Chemistry Investigatory Project on Food Adulterants

The practice of adding impure or inferior substances to food products to increase quantity, reduce cost, or deceive consumers.

The act of passing legislation to prevent the deliberate addition of harmful or undesirable substances to food.

The process of examining food substances using chemical and microscopic techniques to identify adulterants.

A government official responsible for enforcing food safety regulations and penalizing violators.

The primary objective of the 1906 Food and Drug Act was to protect consumers from harmful adulterants and mislabeled food products.

The study of food adulteration aims to understand how food is manipulated for economic gain and protect consumers from harmful substances.

The first food law aimed at regulating food adulteration was passed in 1860.

The use of chemical and microscopic knowledge allowed scientists to analyse food adulteration in the 19th century.

The practice of labeling food inaccurately, either by misrepresenting its ingredients, quality, or origin to consumers.

The act of moving food across state lines, subject to federal regulations.

A US law enacted in 1938 to combat adulteration, misbranding, and inadequate food labeling. It is enforced by the Food and Drug Administration (FDA).

The agency responsible for enforcing the FD&C Act, ensuring food safety, and regulating additives and labeling.

A committee established in India to advise on matters related to food standards and the implementation of the Food Adulteration Act.

The list of subjects in the Indian Constitution over which both the central and state governments have legislative powers.

A central laboratory in India to which food samples are referred for analysis in cases of food adulteration disputes.

An act passed by the Indian government to prevent the addition of harmful substances to food.

These elements are deliberately added to food to increase its volume or make it look more appealing, but they can be dangerous to human health.

This act aims to protect consumers from adulterated food by establishing minimum quality standards and limiting the amount of contaminants considered safe.

Consumer awareness is crucial to identify and avoid adulterated food. It helps prevent health risks and promotes responsible commerce.

These tests help identify adulterants in food products like oils and fats.

These are organizations responsible for establishing quality standards for food products, including those involving agricultural goods.

This organization in India ensures the quality and standardization of agricultural products.

These are common adulterants found in oils and ghee, especially in butter. Their presence can be detected using specific chemical tests.

Adding harmful substances or ingredients to a product to increase its weight or make it look better, potentially making it dangerous to consume.

Foreign materials like insects, fungi, or unwanted substances in food that can be identified visually.

Visual inspection of food for signs of adulteration like insects, fungi, or foreign objects.

Information found on food labels that describes the ingredients, nutritional content, and freshness of the product.

Buying food from reliable stores known for their hygienic practices and good reputation.

A red color indicates the presence of argemone oil when concentrated nitric acid is added to a sample of oil and shaken.

Insoluble impurities in sugar can be detected by shaking a sample with water. Pure sugar dissolves, leaving the impurities behind.

Brisk effervescence (fizzing) occurs when hydrochloric acid is added to sugar containing washing soda or chalk powder due to the release of carbon dioxide gas.

Red lead salts in chili powder will produce a yellow precipitate when treated with dilute nitric acid followed by potassium iodide solution.

The presence of yellow lead salts in turmeric powder can be detected by adding concentrated hydrochloric acid, which results in a magenta color.

Brick powder, when added to water with red chili powder, will settle at the bottom, while pure chili powder floats.

Dried papaya seeds, being less dense than pepper, will float when mixed with water, while pure pepper will settle down.

The presence of dye in fat is indicated by the appearance of pink or red color.

A test for adulteration of fat with dyes. The presence of dyes will result in a pink color when the fat is mixed with concentrated sulfuric acid and acetic acid.

A test for adulteration of edible oils with argemone oil. Argemone oil is toxic and will cause a red color when mixed with concentrated nitric acid.

A test for adulteration of sugar with insoluble substances. Pure sugar dissolves completely in water, but insoluble substances will remain.

A test for adulteration of sugar with chalk powder (calcium carbonate). Chalk powder will not react with dilute hydrochloric acid, so there will be no brisk effervescence.

A test for adulteration of turmeric powder with yellow lead salts. Yellow lead salts will turn magenta when reacted with concentrated hydrochloric acid.

A test for adulteration of chili powder with red lead salts. Red lead salts will react with dilute nitric acid and potassium iodide to form a yellow precipitate.

A test for adulteration of chili powder with brick powder. Brick powder is heavier than chili powder and will settle to the bottom when mixed with water.