1. Common wheat bran adulterants include rice bran, sawdust, shell powder, and talcum powder.
Identification method: grab a handful of wheat bran by hand, if the bran into a group, it is pure bran; and when the hand has a feeling of rising, it is mixed with rice bran; insert the hand into the bran, such as The white powder adhered to the hand and it was not easy to shake off, then it was mixed with talcum powder. If it was easy to shake off, it was mixed with flour. If the bran was rubbed in the palm of the hand, it was accompanied by talcum powder.
2. The common adulterants of soybean cake include cornmeal, corn germ cake, bran, silt, and stone powder.
Identification method:
1 Water immersion: Take 25g sample and put it in a glass with 250mL of water for 2~3 hours, then stir gently with a wooden stick. It can be seen that the pods or broken cakes are layered with the mud, and the upper layer is cake pancake. The bottom layer is sediment; also a clean glass can be taken, 30~50g sample is placed in the cup, and soaked in 100mL of water. After the sample is swollen, it is stirred with a wooden stick. If it is a corn germ cake, it will be porridge-like, and the soybean meal will be separated from the water by a little while and it will not be porridge-like.
2 Identification of iodine: Take a small amount of the sample on a clean porcelain plate, spread it flat and place a few drops of iodine on it. After 1 minute, if any matter turns blue-black, it means that corn or bran is mixed.
3 raw cooked soybean meal (cake) test: commonly used cooked bean cake as raw materials, rather than raw soybean cake, because raw soybean cake contains anti-trypsin and saponin and other substances, affecting the palatability and digestibility of livestock and poultry. Method is to take urea 0.1g, add distilled water to 100mL, add water heated at 45 °C for 1 hour, take red litmus paper immersed in this solution, if the litmus paper becomes blue, then the pod is raw, otherwise it is Cooked.
3. Fish meal common adulterants include blood meal, meat and bone meal, feather meal, cotton seed meal (cake), rapeseed meal (cake), urea, peanut shell meal, sauce vinegar residue, shell powder and sand.
Identification method:
1 Sensory identification: The standard fishmeal has the same particle size, with a large number of loose fish muscle fibers and a small amount of fishbone and fish scales. The color is light yellow, yellow brown or yellow brown. There is a sense of looseness, no caking, and no stickiness. , have grilled fish or fish smell, no odor; and low-quality fish meal is dark brown, with a bad taste of fish sauce and stench; fish meal doped with soy sauce or salty fish have a salty taste; mixed with bone meal and leather powder The fishmeal handkerchief is soft and the particle size is uneven; the fishmeal handkerchief mixed with cottonseed husks, cottonseed cakes and rapeseed cakes has a velvety feel and can be lumped into a group. In addition, a smooth, deep-colored hard paper can be used to evenly spread a thin layer of fishmeal sample and observe the color in bright light. If white crystal particles are present, it indicates that urea or salt is added.
2 odor detection: Take a sample of 20g into a conical flask, add the appropriate amount of water, add the plug and heat for 15 to 20 minutes, if you can smell ammonia smell after opening the lid, indicating that doped with urea.
3 water immersion: Take a small amount of sample into a test tube or glass, add the appropriate amount of water, fully shake and then stand, the mixed sand will sink to the bottom, while cottonseed cake and feather powder will float on the water.
4 Combustion: Take a small amount of fishmeal sample and heat it in a heat-resistant container such as a scoop. If the aromatic or charred taste of the dried grains is emitted, it means that the seeds are mixed with the seeds, etc.; if the smell of burning hair is pure fish meal, Doped with animal material.
5 Stirring the magnetic bar If it is suspected that fish meal is mixed with iron chips, it can be stirred by a magnetic bar, and iron chips are adsorbed on the surface of the magnetic bar.
4. Common bone meal adulterants include shell powder, stone powder and fine sand.
Identification methods: bone meal on the market mainly degummed bone meal, steamed bone meal and raw meal. Degummed bone powder removes bone marrow and fat due to high temperature and is not easily degraded and of high quality; while steamed bone powder and raw bone powder are not degummed and are easily degraded during storage. In particular, the raw meal of bone meal, because it has not been sterilized by high temperature, is easy to contain pathogenic microorganisms and should not be fed to livestock and poultry.
