Deficiency of disorder disease is the factor required for the absorption of vitamin D.

Adulterants are undesirable substances added to the food against the food safety standards.

Salt is used as preservative in food because,
1. Addition of salt removes the moisture content by the process of osmosis.
2. Prevents the growth of bacteria and reduces the activity of microbial enzymes.

The effects of consuming adultered food:
i) Headache.
ii) Stomach disorder.
iii) Major health problems
iv) Liver problem

1. Drying:
It is the process of removal of water or moisture content in the food. It can be done either by sun-drying (or) vaccum drying or hot air drying. It inhibits the growth of bacteria, yeasts and moulds.
2. Smoking:
In this process, food products like meat and fish are exposed to smoke. The drying action of the smoke tends to preserve the food.

Role of Food control agencies in India:
a) FCI - i) Effective price support operations for safeguarding the interest of farmers.
ii) Regulate the market price to provide food grains to consumers at reliable price.
b) ISI - Certifies industrial products like electrical appliances like switches, wiring cables, electric motor and kitchen appliances etc.
c) AGMARK - Certifies agricultural and livestock products like cereals, essential oils, pulses, honey, butter etc.
d) FPO - Certifies the food products like juice, jams, sauce, canned fruits and vegetables, pickles etc.
d) FSSAI - Responsible for protecting and promoting the public health through regulation and supervision of food safety.

Vitamins are vital nutrients, required in minute amounts to perform special functions to maintain a healthy body. It is deficiency in the food it cause many diseases.