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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.
Covalent/ionic/atomic radius of hex-1-ene
WE ARE WONDERING IF WE GOT THE ANSWER RIGHT V=d/M 0.8 G/Ml / 100G =400G
The nucleus of an atom can be assumed to be spherical. The radius of the nucleus of mass number 7 is given by 1.25x 10 -13 A 1/3 cm Radius of atom is one A. If the mass number
the density of 2 molal aqueous solution of NaOH is 1.10g/L. Calculate the molarity of the solution.
Physical Properties of oils and Fats (a) Fats are solids, while oils are liquids. (b) They both are soluble in ether, chloroform and benzene although insoluble in water.
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general principle on metelurgy
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Q. What is Activation Energy? Ans. Colliding molecules which overcome the activation energy form an activated complex. In the activated complex, original bonds are partial
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