Food processing an Indian prospective.pptx

2. Food processing an Indian
prospective-
Policy initiatives
The National Food Processing Policy was launched to
develop the food processing sector. It aims to address
the gaps hampering the growth of the sector. Also,
the policy aims to increase the investment in the
sector by six times by 2035.
The Indian food industry is poised for huge growth, increasing
its contribution in world food trade every year. In India, the
food sector has emerged as a high-profit sector on the back of
the scope it offers for value addition, particularly with the food
processing industry getting recognized as a high-priority area

3. Initiative Impact
1 Creation of a Special
Fund of Rs. 2000 crore
in NABARD
Availability of affordable credit to Mega
Food Parks and food processing units set up
therein
Rs. 465 crore sanctioned to 12 number of
Projects and Rs. 91 crore disbursed
2 Launched Investors
Portal.
Information on potential and opportunities
for investment in the food processing sector
and incentives provided by the Central and
State Governments were made available to
the prospective investors at a single point
The queries of the investors were received
and answered through the portal guiding
them and making it easier for them to take
decision

4. 3 Strengthened
Grievance
Redressal System
Under the infrastructure schemes of Mega Food Parks
and cold chain, a committee of three Independent
Monitors was constituted to address the grievances of
the applicants whose proposal for Mega Food Parks
and Cold Chains could not be selected. The committee
also provides personal hearing to the applicants before
disposing of their grievances
4 Food Map of
India
The Food Map enables investor to take decision with
regard to locating their projects as the food map
showed mapping of the potential of food processing in
surplus production areas
Mega Food Park is a scheme of the Ministry of Food Processing (part of the
Government of India) with the aim of establishing a "direct linkage from farm to
processing and then to consumer markets" through a network of collection
centres and primary processing centres.

5. 5 Streamlining
Project
Monitoring
process
The close monitoring of the projects regularly led to
completion of three Mega Food Parks in comparison
to two projects in previous six years and completion
of 14 cold chain projects as against 12 in last six
years.
This has also lead to significant improvement in
utilization of plan fund allocation nearly 200% in all
the schemes
6 Excise Duty
on Machinery
reduced from
10% to 6%
The reduction of duty resulted in reduction in cost of
investment in the food processing projects and
enhancing viability of the projects

6. Initiative Impact
1 Food and agro-based processing unit and
cold chain infrastructure have been
classified under agriculture activities for
Priority Sector Lending
Availability of additional credit for food
processing activities and infrastructure
2 Service Tax on pre-conditioning, pre-
coding, ripening, waxing, retail packaging
and labelling of fruits and vegetables
exempted in cold chain projects
This is a big relief in terms of tax exemption
to the cold chain operators as this facility
was only available to the farmers at farm
gate but not to the cold chain operators
This enhanced the viability of cold chain
projects, encouraging more investment in
the sector.
Cold chains are a kind of supply chain that specializes in the
storage, transport, and preservation of cargo that needs to be
maintained at a specific temperature or within an acceptable
temperature range.

7. Initiative Impact
1 Permitting 100% FDI in
retail trade including E-
Commerce of food
products manufactured
and or produced in India
This has enhanced investment
opportunities in India globally and have
generated interest among the leading
world food retailers for making
investment in India
Three companies M/s Super Market
Groceries Supplies Pvt ltd. M/s Grofers
India Pvt Ltd and M/s Amazon Corporate
Holdings Pvt. Ltd. have already
submitted their proposals for seeking
permission to make investment of US $
695 million over a period of time

8. 2 To enhance the transparency and reduce
human interface on-line software has been
developed and put in use for filing of claims for
the infrastructure development projects. This
has also being expanded to other schemes.
On-line software
has resulted in
quicker disposal of
the claims for
grant by the
projects and
resulting in
acceleration of
the progress on
the grant

9. 3 Setting up of investment
tracking and facilitation
Desk of Invest India in the
Ministry
The desk will identify new
potential investors and
approach them in a focussed
and structured manner for
investment and follow-up the
investment cases by providing
hand holding services.
The desk will also assit
Ministry in organising road-
shows both in India and
abroad and organising
investment meets.

10. 4 The Schemes of the Ministry
have been restructured and
new schemes have been
launched under proposed
SAMPADA.
The SAMPADA Scheme will target
creation of Infrastructure and
increasing capacities of processing
and preservation in entire supply
chain of food processing sector right
from farm gate to retail outlets.
The New Scheme will help in
integrating food processing units and
food trade with the farmers creating
huge opportunities for employment of
increasing income of the farmers.