1 Observation: Pure bone meal is yellow-brown to grayish white, the particles are honeycomb, with inherent odor; poor quality bone meal is generally khaki. Dosed bone powder is generally finely crushed, with less honeycomb-like particles; whereas, the bone meal is grayish white, with no honeycomb particles.
2 Soaking in water: The bone powder particles do not dissolve in water, and the bone powder particles can be hydrolyzed into powder and mixed with water and then settled and quickly precipitate; fine powder of steamed bone powder and raw meal can float on the surface of clean water. Stirring does not sink, and there are few floats of degummed bone meal.
3 Saturated saline floating: pure bone powder particles can float on the surface of concentrated saline, and the particles of pseudo-bone powder cannot float on the surface of concentrated saline, and quickly sink to the bottom of the water.
4 Dilution of dilute hydrochloric acid: Put the sample into dilute hydrochloric acid solution. If it is pure bone powder, it will give off a short period of “sand†sound. The surface of bone powder particle will not produce bubbles, and finally it will all dissolve and become turbid; the surface of hydrochloric acid solution of degummed bone powder floats. A small amount of organic material; steamed bone powder and bone powder showed more floaters, and false bone meal did not have the above chemical phenomena.
5 Fire: Put a small amount of bone meal sample into a test tube or metal container (such as a teaspoon) and put it on a flame for burning. The innocuous bone powder first produces steam and then produces a pungent singe. The bone powder produced by the introduction of steam and odor is relatively small, there is no vapor and odor generated in the bone bone powder, undebonded bone powder has an abnormal pungent taste; boneless ash of degummed bone meal is grayish black, black bone of steamed bone powder and bone meal is black The powder of fake bone meal was grayish white.
5. Identification of methionine adulteration Common common adulterants include starch, stone powder and glucose powder.
Identification method:
1 Sensory: Normal methionine is pure white or yellow, shiny crystals, taste sweet; fake is yellow or gray, flash crystals are few, strange smell and astringent.
2 Ignition: Take 1g sample in a constant-weight porcelain crucible, carbonize it on the electric furnace, and then put it in a high-temperature furnace at 550°C for 1 hour. Pure methionine with an ash content below 0.5% is used.
3 dissolution: take 1g sample dissolved in 50mL distilled water, if it can be completely dissolved is pure methionine, otherwise it is adulterated.
Identification method: grab a handful of wheat bran by hand, if the bran into a group, it is pure bran; and when the hand has a feeling of rising, it is mixed with rice bran; insert the hand into the bran, such as The white powder adhered to the hand and it was not easy to shake off, then it was mixed with talcum powder. If it was easy to shake off, it was mixed with flour. If the bran was rubbed in the palm of the hand, it was accompanied by talcum powder.
2. The common adulterants of soybean cake include cornmeal, corn germ cake, bran, silt, and stone powder.
Identification method:
1 Water immersion: Take 25g sample and put it in a glass with 250mL of water for 2~3 hours, then stir gently with a wooden stick. It can be seen that the pods or broken cakes are layered with the mud, and the upper layer is cake pancake. The bottom layer is sediment; also a clean glass can be taken, 30~50g sample is placed in the cup, and soaked in 100mL of water. After the sample is swollen, it is stirred with a wooden stick. If it is a corn germ cake, it will be porridge-like, and the soybean meal will be separated from the water by a little while and it will not be porridge-like.
2 Identification of iodine: Take a small amount of the sample on a clean porcelain plate, spread it flat and place a few drops of iodine on it. After 1 minute, if any matter turns blue-black, it means that corn or bran is mixed.
3 raw cooked soybean meal (cake) test: commonly used cooked bean cake as raw materials, rather than raw soybean cake, because raw soybean cake contains anti-trypsin and saponin and other substances, affecting the palatability and digestibility of livestock and poultry. Method is to take urea 0.1g, add distilled water to 100mL, add water heated at 45 °C for 1 hour, take red litmus paper immersed in this solution, if the litmus paper becomes blue, then the pod is raw, otherwise it is Cooked.
3. Fish meal common adulterants include blood meal, meat and bone meal, feather meal, cotton seed meal (cake), rapeseed meal (cake), urea, peanut shell meal, sauce vinegar residue, shell powder and sand.
