It is the duty of every citizen to assist in curbing the menace of adulteration. Do not overlook instances of adulteration. Take an active interest in exposing and condemning them.
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Food adulteration has now become a burning problem. The adulterants used are so similar to natural foodstuffs that it becomes very difficult for a common man to detect them.
Food adulteration can be defined as the intentional addition or substitution or abstraction of substances which adversely affect the nature, substance and quality of foods.
The adulterants present in different food items can be easily identified by simple tests are: Take small amount of desi ghee or butter in test-tube. Heat the test-tube to melt the ghee. Add to an equal amount of conc. HCl and a small amount of sugar. Shake the contents vigorously for a minute and allow the tube to stand for about five minutes.