Food & adulteration(Science)
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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.
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  •