ADARSHA SECONDARY SCHOOL

chemistry project file

Topic: SMOKE GRENADE

Reported By: Reported To:

Ujjwal Pokhrel Mr. Suraj Thapa

GRADE XII
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Certificate

This is to certify that Mr. Ujjwal Pokhrel of grade XII (SCIENCE)

has satisfactorily completed his chemistry project given by Mr.
Suraj Thapa, as prescribed by the course during the year 2023-
2024.

_____________
Sign of the Teacher
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Acknowledgement
First of all, I'd like to thank Mr. Suraj Thapa for providing us
with a project work for chemistry. Chemistry is a subdiscipline
of science that deals with the properties, composition, and
structure of elements and compounds, how they can change,
and the energy that is released or absorbed when they
change.

With the help of the project we were assigned, we got to

learn many things about the preparation of smoke bomb, its
working mechanism and what not!

I'd like to thank all my team members for co-operating with

me in the project work.

CONTENT
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TOPIC Pg. no
1. Certificate 1
2. Acknowledgement 2
3. Introduction on Food Adulteration 4
4. Need of Adulterating Food 6
5. Objective
9
6. Government Measures
10
7. Precautions
8. Theory 11

9. Activity 12
 Experiment 01 13
 Experiment 02 14
 Experiment 03 15
 Observations 17
10. Major Disadvantages
19
11. Conclusion
22
12. Bibliography
23
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General Introduction on food

adulteration.
Food adulteration refers to the act of intentionally debasing
the quality of food offered for sale either by the admixture or
substitution of inferior substances or by the removal of some
valuable ingredient. In simpler terms, it involves adding
impurities or inferior substances to food products, making
them unfit for consumption or reducing their quality.
Adulteration can occur at various stages of the food
production and distribution process, from raw materials to
the final product.

Common examples of food adulteration include:

1. Addition of water to milk: This dilutes the milk and reduces
its nutritional value.
2. Mixing cheaper oils with expensive ones: For example,
adding vegetable oil to olive oil.
3. Use of artificial colors or flavors: To enhance the
appearance or taste of a product.
4. Presence of contaminants: Such as pesticides, insecticides,
or other harmful substances.
5. Substitution of ingredients: Replacing genuine
components with cheaper or inferior alternatives.
6. Use of preservatives beyond permissible limits: This can
pose health risks.
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Food adulteration is a serious issue as it can have harmful

effects on consumer health. It can lead to various health
problems, ranging from mild illnesses to severe diseases. In
many countries, there are strict regulations and laws in place
to prevent and control food adulteration. Regular
monitoring, testing, and enforcement of these regulations
are essential to ensure the safety and quality of the food
supply. Consumers also play a crucial role by being vigilant,
checking product labels, and reporting any suspicious
practices to relevant authorities.

In conclusion, food adulteration is a detrimental practice that

involves the intentional contamination or debasement of
food products, compromising their quality and safety. It is a
pervasive issue with serious implications for public health, as
it can lead to various illnesses and long-term health
problems. Governments and regulatory bodies worldwide
have established strict measures and regulations to curb
food adulteration, emphasizing the importance of ensuring
the safety and integrity of the food supply. Vigilance from
consumers, adherence to labeling information, and active
reporting of suspicious practices are essential components of
the collective effort to combat and prevent food
adulteration. The ongoing commitment to rigorous
monitoring, enforcement of regulations, and public
awareness is crucial in safeguarding the well-being of
individuals and maintaining the integrity of the food industry.
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Why is Food Adulteration done?

As we already know, Food adulteration is the act of
intentionally debasing the quality of food by adding inferior,
harmful, or cheaper substances to raw or prepared food
products. There are various reasons why food adulteration
occurs, and they often stem from economic, social, and
individual motives:

1. Financial Gain: One of the primary reasons for food

adulteration is economic. Adulterants are often cheaper
than the genuine food ingredients. By substituting or
diluting expensive components with cheaper alternatives,
producers and sellers can increase their profits.

2. Increase Shelf Life: Some adulterants are added to

food to prolong its shelf life. Preservatives and additives
may be used to prevent spoilage and increase the time a
product remains marketable.

3. Appearance and Texture Improvement: Adulterants

are sometimes added to enhance the visual appeal or
texture of the food product. This can make the product
look fresher, more appealing, or have a desirable texture,
even if the actual quality is compromised.
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4. Supply and Demand Imbalances: When there is a

high demand for certain food products and a limited
supply, adulteration may occur to meet market demands.
This is particularly true in situations where there are
shortages or crop failures.

