Adulteration Lab Report

RESULTS/DISCUSSION
Experiment 1: Adulteration in sugar
Figure 1 Adulteration test of insoluble substances and chalk powder in sugar
a) Adulteration of various insoluble substances in sugar

There are 2 types of sugar has been used in this experiment which are coarse sugar and
granulated sugar. Both sugars have been dissolved in distilled water. After a few minutes,
it has been recorded that both sugar fully dissolved in water. This means that both sugar
are pure sugar and no adulteration of various insoluble substances has been made to the
sugar.
b) Adulteration of chalk powder, washing soda in sugar

The adulteration of chalk powder and washing soda in sugar can be tested by using a few
drops of diluted HCl to the sugar. Based on the figure above, it can be observed that there
was the presence of a brisk effervescence of carbon dioxide in the sugar solution. This
confirmed that the sugar has been adulterated with chalk powder.
Experiment 2: Adulteration in milk
Figure 2a Adulteration test of water in Fernleaf brand milk
The observation showed that the milk flow slowly leaving a white trail on the glass slide. Hence,
it can be said that no adulteration of water in milk was made.
Figure 2b Adulteration test of starch in milk
A few drops of 1% Iodine solution was used to test adulteration of starch in milk. The result
showed that there is no formation of blue colour on the glass slide that indicates the presence of
starch. So the milk is pure milk without addition of starch.
Experiment 3: Adulteration in oil
Figure 3 Adulteration test in oil using concentrated nitric acid
Adulteration of oil was detected using a few drops of concentrated nitric acid. Both oil brands
which are Knife and Bagus oil were detected of having argemone oil by the presence of orange
colour at the bottom of test tube.
Experiment 4: Adulteration in ghee/butter
Figure 4 Adulteration test of ghee and butter
a) Adulteration of vanaspati or margarine in ghee

Concentrated hydrochloric acid was added to melted sample of ghee and a pinch of sugar.
After 5 minutes, there is no appearance of crimson colour in the mixture. This indicates
that no adulteration of Vanaspati or margarine in the ghee.
b) Adulteration of coal tar dye in ghee

Adulteration of coal tar dye in ghee was tested by using ether and concentrated
hydrochloric acid in the melted sample of ghee. The observation has been made and the
result showed that there is no appearance of pink colour in the mixture. This indicates that
there is no presence of colouring matter in the ghee sample.
Experiment 5: Adulteration in turmeric powder
Figure 5 Adulteration test in Baba’s turmeric powder
An adulteration test was done for the detection of chalk powder in turmeric powder. A few drops
of hydrochloric acid and 3ml of water was added to 1 gm of turmeric powder. There is no presence
of effervescence in the mixture and it indicates that there is no presence of chalk powder in the
turmeric powder.
Experiment 6: Adulteration in tea leaves
Figure 6 Adulteration test in “Cap Lori” and “Cap Kipas” tea leaves
a) Adulteration with exhausted tea or coal tar colour

Both tea leaves brand were used in the adulteration test. The observation result showed that
there is no stain on the filter paper. Hence there is no adulteration of exhausted tea or coal
tar colour in both brands of tea leaves.
b) Adulteration with iron fillings

A magnet was used to detect iron fillings in the tea leaves. Based on the observation made,
there is a little iron present in both brand of tea leaves.
Experiment 7: Adulteration in black pepper
Figure 7 Adulteration test of “Kijang” and “KCH” brand of black pepper
Based on the figure above, it can be observed that there are a few black pepper which floating over
water. The black pepper was adulterated with dried papaya seeds. On adding water, papaya seeds
float on the surface of water while black pepper will settles down.
The health impact of taking adulterated food
Adulteration is one of the most serious problems faced by customer nowadays. The
adulterated food products will give a bad effect to the consumers such as cancer, stomach ulcers,
diarrhea, allergy and respiratory disease like asthma. The adulterants used by the manufacturers
are cheaper substituent. All these adulterants can be easily identified by simple chemical tests.
Adulterated food is impure, unsafe and not wholesome. Food can be adulterated intentionally and
accidentally. Unintentional adulteration is a result of ignorance or the lack of facilities to maintain
food quality and may be caused by spillover effect from pesticides and fertilisers. While intentional
food adulteration is usually done by manufacturers for financial gain. Inappropriate food handling
and packaging methods can also result in adulteration.
Sugar is usually adulterated with chalk powder. Since sugar is soluble in water, hence any
insoluble material can be detected by dissolving the sample sugar in diluted HCl. Chalk powder
can be highly toxic to human body and can cause stomach disorder. Next, the consumption of
adulterated cooking oil with argemone oil (Argemone mexicana) even for a short duration leads
to a clinical condition referred as epidemic dropsy (CK, 2007). In humans, argemone oil contained
in adulterated cooking oil can causes oxidative stress and death of haemoglobin. Argemone oil
contamination posesses a serious threat to human health and should be checked by appropriate
regulatory measures. Now that dried papaya seeds are generally mixed in bulk with black pepper
to have a good margin. Excessive consumption of papaya seeds may cause serious liver problems
and stomach disorders (Saritha, 2017).
The best way to avoid these health problems is by prevention. There are many steps that
can be taken to ensure the prevention is work out. The consumer can begin by taking interest in
the place from where they buy their food ingredients. The consumer should check out whether the
food ingredients is from a reputed shop or retailer. The consumer also need to check if these outlets
are regularly checked by food inspectors and if the premises are kept clean with no infestations. In
addition, the consumer also need to check if the packaging is intact, the expiry date of a food
products and the source of the product. The consumer should also create awareness in the local
community on the bad effects of food adulteration so that when it happens the public knows when
to seek help.

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RESULTS/DISCUSSION

Experiment 1: Adulteration in sugar

Figure 1 Adulteration test of insoluble substances and chalk powder in sugar

a) Adulteration of various insoluble substances in sugar

b) Adulteration of chalk powder, washing soda in sugar

Figure 2a Adulteration test of water in Fernleaf brand milk

Figure 2b Adulteration test of starch in milk

Figure 3 Adulteration test in oil using concentrated nitric acid

Figure 4 Adulteration test of ghee and butter

a) Adulteration of vanaspati or margarine in ghee

b) Adulteration of coal tar dye in ghee

Figure 5 Adulteration test in Baba’s turmeric powder

a) Adulteration with exhausted tea or coal tar colour

b) Adulteration with iron fillings

Figure 7 Adulteration test of “Kijang” and “KCH” brand of black pepper

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