11. 5 Excise Duty reduced from
12.5% to 6% on
refrigerated containers
The reduction of duty resulted in
reduction in cost of investment
in the food processing
projects and enhance their
viability.

12. Initiative Impact
1 e-NAM to be expanded from 250 to 585
APMCs
e-NAM Market to have primary
processing facilities
e-NAM will be provided assistance for
creating primary processing to cleaning,
grading, packaging.
This will encourage and make
easier direct procuring of
raw-material by the
processing units and retail
traders resulting in increased
income to farmers.
Primary Processing will
increase value addition of the
farmers produce and fetch
better price. This will also
lead to quality consciousness
APMC means the Agricultural Produce & Livestock Market
Committee established under the provisions of APLM Act.
National Agriculture Market (eNAM) is a pan-India electronic trading
portal which networks the existing APMC mandis to create a unified
national market for agricultural commodities.

13. 2 Model Law on Contract Farming to be
prepared to integrate farmers
The Contract Farming Law will
integrate backward integration of the
food processors with the farmers and
attracting investment in post harvest
management activities leading to
increased benefit to the farmers and
reduction in wastages.
3 A Dairy Processing and Development
Fund of Rs. 8000 core to be set up in
NABARD
The Fund will be used to modernize
old and obsolete milk processing
units particularly in cooperative
sector and will result in enhancing
milk processing capacity thereby
adding more value to the produce of
the farmers and increasing their
income

14. 4. National Policy on
Food Processing
The policy will provide a road map for holistic
development for the food processing sector,
the potential and opportunities for the growth
of supply chain and promote food processing
in the country to create employment
opportunities and ensure wellness of the
farmers.
5. World Food India, 2017 Ministry is organising World Food India 2017
from 3rd to 5th November, 2017 in Delhi to
showcase investment potential of India in the
food processing sector and attract investment
in the entire supply chain for inclusive
development.

15. Park City State
Srini Mega Food Park Chittoor Andhra Pradesh Operational
Godavari Mega Aqua Park Bhimavaram Andhra Pradesh Operational
Andhra Pradesh Industrial
Infrastructure Corporation Mega Food
Park
Mallavalli Andhra Pradesh Under Implementation
Rongoge Mega Food Park Naharlagun Arunachal Pradesh Under Implementation
North East Mega Food Park Nalbari Assam Operational
Pristine Mega Food Park Mansi Under Implementation
Indus Best Mega Food Park Raipur Operational
Fanidhar Mega Food Park Mehsana Under Implementation
Gujarat Agro Mega Food Park Surat Gujarat Operational
Hafed Mega Food Park Rohtak Haryana Under Implementation
HSIIDC Mega Food Park Sonipat Haryana Under Implementation
Cremica Mega Food Park Una Himachal Pradesh Operational
RFK Greens Food Park Pulwama Jammu and Kashmir Under Implementation
Integrated Mega Food Park Tumkur Karnataka Operational
Favorich Infra Pvt Ltd Mega Food Park Mandya Karnataka Under Implementation
KSIDC Mega Food Park Alappuzha Kerala Under Implementation
KINFRA Mega Food Park Palakkad Operational
Indus Mega Food Park Khargone Madhya Pradesh Operational
Mega Food Park is a scheme of the Ministry of Food Processing (part of the Government
of India) with the aim of establishing a "direct linkage from farm to processing and then to
consumer markets" through a network of collection centres and primary processing
centres.

16. Avantee Mega Food Park Dewas Madhya Pradesh Operational
Paithan Mega Food Park Aurangabad Maharashtra Operational
Satara Mega Food Park Satara Maharashtra Operational
Wardha Mega Food Park Wardha Maharashtra Under Implementation
Manipur Food Industries Corporation
Limited Mega Food Park
Kakching Manipur Under Implementation
Zoram Mega Food Park Khamrang Mizoram Under Implementation
Doys Agri Resources Private Limited'
Mega Food Park
Dimapur Nagaland Under Implementation
MITS Mega Food Park Khurda Odisha Under Implementation
Deras Seafood Park Khurda Odisha Under Implimentation
International Mega Food Park Fazilka Punjab Operational
MITS Mega Food Park Rayagada Odisha Operational
Punjab Agro Industries Corporation
Limited Mega Food Park
Ludhiana Punjab Under Implementation
Sukhjit Mega Food Park Kapurthala Punjab Under Implementation
Greentech Mega Food Park Ajmer Rajasthan Operational
Smart Agro Mega Food Park Nizamabad Telangana Operational
TSFPS Mega Food Park Khammam Telangana Operational
Tripura Mega Food Park Uttar Champamura Tripura Operational
Patanjali Food and Herbal Park Haridwar Uttarakhand Operational
Himalayan Mega Food Park Udham Singh Nagar Uttarakhand Operational
Jangipur Bengal Mega Food Park Murshidabad West Bengal Operational

