These are the methods to detect food adulteration in food items


These are the methods to detect food adulteration in food items

To be sure and use pure. Below are the methods through which you can detect food adulteration in food items:

Adulteration in Vegetable Oil

  • Castor Oil: Take 1 ml. of oil in a clean dry test tube. Add 10 ml. of acidified petroleum ether. Shake vigorously for 2 minutes. Add 1 drop of Ammonium Molybdate reagent. The formation of turbidity indicates presence of Castor oil in the sample.
  • Argemone Oil: Add 5 ml, concentrated Nitric acid (HNO3) to 5ml of sample. Shake carefully. Allow yellow and orange colour to separate. Crimson colour in the lower acid layer indicates adulteration.

Adulteration in Wheat flour

  • Excessive sand and dirt: Shake a little quantity of sample with about 10 ml. of Carbon tetrachloride (CCL4) and allow to stand. Grift and sandy matter will collect at the bottom.
  • Excessive bran: Sprinkle on water surface. Bran will float on the surface.
  • Chalk powder: Shake sample with diluted Hydrochloric Acid (HCL) Effervescence indicates presence of chalk powder.

Adulteration in Food grains

  • Hidden insect infestation: Take a filter paper impregnated with Ninhydrin reagent (1% in alcohol). Put some grains on it and fold the filter paper and crush the grains with hammer. Spots of blush purple indicate presence of hidden insect infestation.

Source: Ministry of Consumer Affairs, Food and Public Distribution

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