Foodstuffs and their adulterations - 10 Slides

Foodstuff adulteration consists in adding, voluntarily or not, substances of inferior quality (so as to make more money) or sometimes toxic to give products scent, color, and appeal. It is not always easy to detect substances which are forbidden by law, because only recently has foodstuff adulteration become a real science. Learn to be a foodstuff detective!

1. Potato starch.
2. Weath flour adulterated with chalk.
3. Hrye flour adulterated with heavy spar.
4. Corn flour spoiled with corn smut spores.
5. Wheat bran.
6. Cocoa powder.
7. Cocoa, adulterated with grog.
8. Rye flour spoiled with parts of moth.
9. Sour milk with chains of bacteria.
10. Root of carrot t.s. with carotin.