17. Different policy initiated by the government ,
whish possess different impact and the
government spent crores of rupees on the
food sector, food industries, factories and
food project
Assignment
Write the method of food processing, or food
preservation or about the additives added in
the food , you can select any food item

18. Opportunities
India's food processing sector is one of the largest in the world and its
output is expected to reach US$ 535 billion by 2025-26. This sector is
expected to generate 9 million jobs by 2024. The Indian food industry is
expanding at a CAGR of 11% and the food processing sector accounts for
32% of the total food industry.
With suitable qualifications and experience, food processing workers can
advance to supervisory positions like team leaders or department
managers. One may also establish his/her own bakery or market, or even
become a buyer for supermarkets and wholesalers.
The Indian gourmet food market is currently valued at US$ 1.3 billion and is growing
at a Compound Annual Growth Rate (CAGR) of 20 per cent
Gourmet Food
Sauces & Dips. Sauces and dips are a great staple in everyone's kitchen
Dry Fruits Nuts & Seeds
Pasta & Noodles
Ready made Meals
Sauces & Dips
Dry Fruits Nuts & Seeds
Pasta & Noodles
Ready made Meals

19. Indian food processing industry
Top Food Processing Companies in India
Kohinoor Foods Ltd. (Satnam Overseas Ltd.)
LT Foods Ltd. ( Daawat)
McCain Foods India Pvt. Ltd.
Mondelez India Foods Pvt. Ltd. ( Cadbury)
MTR Foods Pvt. Ltd. ( Orkla)
Nestle India Ltd.
parle Agro Pvt. Ltd.
Venkys India Ltd.

20. Role Of Food Preservatives In Food
Processing
Preservative, in foods, any of numerous
chemical additives used to prevent or retard
spoilage caused by chemical changes, such
as oxidation or the growth of mold. Along
with emulsifying and stabilizing agents,
preservatives also help to maintain
freshness of appearance and consistency.
Addition of preservatives or additives leads to increase in the quality of
food, prevent the food items from degradation also

21. Food additives
Food additives are utilized in the preparation and processing of almost
all types of food in order to give favorable attributes to the food
we eat. Very simply, it is a substance which is added to food to enhance
its flavor, appearance, or other favorable quality. In fact, the food
protection committee of the US national research council defined food
additives as “A substance or a mixture of substances other than a basic
food stuff that is present in a food as a result of an aspect
of production, processing, storage, or packaging” According to US FDA
(Food and Drug Administration), a food additive is “any substance,
the intended use of which results or may reasonably be expected
to result–directly or indirectly–in its becoming a component or
otherwise affecting the characteristics of any food” . Although the term
‘food additives’ has been used frequently at present, its utilization has
been practiced since ancient times; and probably dating back to much
earlier than the hunter-gatherer era. Even though food additives confer
much benefit to all sectors, such as the manufacturers, retailers,
and customers, utilization of food additives must be carried out
extremely cautiously.

22. Phenolic compounds
Phenolic compounds are well known for their health benefits related
to antioxidant activity. In addition, this kind of compounds can be
extracted from natural sources, such as olives, grapes, fruits,
vegetables, rice, spices, herbs, tea and algae, among others. In this
way, these compounds have increased their popularity and, little by
little, the consumers are more interested in these compounds due to
the fact that they come from natural sources and because they have
health biological activity. In fact, other important characteristics
associated to phenolic compounds are the antimicrobial activity,
because phenolics have the capacity of retarding the microbial
invasion in some products and avoiding the putrefaction of others,
mainly fruits and vegetables. These properties allow phenolic
compounds to be suitable for numerous food preservation
applications. Therefore, different kinds of products can be fortificated
with phenolic compounds to extend the shelf life of some foods, to
turn them in functional food or to incorporate them in food
packaging. Active packing is an innovative strategy where phenolic
compounds can play an important role for improving the global
assessment and extend the shelf life of commercial products.

