Food is essential forliving. Food adulteration deceives consumers and can endanger their health. The
purpose of this document is to list common food adulterant methods commonly found in India. An adulterant is
a substance found in other substances such as food, cosmetics, pharmaceuticals, fuels, or other chemicals that
compromise the safety or effectiveness of that substance. The addition of adulterants is called adulteration. The
most common reason for adulteration is the use of undeclared materials by manufacturers that are cheaper than
the correct and declared ones. The adulterants can be harmful or reduce the effectiveness of the product, or
they can be harmless.
Adulteration in Milk, Milk adulteration, Milk adulterant
The document discusses various methods of detecting common food adulterants. It notes that approximately 57% of people worldwide suffer from diseases caused by food adulteration and contamination, including manually adulterated foods (22%), contaminated foods (18%), expired items (12%), and natural toxic substances (5%). Common adulterants discussed include urea, formalin, vegetable oils, starch, excess water, mashed potatoes, blotting paper, coal tar dyes, and papaya seeds. Detection methods described are mainly simple chemical tests using acids, iodine, or other readily available reagents that cause characteristic color changes in the presence of specific adulterants. The health effects of these adulterants consuming include kidney and liver damage
This document discusses food additives, which are substances added to food to serve technological purposes like preservation or improving texture, taste, or appearance. It provides definitions of food additives and categories them into nutritional additives, processing agents, preservatives, and sensory agents. Specific additives are discussed under each category along with their functions and some examples. Maximum limits for various additives in different food items are also provided. The document aims to provide information on the types and uses of various food additives.
food adulteration is very common in this society this ppt well make aware from the food adulteration types, how to identify the food adulteration, and health disorders
This document discusses natural and synthetic food color additives. It provides a history of food coloring use dating back to ancient Egyptians and the first synthetic organic dye discovered in 1856. Regulations established by the FDA and EU require that all food dyes be tested for safety through determining acceptable daily intakes. Some synthetic dyes have been linked to adverse effects in studies and controversies exist around certain dyes. Behavioral studies on children found that eliminating artificial food dyes and flavors reduced hyperactivity in many cases.
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This document discusses toxicants in food packaging, specifically phthalates. It begins by providing background on food packaging and its benefits. It then focuses on phthalates, which are commonly added to plastics used in food packaging to increase durability. Low molecular weight phthalates like DEHP are classified as toxic and can leach from packaging into foods. The document outlines DEHP's metabolism, excretion, toxicities like effects on reproduction, and mode of action in disrupting hormone functions. It provides data on common levels of DEHP in foods and packaging. The summary concludes by suggesting ways to reduce DEHP exposure and potential alternatives for food packaging materials.
The document discusses various methods of detecting common food adulterants. It notes that approximately 57% of people worldwide suffer from diseases caused by food adulteration and contamination, including manually adulterated foods (22%), contaminated foods (18%), expired items (12%), and natural toxic substances (5%). Common adulterants discussed include urea, formalin, vegetable oils, starch, excess water, mashed potatoes, blotting paper, coal tar dyes, and papaya seeds. Detection methods described are mainly simple chemical tests using acids, iodine, or other readily available reagents that cause characteristic color changes in the presence of specific adulterants. The health effects of these adulterants consuming include kidney and liver damage
This document discusses food additives, which are substances added to food to serve technological purposes like preservation or improving texture, taste, or appearance. It provides definitions of food additives and categories them into nutritional additives, processing agents, preservatives, and sensory agents. Specific additives are discussed under each category along with their functions and some examples. Maximum limits for various additives in different food items are also provided. The document aims to provide information on the types and uses of various food additives.
food adulteration is very common in this society this ppt well make aware from the food adulteration types, how to identify the food adulteration, and health disorders
The document discusses food adulteration, including common adulterants, methods of detection, and associated health risks. Some common food items that are adulterated include turmeric, red chili powder, milk, coffee, mustard seeds, black pepper, green vegetables, cloves, and salt. Adulterants include chemicals, metals, filler substances, and banned dyes and oils. Detection methods involve chemical tests and examination under magnification. Adulterated foods can cause diseases like cancer, digestive issues, and organ damage if consumed over long periods. The conclusion advocates for government regulation and public awareness to curb food adulteration.
