Identification of Starch in Milk
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Questions and Answers

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?

  • 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?

  • Yellow
  • Red
  • Green
  • Blue (correct)

    • What percentage of milk is composed of fats, according to the provided information?

    <p>3.5%</p> Signup and view all the answers

    What is the purpose of boiling the milk sample in the given procedure?

    <p>To prepare the sample for the addition of iodine solution</p> Signup and view all the answers

    How is the presence of starch in milk detected?

    <p>By adding iodine solution to the milk sample</p> Signup and view all the answers

    Why is milk adulterated with starch?

    <p>To maintain the thickness of fat-extracted milk or diluted milk</p> Signup and view all the answers

    What is the basic composition of milk according to the provided information?

    <p>Water (80%), fats (3.5%), lactose, protein, and mineral matters (8.5%)</p> Signup and view all the answers

    Why is it important to boil the milk sample in the given procedure?

    <p>To prepare the sample for the starch test and to deactivate any enzymes that may interfere with the test.</p> Signup and view all the answers

    What does the blue color of the solution indicate in the starch detection test?

    <p>The presence of starch as an adulterant in the milk sample.</p> Signup and view all the answers

    What is the purpose of adding iodine solution to the milk in the given procedure?

    <p>To detect the presence of starch in the milk.</p> Signup and view all the answers

    Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?

    <p>Starch</p> Signup and view all the answers

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