23. 2-Phenylphenol, or o-phenylphenol, is an organic compound. In
terms of structure, it is one of the monohydroxylated isomers
of biphenyl. It is a white solid. It is a biocide used as
a preservatives under the trade names Dowicide, Torsite, Fungal,
Preventol, Nipacide and many others.
The primary use of 2-phenylphenol is as an agricultural fungicide. It is
generally applied post-harvest. It is a fungicide used for waxing citrus
fruit. It is no longer a permitted food additives in the European Union,
but is still allowed as a post-harvest treatment.
It is also used for disinfection of seed boxes. It is a general
surface disinfectant used in households, hospitals, nursing homes, farms,
laundries, barber shops, and food processing plants. It can be used on
fibers and other materials. It is used to disinfect hospital and veterinary
equipment. Other uses are in rubber industry and as a laboratory
reagent. It is also used in the manufacture of other fungicides, dye stuffs,
resins and rubber chemicals.
2-Phenylphenol is found in low concentrations in some household
products such as spray disinfectants and aerosol or spray underarm
deodorants.
The sodium salt of orthophenyl phenol, sodium orthophenyl phenol, is
a preservatives, used to treat the surface of citrus fruits.
Orthophenyl phenol is also used as a fungicide in food packaging and may
migrate into the contents.

24. Monohydroxylated derivative of
biphenyl
It is phenolic compound, it has antimicrobial and
antioxidant properties. Due to this it is applied as a
antifungal agent in agriculture, and for waxing of
fruits . The food items can be easily packed, stored
and transported .It also increases the shelf life of the
food items without degradation or decay of food
items . It is used as biocides .
It is also called as Orthophenyl phenol
C6H5OH C6H5

25. Other names2-Phenylphenol
2-Biphenylol
o-Phenylphenol
Biphenylol
2-Hydroxybiphenyl
Orthophenyl phenol
o-Xenol
Orthoxenol

26. Benzethonium chloride, also known
as hyamine is a synthetic quaternary ammonium
salt. This compound is an odorless white solid,
soluble in water. It has surfactant, antiseptic, and
anti-infective properties, and it is used as a
topical antimicrobial agent in first aid antiseptics.
It is also found in cosmetics and toileteries such
as soap, mouth washes, anti-itch ointments, and
antibacterial moist towelettes. Benzethonium
chloride is also used in the food industry as a hard
surface disinfectant

27. Benzethonium chloride-
quaternary ammonium salt
Most of the preservatives are also
applied in cosmetics and as a surface
disinfection agent because it has a
disinfectant power or the
characteristics or properties

28. Calcium Benzoate
It is preferentially used more than other benzoic acid salts or its esters in foods due
to its better solubility and safety to humans. It is used in soft drinks, fruit juice,
concentrates, soy milk, soy sauce and vinegar. It is the most widely used preservative
in making bread and other bakery products
Uses of Sodium Benzoate.
Food: In the food industry, sodium benzoate is used to prevent spoilage from
harmful bacteria, yeasts, and molds. It also helps maintain freshness in food by
helping to slow or prevent changes in color, flavor, PH, and texture.
Calcium benzoate is commonly used as a food preservative. It is effective against
yeasts, moulds, and certain types of bacteria.
In its raw form, calcium benzoate appears as a white crystalline powder. It is a
calcium salt of benzoic acid. In chemistry, the term salt refers to a particular set of
compounds (ionic compounds) that result when an acid is neutralized by a base. In
this case, benzoic acid, C6H5COOH, reacts with calcium hydroxide, Ca(OH)2, to form
the salt calcium benzoate, Ca(C7H5O2)2.
The effectiveness of benzoic acid and it’s salts depends on the acidity (pH) of the
food. Apparently, the most common use of calcium benzoate is in fruit juice.
As a food preservative, calcium benzoate is widely used due to its antibacterial and
antifungal properties. Benzoates are preferred for use as a food preservative over
benzoic acids and benzoic acid esters due to better solubility.

