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Om E.c IC BS STUDY OF ADULTERANTS IN FOODSTUFFS INVESTIGATORY PROJECT CHEMISTRY PROJECT WORK Chemistry Project on STUDY OF ADULTERANTS IN FOOD Name: Taker Shabbier Hussain Class: AIIB School: Indian.
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Shabbir FAQ
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Its objective is to promote the Grading and Standardization of agricultural and allied commode. 12. EXPERIMENT I Aim: To detect the presence of adulterants in fat, oil and butter. Apparatus Required: Test-tube, conc.
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Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties.
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Food Adulterant is any material that is added to food with the intention of lowering the quality while increasing the amount. Foreign, poor, and usually substandard chemical compounds that are toxic or undesirable in food are referred to as food adulterants. Adulterants may be added purposefully or unintentionally.
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“Adulterant” means any material which is or could be employed for making the food unsafe or sub-standard or mis-branded or containing extraneous matter. Food is declared adulterated if: A substance is added which depreciates or injuriously affects it. Cheaper or inferior substances are substituted wholly or in part.
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PowerPoint Presentation. Food adulteration is defined as 'the intentional addition of non-permitted foreign matter'. Reasons for food adulteration are. To get more profit. To increase the weight, adulterant is added.
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Food adulteration is an act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
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Food adulteration means anything adding or subtracting with food making it injurious to health. This adulteration may be done intentionally or unintentionally. Intentional adulteration is a criminal act and punishable offense.
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Food Adulteration can be defined as the practice of adulterating food or contamination of food materials by adding a few substances, which are collectively called adulterants. Adulterants are the substance or poor quality products added to food items for economic and technical benefits.
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