This document discusses various types of adulteration that can occur in milk, including:
1. Addition of water, which can be detected by observing how a drop of milk behaves on a vertical surface.
2. Removal of fat, detected by higher than normal lactometer readings.
3. Addition of prohibited substances like urea, detergents, formalin, hydrogen peroxide, etc. Various chemical tests are described to detect the presence of these adulterants in milk.
The document provides information on the common adulterants added to milk, methods to detect them, and why adulteration of milk is undesirable.
This document discusses food preservatives, including their types (natural, chemical, artificial), common examples, techniques, and roles in preventing food spoilage. It notes that preservatives can be added directly to foods or used in physical preservation methods like refrigeration. While preservatives help food safety and quality, some chemical preservatives may pose health risks if consumed in large amounts, so regulatory oversight aims to ensure they are generally recognized as safe. The document concludes that public awareness of preservatives is uneven and foodborne illness remains an issue, so preservatives help but also introduce potential side effects that must be considered.
this paper was presented in the ONE DAY NATIONAL CONFERENCE ON "RECENT ADVANCES AND CURRENT TRENDS IN BIO-SCIENCE" held on 8th February 2013 at ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE, Chennai-100.
This document summarizes the analysis of milk. It begins by defining milk and describing its typical composition, including higher fat content in buffalo milk versus cow milk. It then discusses various types of milk like standardized, whole, reduced-fat, low-fat, and skimmed milk. The document also covers milk contamination, pasteurization, long-life and UHT processed milk, evaporated and condensed milk. It provides methods to analyze milk properties like specific gravity, pH, total solids, fat content, chloride content, and titratable acidity. Finally, it discusses detecting adulterants in milk and bacteriological examination including viable bacterial count and methylene blue reduction tests.
This document discusses different methods of food adulteration. It begins by defining food adulteration as reducing the quality or nature of food through adding adulterants or removing vital substances. There are three main types of food adulteration: intentional, incidental, and metallic. Some common methods of adulteration are mixing, substitution, concealing quality, using decomposed food, misbranding, and adding toxicants. The document then describes several tests that can be used to detect common adulterants in milk and sweetening agents like sugar and honey.
This document provides information on flavor enhancers and stabilizers used in foods. It discusses flavor, common flavor enhancers like monosodium glutamate, and techniques for analyzing flavors like gas chromatography. It also defines food stabilizers, provides examples like alginates and agar, describes general confirmatory tests, and discusses applications such as preventing emulsions from separating.
Food adulteration and analysis by Suresh BiMicro Lab
Suresh B I presented on food adulteration. The objectives were to introduce types and categories of food adulteration, analyze common adulterants in foods, discuss harmful effects, and approaches for control. Common adulterants discussed included water in milk, coal tar dyes in ghee, and lead chromate in pulses. Analytical tests were provided to detect adulterants in various foods. Food adulteration poses health risks like loss of eyesight, liver damage, and cancer. Controls include regulations, education, and increasing food testing laboratories.
Artificial Colors, Flavors And Additives 3 1 1Gaurav Gupta
1. Artificial food colors and additives are commonly used in foods and medicines to improve appearance and taste, but they can cause side effects like hyperactivity, ADHD, and allergic reactions in children who are more vulnerable.
2. Studies have found associations between artificial colors and preservatives (like tartrazine and sodium benzoate) and increased hyperactivity in children.
3. Natural colors and flavors from sources like fruits and vegetables are safer alternatives to artificial ones, as they are less likely to cause allergic reactions and may even provide additional health benefits.
