIPTION PAGE NO.
1. CONTENTS (i)
2. CHAPTER-1 2
 INTRODUCTION 3
 SOME ADULTERANTS IN COMMON
FOOD 4
 IMPACT OF ADULTERANTS 4
 DIFFERENT CHEMICAL TESTS FOR
DETECTION OF ADUTERANTS 5,6
3. CHAPTER-2
 INTRODUCTION 8
 DETECTION OF STARCH IN MILK 9
 DETECTION OF YELLOW DIE IN 9
TURMERIC POWDER
 DETECTION OF VANASPATI GHEE IN 11
DESHI GHEE
 DETECTION OF ARGEMONE OIL IN 12
MUSTARD OIL
 DETECTION OF WASHING SODA,CHALK 13
POWDER AND WATER INSOLUBLE
SUBSTANCES IN SUGAR
14
 DETECTION OF RED COLOURED LEAD
SALTS IN CHILLI POWDER
 DETECTION OF KHESARI DAL IN BESON

4. CHAPTER -3
 CONCLUSION 17
 STATISTICAL ANALYSIS OF THE 17
PROJECT
5. REFERENCES 18

(i)
CHAPTER- (1)
1.1 INTRODUCTION
1.2 SOME ADULTERANTS IN
COMMON FOOD
1.3 IMPACT OF ADULTERANTS
1.4 DIFFERENT CHEMICAL
TESTS FOR DETECTION OF
ADULTERANTS

2
1.1 INTRODUCTION
The Objective of this project is to study some of the common food
adulterants present in different food stuffs.

Adulteration in food is normally present in its most crude form; prohibited

substances are either added or 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 condition of processing, storing,
transportation and marketing. This ultimately results that the consumer is either
cheated or often become victim of diseases. Such types of adulteration are quite
common in developing countries or backward countries. It is equally important for
the consumer to know the common adulterants and their effect on health.

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 behavior may endanger consumer health and
misleading can lead to poisoning. So we need simple screening, tests for their
detection. 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 chilli 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.Selection of wholesome and non-adulterated food is
essential for daily life to make sure that such foods do not cause any health hazard.
It is not possible to ensure wholesome food only on visual examination when the
toxic contaminants are present in ppm level. However, 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 also helps 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.
 3

1.2 SOME ADULTERANTS IN COMMON FOOD

Majority of adulterants used by the shopkeepers are cheap substitutes easily
available. For example, adulterants in fats,oils and butter are paraffin wax,castor
oil and hydrocarbons. Read chili powder is mixed with brick powder ,turmeric
powder is mixed with yellow lead salts and pepper is mixed with dried papaya seeds.
Similarly sugar is contaminated with washing soda and other insoluble substances,
milk is adulterated with starch,argemone oil is used to adulterate mustard
oil,vanaspati ghee is mixed with deshi ghee,beson is mixed with khesari dal
etc.These type of adulterants makes a food stuff inferior.

1.3 IMAPACT OF ADULTERANTS

Every day we hear and watch live on television sets how the food items are
being adulterated and this spurious, unhygienic and harmful food is entering our
houses. We have seem how milk and milk products are being made from urea, soap
and other harmful chemicals. We all know that vegetables are being given
injections to make them grow faster and overnight. The other day we saw how
steroids were being injected to chickens to make them into a hen in a very short
span of time. We have also come across evidence as to how the fruits are being
ripened with the use of harmful chemicals.

Adulteration of food causes several heath problems in humans. Some of the

health hazards include stomach ache, body ache, anemia, paralysis, and increase
in the incidence of tumors, pathological lesions in vital organs, abnormalities of
skin and eyes. Hence food adulteration should be given great importance due to its
effect in the health significance of the public. The people are suffering from heart
disease, kidney failure, skin diseases, asthama and other chronic diseases. The
people are hapless victims of this adulteration industry running in full swing and
unchecked.

