Page 43 - Viva ICSE Science 5 : E-book

TIME TO REVISE

Match the following.
Column A Column B

1. Defi ciency of vitamin A (a) Kwashiorkor
2. Defi ciency of iron (b) Goitre
3. Defi ciency of vitamin B1 (c) Night blindness
4. Defi ciency of vitamin D (d) Beriberi
5. Defi ciency of iodine (e) Anaemia

6. Defi ciency of proteins (f) Rickets

Food Adulteration

Food adulteration refers to the action of making food or drink impure and unsafe by
adding unwanted substances to it. It decreases the quality of food and also lowers its

nutritional content. Any substance that decreases the purity and quality of food is called
an adulterant.

Adulterants increase the impurity of food and are harmful. They can cause health

problems and can aff ect the quality of life.

Reasons for food adulteration

The unwanted substances are added to food and drinks for the following reasons.

• To increase the quantity of food

• To make more profi t by selling the adulterated food

• To make food more attractive to the buyers

Some common examples of adulterated food

• Milk is commonly found adulterated with water. Some other common adulterants
of milk are detergent and chalk.

• Honey is often adulterated with water and sugar to increase its quantity.

• Spices like turmeric powder, black pepper and chilli powder are also adulterated.

For example, chilli powder is adulterated with brick powder.

• Rice is found adulterated with small stones to increase its weight. Other adulterated
food items found in the market include vegetable oil, ghee, sweets, sauces and
coff ee powder.

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