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
This document discusses the use of synthetic colours in food. It begins by explaining how synthetic colours are added to foods to attract consumers as colour is a major factor in food acceptance. Synthetic colours correct natural variations and solve problems like colour loss during storage. They provide bright, uniform colours and are cheaper and more stable than natural colours. However, synthetic colours can cause issues like attention deficit hyperactivity disorder (ADHD) in children who are more vulnerable. The document then analyses different sweets and finds that most contain synthetic colours above permitted levels, with tartrazine and sunset yellow being most common. It concludes by recommending continued efforts to increase awareness of risks among manufacturers and consumers.
Food is adulterated to increase the quantity and make more profit. The food is sucked of its nutrients and the
place where the food is grown is often contaminated.For example:Milk is mixed with water. Vanaspati is used as an
adulterant for ghee. Ergot is used as an adulterant for cereals.Chalk-powder is used as an adulterant for flour.Chicory
is used as an adulterant for coffee.Papaya seeds is used as an adulterant for pepper.Brick-powder is used as an
adulterant for chilly-powder.tamarind seed powder is used as adulterant for coffee. wood powder is adulterated for
turmeric and dhaniya powder.
The document discusses various types of food additives, their main functions, and common examples. It describes how additives help maintain consistency, improve nutrition, and preserve foods. Colors, emulsifiers, flavors, gelling agents, preservatives, and sweeteners are some of the major categories covered, along with specifics on their uses and potential health impacts. Safety testing is also briefly discussed.
This document outlines techniques for detecting common forms of milk adulteration. It discusses adding starch, cane sugar, skim milk powder, or removing fat from milk. Detection methods include using iodine solution for starch, resorcinol for sugar, and measuring lactometer reading and specific gravity for fat content. Other tests detect adding urea, buffalo milk, or detergents to cow milk. The document provides procedures for each test and lists references for further information.
The document is a chemistry project report on studying food adulterants. It includes an introduction outlining the objective to study common food adulterants. It describes experiments conducted to detect adulterants in fats/oils, sugar, and spices. Tests identified adulterants like paraffin wax in ghee, dyes in fat, and argemone oil in edible oils. Tests on sugar identified insoluble substances and washing soda. Tests on spices identified lead salts in chili and turmeric and brick powder and papaya seeds as adulterants. The conclusion emphasizes the importance of choosing non-adulterated food for health and avoiding purchasing food from unhygienic sources.
"Adulteration of food" -Chemistry investigatory poject (class 12)Sailesh5908
I have uploaded the complete document, with all the pages including the cover page, the acknowledgement, certificate and contents along with the Project content. Just download it and modify it and your project is ready, if that is all you have wanted. Otherwise use it as a reference for your project. "!!! IF YOU FIND IT WORTHY AT ALL, THEN GIVE ME A LIKE !!!" - It will motivate me to upload more such documents. -THANK YOU
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
chemistry investigatory project on adulterants in foodAnurag Yadav
This document is a chemistry project report submitted by Anurag Yadav to his teacher, Mrs. Shobhana Chauhan. The project involved studying common food adulterants through a series of experiments. The experiments tested samples of ghee, oil, sugar, milk, besan, chili powder, turmeric powder, and pepper for adulterants like paraffin wax, heavy metals, starch, and dried seeds. The results of the experiments found adulteration in some samples. The conclusion emphasizes the importance of selecting non-adulterated food for health and avoiding impure foods from unhygienic sources.
Manan Aggarwal, a class 12 student at Lord Mahavira Academy, conducted a chemistry project on studying common food adulterants under the guidance of his teacher Mr. Nitant Jain. The project involved experiments to test for common adulterants in foods like ghee, oil, sugar, chilli powder, turmeric powder, and salt. Tests were performed using various chemicals and observations were recorded. Adulterants like argemone oil in mustard oil and vanaspati ghee in desi ghee were detected. The conclusion highlighted the need for consumer awareness and legal actions to prevent adulteration for public health.
