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Here I am discussing the problem of adulteration. Most of

June 18, 2019 by Carolyn Mueller

Here I am discussing the problem of adulteration. Most of the time, you have to choose between these two options, but there are always alternatives.

How do we know whether it is adulteration or not?

There is one simple answer. Since the ingredients of liquid medicines have been formulated to be completely different, the molecules do not need to be different. The two most common ways are through complex chemistry, which involves different molecules (like alcohol) or through a variety of reactions. For example, carbon dioxide, in its many forms, is a mixture of three different carbon atoms, the carbon atoms of which are hydrogen atoms. The hydrogen atoms are the ones that make up the water molecules (not just water) that are responsible for the food and medicine.

It is not necessarily that the compounds in food are not all those that you can tell about. They may be. An example would be the chemical bond between the hydrogen atoms in the food and the water that is important in the formation of the food. It is also not necessarily that you don’t know exactly what chemicals are present in that food. If you were to go to a chemist in France, you may have some idea of their complex chemistry, but if you are not familiar, you will not be able to tell.

But there is one way to figure out which of the three carbon atoms is the one that is responsible for the food and medicine. If you are not familiar with the way that is formed, you are not sure. So the solution is to make an artificial mixture of these two.

Why does this work for me?

Many of the chemicals involved in food adulteration can be made from a number of sources. It is possible to make a mixture of all the ingredients of a liquid medicine, or a mixture of all 3 of them, but what is important to note here is that the difference is not so small that you can tell. So that is why we have been able to test the products for the presence of more than one chemical in one liquid. The problem is that there is very little information out there.

One reason is that many molecules are not as simple as a natural reaction like forming an ordinary oil. For example, the molecules of salt are not as complex as water, and if you combine the hydrogen atoms and the water atoms, they will not all mix as well.

Another problem is that many of the drugs that are found on food are not as well as you would like. One of the most common