Identification method:
1 Sensory identification: The standard fishmeal has the same particle size, with a large number of loose fish muscle fibers and a small amount of fishbone and fish scales. The color is light yellow, yellow brown or yellow brown. There is a sense of looseness, no caking, and no stickiness. , have grilled fish or fish smell, no odor; and low-quality fish meal is dark brown, with a bad taste of fish sauce and stench; fish meal doped with soy sauce or salty fish have a salty taste; mixed with bone meal and leather powder The fishmeal handkerchief is soft and the particle size is uneven; the fishmeal handkerchief mixed with cottonseed husks, cottonseed cakes and rapeseed cakes has a velvety feel and can be lumped into a group. In addition, a smooth, deep-colored hard paper can be used to evenly spread a thin layer of fishmeal sample and observe the color in bright light. If white crystal particles are present, it indicates that urea or salt is added.
2 odor detection: Take a sample of 20g into a conical flask, add the appropriate amount of water, add the plug and heat for 15 to 20 minutes, if you can smell ammonia smell after opening the lid, indicating that doped with urea.
3 water immersion: Take a small amount of sample into a test tube or glass, add the appropriate amount of water, fully shake and then stand, the mixed sand will sink to the bottom, while cottonseed cake and feather powder will float on the water.
4 Combustion: Take a small amount of fishmeal sample and heat it in a heat-resistant container such as a scoop. If the aromatic or charred taste of the dried grains is emitted, it means that the seeds are mixed with the seeds, etc.; if the smell of burning hair is pure fish meal, Doped with animal material.
5 Stirring the magnetic bar If it is suspected that fish meal is mixed with iron chips, it can be stirred by a magnetic bar, and iron chips are adsorbed on the surface of the magnetic bar.
4. Common bone meal adulterants include shell powder, stone powder and fine sand.
Identification methods: bone meal on the market mainly degummed bone meal, steamed bone meal and raw meal. Degummed bone powder removes bone marrow and fat due to high temperature and is not easily degraded and of high quality; while steamed bone powder and raw bone powder are not degummed and are easily degraded during storage. In particular, the raw meal of bone meal, because it has not been sterilized by high temperature, is easy to contain pathogenic microorganisms and should not be fed to livestock and poultry.
1 Observation: Pure bone meal is yellow-brown to grayish white, the particles are honeycomb, with inherent odor; poor quality bone meal is generally khaki. Dosed bone powder is generally finely crushed, with less honeycomb-like particles; whereas, the bone meal is grayish white, with no honeycomb particles.
2 Soaking in water: The bone powder particles do not dissolve in water, and the bone powder particles can be hydrolyzed into powder and mixed with water and then settled and quickly precipitate; fine powder of steamed bone powder and raw meal can float on the surface of clean water. Stirring does not sink, and there are few floats of degummed bone meal.
3 Saturated saline floating: pure bone powder particles can float on the surface of concentrated saline, and the particles of pseudo-bone powder cannot float on the surface of concentrated saline, and quickly sink to the bottom of the water.
4 Dilution of dilute hydrochloric acid: Put the sample into dilute hydrochloric acid solution. If it is pure bone powder, it will give off a short period of “sand†sound. The surface of bone powder particle will not produce bubbles, and finally it will all dissolve and become turbid; the surface of hydrochloric acid solution of degummed bone powder floats. A small amount of organic material; steamed bone powder and bone powder showed more floaters, and false bone meal did not have the above chemical phenomena.
5 Fire: Put a small amount of bone meal sample into a test tube or metal container (such as a teaspoon) and put it on a flame for burning. The innocuous bone powder first produces steam and then produces a pungent singe. The bone powder produced by the introduction of steam and odor is relatively small, there is no vapor and odor generated in the bone bone powder, undebonded bone powder has an abnormal pungent taste; boneless ash of degummed bone meal is grayish black, black bone of steamed bone powder and bone meal is black The powder of fake bone meal was grayish white.
5. Identification of methionine adulteration Common common adulterants include starch, stone powder and glucose powder.
Identification method:
1 Sensory: Normal methionine is pure white or yellow, shiny crystals, taste sweet; fake is yellow or gray, flash crystals are few, strange smell and astringent.
2 Ignition: Take 1g sample in a constant-weight porcelain crucible, carbonize it on the electric furnace, and then put it in a high-temperature furnace at 550°C for 1 hour. Pure methionine with an ash content below 0.5% is used.
3 dissolution: take 1g sample dissolved in 50mL distilled water, if it can be completely dissolved is pure methionine, otherwise it is adulterated.
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