Nutritional profiling and chemical analysis of foodMuzaffarHasan1
Nutritional profiling involves classifying or ranking foods according to their nutritional composition to prevent disease and promote health. It provides descriptions of foods' nutrient levels (e.g. reduced/increased nutrients) and health effects (e.g. healthier/less healthy). Various systems exist for front-of-pack nutrition labeling that consider nutrients individually or combined. Chemical analysis of foods determines their nutritional composition through methods like Soxhlet extraction for fats, gas chromatography for trans fats, Lowry/Bradford methods for proteins, Molisch/Benedict's tests for carbohydrates, and spectroscopy techniques for various applications.
Compare the Effectiveness of Natural and Commercial Food Preservatives on Foo...IRJET Journal
This document describes a study that compares the effectiveness of natural and commercial food preservatives on preserving various food samples. The researchers prepared food samples using natural preservatives like honey, vinegar and salt as well as commercial preservatives like sodium benzoate and sodium nitrate. They tested the preserved food samples using the Methylene Blue Reduction Test, Durham's tube test and spectrophotometric analysis to analyze microbial growth over time. The results of these tests were used to determine which preservatives were most effective in inhibiting spoilage and extending the shelf life of the different food samples while maintaining quality, appearance and taste.
1) Sayan Mandal, a class 12 student, completed an investigatory chemistry project on food adulteration.
2) The project involved experiments to detect common adulterants in foods like oils, sugar, spices using simple chemical tests. Adulterants like paraffin wax, dyes, and argemone oil were tested for in oils.
3) The experiments found evidence of adulteration in some samples, like appearance of oil droplets when testing vegetable ghee, indicating paraffin wax or hydrocarbons. Other samples did not show signs of adulteration.
50.Isolation and identification of proteolytic bacteria from raw milk samplesAnnadurai B
- Twenty five raw milk samples were collected from the Kancheepuram area of India and tested for bacterial contamination.
- A variety of bacteria were isolated from the samples including Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Escherichia coli, Micrococcus luteus and Serratia marcescens.
- Five of the isolated bacteria (Bacillus cereus, Pseudomonas aeruginosa, Proteus mirabilis, Micrococcus luteus and Serratia marcescens) showed proteolytic activity, which can negatively impact the nutritional value of milk.
Fuck you scrib you focking son of a bitch man with...davev384
The document is a chemistry project investigating common food adulterants. It includes an introduction describing food adulteration and its health effects. Several experiments are described to test for adulterants such as paraffin wax in ghee/oil, dyes in fat, argemone oil in edible oils, insoluble substances and washing soda in sugar, lead salts in turmeric and chili powder, and dried papaya seeds in pepper. The results found adulteration of turmeric powder with yellow lead salts and chili powder with brick powder. The conclusion stresses the importance of selecting wholesome, non-adulterated foods and checking for adulterants by visual examination and label declarations.
This document is a chemistry project report submitted by a class 12 student on the topic of studying food adulterants. It contains an introduction outlining the problems of food adulteration. The report then describes common food adulterants found in items like ghee, oil, sugar, chilli powder and turmeric powder. It includes the aims, apparatus, chemicals and procedures for experiments to test for these adulterants. The results of the experiments show instances where adulterants were detected. The conclusion stresses the need to curb food adulteration, while precautions for consumers are also outlined.
This document outlines a chemistry investigatory project on studying common food adulterants in various products like oils, fats, butter, sugar, turmeric powder, chili powder, and pepper. It describes 3 experiments conducted to detect adulterants - testing for dyes in fats, argemone oil in edible oils, and insoluble substances in sugar. Observations showed adulterants like pink coloration in fats and insoluble impurities not dissolving in sugar tests. The conclusion emphasizes the importance of selecting non-adulterated foods for health and avoiding unhygienic food sources.
Chemistry projecton adureants in food by animesh aryaAnimesh Arya
The document discusses a chemistry project on studying common food adulterants. It outlines experiments to test for adulterants in foods like ghee, sugar, chilli powder and turmeric powder. The results of the experiments show various adulterants like starch in ghee and brick powder in chilli powder that can cause health issues if consumed.
