How to check the quality of products: the most effective ways
The term product quality has several different definitions, for example: In the GOST 15467-79 standard: a set of product properties that determine its suitability to satisfy certain needs in accordance with its purpose. In the ISO 8402–86 standard: “Quality is the totality of the properties and characteristics of products or services that give them the ability to satisfy the conditioned or perceived needs of the consumer.” In the standard GOST R ISO 9001-2015: "Quality - the degree of compliance of the set of inherent characteristics of the object with the requirements." In the textbook of Ogvozdin V. Yu.: Product quality is a combination of objectively inherent properties and characteristics of products, the level or variant of which is formed when creating products in order to meet existing needs.
Have you bought wine at an attractive price and are not sure about its quality? Do you doubt the freshness of the eggs that have long been in your refrigerator? This post will help you check all dubious products.
We are used to trusting many manufacturers, choosing our favorite products in supermarkets, and believing that, say, candied fruits are made from fruits and berries, and butter - from natural cream and milk.
Unfortunately, unscrupulous companies often use our credulity, which, in order to hide the poor quality of the product, extend its shelf life, improve its appearance or increase its weight, add additives unhealthy to their products.
Today we will tell you how to check the quality of products using simple, but very effective methods.
A fresh egg, if lowered into a glass of water, will lie on its bottom on its side. Eggs a week ago will float blunt end up, and a product aged 2 to 3 weeks will "hang" in the water blunt end up. Not a fresh egg will surface. Needless to say, the latter is by no means impossible?
Buy only fresh eggs: the date of manufacture and expiration date are indicated on the package. It is not necessary to store them in the refrigerator: it will be enough to leave them at room temperature.
Checking the quality of butter is very simple: if you pour boiling water over a slice of a real product, it will melt and fade instantly, but margarine will fall into pieces.
Remember that in the composition of natural butter there are only two ingredients: whole milk and cream. If you buy oil by weight by market, pay attention to its color (it should not be too yellow and not white like a sheet), consistency (good oil is hard and smooth to the touch, at the cut - without delamination and does not crumble) and shelf life : Cow butter is stored for no more than 10-15 days.
Some manufacturers use starch to improve the consistency of sour cream. Its presence is very easy to detect at home: mix iodine or lugol with a small portion of sour cream and observe the reaction. Poor sour cream containing starch turns blue.
If sour cream contains a carrageenan stabilizer (a special artificial additive that is added to thicken the product), clots, grains and even lumps form in it.
You can check sour cream for vegetable fats in the following way: dilute a spoonful of sour cream in a glass of hot water. Fats will float on the surface in the form of white clots.
You will need a little to check the quality of milk at home. Firstly, iodine: if you add a few drops of iodine solution to the milk and it turns blue, you will be convinced of the starch content in the product - it is added to give milk density.
Secondly, milk diluted with water is "exposed" with alcohol. Dilute 1 part milk in 2 parts alcohol and shake the mixture for 1 minute. If, pouring the mixture on a saucer, you will immediately see white flakes in milk - a high-quality product. If the flakes appear very late or do not appear at all - the milk is diluted with water.
To check the cottage cheese for the presence of starch in it, you will need the same iodine. The scheme for identifying a low-quality product, respectively, is the same as in the case of sour cream and milk. Put a little iodine on a piece of cottage cheese: a poor-quality product will turn blue, the natural one will turn red.
Some manufacturers add vegetable fats to their cottage cheese: leave a little cottage cheese overnight at room temperature, and you will see how the cottage cheese with palm or coconut oil in the composition is covered with a yellow crust.
Honey is perhaps the most often affected product from all kinds of fakes. What is not added to it in order to increase the weight and volume of the product: chalk, and starch, and water, and flour.
The presence of chalk is detected by acetic acid: dissolve honey in water and add a little acetic acid. Foaming and sizzling product - substandard.
If you pour a little honey on the paper, and it spreads and forms a large wet footprint around, do not doubt: there is definitely water in it.
Buying fresh fish can turn into a real lottery if you do not know what nuances you should pay attention to when choosing this perishable product.
Dark-colored eyes of a uniform color, whole, undamaged scales and reddish gills are signs of fresh, healthy fish. The meat of a quality fish should be pinkish in color, not brown in any way. If you are still in doubt, dip the fish in a basin of water: fresh fish will sink when immersed in water.
Fresh, good meat should not contain any foreign liquid, blood or mucus. The pieces should be even and elastic, the color should be bright red, the meat juice should be transparent. Loose, unnaturally pink meat, most likely, was grown on growth stimulants.
Fresh meat is always dense with a slightly moistened surface, and low-quality meat is wet or sticky, giving off cloudy juice. Press your finger on the meat incision: the resulting fossa on fresh meat is quickly leveled, but on a poor quality meat it does not even at all.
Our favorite candied fruits are boiled in syrup, and then dried. Not all growers adhere to this simple sequence of actions, just as far from all of them produce candied fruits made from real fruits and berries.
To check the quality of the product, dip candied fruit in warm water. You will see that real fruits were replaced with gelatin and dyes if candied fruits became colorless or slightly dissolved in water.
The simplest check of wine for authenticity is with ordinary baking soda. Pour a teaspoon of red wine into a bowl with a little soda. A natural, high-quality drink will change color, become darker or even gray, and the fake will remain exactly the same as it was.
Pay attention to the amount of sediment (good wines necessarily contain the so-called tartar, which settles to the bottom after shaking), the smell and appearance of the cork (a dry, leaking, or stale smell cork is an indicator of a poor-quality drink), and, of course, the taste of wine, which in no case should have an alcohol taste.