5. Ignorance and Lack of Awareness: In some cases,

food adulteration happens due to a lack of knowledge or
awareness among producers, sellers, or consumers about
the potential health hazards associated with certain
adulterants.

6. Competition in the Market: Intense competition in

the food industry may lead some producers to cut corners
and compromise on quality to keep prices low and attract
more customers.

7. Loose Regulations and Enforcement: In regions with

lax regulations or weak enforcement, there may be fewer
deterrents for those engaging in food adulteration. Lack of
stringent controls can encourage unethical practices.
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8. Social and Cultural Factors: In some cases, cultural or

social norms may contribute to the acceptance of certain
adulterants. For example, the use of certain colorings or
preservatives might be culturally accepted, even if they
pose health risks.

9. Consumer Expectations: Consumers may sometimes

prefer certain visual or taste characteristics in their food,
which might drive producers to use additives or
adulterants to meet these expectations.

Food adulteration poses serious health risks and ethical

concerns. Governments, regulatory bodies, and consumers play
crucial roles in combating food adulteration by enforcing
regulations, promoting awareness, and making informed
choices in the marketplace.
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Objective

The Objective of this project is to study some of the common

food adulterants present in different food stuffs.
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GOVERNMENT MEASURES
To check the suppliers of food from doing so, the government
has passed a stringent act which is known as preservation of
food Adulteration Act.

They have been implemented with the objective of providing

safety to human beings in the supply of food. It covers safety
from risks involved due to contamination of poisonous
elements.
The specification laid down of various foods under the
provisions of PFAAct covers minimum basic characteristics Of
the Products Below which it is deemed to be adulterated and
also covers the maximum limit of contaminant not considered
being safe for human beings beyond a certain level.
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PRECAUTION

By taking a few precautions, we can escape from consuming

adulterated products.
1. Take only packed items of well-known companies.
2.Buy items from reliable retail shops and recognized
outlets.
3.. Buy products of only air tight popular brands.
4. Avoid craziness for artificially colored sweets and buy only
from reputed shops.
5. Do not buys sweets or snacks kept in open.
6. Avoid buying things from street side vendors.
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Theory

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, asthma, ulcers, etc. Majority of
fats, oils and butter are paraffin wax, castor oil and
hydrocarbons. Red chili 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 Nepal
to remove adulterants from food stuffs.
AGMARK - acronym for agricultural marketing.... this
organization certifies food products for their quality. Its
objective is to promote the Grading and Standardization of
agricultural and allied commode.
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Experiment 01
Aim
To detect the presence of adulterants in fat, oil and butter.

APPARATUS REQUIRED
Test-tube, acetic anhydride, conc. H2S04, acetic acid, conc
HNO3.

PROCEDURE
Common adulterants present in ghee and oil are paraffin wax,
hydrocarbons, dyes and argemone oil. These are detected as
follows:
1. Adulteration of dyes in fat Heat 1mL of fat with a mixture
of 1mL of conc. Sulphuric acid and 4mL of acetic acid.
Appearance of pink or red color indicates presence of dye
in fat.
2. Adulteration of argemone oil in edible oils to small amount
of oil in a test-tube, add few drops of conc. HNO3 and
shake. Appearance of red color in the acid layer indicates
presence of argemone oil.
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EXPERIMENT 02
AIM
To detect the presence of adulterants in sugar.

APPARATUS REQUIRED
Test-tubes, dil. HC.

PROCEDURE
Sugar is usually contaminated with washing soda and other
insoluble substances which are detected as follows:
1. Adulteration of various insoluble substances in sugar Take
small amount of sugar in a test-tube and shake it with little
water. Pure sugar dissolves in water but insoluble
impurities do not dissolve.
2. Adulteration of chalk powder, washing soda in sugar.to
small amount of sugar in a test-tube, add few drops of HCI.
Brisk effervescence of CO2 shows the presence of chalk
powder or washing soda in the given sample of sugar

.
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EXPERIMENT 03
AIM
To detect the presence of adulterants in samples of chili
powder, turmeric powder and pepper
.
APPARATUS REQUIRED
Test-tubes, conc. HCI, dil. HNO3, KI solution.

PROCEDURE
Common adulterants present in chili powder, turmeric powder
and pepper are red colored lead salts, yellow lead salts and
dried papaya seeds respectively. They are detected as follows:
1. Adulteration of red lead salts in chili powder to a sample
of chili powder, add dil. HNO3. Filter the dilute solution
and add 2 drops of potassium iodide solution to the
filtrate. Yellow ppt. indicates the presence of lead salts in
chili powder.