Dr.a.k.srivastava chemical and drug residues in dairy products (ayurvet semin...AyurvetAks
This document discusses various chemical and drug residues that may be present in dairy products, including antibiotics, pesticides, mycotoxins, and heavy metals. It notes that antibiotic residues in particular pose food safety risks by contributing to antibiotic resistance in humans. The document then provides standards and incidence rates for various residues in milk in countries like India. It also describes methods for detecting residues like antibiotics, aflatoxin M1, and oxytocin in milk using rapid test kits.
Quality Control Assessment & Comparisons with the USA Standard Values IOSRJAC
: This article aimed to generate out a quality control assessment of the performed analytical analysis, to highlight the importance of delivering quality control system independent of how these calculations are limited. Therefore, different commercial milk powder samples were analyzed for their fat, moisture and ash, and then the standard deviations were calculated, accordingly. Repeatability and reproducibility of the analysis show good results, and the comparability of the achieved results with the USA standard values presented likewise a very close acceptance range.
The presentation is about the chemical residues that cloud be seen in the milk. It includes the chemical residues like the antibiotic residues, pesticides, detergents and heavy metals.
Inspection of the imported food products and internally produced food product...IOSRJAVS
This research had done on Export and Internal products which use by Afghan people. Tests on eggs showed that the internal eggs have better condition because of good weight, shell size, Albumin and yolk, and also there is no report of Salmonella. Tests on milk showed that the internal milk is good at high percentage of fat, Protein, Carbohydrates but there is always adulteration in these milks like adding water and starch. The research on water showed that there are hardness, No3, No2, P, some kinds of Bacteria but no Arsenic in tap, well and mineral water.In meat test we had found that, both import frozen meat and daily slaughter had the same condition of total bacteria and Coliforms but the percentage was normal, with no Salmonella. Results showed that import apple had high Bricks in refract meter than Herati apple.Tests of sausage and tuna products of our country and the external samples had no coliforms but high percentage of total bacteria.
1) The study evaluated the microbial quality of raw milk, pasteurized milk, and Zabadi baladi (a fermented milk) after the addition of fennel honey at various concentrations during refrigerated storage.
2) Results showed that the addition of honey, especially at 10%, reduced bacterial counts and increased acidity levels in the milk products, extending their shelf life.
3) Consumer testing found that samples with 1-5% honey addition were the most acceptable, suggesting honey can be used to naturally preserve and improve the quality of milk products.
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THE USABILITY METRICS FOR USER EXPERIENCE was innovatively created by Google engineers and it is ready for production in record time. The success of Google is to attributed the efficient search algorithm, and also to the underlying commodity hardware. As Google run number of application then Google’s goal became to build a vast storage network out of inexpensive commodity hardware. So Google create its own file system, named as THE USABILITY METRICS FOR USER EXPERIENCE that is GFS. THE USABILITY METRICS FOR USER EXPERIENCE is one of the largest file system in operation. Generally THE USABILITY METRICS FOR USER EXPERIENCE is a scalable distributed file system of large distributed data intensive apps. In the design phase of THE USABILITY METRICS FOR USER EXPERIENCE, in which the given stress includes component failures , files are huge and files are mutated by appending data. The entire file system is organized hierarchically in directories and identified by pathnames. The architecture comprises of multiple chunk servers, multiple clients and a single master. Files are divided into chunks, and that is the key design parameter. THE USABILITY METRICS FOR USER EXPERIENCE also uses leases and mutation order in their design to achieve atomicity and consistency. As of there fault tolerance, THE USABILITY METRICS FOR USER EXPERIENCE is highly available, replicas of chunk servers and master exists.
