AIM:

To test the presence of adulterant in fats, butter

and oils.

Apparatus:

Test tubes
Beakers
Test stand
Filter paper
Dropper etc.

CHEMICALS REQUIRED :
For desi ghee and butter- conc.
HCI,sugar, Small
amounts of vanaspathi
ghee
or butter
For vegetables ghee- conc.
Acetic anhyride, small
Amounts
of vegetable ghee
For oil conc nitric acid,small
amounts of edible
oil.

PROCEDURE
In case of ordinary test
for fats, butter and oils ,put a small
amount of these seperately on a
filter paper. Fold it and press, then
unfold it the presence of
translucent spot indicates the
presence of oil or fat. Hold the
filter paper over flame , the spot
grows larger.
1. Test for desi ghee (Baudouin
test) :
Take 5ml and melted ghee in a
test-tube and add 5 ml of conc.
HCl drop by drops into it. Again
add drops of 1 ml 2% furfural
solution in rectified spirit. Shake
the contents vigorously.
Appearance of red colour in
aqueous layer confirms the
presence of sesame oil ( vanaspathi
ghee contains 5% sesame oil
which is added during its
manufacture).

2. Test for butter (Baudouin

test) :
Take 2ml of melted butter
with 2ml of HCl acid in a testtube. The butter coloured with
certain aniline azo dyes gives
pink to violet colourations with
HCl. Heat the solution till the
coloured solution changes to
colourless one, then add furfural
solution. Presence of red colour
indicates the presence of sesame
oil.

3. Test for vegetable ghee :

Take a small amount of
vegetable ghee in a test-tube , to
this add few drops of 1ml acetic
anhydride. Heat the solution
gently. Droplets of oil floating
on the surface of unused acetic
anhydride indicates the presence
of paraffin wax or hydrocarbon
in vegetable ghee.
4. Test for oils :
Take 1ml of mustard oil in a
tast-tube and add few drops of
conc. HCl solution to it. Shake
the mixture well. Appearance of
red colour in the acid layer
indicates the presence of
argemone oil in mustard oil.

CONCLUSION :
Appearance of certain colours in
the mixture detects the presence of
adulterants.

INTRODUCTION:
Adulteration, nowdays has become
one of the serious problem in
everyday lives. Adultration is the
act of adding or mixing inferior,
harmful, useless and unnecessary
substances to food or other
consumable items . The
consumption of these adulterated
food items leads to the cause of
serious diseases such as ulcer,
paralysis alergies and even cancer.
Bureau of Indian Standards was
established in 1987 for the
development of activities of
standardisation, quality
certification and marking. The
experiments and researches done
in lab resulted in the testifying of
adulterants in food items and are
published widely to know the
nature and type of adulterants
used.
Some common adulterants in food
items are given here under:
Food items
Adulterants

1. Fats - Desi ghee and butter Vanaspati ghee

- Vegetable ghee
Paraffin wax
2. Oil - Mustard oil
Argemone oil
3.
- Sugar
- chalk
powder, wasing
powder
4.
- chilli powder
lead, brick powder
5.
- Turmeric powder
Yellow salts of lead,
yellow chalk powder
6.
- pepper
papaya seeds

ALL INDIA SENIOR

SECONDARY
SCHOOL CERTIFICATE
EXAMINATION
2008-09

read

dried

CHEMISTRY
PROJECT WORK

STUDY OF
ADULTERANTS
SUBMITTED
TO:
CENTERAL BOARD OF
SECONDARY
EXAMINATION
GUIDED BY:
SUBMITTED BY:
Mr.D.L. PATIDAR
Deepanshu SHARMA
PGT Chemistry
XII Science

Bio-Data
Name
:
Deepanshu sharma
Class
Science

Roll No.

XII
11

Subject
:
Chemistry
Topic
:
Adulterants

Study Of

ALL INDIA SENIOR

SECONDARY SCHOOL
CERTIFICATE
EXAMINATION
2008-09

PHYSICS PROJECT
WORK
EMERGENCY
LIGHT
SUBMITTED
BY:
CENTERAL BOARD OF
SECONDARY
EXAMINATION

GUIDED BY:
SUBMITTED BY:
Mr. G.S. YADAV
Depanshu SHARMA
PGT PHYSICS

Bio-Data
Name
:
Deepanshu Sharma
Class
Science

Roll No.

Subject

XII

Physics

Topic
LDR

Security

CERTIFICA
TE
This is to certify that miss
Deepanshu Sharma of class
XII carried on her
dissertation to prepare
SECURITY LDR.
Under my personal guidance
& super vision all work
related to this study is by the
candidate her self. Her
approach to the subject has
been stisfactory.
Mr.
G.S. YADAV

PGT PHYSICS

Acknowle
dgement
I am bestowed with the
singular honour of
acknowledging my
indebtedness and deep sense
of veneration towards my
esteemed teacher Mr. G.S.
YADAV of physics
department, K.V. eklinggarh
udaipur, under whose
supervision and expert
guidance, I have been able to
complete this work.
I express my gratitude to my
pricipal mr. M.L.Paneri Sir
for this constant
encouragement at all times
and in every way.
In last but not least I owe a
deep sense of gratitude to my

parents without whose

blessins and guidance this
work never been completed.
By:
Deepanshu Sharma