2. Adulteration of yellow lead salts to turmeric powder to a

sample of turmeric powder add conc. HCI. Appearance of
magenta color shows the presence of yellow oxides of lead
in turmeric powder.
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3. Adulteration of brick powder in red chili powder Add small

amount of given red chili powder in beaker containing
water. Brick powder settles at the bottom while pure chili
powder floats over water.
4. Adulteration of dried papaya seeds in pepper Add small
amount of sample of pepper to a beaker containing water
and stir with a glass rod. Dried papaya seeds being lighter
float over water while pure pepper settles at the bottom.
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OBSERVATION
Expt. Experiment Procedure Observation
No

1. Adulteration of Paraffin Heat small amount Appearance of oil

wax and hydrocarbon in of vegetable ghee floating on the surface.
vegetable ghee with acetic
anhydride. Droplets
of oil floating on the
surface of unused
acetic anhydride
indicates the
presence of wax or
hydrocarbon.

2. Adulteration of dyes in Heat 1mL of fat with Appearance of pink

fat a mixture of conc. color.
H2SO4 and 4mL of
acetic acid.

3. Adulteration of To small amount of No red color observed.

argemone oil in edible oil in a test tube,
oils add few drops of
conc. HNO3 and
shake.

4. Adulteration of various Take small amount Pure sugar dissolves in

insoluble substances in of sugar in a test water but insoluble
sugar tube and shake it impurities do not
with little water. dissolve.
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5. Adulteration of chalk To small amount of No brisk effervescence

powder, washing soda sugar in a test tube, observed
in sugar add a drop of dil. HCl

6. Adulteration of yellow To sample of Appearance of magenta

lead salts to turmeric turmeric powder, color
powder add conc. HCl

7. Adulteration of red lead To a sample of chili No yellow precipitate.

salts in chili powder powder, add dil.
HNO3. Filter the
solution and add
two drops of Kl
solution to the
filtrate

8. Adulteration of dried Add small amount of Brick powder settles at

papaya seeds in pepper given red chili the bottom while pure
powder in a beaker chili powder floats over
containing water water.

The required analysis for adulterants in food stuffs has been

made.
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Major Disadvantages of Food

Adulteration.

Food adulteration poses significant risks to public health and

has several detrimental effects on both consumers and the
food industry. Here are 10 major disadvantages of food
adulteration:

Health Risks: Adulterated foods often contain harmful

substances, such as contaminants, toxins, or non-food items,
which can lead to various health issues, including food
poisoning, allergies, and long-term illnesses.

Nutritional Deficiency: Adulteration can result in a reduction of

essential nutrients in the food, leading to nutritional
deficiencies. This is particularly concerning in staple foods that
form a significant part of people's diets.

Increased Incidence of Diseases: Consumption of adulterated

food is linked to the increased incidence of diseases such as
gastrointestinal disorders, respiratory problems, and
cardiovascular diseases, contributing to the overall burden on
healthcare systems.
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Economic Loss: Food adulteration can result in economic losses

for both consumers and the food industry. Consumers may
incur medical expenses, while the reputation of food producers
and distributors can suffer, impacting sales and profitability.

Loss of Consumer Confidence: Adulteration erodes consumer

trust in food products. Once consumers lose confidence in a
brand or the overall food industry, it can be challenging to
regain their trust.

Ethical Concerns: Food adulteration involves deceptive

practices and compromises ethical standards in the food
industry. This undermines the principles of honesty, integrity,
and transparency that should be upheld in the production and
distribution of food.

Impact on Vulnerable Populations: Vulnerable populations,

such as children, pregnant women, and the elderly, are more
susceptible to the adverse effects of adulterated food. Their
health may be compromised more easily, leading to long-term
consequences.
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Environmental Impact: The production and disposal of

adulterated food may contribute to environmental pollution.
For example, improper disposal of contaminated food products
can contaminate soil and water sources.

Legal Consequences: Food adulteration is often illegal and can

lead to legal consequences for the individuals and businesses
involved. Regulatory authorities may impose fines, sanctions, or
even imprisonment for those found guilty of adulteration.

Challenges in Detection: Detecting food adulteration can be

challenging, as sophisticated methods are sometimes used to
deceive standard testing procedures. This makes it difficult for
regulatory bodies to identify and eliminate adulterated
products from the market promptly.
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Conclusion
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 shops.
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Bibliography

 Websites:
1. Wikipedia.com
2. Byju’s.com
3. Seminarsonly.com
4. Wikihow.com
5. Leverageedu.com
6. Vedantu.com
7. Sdera.wa.edu.au
8. Researchgate.net
9. Google.com

 Books: (PDF)
1. Comprehensive Practical Manual
2. Pradeep’s New Course Chemistry