Take a small amount of milk and pour it into a transparent glass of water. Pure milk will settle at the bottom as a uniform layer without leaving a trail, whereas milk adulterated with water will disperse quickly without settling.
Boil a small quantity of milk in a clean vessel. Pure milk will gradually form a creamy layer on top as it boils, while milk adulterated with water or starch will dissolve quickly and leave residue at the bottom of the vessel.
Mix a teaspoon of milk with an equal amount of soybean or arhar dal powder in a test tube. Add a few drops of pure hydrochloric acid or sulfuric acid to the mixture and shake it well. A pink color indicates the presence of urea in the milk.
Dip a strip of litmus paper into a sample of milk. Pure milk will not change the colour of the litmus paper, whereas adulterated milk may turn the litmus paper blue, indicating the presence of alkaline substances.
Betalains and other antioxidants in beetroot have anti-inflammatory effects, which can help reduce inflammation and lower the risk of chronic diseases such as heart disease and arthritis.