4
1.4 DIFFERENT CHEMICAL TESTS FOR
DETECTION OF ADULTERANTS
Food adulteration has now become a burning problem. The adulterants
used are so similar to natural foodstuffs that it becomes very difficult for a common
man to detect them. A few simple tests can be done to detect adulterants found in
common foodstuffs.

1. Metanil yellow in pulses

Shake 5 gms: of the suspected pulses with 5 ml of water. Add a few drops of
hydrochloric acid. A pink colour shows the presence of metanil yellow.

2. Kesari Dal in Channa or Other Dals

Add 5 ml of normal hydrochloric acid to a small quantity of dal in a glass.

Keep the glass in simmering water for 15 minutes. Development of pink
colour indicates the presence of Kesari dal. By visual detection-shape of dal.
The kesari dal is wedge shaped.

3. Water in milk:

Measure the specific gravity with a lactome-ter. The normal values will fall
between 1.030 and 1.034. Milkmen are wise to the test and may dilute the
milk only to the right density, so this is only a rough test.

4. Starches in milk:

Add a drop of iodine solution to a small quantity of milk. Milk containing

starch turns blue. Pure milk turns a coffee shade.

5. Vanaspati in pure ghee

Take about one teaspoonful of melted butter with an equal quantity of

concentrated hydrochloric acid in a test tube. Add 2 or 3 drops of furfural
solution. Shake it well for one minute and let it stand for five minutes.
Appearance of pink colour in the lower layer of acid means that vanaspati is
present in pure ghee/butter as an adulterant.

5
6. Argemone oil in mustard oil

Heat the mixture of oils with a little amount of nitric acid for two to
three minutes. A red colour will appear if argemone is present

7. Chalk or any other dust or dirt in sugar

Dissolve sugar in water, the impurities will settle down at the bottom. Etc.

6
 CHAPTER –(2)
 INTRODUCTION
 DETECTION OF STARCH IN MILK
 DETECTION OF YELLOW DIE IN
TURMERIC POWDER
 DETECTION OF VANASPATI GHEE
IN DESHI GHEE
 DETECTION OF ARGEMONE OIL IN
MUSTARD OIL
 DETECTION OF WASHING SODA,
CHALK POWDER AND WATER
INSOLUBLE SUBSTANCES IN SUGAR
 DETECTION OF RED COLOURED LEAD
SALTS IN CHILLI POWDER
DETECTION OF KHESARI DAL IN
BESON

7
 2.1 INTRODUCTION
The Objective of this project is to study some of the common food
adulterants present in different common food stuffs.in this project different food ites
are tested in laboratory by some tests to detect the adulterants present .more over
different samples of each food item are also taken and their quality is specially
analysed. The batch no, serial no , date of expire, n date of modificati are also noted
for the packeted samples of the food items. The way in which the experiments had
taken asre described in this chapte and result for each sample has written here

2.2 DETECTION OF STARCH IN MILK

Along with water , a very common adulterant of milk is starch.milk consist of three basic
components which are water(about 80%0),fat(about 3.5%) and solids containing protein,lactose and
mineral matters(about 8.5%).Milk is adulterated with startch to maintain the thikness of fat
extracted milk or diluted milk.The presence of starch can be detected by adding iodine solution to
milk.

Reagent used- Iodine solution or tincture of iodine.

Procedure- At first 5mL of milk ample is taken in a test tube and is boiled for 3-4 minutes.Then it
is cooled and 1-2 drops of iodine solution is added to it and is shaked well.

Detection- Appearance of blue colour indicates the presence of starch in the sample.

Table for different samples-

SL NO SAMPLES BATCH NO. RESULT

1. Amul TAZA B5087M Adulterant abesent.

2. Diary milk ------- Adulterant present.
3. Nestle EVERYDAY 127304514A Adulterant absent.
4. Amulya 4B8790 Adulterant absent.

