About Adulteration:

Pure Product+ Adulterant = Adulterated Product 

(Not allowed by legal or above to allowed %).

In the Whole world approx - 57% People (32% children and 25 % adult) have disease due to adulteration & Contamination of foods.

• Manually Adulterated foods – 22 %
• Contaminated food (Micro & Chemical Contamination – including Pesticides & Metals) – 18%
• Expired Items – 12 %
• Natural occurring toxic substances- 5%

        Total Disease % = 57 due to adulteration & Contamination.

An adulterant is a substance found within other substances (e.g. food, beverages, Milk), although not allowed for legal or other reasons. The addition of adulterants is called adulteration. An adulterant is distinct from food additives (more than legal limit food additive is also hazardous). The term "contamination" is usually used for the inclusion of unwanted substances due to accident or negligence rather than intent.

Adulterants added manually to reduce the amount of expensive product.

Deliberate addition of toxic adulterants to food or other products for human consumption is poisoning.

Adulteration in Milk & Milk Products - Test at Home

Detection of Mashed Potatoes and Other starches in Desi Ghee:

Experiment No- 10 

Mashed Potato

• The presence of mashed potatoes and sweet potatoes in a sample of ghee can easily be detected by adding a few drops of Iodine, 
• which is brownish in colour turns to blue if mashed potatoes/sweet potatoes/other starches are present.

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Detection of Blotting paper in Rabri:

Experiment No- 9

• Take a teaspoon of rabri in a test tube. Add 3 ml of hydrochloric acid and 3 ml of distilled water. 
• Stir the content with a glass rod. Remove the rod and examine. 
• Presence of fine fibres to the glass rod will indicate the presence of blotting paper in rabri.

blotting paper as adulterant in Rabri

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Detection of Vegetable oil in Sweet Curd: 

Experiment No- 8 of 1

• Take 1 teaspoon full of curd in a test tube. 
• Add 10 drops of hydrochloric acid. Mix up the contents shaking the test tube gently.
•  After 5 minutes, examine the mixture. The red colouration indicates the presence of vanaspati in the curd.

Red- positive                  Negative                            

 Detection of Vanaspathy or Margarine in Desi Ghee and Butter: 

Experiment No- 8 of 2

• Take about one tea spoon full of melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar. 
• Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.
• The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test. 
• If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye. 
• If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present

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Detection Coal Tar Dye in Ghee, Cheese, Khoa, Condensed milk & Powder : 

Experiment No- 7:

• Add 5 ml of dil. H2SO4 or concentrated HCL to one teaspoon full of melted sample in a test tube. Shake well.
• Pink colour (in case of H2SO4) or crimson colour (in case of HCl) indicates coal tar dyes.
• If HCl does not give colour dilute it with water to get the colour.



Coal Tar Dye

Adulterant / Purpose of Adulteration: Coal tar Dye easily available at department store / Color make the product attractive and look like Pure product.

Loss/Health Effect: Brain Disorder and cancer.

Experiment No- 6 : Detection of Synthetic milk & Protein in Milk

• Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the fingers and turns yellowish on heating.
• The milk can easily be tested by Urease strips (available in the Medical stores) because Synthetic milk is devoid of protein.

Source / Purpose of Adulteration: Urea is used as synthetic protein, easily available on Agricultural store as a fertilizer/protein is calculated by  % of Nitrogen present in milk, due to the presence of Nitrogen of Urea, on analysis milk given higher value than actual value, that’s why milk supplier mix urea.

Loss/Health Effect: Failure of Kidney, Damage Heart and Liver

Experiment No- 5: Detection of Formalin in Milk

Formalin in Milk

• Take 10 ml of milk in a tests tube and add 5 ml of concentrated sulphuric acid from the sides of the wall without shaking.
• If a violet or blue ring appears at the intersection of two layers then it shows presence of formalin.

Adulterant / Purpose of Adulteration: Formalin chemical available at chemical supplier for the purpose of preservation of dead materials/ Formalin enhances the life of milk and thus is added for preservation purpose.

Loss/Health Effect: Irritation and cancer.



Left- Preservation, Right- Analysis of Formalin

Experiment No- 4: Detection of Vegetable oil (Vanaspati) in Milk

• Take 3 ml of milk in a test tube.
• Add 10 drops of hydrochloric acid. Mix up one teaspoonful of sugar.
• After 5 minutes, examine the mixture.
• The red colouration indicates the presence of Vegetable oil in the milk.

