Adulteration, definition

When the characters are normal, the oil may be regarded as genuine. Sometimes, however, adulteration is carried out so cleverly, by mixing the different adulterants in certain definite proportions, that the characters of the oil are not altered (see Oil of Lemon and Bergamot Oil) in such cases, special tests are necessary for the detection of the adulteration. 

Rubber articles often contain admixtures of various substances introduced either to give them certain definite characters or as adulterants. 

Qualitative Tests.—Natural mineral colours are usually mixtures of various components in different proportions, whereas artificial ones mostly have definite compositions. Qualitative analysis is made with the object of ascertaining the composition and thus the nature of the pigment and of detecting impurities and adulterants to this end the general procedure of inorganic analysis may be followed or, more simply, certain tests and reactions suited to each particular case may be carried out. 

The quality control of the main enological parameters of commercially available wines, according to EC regulation (EC No. 822,1987), is almost nonexistent in the literature (Nogueira and Nascimento, 1999). The physicochemical and sensorial parameters must also be definitely controlled as a strategy to confirm the authenticity and to prevent or detect possible adulterations (Nogueira and Nascimento, 1999), which contributes to increase consumer confidence. Nogueira and Nascimento (1999) were... 

The definitions given in Webster s dictionary for authentic and genuine are authentic implies being fully trustworthy as according with fact or actuality genuine implies accordance with an original or a type without counterfeiting, admixture, or adulteration. 

Misbranding. Olive oil is unique in that it is the oil from one fruit marketed in nine different categories. Seed oils, instead, are almost all oils refined from a single seed species or a mixture of different seeds. Thus, on considering fraud and adulteration practices, it is advisable in the olive oil field to avoid misunderstanding by using the following words in accordance with their clearly strict definition ... 

Unlike olive oil, the analysis of cocoa butter is not governed by legal definitions. However, the legal definition of chocolate is specific in relation to whether cocoa butter is present alone or as the major vegetable fat, with strict limits on the presence of other vegetable fats in the product. Cocoa butter is also one of the few fats for which artificially manufactured substitutes of similar composition have been constructed and openly marketed. Because of this, analysis of the adulteration of cocoa butter probably has a greater importance than that of any fat other than olive oil, and the approaches to this analysis are described in chapter 3. 

Refractive Index Fats have definite angles of refraction. Variation from the normal value indicates adulteration of fats or oils. 

Adulteration means contaminated with filth or putrid. Over the years, the definition has been expanded to include products that are manufactured without following GMPs. 

But, then as now, the US Supreme court was not averse to getting involved in unprecedented situations. In 1911, the Court held that the 1906 Act did not prohibit false or misleading therapeutic claims, but was strictly to be interpreted in terms of purity and composition. PFDA was thus amended in 1912, to include specifically false therapeutic claims. However, the Act now required proof of intent to be fraudulent it was essentially a criminal matter. This need for proof of intent made the Act hard to enforce, and few could be punished or made to change their ways. In 1914, a further amendment defined that the presence of poisonous or adulterous substances was specifically a violation of the Act, although the definitions of precisely what was a poisonous or adulterous substance would have to be developed on precedent. 

When adulterated with most types of petroleum products, the temperature of distillation rises gradually, and no large fractions are obtained at any definite temperature when the adulteration is at all excessive. The presence of ordinary petroleum spirit lowers the flash-point of turpentine. When pure it flashes at 92 to 95 F. when tested in Abel s flash-point apparatus. With only 1 per cent, of ordinary petroleum spirit this temperature is reduced by 10. ... 

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