Often mixed with sediment, 5% -10% of stone powder or broken corn. The method of identification is as follows:
1, water immersion method
Take 25 grams of bean cake (粕), and soak it in a glass filled with 250 ml of water for 2-3 hours. Then stir gently with a wooden stick. If you are adulterated, you can see the delamination and the upper layer is the bean cake (粕). The lower layer is sediment.
2, iodine identification method
Take a small amount of bean cake (粕) in a clean white porcelain dish, spread it flat and place a few drops of iodine on it. After 1 minute, if some of the material turns blue-black, it may be mixed with corn and bran. Skin, rice husks and other things.
3, raw and cooked bean cake inspection method
The feed uses cooked bean cake as raw material instead of raw soybean cake. Because raw soybean cake contains antitrypsin, saponin and other substances, it affects the palatability and digestibility of feed. Take 0.1g of urea in a 250ml flask, add 0.1g of the measured bean cake powder, add distilled water to 100ml, cover the stopper and put it in 45°C water for 1 hour. Take a red litmus test paper and dip it into a flask. If the litmus paper turns blue, it means that the bean cake is 1 to 10%. During identification, the hand is inserted into a pile of bran and then withdrawn. If a white powder adheres to the finger and it is not easy to shake off, it means that talcum powder is added, and if it is shaken off easily, it is residual flour. Grab a handful of bran and rub it hard. If it is easy to clump, it will be bran; if it has a feeling of rising, it may be mixed with rice bran.
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