Google File System was innovatively created by Google engineers and it is ready for production in record time. The success of Google is to attributed the efficient search algorithm, and also to the underlying commodity hardware. As Google run number of application then Google’s goal became to build a vast storage network out of inexpensive commodity hardware. So Google create its own file system, named as Google File System that is GFS. Google File system is one of the largest file system in operation. Generally Google File System is a scalable distributed file system of large distributed data intensive apps. In the design phase of Google file system, in which the given stress includes component failures , files are huge and files are mutated by appending data. The entire file system is organized hierarchically in directories and identified by pathnames. The architecture comprises of multiple chunk servers, multiple clients and a single master. Files are divided into chunks, and that is the key design parameter. Google File System also uses leases and mutation order in their design to achieve atomicity and consistency. As of there fault tolerance, Google file system is highly available, replicas of chunk servers and master exists.
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METHODS FOR DETECTION OF COMMON ADULTERANTS IN FOOD
1. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
4
METHODS FOR DETECTION OF COMMON
ADULTERANTS IN FOOD
Dr.Shwetali K. Churi
1
(Department Of CHEMISTRY, MUMBAI University, MUMBAI-98, VIVA Institute of Technology, India)
Email id: skchuri@gmail.com
Abstract:Food is essential forliving. Food adulteration deceives consumers and can endanger their health. The
purpose of this document is to list common food adulterant methods commonly found in India. An adulterant is
a substance found in other substances such as food, cosmetics, pharmaceuticals, fuels, or other chemicals that
compromise the safety or effectiveness of that substance. The addition of adulterants is called adulteration. The
most common reason for adulteration is the use of undeclared materials by manufacturers that are cheaper than
the correct and declared ones. The adulterants can be harmful or reduce the effectiveness of the product, or
they can be harmless.
Keywords:Adulteration, food, cosmetics, pharmaceuticals, fuels, effectiveness.
I. INTRODUCTION
Generally adulterant is added in any food item to increase its volume, weight etc. as well as to decrease
its costing.Some of the most common adulterated foods are milk and dairy products, atta, edible oils, cereals,
spices (whole and ground), legumes, coffee, tea, confectionery, baking soda, soft drinks, vinegar, besan, curry
powder, etc. In general there are three types of Adulterants: 1) Intentional adulterants: like sand, marble
splinters, stones, mud, other dirt, talc, chalk powder, water, mineral oil and harmful colors. 2) Secondary
adulterants: e.g. pesticide residues, rodent feces, larvae in food. 3) Metallic impurities: e.g. arsenic from
pesticides , Lead from water, waste water from the chemical industry, tin from cans. Adulterants can even be
due to mishandling of ingredients as well as improper packaging.
Laboratory detection of adulteration in food items includes various methods such as High Performance
Liquid Chromatography (HPLC) for analysis, HPTLC for investigation, GCMC, LCMS-MS for chemical
analysis and many more. Such laboratory methods are based on some basic parameters of validation such as
accuracy, precision, linearity, limit of detection, limit of quantitation, specificity and robustness. This methods
require various instrumentation which is very costly. Laboratory methods provides us the exact results of
adulteration with its various range of risk i.e. high, moderate, less depending upon the percentage of
adulteration. Adulteration involves alteration in pH of the material and hence can cause severe problems in a
healthy life style.
This paper is focused upon the methods of home detection of adulteration in our day to day essential
food commodities with available material at home and few laboratory methods for the same. This inhouse
methods provides us with the result of purity and impurity, though its percentage for the same cannot be
measured, whereas laboratory methods gives accurate percentage wise result with the help of chromatographical
detection. The paper also focus on the alteration of pH, its effects and its permissible limits.
II. EXPERIMENTAL
Adulteration of milk with H2O
Such types of adulterants can give rise toother stomach disorders.
Testing method:Split milk on a polished slanting surface, Pure milk resist to move or moves slowly leaving a
white mark behind.Milk adulterated with water will flow immediately without leaving a mark.
2. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
5
Fig:1a. Fig. 1b.
Detection of detergent in milk
Such types of adulterants can give rise to other stomach disorders.
Testing method:Take H2O:milk in 1:1 proportion and shake thoroughly, If adulterated milk forms thickfroth
whereasPure milk will form very finefroth due to distress.
