New Visualizing Agents for Developing Latent Fingerprints on Various Porous and Non-Porous Surfaces Using Different Household Food Items


  • Richa Rohatgi UGC-JRF, Department of Anthropology, University of Delhi, India
  • A. K. Kapoor Professor, Department of Anthropology, University of Delhi, India



Latent Fingerprints, Food Products, Porous, NonPorous surfaces


Most of the time it is seen that the conventional fingerprint powders used for developing latent fingerprints are
toxic and pose potential health hazards. In order to overcome this disadvantage I have attempted to use new powders for developing latent fingerprints which are simple, non- toxic, less expensive than the commercially used fingerprint powders. These are easily available in every house. In the present study a preliminary attempt has been made to develop latent fingerprints with commonly used household kitchen food products such as cocoa powder, custard powder, corn flour, baking soda, baking powder, black salt, edible food (orange colour) and turmeric powder. This type of work has not been reported previously and can provide useful information to the investigators in cases of scarcity or non-availability of regular conventional fingerprint development powders. The use is simple and a novice in the field of forensic fingerprinting can also do it.


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How to Cite

Rohatgi, R., & Kapoor, A. K. (2014). New Visualizing Agents for Developing Latent Fingerprints on Various Porous and Non-Porous Surfaces Using Different Household Food Items. Asian Journal of Science and Applied Technology, 3(2), 33–38.