The problem of “fake” food and drink has been particularly acute in the past few decades. You need to be able to choose everything – from meat to sour cream and bread. And do not buy, for example, fake cognac or honey.
And if you can determine whether you have an organic apple or not, “by eye”, then with juices everything is much more complicated. It used to be expensive and time-consuming to bring a juice producer to clean water. The chemical composition of the drink was determined in several difficult stages.
But now the rules of the game have changed – scientists from Moscow State University have invented a new reagent that, upon contact with juice, “tells” everything about the composition. The new substance separates “foreign” acids and sugars from the composition of any juice. For example, if, to save money, the manufacturer added water or the juice of another fruit (for example, an apple) to orange juice, then the reagent will immediately separate the molecules of one drink from another.
Of course, only inventor chemists will be able to test juice at home using this reagent. Outside state structures will be able to identify unscrupulous juice producers easily and quickly.