NCJ Number
215148
Journal
Journal of Forensic Sciences Volume: 51 Issue: 4 Dated: July 2006 Pages: 827-831
Date Published
July 2006
Length
5 pages
Annotation
Since bleach (sodium hypochlorite) has been identified as the contaminant in a relatively large number of beverage tamperings, this study examined the impact of bleach on sample beverages over a 13-day period in order to determine indirect signs that it had been introduced into the beverage.
Abstract
The study found that bleach was fragile when added to most common beverages, as it typically broke down either partially or completely over time. Although testing for the presence of bleach (sodium hypochlorite) in a beverage may yield a negative result after a period of time has elapsed since bleach was put in the beverage, the current experiment still detected signs that bleach was present. Even after bleach has broken down in a beverage, a contaminated beverage will give a positive test for oxidizing agents when the diphenylamine spot test is used. It is likely that the pH of the contaminated beverage will be higher than a control sample of the beverage. Also, Ion chromatographic analysis will show elevated chloride and chlorate compared with a control beverage. Chloroform may also be detected by gas chromatography-flame ionization detection (GC-FID), especially if the control beverage contains citric acid. The 23 beverages selected for this study were spiked with 4-6 percent of sodium hypochlorite solution (bleach) and subjected to various tests, along with uncontaminated controls for each beverage. The impact of the bleach on the beverage over 13 days was evaluated with the following tests: diphenylamine spot test for oxidizing agents, potassium iodide-starch test paper for oxidizing agents, pH, iodometric titration for quantitating hypochlorite, ion chromatography for chloride and chlorate quantitation, automated head space sampling with GC-FID for determination of chloroform, and visual and organoleptic observations. 2 tables, 6 figures, and 10 references