Fig: 2a Fig:2b
Adulteration of milk and milk products by starch. (khoya, chenna, paneer)
Such types of adulterants can give rise to gastro-intestinal disturbances and other stomach disorders.
Testing method:Take 1:2 proportion of sample: water, boil, cool + 2-3 drops of tincture iodine.Blue colour
indicates the presence of starch, no change in colour if it is pure. (In case of milk, addition of water and boiling
is not required.)
Fig:3a Fig:3b
PURE ADULTERATED
PURE ADULTERATED
PURE ADULTERATED
3. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
6
Laboratory Test Method: For presence of sugar in milk, conc. HCl is added along with 0.1g resorcinol
solution and place the test tube in water bath for 4-5 mins, if red colour appears indicates the presence of sugar
similarly presence of starch can be detected by boiling, cooling milk and further adding 1 drop of 1% iodine
solution, if blue color appears, starch is present, similarly for presence of glucose milk is treated with Barfoed`s
reagent and heat in water bath then add phosphomolybdic acid reagent, if blue color appears the same is
confirmed.
Acidity Test:Milk is treated with alizarin (dye) which changes the colour as per the pH.
Table No.1
Colour Red-brown Yellowish-
brown
Yellow Lilac/pale
red
pH 6.6-6.7 6.4-6.6 6.3 > 6.8
Remark Normal Milk Slightly
acidic
Acidic
(coagulates)
Alkaline
Adulterationof ghee/butter by mashed potatoes, sweet potatoes and other starches.
Such types of adulterants can give rise to gastro-intestinal disturbances and other stomach disorders.
Testing method:1 teaspoon of ghee/butter + 2-3 drops of tincture iodine.Blue colour appears it shows the
presence of mashedpotatoes, sweet potatoesand other starches.
Fig:4a Fig:4b
Laboratory Testing Method: Equal proportion of pure ghee and tallow taken and melted separately +
chloroform and make it homogeneous mixture, use it as stock solution. The same above procedure is repeated
with different ratios of ghee and tallow ranging from 9:1 to 1:9 and studied in the range of 200-400 nm using
UV visible recording spectrometer.
Detection of other oils in edible oils
Adulterants such as mineral oil, karanja oil, castor oil and artificial colours in edible oils can give rise to
gallbladder cancer, allergies, paralysis, cardiac arrest and increased LDL cholesterol.
Testing method:
Take a transparent glass containing coconut
Oil in it. Place this glass in refrigerator for 20-30
minutes. ( no freezingrequired)
Fig:5a Fig:5b
Pure coconut oil solidifies.If oil is adulterated,
PURE ADULTERATED
4. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
7
the other oil does not solidifyand remains as a
separate layer.
Fig:5c Fig:5d
Laboratory Testing Method: Analytical methods such as ESI-MS fingerprinting analysis, GC/MS, HPTLC
fingerprinting, FTIR spectroscopy etc. are used to detect the exact concentration of adulteration.
Acidity Test:5gm sample + 50 ml neutral hot ethanol + 1ml phenolphthalein indicator, boil in water bath for 5
mins, titrate when hot with alkali shaking vigorously, gives pink colour.
Acid Value is given by: 56 X Normality of alkali X Volume of alkali/ weight of sample in grams.
The permissible value of ghee/butter/edible oils is 0.6mg NaOH/g
Detection of molasses, dextrose, sugar and corn syrups in honey
This type of adulterants results in stomach disorders.
Household Testing method 1:Testing method 2:
Water+ few drops of honeyLit a honey dipped cotton wick
pure honey will not disperse in
water and adulteratedwill disperse in Unadulterated honey will burn vigorously while
water, confirming thepresence of added sugaradulterated will produce cracking sound due to
presence of water
Fig:6a Fig:6b
Laboratory testing method: Analytical methods such as isotopic chromatography, spectroscopy, trace
elements techniques and thermal analysis can be opted. Differential scanning calorimetry (DSC) can examine
heat flows resulting from phase transitions.
