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Questions and Answers
What is the isoelectric pH of casein?
What is the isoelectric pH of casein?
- 3.9
- 4.7 (correct)
- 5.5
- 6.5
What causes milk to become sour when kept for a long time at a temperature of 5 degrees?
What causes milk to become sour when kept for a long time at a temperature of 5 degrees?
- Presence of lactic acid
- Separation of fats from the milk
- Formation of casein precipitate
- Conversion of lactose by bacteria (correct)
What is the main constituent responsible for the sweetish taste of fresh milk?
What is the main constituent responsible for the sweetish taste of fresh milk?
- Carbohydrate (correct)
- Minerals
- Fats
- Protein
What does adding 10% acetic acid solution do to the milky casein solution?
What does adding 10% acetic acid solution do to the milky casein solution?
What is the title of the chemistry project report submitted?
What is the title of the chemistry project report submitted?
Who provided information for completing the investigatory project?
Who provided information for completing the investigatory project?
What happens to casein in milk under acidic conditions and around 36 degrees temperature?
What happens to casein in milk under acidic conditions and around 36 degrees temperature?
What is the main purpose of the project?
What is the main purpose of the project?
According to the certificate, who supervised the detailed study carried out by the student?
According to the certificate, who supervised the detailed study carried out by the student?
What is milk according to the provided context?
What is milk according to the provided context?
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