Detection of the Common Food Adulterants

Detection of the Common Food Adulterants

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"[...]The normal butter coloring matter will not dissolve when thus treated. Geisler's Method.-To a few drops of the clarified fat on a porcelain surface, add a very little fullers' earth. If a pink to violet-red coloration is produced in a short time the presence of an azo-color is indicated. Saffron When saffron is present, nitric acid colors the alcoholic extract green, and hydrochloric acid colors it red. Turmeric Add ammonia to the alcoholic extract, and if it turns brown it indicates the[...]."
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Product details

  • Paperback | 66 pages
  • 152 x 229 x 4mm | 100g
  • Createspace
  • United States
  • English
  • black & white illustrations
  • 1507553595
  • 9781507553596