Acidity Test:1gm of sample + 7.5ml of CO2 free water, mix + 1 drop of phenolphthalein indicator, titrate
against sodium hydroxide solution till pink colour persists. Determine blank on water and calculate acidity by
using formula: Acidity by weight = 0.23 X V(corrected vol. of 0.05 N NaOH)/ M (wt in gm of sample taken for
test)
Purity of honey is measured in terms of hydroxymethylfurfural, high percentage of HMF in honey is a sign of
additives or severe heat treatments, permissible value of HMF is 80 mg/kg.
PURE ADULTERATED
PURE ADULTERATED
5. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
8
Adulteration in sugar/powder sugar/ jaggery by chalk powder, washing soda
Testing Method:Sample + H2O dissolve,if sample is adulterated, the adulterant will precipitate at the bottom.
Such type of adulterants results in vomiting and other stomach disorders.
Fig: 7a Fig: 7b
Laboratory testing method: Sugar sample is treated with a few drops of conc. HCl, if gives rise to brisk
effervescence, presence of chalk powder or washing soda is confirmed, further with the help of chromatography
percentage of adulteration can be detected.
Acidity Test: Faster the rate of acidity (low pH) fastens the deterioration process of jaggery by inversion.
Various jaggery samples were stored for a period of 3 months and following result were observed.
Table No. 2
Strains Acidity
S98-SP-108 5.43
CPHS-35 5.23
CP81-1254 5.21
S2001-US-400 5.31
HSF-240 (std) 5.14
Adulteration in green chilli and green vegetables of malachitee green colour
Testing methods:Cotton piece soaked with water or vegetable oil is rubbed at the outer green surface of green
vegetable/chilli, if the cotton turns green, then it is adulterated with malachite green. Such type of adulterants
results in stomach disorders, vomiting and dyes used are highly carcinogenic.
Fig: 8a Fig: 8b
Laboratory testing method: Microcantilever based sensors are used to detect presence of malachite green
colour even when present at low concentrations.
Acidity Test: Permissible limit for malachite green is 2g/kg.
Differentiation of common salt and iodised salt
Testing Method:Piece of potato + salt + wait for a minute + two drops of lemon juice, if the salt is iodised,
appearance of blue colour will be seen, if it is common saltno blue colour will appear.
PURE ADULTERATED
PURE ADULTERATED
6. VIVA-Tech International Journal for Research and Innovation Volume 1, Issue 4 (2021)
ISSN(Online): 2581-7280
VIVA Institute of Technology
9th
National Conference on Role of Engineers in Nation Building – 2021 (NCRENB-2021)
9
Fig: 9a Fig: 9b
Laboratory testing method:Salt + distilled water, stir till it dissolves + white vinegar and hydrogen
peroxide in equal proportion + starch solution, stir well, allow the solution to stand for few minutes, if blue-
purple colour persists iodine content is confirmed.
Acidity Test:Various samples can be examined through HPLC and iodine content can be found. Permissible
amount is 150 mcg/day for adults, 200 mcg/day for lactating or pregnant womens, lower amounts for childrens.
Permissible alkalinity is 0.15%.
III. CONCLUSION
Selecting healthy and non-adulterated foods is essential to daily life to ensure that such foods do not
pose any health risks. It is not possible to guarantee healthy food only by visual inspection when the toxic
impurities are in ppm. Visually inspecting the food before purchasing it will ensure that there are no insects,
visible fungi, foreign objects, etc. Avoid dark coloured, junk and other processed foods. Wash fruits and
vegetables thoroughly in running water before it is used. Therefore, after careful examination, the care taken by
the consumer at the time of purchase of the food can be of great help. Packaged foods are very important to
know the ingredients and the nutritional value. They also help in checking the freshness of the food and the shelf
life before use. The consumer should avoid taking food from an unsanitary place and preparing food in
unsanitary conditions. Types of food can cause various diseases. Consumption of cut fruits sold in unsanitary
conditions should be avoided. It is always better to buy certified food from certified stores.
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IODISED SALT COMMON SALT