8
 Sample-1 sample-2

Sample-3 sample-4

Milk samples

9
2.3 DETECTION OF YELLOW DYE IN TURMERIC
POWDER
Turmeric(haladhi) powder is a popular natural dye used in cooked food.The powder is
oftenadulterated with rice powder,besan,wheat powder etc.which makes the colour of the turmeric
pale.To make the colour bright,often lead chromate,which is a poisonous chemical or coal tar dye is
added to turmeric powder.

a) DETECTION OF LEAD CHROMATE –

Reagents: Concentrated HCL and 1% diphenyl carbazide in rectified spirit.

Procedure: 1g of the turmeric powder sample is taken in a test tube and 5ml of concentrated
HCL is added to it.The mixture is shaked thoroughly.Now 1ml of 1% diphenyl crbazide reagent is
added.

Detection: Appearance of pink to red colour indicates the presence of lead chromate, PbCrO4, in
the sample.

b) DETECTION OF COAL TAR DYE-

Reagents: Concentrated HCL and petroleum ether(40-600 C).

Procedure: 5g of the sample is taken in a test tube and 10mL petroleum ether is added to it.The
mixture is shaked vigorously and is allowed to stand. 5 mL of conc.HCL is added and is again
shaked thoroughly.

Detection: The aqueous acid becomes pink to red in colour if coal tar is present.

Table for different samples-

SL.NO. SAMLES BATCH NO RESULT
1. MDH Haldi powder GN-60 Adulterant absent.
2. Open sample ---- Adulterant present.
3. Bharat haldi KL29 Adulterant present.

Sample-1 sample-2 sample-3

HALDI SAMPLES

10
2.4 DETECTION OF VANASPATI(VEGETABLE)GHEE IN
DESHI GHEE(MILK PRODUCT)
Deshi ghee, which is a milk product is much costlier than vanaspati ghee.So, deshi ghee is often
adulterated with vanaspati ghee. Vanaspati ghee contains seasame oil,which is not present in deshi
ghee.Seasame oil reacts with the mixture of conc.HCL and furfural solution to produce rose red
colour.This test s known as Baudoiun test.

Reagent: Concentrated HCL and 2% solution of furfural in alcohol.

Procedure: 5mL of melted ghee sample is taken in a test tube.5mL of conc. HCL is added to
it.Then 2-3 drops of 2% solution of furfural is added in alcohol.The mixture is shaked the mixture
and is allowed to stand for about 10 minutes.

Detection: Appearance of rose red colour indicates the presence of vanaspati ghee in the ghee
sample.

Table for different samples-

SL. NO. SAMPLES BATCH NO. RESULT

1. Amul ghee 11N307 Adulterant present.
2. Annapurna ghee M907B Adulterant absent.

Sample-1 sample-2

GHEE SAMPES

11
2.5 DETECTION OF ARGEMONE OIL IN MUSTARD OIL
Argemone oil is a non-edible oil which is often used to adulterate vegetable oil or
fat. Argemone oil can be easily detected by FeCl3 solution test.

Reagent: Concentrated HCl, 10% FeCl3 solution (dissolve 10g to anhydrous FeCl3 in 10mL
concentrated HCl and dilute to 100 mL with distilled water).

Procedure: In a test tube, 5mL of the mustard oil sample is taken and 2mL of conc HCl is added
to it.Then it is shaked vigorously and is warmed in a little wated bath for 5 minutes. It is shaked
intermittently during warming. 1mL of 10% FeCl3 solution is added and is mixed it by rotating the
test tube between the palms.The mixture is heated in a boiling water bath for about 10 minutes.

Detection: Reddish brown needle like crystals appear at the junction of the acid and oil, if
argemone oil is present.

Table for different samples-

SL. NO. SAMPLES BATCH NO. RESULT

1. DHARA mustard oil A3K02 Adulterant absent.
2. ASSAM VALLEY pure 07 Adulterant absent.
mustard oil
3. Open sample ------ Adulterant absent.

