Podcast
Questions and Answers
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
- Lactose
- Starch (correct)
- Fats
- Water
What is the purpose of adding iodine solution to milk in the given procedure?
What is the purpose of adding iodine solution to milk in the given procedure?
- To test for the presence of fats
- To identify the presence of starch (correct)
- To detect the presence of proteins
- To check for the presence of lactose
What color does the solution turn when iodine solution is added to milk containing starch?
What color does the solution turn when iodine solution is added to milk containing starch?
- Yellow
- Red
- Green
- Blue (correct)
What percentage of milk is composed of fats, according to the provided information?
What percentage of milk is composed of fats, according to the provided information?
What is the purpose of boiling the milk sample in the given procedure?
What is the purpose of boiling the milk sample in the given procedure?
How is the presence of starch in milk detected?
How is the presence of starch in milk detected?
Why is milk adulterated with starch?
Why is milk adulterated with starch?
What is the basic composition of milk according to the provided information?
What is the basic composition of milk according to the provided information?
Why is it important to boil the milk sample in the given procedure?
Why is it important to boil the milk sample in the given procedure?
What does the blue color of the solution indicate in the starch detection test?
What does the blue color of the solution indicate in the starch detection test?
What is the purpose of adding iodine solution to the milk in the given procedure?
What is the purpose of adding iodine solution to the milk in the given procedure?
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