Loss/Health Effect: Monetary loss, elevate cholestrol, diabetes and coronary ailments.

Source/ Purpose of Adulteration: Vegetable oil / Decrease the Manufacturing cost and increase fat %.

Experiment No- 3 of 1: Detection of Urea in Milk

• Take a full teaspoon of milk in a test tube.
• Add ½ teaspoon of soybean or arhar /Pigeon pea (Cajanus cajan) powder.
• Mix up the contents thoroughly by shaking the test tube.
• After 5 minutes, dip a red litmus paper in it. Remove the paper after 30 seconds.
• A change in colour from red to blue indicates the presence of urea in milk.

Source / Purpose of Adulteration: Urea is easily available on Agricultural store as a fertilizer/ The Protein content is calculated by converting Nitrogen present in a milk. Urea being a rich source of Nitrogen is generally used to increase protein content in the milk. On testing protein coming from Urea will make a milk look as it contains lot of proteins.

Loss/Health Effect: Failure of Kidney, Damage Heart and Liver

Experiment No- 2: Detection of Added Starch in Milk

• Take full tea spoon (2 ml) milk in test tube.
• Add 2-5 drops of Iodine tincture or Iodine solution.
• Within few second formation of blue color indicates the presence of added starch in milk.
• The solution of iodine is easily available in the medical stores.

Source / Purpose of Adulteration: Starch is easily available at departmental store / Increase the Thickness of Milk and give Pseudo filling of higher quality milk.

Loss/Health Effect: Dental caries, Excessive intakes may displace nutrients and contribute to Obesity. Monetary loss

  

Experiment No- 1:

Detection of Excess Water an adulterant in Milk

• One drop of milk putting an upper portion of polished slanting surface.
• A drop of pure milk flows slowly and leaving a white trail behind it.
• Whereas milk adulterated with water will flow immediately without leaving a mark or light mark.

 Source/ Purpose of Adulteration: Tap Water(may be contaminated) / To Increase the volume of Milk.

Loss/Health Effect: Monetary loss, Contamination with water

हिंदी के लिए क्लिक करें : adulterationkills.blogspot.in 

In Short:

Experiment No- 1 Water as adulterant in Milk

• The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure milk either or flows lowly leaving a white trail behind it, whereas milk adulterated water will flow immediately without leaving a mark.

Experiment No- 2 Detection of Starch in Milk

• Add a few drops of tincture of Iodine or Iodine solution. Formation of blue colour indicates the presence of starch.Iodine solution is easily available in the medical stores

Experiment No- 3 Detection of Urea in Milk

• Take a teaspoon of milk in a test tube. Add ½ teaspoon of soybean or arhar powder. Mix up the contents thoroughly by shaking the test tube. After 5 minutes, dip a red litmus paper in it. Remove the paper after ½ a minute. A change in colour from red to blue indicates the presence of urea in the milk.

Experiment No- 4 Detection of Vanaspati in Milk

• Take 3 ml of milk in a test tube. Add 10 drops of hydrochloric acid. Mix up one teaspoonful of sugar. After 5 minutes, examine the mixture. The red colouration indicates the presence of vanaspati in the milk.

Experiment No- 5 Detection of Formalin in Milk

• Take 10 ml of milk in a tests tube and add 5 ml of con sulphuric acid from the sides of the wall without shaking. If a violet or blue ring appears at the intersection of two layers then it shows presence of formalin.
• Formalin enhances the life of milk and thus is added for preservationpurpose.

Experiment No- 6 Detection of Synthetic milk & Protein in Milk

• Synthetic milk has a bitter after taste, gives a soapy feeling on rubbing between the fingers and turns yellowish on heating
• The milk can easily be tested by Urease strips (available in the Medical stores) because Synthetic milk is devoid of protein.

Experiment No- 7 Detection of Glucose/Inverted Sugar & Protein in Milk

• Milk does not contain glucose /invert sugar, if test for glucose with urease strip found positive. It means milk is adulterated.
• If it is made synthetically by adding while colour water paint. Oils, alkali, urea and detergent etc. Glucose, inverted sugar syrup is added in milk to increase the consistency and test.

