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Q. Evaluate percentage Fat Content in Milk?
The fat content in milk can be determined through various procedures as:
Direct determination of fat by extraction with ether - Adam's coil method
The main principle behind the fat determination is protein precipitation, which is further dissolved in acid to free fat globules. In some methods, amyl alcohol is also added to produce difference in the surface tension of fat globules and the supporting liquid, thus causing the aggregation and separation of fat.
As Gerber method gives fast results, thus, it is used in the dairy plants as a platform test for checking the quality of milk. In this test, fat is dissolved in hot amyl alcohol and its separation from heavy acid solution is affected by subjecting the mixture to centrifuging. In Gerber method, 10 ml of conc. H2SO4 is added into the gerber tube. 1 ml of amyl alcohol is added in this tube. 10.94 ml of the milk sample is added and the tube is stoppered. The tube is then inverted twice or thrice and shaken briskly to mix the ingredients. The tube is then centrifuged for 3 min at 1000 rpm to get the reading of fat in the stem of the tube.
Stearic effect - relative reactivity of aldehydes and keto The size of the alkyl group is much more than that of hydrogen. In aldehydes, there is one alkyl set although in keto
atoms combine to form molecule because they tend to
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the verification of the law of chemical combination
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