29. Sodium benzoate and calcium
benzoate
When microorganism become active on food
then food items undergo decay, due to which
the food changes its colour, pH,flavour,
texture and t can not be used for human
consumption.
Sodium benzoate
C6H5COOH + NaOH=C6H5COONa + H2O
Calcium benzoate
C6H5COOH + Ca(OH)2=C6H5COOCa + H2O

30. Sodium benzoate
Sodium benzoate is a preservative. It is most widely used in
acidic foods such as salad dressings (i.e. acetic acid in vinegar),
carbonated drinks (carbonic acid), jams and fruit juices (citric
acid), pickles (acetic acid), condiments, and frozen yogurt
toppings
Other foods that commonly include sodium benzoate include:
Salad dressings.
Pickles.
Sauces.
Condiments.
Fruit juices.
Wines.
Snack foods.

31. Calcium tartrate
Calcium tartrate, exactly calcium L-tartrate, is
a byproduct of the wine industry, prepared
from wine fermentation dregs. It is the calcium
salt of tartaric acid, an acid most commonly
found in grapes. Its solubility decreases with
lower temperature, which results in the
forming of whitish (in red wine often reddish)
crystalline clusters as it precipitates., it finds
use as a food preservatives and acidity
regulator.

32. Calcium tartrate
It is the calcium salt of tartaric acid, an
acid most commonly found in grapes.
Its solubility decreases with lower
temperature, which results in the
forming of whitish (in red wine often
reddish) crystalline clusters as it
precipitates. It finds use as a food
preservative and acidity regulator

33. Dimethyl dicarbonate (DMDC)
Dimethyl dicarbonate (DMDC) is an organic compound which is a
colorless liquid with a pungent odor at high concentration at room
temperature. It is primarily used as a beverage preservative,
processing aid, or sterilant (INS No. 242), and acts by inhibiting
the enzymes acetate kinase and L-glutamic acid decarboxylase.
The application of DMDC is particularly useful when wine needs to
be sterilized but cannot be sterile filtered, pasteurized, or sulfured.
DMDC is also used to stabilize non-alcoholic beverages such as
carbonated or non-carbonated juice beverages, isotonic sports
beverages, iced teas and flavored waters.
DMDC is added before the filling of the beverage. It then breaks
down into small amounts of methanol and carbon dioxide, which
are both natural constituents of fruit and vegetable juices.

34. Ethyl paraben
Typical food products which contain
parabens for preservation,
include beer, sauces, desserts, soft
drinks, jams, pickles, frozen dairy
products, processed vegetables and
flavoring syrups. Some fruits, such as
blueberries, contain parabens as a
naturally occurring preservative.

35. Glycolic acid
Glycolic acid can be found in many
common fruitsand vegetables, but
most notable of them
is sugarcane juice.
Other fruits and vegetables that
contain glycolic acid
are tomatoes, pineapples, sour milk,
andpapaya.”

36. Hexamine
Hexamine can be described as a heterocyclic organic
compound having the chemical formula C6H12N4. It is
also referred to as Hexamethylenetetramine,
Methenamine, or Urotropin.This compound acts as an
anti-infective agent, which is the most commonly used
element to treat urinary tract infections. The anti-
infective action of hexamine is derived from the slow
release of formaldehyde (CH2O) by the process of
hydrolysis at an acidic pH of 0.2 molars. Also,
methenamine is a colorless, odorless, and lustrous
crystal or white hygroscopic crystalline powder.

37. Research Methodology
Analysis Method

38. HPLC Method
• HPLC Method: Principle: Benzoic acid is extracted and separated by liquid
chromatography (LC) on C18 column, detected by ultra violet absorbance at 230
nm, and quantitated by standard calibration plot.
• Apparatus: a) Liquid chromatograph equipped with pump, injector, and
integrator or data system, and UV detector.
• Operating conditions: flow rate, 1.0 mL/min isocratic; column temperature,
ambient; detector, 230 nm, 0.05 absorbance unit full scale (AUFS); and injection
volume, 20 µL. b) LC column. - C18, 4.6 × 250mm length, 5µm. c) Ultrasonic
bath. Reagents: a) Solvents.—Acetonitrile and water (LC grade). b) Sodium
Benzoate Standard. c) Potassium phosphate monobasic buffer. — Prepare
0.05M potassium dihydrogen orthophosphate; adjust the pH 3.0 with ortho
phosphoric acid. d) LC mobile phase. —Acetonitrile–phosphate buffer (40 + 60).
Combine 400 mL acetonitrile with 600 mL 0.05M potassium dihydrogen
orthophosphate. De-gas in ultrasonic bath for 2 min and filter through 0.45µ
polyvinylidene fluoride filter.
• Procedure: (a) Standard preparation: Weigh accurately 25.0 mg of sodium
benzoate std & transfer it into 100 ml volumetric flask. Dissolve it in water by
sonication & make upto the volume.

