Detecting Milk Adulteration | Formalin, Starch, Detergent, pH & TDS Tests скачать в хорошем качестве

Detecting Milk Adulteration | Formalin, Starch, Detergent, pH & TDS Tests

In this experiment, students analyzed packaged milk and local milk samples to identify possible adulterants using simple chemical tests. Each test is based on visible reactions—formalin detection using color change, starch test with iodine turning blue-black, detergent test through foam formation, pH measurement using pH meter, and TDS (Total Dissolved Solids) analysis to compare purity levels. By comparing the reactions of both samples, students evaluated the quality and safety of the milk and learned how adulteration affects its chemical properties. Learning Outcomes: 1. Understand how formalin, starch, and detergents can be detected through characteristic chemical reactions. 2. Learn to measure pH and TDS values to assess milk quality and purity. 3. Compare adulteration levels in packaged vs. local milk using scientific methods. 4. Observe color changes, foam formation, and other indicators of impurities. 5. Connect these tests to real-world food safety practices and consumer health awareness. This experiment was performed by students as part of an exploratory chemistry activity.