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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.
Properties and uses of D.D.T. (i) D.D.T. is approximately insoluble in water although it is moderately soluble in polar solvents. (ii) D.D.T. is a powerful insecticide. It i
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Procedures for determination and monitoring of shelf life Direct shelf life determination requires batches of samples to be taken at significant stages in the development or m
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Problem: Let us calculate Q value of the reaction 27 Al (d, α) 25 Mg Answer: Given that masses of 27 Al = 26.981541 2 H = 2.014102 4 He = 4.
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Hno3 is aded to Ag ION then form Agcl so from where cl ion come
Q. Show various methods of blanching for the vegetables? To carry out various methods of blanching for the given vegetables. • carry out various methods of blanching, and
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