VEGETARIAN

      Vegetarians are those people who do not eat animal
flesh of fish and mostly eats foods that come from plants, like grains, fruits,
vegetables, and nuts. There are three types of vegetarian.

1.     LACTO-OVO-VEGETARIANS:
These are people who do not eat the flesh of animal, fish or poultry, but take
milk, milk products and eggs in addition to vegetable which they consume in
generous amounts.

2.     LACTO-VEGETARIANS:
These people do not eat the flesh of animals, fish, poultry or eggs. However they
take milk, milk products together with vegetables.

3.     STRICT VEGETARIANS:
These people are also known as VEGANS, they do not eat the flesh of animals,
poultry and fish as well as all the animal or dairy products. They eat only
vegetable i.e. plant foods.

WATER

     

     Water is the major component of all living things.
It is very essential for the existence of plants and animal, it is made up of
two (2) elements which is, “hydrogen and oxygen” with the formula “H₂₀” (water) has no energy
values. In pure of form it is colourless, odourless and tasteless. It is about
two thirds of the body weight.

Function of water

1.     Water
as a good solvent serves as the medium for various biochemical reactions in the
body.

2.     It
serves as the medium for transportation of substances from one part of the body
to another.

3.     Aid
the digestion of food and absorption of nutrient in the body.

4.     Keep
the living of the membrance of the organs moist and hence reduce fiction.

5.     Regulate
body temperature.

6.     Assist
in the excretion of water production from the body.

7.     Quenches
thirst.

EGG

   Eggs are produced by domesticated bird such as
chicken, turkey, duck, goose, guinea fowl, e.t.c. the hen’s egg of average size
weight approximately 56g. They are
covered with a productive shell which can either be white or brown in colour.
The colour is unrelated to food value and quality of egg.

The
structure of an Egg

1.     Eggs
are spherical in shape with one and pointed and the other blunt.

2.     Immediately
beneath the eggs shell inner membrane which separate of the blunt end of the eggs
forming what is known as air space.

3.     At
the centre is the egg yolk.

4.     Challeza
are two cord like structure that held the egg yolk in position.

5.     Viteline
membrane is a membrane that covers the egg yolk.

6.     Immediately
after the viteline membrane is the thick egg white.

Food Value of 
Egg

1.     Protein:
The protein of eggs as a whole is of good biological value and is easily
digested. Eggs can be used to replace meat, fish and poultry in diet.

2.     Vitamins:
Eggs contain vitamin A, D, and the B complex.

3.     Mineral
salt: Eggs are rich in minerals like Iron, sulphur, phosphorus and calcium.

4.     Water:
Eggs contains a responsible amount of water. Egg York – 51% eggs while 87%.

5.     Fat:
Egg yolk contains fat.

Note: Egg does not contain carbohydrates.  

METHOD OF COOKING EGGS

1.     BOILING

2.     POACHING

3.     SCRAMBLING

4.     FRYING

EGG DISHES

·       
SCOTCH EGGs

·       
Egg custard

·       
Poached egg

·       
Eggs savce

·       
Fried egg cakes with cheese sauce

·       
E.t.c

USES OF EGGS

1.     As
a binding medium e.g. fish, cakes, yam balls e.t.c

2.     As
a raising agent in cake baking.

3.     For
coating food for frying e.g. fish, yam balls.

4.     For
glazing pastry, bread dough, biscuits e.t.c for baking.

5.     Eggs
are valuable in the diet especially in that of growing children because they
are rich in nourishment and are easily digested.

6.     Eggs
are used to increases food value and to improve the flavour of foods to which
eggs are added e.g. doughnut, pancake e.t.c

Dichlorvos, organophosphate - DDVP

 Dichlorvos is an organophosphate (OP) insecticide widely used in
developing countries. Because of its high acute toxicity and the consequent
dangers to workers, there are concerns whether safe use is possible under such
conditions.



    It is effective against mushroom flies, aphids, spider mites, caterpillars, thrips, and whiteflies in greenhouse, outdoor fruit, and vegetable crops. It is also used in the milling and grain handling industries and to treat a variety of parasitic worm infections in dogs, livestock, and humans. It is fed to livestock to control bot fly larvae in the manure. It acts against insects as both a contact and a stomach poison. It is available as an aerosol and soluble concentrate. It is also used in pet collars and "no-pest strips" as pesticide-impregnated plastic. In this form it has recently been labeled for use against bed bugs

Abstract

In this study, in order to elucidate the toxic nuclear effects of
dichlorvos, freshly isolated human peripheral blood lymphocytes were
incubated with 5, 10, 20, 40, 80 and 100 microg/mL of dichlorvos.
According to the results, dichlorvos induced micronuclei, decreased the
mitotic and replication indexes. It is a genotoxic product causing
chromosomal damage (an increase in micronucleus) and cell death
(decrease in mitotic and replication indexes).

DDVP COMPANY

Different type of company with the same effectiveness, but the same product: example of company like WACOT COMPANY, ACTION COMPANY AND JUBAILI COMPANY  e.t.c



Chronic toxicity
Reproductive effects
The HSE review found: "No fertility studies which are both adequately conducted and reported... Individually no study is considered adequate to assess the teratogenic potential of dichlorvos in any species". In spite of these data gaps, government ministers ruled that: "Overall the weight of evidence indicates that dichlorvos does not present a risk to fertility and reproduction in humans.

Genotoxicity
There is evidence that dichlorvos is mutagenic in bacteria, fungi, and mammalian cells in vitro, but that there is no evidence for mutagenicity in whole animals, when it is rapidly degraded.

Environmental effects
   Dichlorvos is toxic to fish and aquatic arthropods are more sensitive than fish. It is highly toxic to birds and to honey bees.

   However, by applying an arbitrary safety factor of 100 to the toxic dose for the most sensitive species, the Water Research Centre has recommended an annual average level of 0.001 µg/l (parts per billion) for freshwater species, and 0.04 µg/l for marine life in saline waters.


 Food residues
Because dichlorvos degrades fairly rapidly it is not generally found as a residue on food. The UK Working Party on Pesticide Residues monitors residues in food, and dichlorvos is rarely found if at all.