Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Evaluate precentage Proteins in Milk ?
Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining proteins are whey proteins, which are lactoalbumin and lactoglobulin. Casein binds with calcium in milk and forms the calcium-caseinate complex, which is present in the colloidal form. Acid, rennet, alcohol and heat can precipitate this complex.
The proteins in milk are determined by the Kjeldahl procedure, which is defined as the amount of nitrogen experimentally found and multiplied by an approximate conversion factor. In this procedure, as you may have already studied about in the Nutritional Biochemistry practical, the sample of milk is oxidized in the presence of sulphuric acid and nitrogenous compounds are converted into ammonium sulphate. Ammonia is liberated by adding an excess of alkali and is quantitatively distilled into a measured volume of standard hydrochloric acid or sulphuric acid. The acid not neutralized by ammonia is back-titrated with standard alkali.
Paired Comparison (Preference) Test In this test the assessor is presented with two coded products and asked to indicate whether there is a preference between them. The test
According to this theory, the impure iron surface behaves like a small electrochemical cell presence of water containing dissolved oxygen or carbon dioxide. Such a cell is also cal
Reaction Intermediates Short lived fragments that are known as reaction intermediates result from homolytic and heterolytic bond fission. The significant reaction substances ar
The number of electrons involved in the bond formation of N 2 molecule : (1) 2 (2) 4 (3) 6 (4) 10 Ans: 6
Reaction of ammonia with diborane at 475K gives a compound B3N3H6 known as borazine or borazole: Borazine is best prepared by reducing B-trichloroborazme with sodium borohy
K3[Al(C2O4)3]
what is back titration
name the compound LiH
Why nitrate give blue color
Q. Colloidal systems in foods? A colloidal system is a heterogeneous system. The material that forms the base of the system is called the dispersion medium or the continuous ph
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd