Food & adulteration(Science)

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K J Somiaya college of education. PPT presentation of CAP

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Food & adulteration(Science)

  1. 1. <ul><li>SUBJECT - SCIENCE </li></ul><ul><li>TOPIC - FOOD AND ADULTERATION </li></ul><ul><li>STANDARD - X TH </li></ul><ul><li>NAME - SMITA S. DOIPHODE </li></ul><ul><li>ROLL NO. - 11 </li></ul><ul><li>B.E D 2010-11 </li></ul>
  2. 2. FOOD & ADULTERATION <ul><li>Food </li></ul><ul><li>Adulteration </li></ul><ul><ul><li>What is adulteration? </li></ul></ul><ul><ul><li>Common adulterates </li></ul></ul><ul><ul><li>Harmful effects of adulteration </li></ul></ul><ul><ul><li>Chemical test for identification of Adulteration </li></ul></ul>
  3. 3. <ul><li>FOOD </li></ul><ul><li>Definition :- </li></ul><ul><li>Food can be defined as a Substance that can be consumed metabolized & assimilated by an organism produce energy stimulate growth & maintain life. </li></ul>
  4. 4. ELEMENTS OF FOOD <ul><li>Nitrogen </li></ul><ul><li>Oxygen </li></ul><ul><li>Hydrogen </li></ul><ul><li>Sulphur etc. </li></ul><ul><li>Food is essential as it provides energy for various life processes </li></ul>
  5. 5. ADULTERATION <ul><li>Simple definition: </li></ul><ul><ul><li>Reducing the purity of an article by the addition of a foreign or inferior substance </li></ul></ul><ul><ul><li>Act of intentionally debasing the quality of food offered for sale either by admixture or substitution of inferior substances or by the removal of some valuable ingredient. </li></ul></ul>
  6. 6. The food may get adulterated by pesticides and chemicals. <ul><li>Intentionally : </li></ul><ul><li>Substances added in food to improve appearance, flavour, texture or storage properties (food additives) </li></ul><ul><li>Unintentionally : </li></ul><ul><li>Pesticides, growth promoters, components of packaging materials, solvents and enzymes used in food processing etc. </li></ul>
  7. 7. INTENTIONAL ADULTERATION
  8. 8. CHEMICAL CONTAMINANTS
  9. 9. CHEMICAL CONTAMINANTS <ul><li>• Chemical non-nutritive substances are added intentionally to food, generally in small quantities to improve its appearance, flavor, texture or storage properties. They are called food additives. </li></ul><ul><li>• Pesticides are used to protect the crops from insect-pests and by increasing the yield. </li></ul>
  10. 10. <ul><li>• Fertilizers are used to provide nutrition to plant and hence increasing production. </li></ul><ul><li>• Pesticides are toxic substance and may pose variety of adverse effects if used indiscriminately. </li></ul>
  11. 12. COMMON ADULTERATES <ul><li>Addition of chalk to flour </li></ul><ul><li>Added water can be an adulterant </li></ul><ul><li>Addition of colors to disguise poor quality </li></ul><ul><li>Snails added to milk to make more “frothy” </li></ul><ul><li>Addition of sand to brown sugar and rice to make heavier </li></ul><ul><li>Addition of sand to brown sugar and brown rice </li></ul>
  12. 13. EVALUATION <ul><li>Q1. Why food is essential for living beings? </li></ul><ul><li>Ans. Because it provides energy. </li></ul><ul><li>Q2. Name some elements of food? </li></ul><ul><li>Ans. Oxygen, hydrogen, nitrogen. </li></ul><ul><li>Q3. What is adulteration? </li></ul><ul><li>Ans. Reducing the purity of an article by the </li></ul><ul><li>addition of a foreign substances </li></ul>
  13. 14. <ul><li>Q4. What are the types of adulteration? </li></ul><ul><li>Ans. Intentionally and unintentionally </li></ul><ul><li>Q5. Name some common adulterants? </li></ul><ul><li>Ans. Chalk in flour, water in milk, etc. </li></ul>

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