TOXICOLOGY LAB REPORT

Name And Surname: İLAYDA METİN Student Number: 20001335

Date: 16.10.2023

Experiment Title: Determination of Illegal Additives in Milk

Introduction: Milk analysis begins with checking with the appearance, color, smell, and taste
of milk. Normally, the color of milk is yellowish white due to calcium caseinate, and if
water is added, it becomes bluish white. Some chemicals are added to milk in order to
prevent bacterial growth. These are formaldehyde, salicyclic acid, carbonates, boric acid
and borates

Materials: A) DETERMINATION OF FORMALDEHYDE

Milk, Nessler Reagent
B) ASSAY OF STARCH IN YOGHURT
Yoghurt, Distilled water, Lugol solution

Method: A) DETERMINATION OF FORMALDEHYDE

3-5 ml of milk and 1-2 drops of Nessler reagent was mixed
B) ASSAY OF STARCH IN YOGHURT
2 ml yoghurt sample,2 ml distilled water and 2-3 drops of lugol solution were added in a
test tube. After that, starch was added

Raw and Processed Data: A) DETERMINATION OF FORMALDEHYDE

3-5 of milk + 1-2 drops of Nessler Reagent
Dark brown color was occurred
B) ASSAY OF STARCH IN YOGHURT
2 ml yoghurt sample + 2 ml distilled water + 2-3 drops lugol solution + starch
Yoghurt not with starch + distilled water+ Lugol solution = Yellow color
Yoghurt with starch + distilled water+ Lugol solution= Violet

Conclusion: A) DETERMINATION OF FORMALDEHYDE

Dark brown color formation indicates the presence of ‘’formaldehyde’’

B) ASSAY OF STARCH IN YOGHURT

Violet color indicates the presence of starch. In the absence of starch, the solution becomes
yellow