Episode List

Testing Milk Adulteration with Starch | FSSAI 40 Seconds



Testing Powdered spices Adulteration with Added Starch | FSSAI 41 Seconds



Testing Coconut Oil Adulteration | FSSAI 51 Seconds



Testing Sella Rice Adulteration with Turmeric | FSSAI 44 Seconds



Testing Tea Leaves adulteration with Exhausted Tea Leaves | FSSAI 44 Seconds



Testing Tea Leaves adulteration with Iron Filings | FSSAI 39 Seconds



Testing Wheat Flour Adulteration with Excess Bran | FSSAI 41 Seconds



Testing Parched Rice (???) Adulteration with Urea | FSSAI 1 Minute 5 Seconds



Testing Cumin Seeds adulteration with Grass Seeds | FSSAI 43 Seconds



Testing Sweet Potato adulteration with Rhodamine B | FSSAI 45 Seconds



Testing Atta/Maida adulteration with Extraneous matter | FSSAI 49 Seconds



Testing Mustard Seeds adulteration with Argemone Seeds | FSSAI 45 Seconds



Testing Milk adulteration with Water | FSSAI 53 Seconds



Detection of adulteration with artificial color in green peas 43 Seconds



Testing Foodgrains adulteration with Dhatura | FSSAI 42 Seconds



Testing Common Salt Adulteration with Chalk | FSSAI 42 Seconds



Testing Black Pepper adulteration with papaya Seeds | FSSAI 51 Seconds



Testing Milk adulteration with Starch - 2 | FSSAI 39 Seconds



Testing Sugar/Pithi/Jaggery powder Adulteration with chalk powder | FSSAI 38 Seconds



Testing Foodgrains adulteration with Extraneous matter | FSSAI 42 Seconds



Testing Green Vegetables adulteration with Malachite Green - 2 | FSSAI 44 Seconds



Testing Turmeric Whole adulteration with Lead Chromate | FSSAI 42 Seconds



Testing Milk Adulteration with Detergent | FSSAI 37 Seconds



Testing Saffron adulteration with Dried Tendrils | FSSAI 46 Seconds



Testing Oil adulteration with Tri-ortho-cresyl-phosphate | FSSAI 37 Seconds



Testing Milk adulteration with Urea | FSSAI 54 Seconds



Testing Cinnamon adulteration with Cassia Bark | FSSAI 41 Seconds



Testing Saffron Adulteration with Dried Tendrils | FSSAI 45 Seconds



Testing Butter adulteration with Starch | FSSAI 43 Seconds



Testing Asafoetida adulteration with starch | FSSAI 47 Seconds



Testing Turmeric Powder adulteration with Artificial Color | FSSAI 45 Seconds



Testing Coffee Powder adulteration with Clay | FSSAI 42 Seconds



Testing Green Vegetables adulteration with Malachite Green - 1 | FSSAI 40 Seconds



Testing Honey adulteration with Sugar | FSSAI 41 Seconds



Testing Cloves adulteration with Exhausted Cloves | FSSAI 42 Seconds



Testing Black Pepper adulteration with Black Berries | FSSAI 41 Seconds



Testing Ragi Adulteration with Rhodamine-B | FSSAI 46 Seconds



Testing Chilli Powder adulteration with Artificial Color | FSSAI 48 Seconds



Testing Common Salt Adulteration in Iodized Salt | FSSAI 49 Seconds



Testing Black Pepper Adulteration with Papaya Seeds | FSSAI 49 Seconds



Testing Ghee adulteration with Starch | FSSAI 40 Seconds



Testing Watermelon adulteration with Erythrosine Color | FSSAI 44 Seconds



Testing Asafoetida (Hing) adulteration with foreign resin | FSSAI 41 Seconds



Testing Arhar Dal adulteration with Khesari Dal | FSSAI 49 Seconds



Detecting Exhausted Tea Leaves Adulteration in Tea Leaves_Vers2 52 Seconds



Testing Added Color Adulteration in Food Grains | FSSAI 40 Seconds



Testing Powdered Spices Adulteration with Sawdust or Powdered Bran | FSSAI 44 Seconds



Testing Asafoetida (Hing) Adulteration with Soap or Earthy Matter | FSSAI 56 Seconds



Testing Eggs for Good Quality (Test 1) | FSSAI 46 Seconds



Testing Eggs for Good Quality (Test 2) | FSSAI 38 Seconds



Testing Chilli Powder adulteration with Brick/Salt/Talc Powder | FSSAI 45 Seconds



Testing Rice adulteration with Kernel Blunt | FSSAI 34 Seconds



Testing Sugar adulteration with Urea | FSSAI 37 Seconds



Testing Milk adulteration with Maltodextrin | FSSAI 44 Seconds



Testing Milk for Increased Acidity | FSSA 44 Seconds



Testing Turmeric Powder adulteration with Yellow Clay | FSSAI 41 Seconds



Testing Pear for Rot | FSSAI 31 Seconds



Testing Bread for Fungus | FSSAI 34 Seconds



Testing Milk for Abnormal Curdling | FSSAI 30 Seconds



Checking for Puffing or Spoilage in Canned Goods | FSSAI 36 Seconds



Testing Fish for Good Quality | FSSAI 39 Seconds