Experiment No- 8 Detection Coal Tar Dye in Ghee, Cheese, Khoa, Condensed milk & Powder

• Add 5 ml of dil. H2SO4 or conc. HCL to one teaspoon full of melted sample in a test tube. Shake well. Pink colour (in case of H2SO4) or crimson colour (in case of HCl) indicates coal tar dyes. If HCl does not give colour dilute it with water to get the colour.

Experiment No- 9 Detection of Vanspati in Sweet Curd

• Take1 teaspoon full of curd in a test tube. Add 10 drops of hydrochloric acid. Mix up the contents shaking the test tube gently. After 5 minutes, examine the mixture. The red colouration indicates the presence of vanaspati in the curd.

Experiment No- 10 Detection of Blotting paper in Rabdi

• Take a teaspoon of rabri in a test tube. Add 3 ml of hydrochloric acid and 3 ml of distilled water. Stir the content with a glass rod. Remove the rod and examine. Presence of fine fibres to the glass rod will indicate the presence of blotting paper in rabri.

Experiment No- 11 Detection of Starch in Khoa and its products

• Boil a small quantity of sample with some water, cool and add -a few drops of Iodine solution. Formation of blue colour indicates the presence of starch

Experiment No- 12 Detection of Starch in Chhana or Paneer

• Boil a small quantity of sample with some water, cool and add a few drops of Iodine solution. Formation of blue colour indicates the presence of starch.

Experiment No- 13 Detection of Vanaspathy or Margarine in Desi Ghee

• Take about one tea spoon full of melted sample of Ghee with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar. Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.
• The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test. If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye. If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present

Experiment No- 14 Detection of Mashed Potatoes and Other starches in Desi Ghee

• The presence of mashed potatoes and sweet potatoes in a sample of ghee can easily be detected by adding a few drops of Iodine, which is brownish in colour turns to blue if mashed potatoes/sweet potatoes/other starches are present.

Experiment No- 14 Detection of Vanaspathy or Margarine in Butter

• Take about one teaspoon full of melted sample of butter with equal quantity of concentrated Hydrochloric acid in a stoppered test tube and add to it a pinch of sugar. Shake for one minute and let it for five minutes. Appearance of crimson colour in lower (acid) of Vanaspati or Margarine.
• The test is specific for seasame oil which is compulsorily added to Vanaspati and Mrgarine. Some coal tar colours also give a positive test. If the test is positive i.e. red colour develops only by adding strong Hydrochloric acid (without adding crystals of sugar) then the sample is adulterated with coal tar dye. If the crimson or red colour develops after adding and shaking with sugar, then alone Vanaspati or Margarine is present

Detection of Adulteration in Spices (Whole & Powdered) at Home

Adulterant of Black Pepper

• Papaya seeds
• Mineral oil coated black pepper

Detection of Papaya seeds in Black pepper: Experiment No- 1 of 1

• Papaya seeds can be easily separated out from black pepper as they are shrunken, Ovel in shape and greenish brown or brownish black in color. 

Detection of Light black pepper and papaya seeds in Black pepper: Experiment No - 1 of 2

• Float the sample of black pepper in alcohol (rectified spirit)
• The black pepper berries while the papaya seeds and light black pepper floats on surface of alcohol.
• take some berries from alcohol and press them within the fingers, light berries will break easily while black pepper need more mechanical power to break.   

Avoid eating contaminated, more pesticides containing vegetable and fruits during winter:

The Best Fruits and Vegetables to Eat during winter

In huge amount Pesticides (Insecticides and Herbicides) and fertilizers are used on crops during winter season. Near about 90 % of pesticides retain on the surface of Vegetable and fruits, rest of 10 % absorbed by inner parts. So before eating of fruits, please peel off upper layer and properly washed out with clean water. And before cooking the vegetable please properly washed out contamination. if you want to eat leafy vegetable then you should go for Organic leafy vegetable because during winter, leafy vegetable contain more fertilizer, pesticides and contaminants than other vegetable.

Please avoid Organic Pulses because they contain more uric acid than normal pulses as you know uric acid is excreted by insects.

1. Cabbage
  This super-healthy, budget-friendly vegetable is a close cousin to other cold-weather favorites like cauliflower, Brussels sprouts, kale, and broccoli . Cabbage is loaded with vitamins and minerals (Vitamins C and K and folate, in particular), fiber, antioxidants, and anti-carcinogenic compounds called glucosinolates. Some studies claim that the spherical vegetable can even reduce cholesterol and lower risk of cancer and diabetes  .

