pH of MILK is Select one: a. 6.8 b. 8.6 c. 7.5 d. 7.4
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- order :dalteparin (Fragmin) 2500 international units SQ daily supplied as 5000 International units per 0.2 ml how much to give?Fill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?31. You would find enterokinase here. 1. 5 2. 4 3. 10 4. 3 5. 11
- It has been reported that taking high doses of copaiba can cause symptoms of intolerance, nausea, vomiting, colic and diarrhea, and prolonged use may cause: Choose one answer. a. vision problems b. renal and liver damages c. brain damage d. heart and lung damagesWhich of the foods should a client avoid while taking anhydrous theophyline? Select one: a. Sausage, franks, and bacon b. Snikers candy bar c. Aged cheese products d. Lemon Drops candyA "Rich Source" of a nutrient contains a.10-15% DV b.20% DV or more c.5-10% DV or more d.<5% DV
- Write notes on the following:a.) Still white winesb.) Sparkling white winesc.) Maturation of rumsPredict the differences in the outcome of raw milk that has beenincubated for 48 hours versus pasteurized milk that has beenincubated for the same length of time.Hello I'm a food technology student and I have a question about this matter. The question is can we help this company with his imploding processed beverage? There’s negative pressure at the headspace and the bottle volume shrinks to accomodate this. This was observed already since a year ago, but still exhibits the same quality defect today. Pictures shown are ready-to-drink milk teas. How to address the problem?
