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Food & adulteration(Science)
 

Food & adulteration(Science)

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K J Somiaya college of education. PPT presentation of CAP

K J Somiaya college of education. PPT presentation of CAP

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    Food & adulteration(Science) Food & adulteration(Science) Presentation Transcript

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