Write the common adulterants in following foods:

(i) Milk

(ii) Beverages

(iii) Oils and Seeds

(iv) Spices and Condiments

(i) Milk:
Common adulterants in milk include water, which is the most prevalent and easily added adulterant to increase volume and dilute milk's nutritional content. Additionally, unscrupulous producers may add substances like skim milk powder, starch, and urea to increase thickness, viscosity, and protein content artificially. Adulteration can compromise the quality and safety of milk, ___ ___ ____ ___ _______ __________.
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