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c) Argemone oil in Edible oil
Argemone oil is a highly toxic oil which when consumed by man can cause a disease called dropsy. To test the presence of this oil in cooking oil, take the sample to be tested in a test tube and add some concentrated nitric acid to it. Shake the tes..
Beneficial Mutations
Beneficial Mutations - Crop - Reported benefits after mutations Barley - Reduction in height, increased yield and day neutrality Groundnut - Improved oil content Wheat - Grain colour improved Rice - dwarfing, increased yield. In India, g induced mutations are carried out on seeds at Bhabh..
Oil Yielding
1. Arachis hypogea (ground nut) 2. Pongamia pinnata (Pongam oil..
Natural Mineral Oil
Recent discoveries of oil and gas - both off shore and on shore - in eastern coast, western coast, river belts of Cauvery, Godavari, Mahanadi as well as traditional oil wells of north eastern states have been of great utility to national economy. India has been found to have gr..
Sources
Spinach, milk and its products, fish liver oil, carrot, liver et..
Biochemical Auto Analysers
Auto analysers are Bio medical equipments, which are computer controlled and temperature regulated. These equipments can analyse hundreds of samples in a short time. Samples are introduced into these multichannel equipment, at regular intervals through micropipet..
Prevention/Control
The government has made it mandatory to iodise the salt consumed by the public. Besides sea food, green leafy vegetables etc are rich in iodine and if included generously in the diet will restore the normal functioning of the gland. Intra muscular infections of iodised oil, the base bein..
Prevention/ Control
Cod liver oil, fish, milk are rich in vitamin D. If included in the diet, it prevents the disease and/ or controls i..
Edible
1. Lactuca sativa (Lettuce) 2. Elephantopus - Leaves edible 3. Helianthus tuberosum - tubers edible, seeds yield oil..
Food Adulteration
The deliberate contamination of food materials with low quality, cheap, non-edible or toxic substances is called food adulteration. The substance which degrades (lowers) the quality of a food is called an adulterant. Adulteration results in two disadvantages for the consumer. 1. Overpaying for subs..
Result
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