Research Paper | Food Science | India | Volume 9 Issue 6, June 2020
Evaluation of Developmental Toxicity of Various Food Preservatives Using Drosophila Melanogaster
Dr. G. Vanitha Ramesh, Jeniben jyotinra Bhaya, Siddharth Birla
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called indirect additives) in the manufacturing process, through packaging, or during storage or transport. The main objectives of the study was to understand and identify the effects of increased intake of food preservatives such as BHT, Aspartame and MSG in the metamorphosis and development of Drosophila meangaster The method used to assess the protein concentration was Lowry’s and also colourimetry method. In this study the effect of preservatives on demography, Gender, Polytene chromosome, Sexcomb and Protein concentrations of Drosophila melanogaster were analysed.
Keywords: Drosophila melanogaster, Protein, Metamorphosis, BHT, Aspartame, control and MSG
Edition: Volume 9 Issue 6, June 2020
Pages: 27 - 34
How to Cite this Article?
Dr. G. Vanitha Ramesh, Jeniben jyotinra Bhaya, Siddharth Birla, "Evaluation of Developmental Toxicity of Various Food Preservatives Using Drosophila Melanogaster", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SR20524221955, Volume 9 Issue 6, June 2020, 27 - 34
133 PDF Views | 126 PDF Downloads
Similar Articles with Keyword 'Protein'
Contribution to the Assessment of Suitability to Cheese Processing of Milk of Some Bovine Breeds (Prim'holstein, Montbeliarde, Flechvieh, Brown of Atlas) in the Region of Algiers
Lyes Ouabdesselam, Ahmed Saadi, Khaled Harhoura
Nutritional Significance of Sorghum - Black gram Mix
Anjali Devi C
Khakra Bhel for Obesity
Laxmi Govekar, Rupali Sengupta
Development of Various Millet Based Probiotic Beverages Using Different Strains of Lactobacillus
Kavitha M B, Kiruthika R
Estimation of Macronutrients in Hygrophilla Auriculata and it's Comparison with the Conventional Green Leafy Vegetables
Chitralekha Mukherjee, Santa Dutta De