39. • FOOD ADDITIVES 2015 , This corresponds to 250 ppm of sodium benzoate. Dilute 1, 2, 4,
6, 8 and 10 ml of this standard solution to 50 ml with buffer, this corresponds to 5, 10,
20, 30, 40 and 50 ppm of sodium benzoate respectively. Filter these standards and
inject. Plot a graph with concentration (ppm) against area and calculate the slope. (b)
Preparation of Test Solution: Weigh accurately 25.0 mg of sample & transfer it into 100
ml volumetric flask. Dissolve it in water by sonication & make upto the volume. Dilute 5
ml of this solution to 50 ml with buffer.(In case of thick samples weigh the sample in
beaker dissolve using sonicator and then transfer to 100ml volumetric flask).Filter the
extract through 0.45µ syringe filter. Use this filtered solution for the HPLC analysis. Inject
the sample 20µl in HPLC. (c) Chromatographic Condition: Detector : UV – Visible
Wavelength : 230nm Flow rate : 1 ml/min Mobile Phase : Acetonitrile: Phosphate Buffer
(40:60) Injection volume : 20 µl Diluent : Water Column temperature: Ambient Run time
: 20 min Retention time : 5 – 6 min (d) Calculation: Inject separately 20 L of standard
solution, record the chromatograms. Develop calibration plot for standards and plot the
regression equation for standard benzoate solution. Inject sample solution record the
chromatograms and measure the peak responses and calculate the quantity of sodium
benzoate. A C Sodium Benzoate (ppm) = ---------------------- × --------------- Slope W Where
A= Peak area of sodium benzoate C= Dilution factor W= Weight of sample in gm. FOOD
ADDITIVES 2015 11 (Ref: 37.1.62A AOAC Official Method 994.11 Benzoic Acid in Orange
Juice Liquid Chromatographic Method)

40. There are several advantages of required amount of caffeine from
the many food items. This eatable includes few of our samples
taken for analysis. As the concentration of caffeine is studied so
before its estimation it is essential to have a knowledge about the
beneficial and harmful effect of high concentration of this
molecule .The chemical name of this compound is (C8H10N4O2)
Trimethylxanthine (1, 3, 7-trimethylxanthine or 3, 7-dihydro-1, 3,
7-trimethyl-1H-purine-2, 6-dione). The beneficial effect of this
chemical compound is for the short-term relief of fatigue,
tiredness and to make the people active for short span of time. As
this analysis is concerned with the peoples of Bhiwandi city being
addicted by this entire product selected for study so harmful
effects of caffeine should be taken in to consideration. Its
hazardous effect on human body involves interference with the
brain activity as it is absorbed and passes quickly into the brain.
Caffeine Analysis

41. Caffeine analysis is carried out by several methods as it is official in USP and BP and their monograph revealed that
RP- HPLC (1) methods were described for its estimation. Caffeine has been determined in combination with other
drugs using UV-spectrophotometer, HPLC (1), GC, Mass spectrometry in pharmaceutical preparations. However,
most of the reported methods involve troublesome mobile phase (buffers) and sophisticated instrument (1,4,5)
which increases the cost of research. So in this study, efforts are made on the development of a simple and easy
solvent extraction and gravimetric method using dichloromethane as an organic solvent. This simple method of
analysis is based on the fact that caffeine compound is white solid in a crystalline pure form with melting point of
about 1230C (2, 3) having bitter taste. Therefore it can be easily extracted from sample in water by boiling. After
boiling a clear solution is obtained, if this clear solution is treated with lead acetate then other glucosides present
will be precipitated and can be easily removed. The filtrate which contain caffeine compound can be separated as
it has more solubility in water.

42. From the literature survey it is found that caffeine affects the human body in several different ways, the major
effect is it prevents the functioning of adenosine on its receptor and stop the inception of lethargy induced by
adenosine. Caffeine is guanine and adenine bases of DNA and RNA. Number of plants native to East Asia, Africa
and South America contain caffeine in the form of seeds, leaves and nuts. Caffeine containing drinks are very well-
liked in America; as of 2014, 85.0 percentage of American adults consumed some form of caffeine daily,
overwhelming 164.0 milli gram on average (2, 3).

43. THANK YOU