Sample-1 sample-3

OIL SAMPLES

12
2.6 DETECTION OF WASHING SODA,CHALK POWDER
AND WATER INSOLUBLE SUBSTANCE IN SUGAR
Chalk powder is a water insoluble substance which is often used as a common
adulterant in sugar.Moreover sugar is usually contaminated wih washing soda.

a) Detection of various insoluble substances-

Reagent: concentrated H2SO4,alcoholic solution of α-naphthol,dil HCl.

Procedure: A small amount of sugar is taken in a test tube and is shaked it with little water. Pure
sugar dissolves in water but insoluble impurities donot dissolve .

Detection: Insoluble substances appear at the bottom of the test tube if they are present.

b) Detection of chalk powder,washing soda-

Reagent: dil.HCl

Procedure: To a small amount of sugar taken in a test tube, a few drops of dil.HCl is added and
observed.

Detection: Brisk effervescence of CO2 shows the presence of chalk powder or washing soda in the
given sample of sugar.

Table for different samples-

SL.NO. SAMPLES BATCH NO RESULT

1. Open sample ------- Adulterant present.
2. Packed sample ------ Adulterant absent.

Sample-1 sample-2

SUGAR SAMPLES

13
2.7 DETECTION OF RED COLOURED LEAD SALTS IN
CHILLI POWDER
Chilli powder often adulterated with red are coloured lead salts n brick powders.

Reagents: dil HNO3,KI

Procedure: To a sample of chilli powder dil.HNO3 is added.The solution is filtered and a few
drops of potassium iodide solution is added to the filtrate.

Detection: Yellow ppt. indicates the presence of lead salts in chilli powder and insoluble
substances indicates the presence of brick powder in the sample.

Table for different samples-

SL.NO. SAMPLES BATCH NO. RESULT

1. MDH Chilli powder B 17 Adulterant present.
2. ADAMS chilli powder CH 07 Adulterant present.

SAMPLE-1 SAMPLE-2

CHILLI POWDER SAMPLES

14
2.8 DETECTION OF KHESARI DAL IN BESON
Beson powder is usually adulterated with khesari dal which contains butyl oxalyl
alanine amine(BOAA) which causes lethargy and ultimate paralysis in lower limbs of human
body on regular consumption.The detection of BOAA in beson powder indicates adulteration of it
with khesari dal.

Reagents: dil. HCl

Procedure: To 1g of the beson sample is taken in a test tube and 10 mL of 70% HCl is added to
it.The content is boiled for some time.

Detection: Development of pinkish colour indicates adulteration of bason with khesari dal.

Table for different samples-

SL.NO. SAMPLES BATCH NO. RESULT

1. Open sample ------ Adulterant present
2. Packed sample 956G Adulterant present.

15
CHAPTER- 3

3.1 CONCLUSION
3.2 STATISTICAL ANALYSIS OF
THE PROJECT

16
3.1 CONCLUSION-
I have studied different chemical reactions involving in the process of detection of
different adulterants in different food items. These experiments were performed for the purpose
of detecting various adulterants present is common food. The results obtained during these
experiments have been shown in this project. The experiments have been performed by common
laboratory methods.

3.2 STATISTICAL ANALYSIS OF THE PROJECT

4.5
4.1666
4

3.5
3.076
3

2.5
1.92
2

1.5

1 0.8333

0.5

0
packed samples open samples

Adulterant present

Adulterant absent

17
REFERENCES:
1. Comprehensive PRACTICAL CHEMISTRY, Dr. N.K.VERMA & Dr. B.K.
VERMANI, Associate professors, Chemistry Department, D.A.V. College,
Chandigarh
2. Elements Of Practical Chemistry, SUDARSAN BARUAH, Department of
Chemistry, Cotton college, Guwahati
3. A Handbook Of CHEMISTRY PRACTICAL, D. GHOSH, Department of
Chemistry, Arya Vidyapeeth College, Guwahati
4. Senior Secondary Practical Chemistry, Dr. KAMALESH CHOUDHURY, Dr.
SATYENDRA KUMAR CHOUDHURY, Cotton College Guwahati
5. INTERNET.

18
-THANK YOU-