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Detection of the Common Food Adulterants

CHEMICALS

Reading edition

The following are the chemicals used in making all the tests in this book. Most of these are found in every chemical laboratory.[1]

Acetic acid

Ammonium carbonate

Ammonium chlorid

Ammonium hydroxid

Ammonium sulfid

Amyl alcohol

Aniline

Barium chlorid

Barium peroxide

Boric acid

Bromine

Calcium carbonate

Calcium chlorid

Calcium sulfate

Cane sugar

Carbon bisulfid

Castor oil

Chloroform

Diphenylamine

Ether

Ethyl alcohol

Ferric chlorid

Formalin

Fuchsin

Gelatin

Glycerol

Hydrochloric acid

Iodin

Lead acetate (basic)

Lead oxide

Lime water

Litmus paper

Logwood chips

Mercury (metallic)

Mercury sulfate

Methyl alcohol

Molybdic oxide

Nitric acid (sp. gr. 1.42)

Oxalic acid

Petroleum spirit

Phenolphthalein

Phenylhydrazine hydrochlorid

Phosphoric acid

Potassium bichromate

Potassium carbonate

Potassium chromate

Potassium ferrocyanid

Potassium hydroxid

Potassium iodate

Potassium iodid

Potassium nitrate

Potassium permanganate

Pyrogallic acid

Resorcin

Silver nitrate

Sodium acetate

Sodium acid sulfite

Sodium carbonate

Sodium chlorid

Sodium hydroxid

Sulfur

Sulfuric acid

Tannic acid

Turmeric paper

Zinc (arsenic free)

Notes in this chapter

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