Introduction: Food adulteration is a growing problem in Bangladesh as large numbers of consumers have become victims of consuming adulterated foods. This problem is becoming acute day by day. It is becoming essential to find out the reasons of food adulteration and how to solve this problem. Food and Agriculture Organization (FAO) has estimated that 45 million people in Bangladesh suffer from food poisoning or some kind of food-borne diseases round the year. Adulteration of food with toxic chemicals
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Effect of food adulteration on the health of people Abstract of the report: Introduction to Food Adulteration: Adulteration – is a term legally used to define any kind of food product that does not meet the standards set by the centre or the state. The Prevention of Food Adulteration Act states that any substance that may be used for adulteration can be called as an adulterant. • Adulteration could mean any of the below: • Substitution with a cheaper or inferior quality substance – in
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Eating habits have been changing rapidly in modern India. While traditionally, Indian families used to cook food at home with healthy ingredients and knew what went into the meal, in modern times, with rising incomes and affluence, more and more people are moving away to readymade fast foods and eating regularly at restaurants. The food in many of these outlets is cooked with poor quality ingredients to attract and satisfy the palate rather than provide a wholesome nutritional meal. We now have
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Failure * Adulteration in Food Industry Submitted to: Mr. Sheikh Morshed Jahan Associate Professor Course Instructor - Bangladesh Studies Submitted by: Samia Khan (RQ 16) Adel Mostaque Ahmed (ZR 22) Ahnaf Zabee (ZR 35) Rituraj Baidya (ZR 56) Institute of Business Administration University of Dhaka April 9, 2012 Table of Contents Market failure 3 Food adulteration in Bangladesh 3 Mouthwatering looks: 4 Endurance: 4 Examples of food adulteration 5 The consequences:
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Food Adulteration Food is the basic necessity of life. It should be pure, nutritious and free from any type of adulteration for proper maintenance of human health. One works hard and earns to satisfy one’s hunger. But at the end of the day, we are not sure of what we are eating. We might be eating a dangerous dye, sawdust, industrial starch or other contaminated foods which are a major source of diseases. And thus,we invite diseases rather than good health. Food adulteration is basically lowering
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BTV vs CHANNEL I BTV is the first state owned television network in Bangladesh but Channel i is the first private television network in Bangladesh. BTV is the first channel that without any dish connection everybody can see this channel but without dish nobody can see Channel i. The picture quality of BTV is so poor, but the picture quality of Channel i is so much better than BTV. There are also some differences by broadcasting these two channels. BTV telecasts various program comprising drama
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Md.Ruhul Amin Vill: Tayubpur, P.O.: Zirabo, Upzilla: Savar, Dist:Dhaka, Bangladesh. Mobile: +88-01706010670 E-mail: Alimruhu_l@yahoo.com Career Objective To gain an entry-level position in a marketing department or to obtain an entry-level position where I can use my excellent customer service and communication skills. Academic Qualification Bachelor of Business Administration * University Name: International University of Business Agriculture & Technology
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Algae - Wikipedia, the free encyclopedia Page 1 of 13 Algae From Wikipedia, the free encyclopedia Algae (/ˈældʒiː/ or /ˈælɡiː/; singular alga /ˈælɡə/, Latin for "seaweed") are a very large and diverse group of eukaryotic organisms, ranging from unicellular genera such as Chlorella and the diatoms to multicellular forms such as the giant kelp, a large brown alga that may grow up to 50 meters in length. Most are autotrophic and lack many of the distinct cell and tissue types found in land
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constitute one of the three major classes of food constituents besides proteins and carbohydrates (Lawson, 1995). Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats. By definition, a fat is solid at the temperature of interest, whilst oil is liquid. The chemical constituents of fats and oils are triglycerides, i.e. esters of glycerol and three fatty acid molecules. Ultrasonic analysis of edible fats and oils In food chemistry and technology, the molecular
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people mostly stays outside and likes to have a meal in famous food stalls or restaurants , in this time people who come to the cities from villages get prepared to visit their family members who lives in the villages and because of this they faces a huge struggling period to collect the tickets from the counters. Now we are about to concern about this following issue’s advantages and disadvantages :- 1. Shopping 2. Food 3. Transportations tickets. Shopping Advantages sellers
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