• Peak Season: While some strains of cabbage are available starting in July, most varieties love cool weather and are ready for harvest through the fall and winter.
• Storage Tips: Tightly wrap individual heads of cabbage in plastic and stash in the refrigerator to keep ‘em fresh for up to a week.
• How to Eat It: Cabbage’s nutritional benefits are most pronounced when raw, so slice up a few leaves to add crunch to salads or stir fries.

2. Brussels Sprouts
  These trendy sprouts are finally getting their turn in the spotlight. The Brussels sprout, aka cabbage’s mini-me, boasts some of the same health benefits as it’s big bro. Like other cruciferous veggies, Brussels sprouts have high levels of cancer-fighting antioxidants that can protect DNA from oxidative damage.

• Peak Season: September through February
• Storage Tips: Brussels sprouts will keep in the fridge for a few weeks. The outer leaves will shrivel, so remove them just before cooking your sprouts.
• How to Eat It: Toss halved sprouts with olive oil and roast until crispy and brown. Top with a light coating of brown butter and sage for a decadent (but still healthy) side dish.

3. Winter Squash

Get ready to taste the gourdy goodness! Acorn, butternut, kabocha, and delicata squash are all at their prime during the fall and winter. Golden squash flesh is loaded with healthy goodness like carotenoids, Vitamin A, and potassium .

• Peak Season: Winter squash hit the markets around late September and stick around through early March. 
• Storage Tips: Even though they seem pretty solid, squash continue to ripen once they’re picked. Slow down the process by storing them in a cool, slightly humid environment (like, say, a basement or cellar). Under the right conditions, squash will keep for up to three months.
• How to Eat It: Since squash is healthy, fairly inexpensive, filling, and darn tasty, it’s no wonder there are thousands of awesome recipes for them. Get started with these five delicious dishes.

4. Potatoes

Spuds get a bad rap, but they’re a staple food in many cuisines for good reason. Sure, potatoes are starchy and high on the glycemic index, but they’re also filling, inexpensive, and boast an impressive nutritional profile including potassium, magnesium, folic acid, vitamin C, and even protein  . Fancypurple taters may even help lower blood pressure and boost antioxidants. While sweet potatoes are considered a healthier choice (since they’re loaded with beta-carotene, vitamins A and C, and fiber), regular old white spuds are still nutritious as long as you don’t fry ‘em or mash them with tons of butter and cream. 

• Peak Season: Various varieties of potatoes are available year-round.
• Storage Tips: Store potatoes in a dark, cool, well-ventilated area for about one month. Keep spuds away from onions and apples. At room temperature, potatoes will keep for one to two weeks.
• How to Eat It: Try a healthier take on the classic baked potato bar. Twice-baked spuds stuffed with kale, broccoli, and cheddar make for a tasty and comforting meal.

5. Onions

Ideal for flavoring anything from soup, to grain salads, to pasta, to meat, onions are a year-round kitchen all-star. They might make you cry, but onions are actually pretty healthy . The unassuming veggies arelow in calories but surprisingly high in vitamin C and fiber. The oils found in onions can lower LDL (“bad”) cholesterol levels and raise HDL (“good”) cholesterol 

• Peak Season: Various types of onions are available all year round.
• Storage Tips: Stash onions outside the fridge (they can go soft if refrigerated) in a cool, dry place for several months.
• How to Eat It: Sautéed white onion jazzes up this fig, ricotta, and arugula flatbread pizza.

6. Beets

Sweet, earthy, and deep red, beets are pretty unique in the vegetable aisle. Beets contain antioxidants called betalains, which can help fight cancer and other degenerative diseases . They’re also rich in vitamins A, B, C as well as potassium and folate  . They’re also a natural source of sugar (about nine grams per serving), so those looking to cut down on sweet stuff should take note. Not bad for a bright-red bulb, right?

• Peak Season: Beets are available early spring through late fall.
• Storage Tips: Store beet roots in a plastic bag in the refrigerator for up to a month.
• How to Eat It: Toss roasted beets and carrots with lentils and plenty of fresh herbs and spices to make a hearty, healthy vegetarian main dish.

