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  • Presentation FOOD ADULTERATION

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    Abhishek Gandhi
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    The document defines food adulteration as lowering the nutritive value of food by adding inferior substances for profit. It lists common food adulterants like iron fillings in tea, marble pieces in rice, and water in milk. The document then provides simple tests consumers can do to check for common adulterants, such as using a magnet to detect iron in tea or adding acid and sugar to detect vanaspathi (hydrogenated vegetable oil) in ghee. It concludes by urging consumers to be alert about food quality and raise awareness of food adulteration.

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    The document defines food adulteration as lowering the nutritive value of food by adding inferior substances for profit. It lists common food adulterants like iron fillings in tea, marble pieces in rice, and water in milk. The document then provides simple tests consumers can do to check for common adulterants, such as using a magnet to detect iron in tea or adding acid and sugar to detect vanaspathi (hydrogenated vegetable oil) in ghee. It concludes by urging consumers to be alert about food quality and raise awareness of food adulteration.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    165 views7 pages

    Presentation FOOD ADULTERATION

    Uploaded by

    Abhishek Gandhi
    The document defines food adulteration as lowering the nutritive value of food by adding inferior substances for profit. It lists common food adulterants like iron fillings in tea, marble pieces in rice, and water in milk. The document then provides simple tests consumers can do to check for common adulterants, such as using a magnet to detect iron in tea or adding acid and sugar to detect vanaspathi (hydrogenated vegetable oil) in ghee. It concludes by urging consumers to be alert about food quality and raise awareness of food adulteration.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 7

    FOOD ADULTERATION

    &
    ITS PREVENTION
    DEFINATION

    THE PROCESS OF LOWERING THE NUTRITIVE VALUE OF FOOD AND ADDING


    INFERIOR SUBSTANCES TO EARN MORE PROFIT IS CALLED FOOD ADULTERATION
    SOME OF THE FOOD ADULTERANTS

    FOOD ADULTERANTS
    1.TEA IRON FILLINGS
    2.RICE MARBLE PIECES
    3.SALT SAND & GRIT
    4.MILK WATER
    5.MAIDA TALCUM POWDER
    6.GHEE VANASPATHI
    7.SWEETS COLOURS
    PREVENTION

    TEA POWDER

    PLACE A STRONG MAGNET ON A PAPER AND ADD TEA POWDER ON IT.IF


    SOME OF THEM ATTRACTS THE MAGNET , THEN WE ARE SURE THAT THERE
    ARE IRON FILLINGS IN THE TEA POWDER…

    RICE

    TAKE SOME WATER IN A BEAKER AND ADD RICE IN IT AND IF THE RICE GOES TO THE
    BOTTOM FASTLY THEN WE CAN ASSURE THAT MARBLE PIECES ARE PRESENT IN IT….
    GHEE

    ADD A TEASPOON FULL OF GHEE IN A TESTTUBE AND ADD HYDROCHLORIC ACID &
    PINCH OF SUGAR IN IT .STIR IT WELL AND IF CRIMSON RED COLOUR APPEARS THEN
    WE CAN SAY THAT VANASPATHI IS PRESENT IN GHEE…

    MILK

    ADD A FEW DROPS OF MILK ON A SLANTING GLASS PLATE .IF WHITE TRIAL IS LEFT
    BEHIND THEN IT IS PURE MILK & IF NOT THEN WATER IS MIXED IN IT…..
    SO THE COSTOMERS SHOULD BE ALERT AND CHECK THE QUALITY OF FOOD

    AND RAISE A VOICE TOWARDS FOOD ADULTERATION


    A PRESENTATION
    FROM

    ABHISHEK GANDHI

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