1.  14.Food and protection of food

2.  CARBOHYDRATES : Carbohydrates include starch, sugars and fibrous substances. Rice,wheat,corn,bajara, jowar are cereals. All carbohydrates are reduced to glucose during digestion and glucose is supplied through the blood to all parts of body.

3.  PROTEINS : We get proteins from dals like arhar, chana, moong, moth, soya, as well as from animal products like milk,eggs,fish, meat.

4.  FATS : We get fatty substances like oil, fats,fatty acids, etc. from oilseeds. Butter and ghee are also fats. Extra fatty acids are combined again with glycerol to form fat.

5. o FIBROUS SUBSTANC ES: Fruits and leafy vegetables contain a fibrous substance called cellulose.

6. VITAMINS: VITAMINS:

10.  PROTECTING FOOD :

11.  PRESERVING GRAINS :

12. o PRESERVING FOOD :

13.  PASTEURISATION : To preserve milk from getting spoilt, it is first heated to a temperature of 80 C to destroy any micro-organisms in it and then cooled quickly. This process is called pasteurisation.

14. SOME CHIMICAL PRESERVATIVES : 1)Sodium metabisulphate 2) Citric acid 3) Boric asid 4) Acetic acid/vinegar SOME CHIMICAL PRESERVATIVES : 1)Sodium metabisulphate 2) Citric acid 3) Boric asid 4) Acetic acid/vinegar

15. DETECTING ADULTERATION OF FOOD :

16. THANK- YOU!