7. Celeriac
 

Celeriac is probably the ugly duckling of winter produce. It looks like a misshapen, greenish-white blob covered in little roots. Appetizing, right? But beyond the odd exterior, celeriac boasts a tasty, subtle flavor — somewhere between parsley and celery — and a hearty texture. It’s low in calories, high in fiber, and rich in vitamin C (a powerful antioxidant) and phosphorus (which contributes to strong bones and teeth). 

• Peak Season: September through March.
• Storage Tips: Like other root veggies, celeriac will stay fresh in the fridge for up to a month.
• How to Eat It: Sub in celeriac for almost any root vegetable. Cube and sautée it for a tasty, healthy substitute for hash browns.   

8. Carrots

Did your mom ever tell you to eat carrots for healthy eyes? Bugs Bunny’s favorite food is loaded with the antioxidant beta-carotene, a compound that converts to vitamin A in the body . Vitamin A is essential for a strong immune system and healthy eyes, skin, and mucus membranes. The orange veggies are also loaded with vitamin C, cyanidins, and lutein, which are all antioxidants. Some studies show that eating carrots can reduce risk of cancer and even prevent cardiovascular disease .

• Peak Season: Available through late fall, although some varieties are harvested through the winter.
• Storage Tips: Like many root vegetables, carrots will keep in a plastic bag in the refrigerator for several weeks.
• How to Eat It: Bring out carrots’ natural sweetness with a side dish that combines the orange veggies, cinnamon, orange juice, and maple syrup.

9. Turnips and Rutabagas

 

These purple-and-white bulbs might look like potatoes, but they’re actually related to cabbage, broccoli, and cauliflower. Confused yet? Perhaps because of this oh-so-confusing identity crisis, turnips and rutabagas are often (unfortunately) overlooked in the produce aisle. But they boast the same nutritional perks as other cruciferous veggies (namely cancer-fighting glucosinolates, vitamins C and K, folate, potassium, fiber, and calcium), plus their slightly sweet taste is a boon to nearly any dish  . 

• Peak Season: Available all winter long.
• Storage Tips: Keep turnips and rutabagas in the fridge for a few weeks or in a root cellar for several months.
• How to Eat It: What’s cheesy, gooey, and surprisingly good for you? A lightened-up simple turnip gratin! Rutabagas can be subbed in for any dish that calls for turnips.

10. Parsnips

These (white) carrot look-alikes are packed with nutritional goodness. The long, pale, tapered root veggies are loaded with fiber, potassium, vitamin C, and folate. Like carrots, they have a slightly sweet, earthy flavor that goes well with nearly any winter soup, stew, or casserole. Half a cup of cooked ‘snips contains 17 percent of your recommended daily allowance of vitamin C and just 55 calories  .

• Peak Season: Parsnips are at their best in the late fall and early spring.
• Storage Tips: Store parsnips in a bag in the refrigerator for three to four weeks.
• How to Eat It: Combine roasted parsnips with Granny Smith apples (and a few other essential ingredients) for a smooth, fall-flavored soup.

11. Sweet Potatoes

Sweet potatoes might win the award for “Most Versatile Tuber.” These orange-hued delights are loaded with fiber, beta-carotene, vitamins A and C, and antioxidants . Plus, since they’re fairly low on theglycemic index, they’re great for filling up without getting weighed down  .

• Peak Season: Sweet potatoes are available year-round, but they’re best in the fall. 
• Storage Tips: Keep sweet potatoes in a cool, dry place outside the refrigerator for up to two weeks.
• How to Eat It: It wouldn’t be fair to pick one of these 45 sweet potato recipes and not try the rest. Pro tip: Sweet potato brownies are a thing.

12. Radicchio

Besides being one of the most fun words in the English language, radicchio (pronounced ra-DIK-kio) is a member of the chicory family along with endive and escarole. Its red and white, slightly spicy and bitter leaves are loaded with vitamin C, magnesium, potassium, and vitamin K. Plus, this leafy veg is extremelylow in calories, so add it to any dish for a low-cal dose of crunch and flavor.

• Peak Season: There are three main varieties of radicchio available in the U.S., Chiogga, Treviso, and Tardivo. Tardivo radicchio is available throughout the winter.
• Storage Tips: Keep it in the refrigerator wrapped in plastic for up to three weeks.    
• How to Eat It: Sautéed radicchio adds a kick (and a nice serving of vitamins and minerals) to thiseasy pasta dish.