How to check the quality of products: the most effective ways
The term quality of products has several different definitions, for example: In the standard GOST 15467-79: a set of product properties that determine its suitability to meet certain needs in accordance with its purpose. In the standard ISO 8402-86: "Quality is the totality of the properties and characteristics of products or services that give them the ability to meet the conditioned or perceived needs of the consumer." In the standard GOST R ISO 9001-2015: "Quality - the degree of correspondence of a set of inherent characteristics of an object to requirements". In the textbook O. O. V .: The quality of products - a set of objectively inherent products properties and characteristics, the level or version 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 been lying in your refrigerator for a long time? This post will help you check all the dubious products.
We are used to trusting many manufacturers, choosing our favorite products in supermarkets, and believing that, for example, real candied fruits are made from fruits and berries, and butter is made from natural cream and milk.
Unfortunately, our credulity is often used by unscrupulous firms that, in order to hide the poor quality of the product, extend its shelf life, improve the appearance or increase its weight, add to its products harmful to health supplements.
Today we will tell you how to check the quality of products with simple but very effective ways.
A fresh egg, if you put it in a glass of water, will lie on the bottom on your side. Eggs a week ago will pop up with a blunt end up, and the product at the age of 2 to 3 weeks will "hang" in the water blunt end up. Not at all a fresh egg will surface. Needless to say, the latter is by no means impossible?
Buy only fresh eggs: the date of manufacture and the expiry date are indicated on the package. Keep them in the refrigerator is optional: it will be enough to leave them at room temperature.
Check the quality of butter is very simple: if you pour a piece of this product with boiling water, it instantly melts and spreads, but the margarine breaks up into pieces.
Remember that in the composition of natural butter there are only two ingredients: whole milk and cream. If you buy oil on the market by weight, pay attention to its color (it should be not too yellow and not white, like a sheet), consistency (good oil is firm and smooth to the touch, on the cut - without delaminations and does not crumble) and shelf life : Weighty cow's oil is stored no more than 10-15 days.
Some manufacturers use starch sour cream to improve the consistency. Its presence is very simple to identify at home: iodine or lyugol mix with a small portion of sour cream and watch the reaction. Low-quality sour cream, containing starch, will turn blue.
If the sour cream contains a stabilizer carrageenan (a special artificial additive that is added to thicken the product), clots, grains and even lumps are formed in it.
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 bunches.
You will need a little to check the quality of milk at home. First, iodine: if you add a few drops of iodine solution to the milk and it turns blue, you will see the starch content in the product - it is added to give the milk the density.
Secondly, milk, diluted with water, is "exposed" with the help of alcohol. Dilute 1 part of milk in 2 parts of alcohol and shake the mixture for 1 minute. If, pouring the mixture on a saucer, you will immediately see milk flakes of white color - a quality product. If the flakes appear too 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 all the same iodine. The scheme for identifying a substandard product, respectively, is the same as in the case of sour cream and milk. Drop a little iodine on a piece of cottage cheese: a poor-quality product turns blue, the natural color turns red.
Some producers add vegetable fats to their cottage cheese: leave a little cottage cheese overnight at room temperature, and you will see how curd with palm or coconut oil in the composition is covered with a yellow crust.
Honey - almost the most often suffering from all sorts of fakes product. That only it is not added in order to increase the weight and volume of the product: both chalk, and starch, and water, and flour.
The presence of chalk is revealed by acetic acid: dissolve honey in water and add a little acetic acid. Foaming and hissing product - substandard.
If you pour a little honey on paper, but it spreads and forms a large wet trace around it, 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 to look for when choosing this perishable product.
Unperturbed eyes of uniform color, whole, intact scales and reddish gills are signs of fresh, safe fish. The meat of a quality fish should be a pinkish color, not brown at all. If you are still in doubt, dip the fish into a basin of water: the fresh fish will drown when immersed in water.
On fresh, good meat there should be no foreign matter, blood or mucus. Pieces should be smooth and elastic, color - bright red, meat juice - transparent. Friable, unnaturally pink meat, most likely, was grown on growth stimulants.
Fresh meat is always dense with a slightly moistened surface, and poor quality - wet or sticky, giving off cloudy juice. Press your finger on the meat cut: the newly formed fossa on the fresh meat quickly aligns, and on the poor quality - does not even out at all.
Our favorite candied fruits are boiled in syrup, and after - dried. This simple sequence of actions is not followed by all producers, just as not all of them produce candied fruits made from real fruits and berries.
To check the quality of the product, dip the candied fruits into warm water. You will see that the real fruit was replaced with gelatin and dyes if the candied fruits became colorless or slightly dissolved in water.
The simplest test of wine for authenticity is using ordinary baking soda. A teaspoon of red wine pour into a bowl with a small amount of soda. A natural, 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 sludge (good wines necessarily contain so-called tartar, after shaking settling on the bottom), the smell and appearance of the cork (dried, leaking or stale smell of cork - an indicator of a poor-quality drink), and, of course, the taste of wine that In no case should not have an alcoholic aftertaste.