To create awareness about adulteration of food and beverages, Noida district magistrate BN Singh issued a set of guidelines yesterday to detect adulterants in items of daily consumption.
In a bid to create awareness about adulteration of food and beverages, Noida district magistrate BN Singh issued a set of guidelines yesterday. The guidelines primarily include instructions and techniques to detect adulterants used in items of daily consumption.
1. Presence of detergent in milk: Mix half a cup of milk and equal amount of water. If the milk froths up or turns into foam, it means that it contains detergent.
2. Testing synthetic milk: If the milk feels slippery on rubbing between both the palms, or if the milk turns yellowish on boiling, it proves the presence of synthetic elements.
3. Presence of starch in milk: If the milk turns bluish with a few drops of iodine, the milk contains starch.
4. Presence of water in milk: If droplets of milk dropped on a slightly slanted surface move down slowly and leave behind a milky trail, the milk does not contain water. If the droplets move fast and do not leave a mark behind, the milk contains water.
5. Testing adulterated mawa/khoya: If the mawa/khoya feels granulated on being rubbed between fingers, there’s a good chance it is adulterated.
6. Testing adulterated ghee: If the ghee turns blue on adding iodine tincture, it is adulterated and means it either contains potato or sweet potato.
7. Testing adulterated paneer (cottage cheese): Boil the paneer in water. If the water turns bluish on adding a few drops of iodine, the paneer is adulterated.
8. Testing adulterated atta: On kneading atta, if it feels like maida or if the rotis break, it means that it contains rice powder. The rotis made from this atta will look more whitish if it contains limestone.
9. Adulterated coconut oil: If the oil produces separate layers on freezing, the oil is adulterated.
10. Testing fake besan (gram flour): Mix some besan in a glass of water and then add a few drops of hydrochloric acid (HCL). If it turns purple, the flour is adulterated.
11. Testing adulterated black pepper: Dried papaya seeds are added to black peppercorns. The papaya seeds are more wrinkled and are brownish in colour.
12. Identifying adulteration in sugar: If undissolved powder sediments at the bottom of a cup on dissolving two teaspoons of sugar, the sugar contains chalk powder.
13. Testing adulterated haldi (turmeric powder): Add a few drops of hydrochloric acid to water mixed with turmeric powder. If it produces effervescence, it is adulterated.
14. Testing adulterated honey: Pour a single drop of honey in a glass of water. If the drop directly lands at the bottom, the honey is real. If the drop dissolves on its way or flattens on reaching the bottom, it is fake.
15. Adulterated cinnamon bark: If the bark is too hard and rigid, it’s adulterated.
16. Testing colour in dal: Add one teaspoon of dal to equal amount of water and then add some hydrochloric acid. If it changes colour, the dal includes other chemicals.
17. Testing adulterated rice grains: If the grains release colour on being rubbed between palms, the rice grains have used colour.
18. Testing adulterated hing (asafoetida): If the hing grains become shiny on taking close to a lit matchstick, it is adulterated.
Though most residents appreciate the guidelines issued by the district administration, but they do feel that the measure should have been taken ahead of the festive season.
