12 Questions
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
Starch
What is the purpose of adding iodine solution to milk in the given procedure?
To identify the presence of starch
What color does the solution turn when iodine solution is added to milk containing starch?
Blue
What percentage of milk is composed of fats, according to the provided information?
3.5%
What is the purpose of boiling the milk sample in the given procedure?
To prepare the sample for the addition of iodine solution
How is the presence of starch in milk detected?
By adding iodine solution to the milk sample
Why is milk adulterated with starch?
To maintain the thickness of fat-extracted milk or diluted milk
What is the basic composition of milk according to the provided information?
Water (80%), fats (3.5%), lactose, protein, and mineral matters (8.5%)
Why is it important to boil the milk sample in the given procedure?
To prepare the sample for the starch test and to deactivate any enzymes that may interfere with the test.
What does the blue color of the solution indicate in the starch detection test?
The presence of starch as an adulterant in the milk sample.
What is the purpose of adding iodine solution to the milk in the given procedure?
To detect the presence of starch in the milk.
Which component of milk is responsible for maintaining the thickness of fat-extracted or diluted milk?
Starch
Test your knowledge about the identification of starch in milk using iodine solution. Understand the procedure and reagents used in the detection process.
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