1. The milk constituent which is in highest concentration in the milk from all the species is
2. Lactose content will be highest in the milk produced by
3. The common name for the species Bubalus bubalis
4. Among the following species milk with highest casein is produced by
5. Mineral content in the milk is highest in the milk produced by
6. When one substance disperses evenly and thoroughly in to the other such substances are known as
7. When light rays pass through a colloidal system they will be
8. The basis for the Classification of the colloids is
9. Particle size of the molecules which are dispersed in a colloid
10. Surface tension of the lyophyllic colloidal molecules will be
11. The milk constituent that exists in colloidal form is
12. The colloidal system in which there is strong attraction for the molecules in dispersion phase is
13. The tendency of the particles to pass from higher concentration to lower concentrationthis is the characteristic feature of
14. In a collidal solution Oswald s ripening is observed when the particle size is
15. In a colloid, theprocess of adhering or coalasing of the dispersed particles to one another is called
16. A mixture of two immiscible (unblendable) liquids is known as
17. An example for the water- in- oil type of emulsion is
18. Acceptability of food emulsions depend on the
19. In an oil- in- water emulsion flavour can be enhanced by
20. The most important physical property of an emulsion is
21. The most widely used food gel of milk is
22. The process of regeneration of a completely dehydrated gel by adding water is known as
23. The site where thewater molecules are located when a sol is converted in to a gelis
24. The property of the gel which results in the resetting of a gel after disturbing its structure is known as
25. The stress needed to destroy the gel structure is called
26. The mass or weight of a certain volume of the product divided by the mass of an equal volume of water is known as
27. The property which is useful for converting the volume in to weight is
28. The advantage of determining the specific gravity is
29. The most commonly used instrument for measuring the specific gravity of milk
30. The symbol used for denoting the density is
31. The important milk constituent which influences the density of milk is
32. The ?20of milk with an average composition will be
33. The instrument used for the determination of specific gravity of concentrated milk products is
34. During the refrigeration of milk the specific gravity will increase due to
35. The effect of homogenization of whole milk on the density is
36. The physical property of liquids useful in studying the stability of emulsions and colloids is
37. Surface energy for extremely fine emulsions will be higher because
38. The units used for expressing the surface tension in CGS units are
39. The surface active substances concentrate at the surface in proportion to their
40. In milk the constituents which depresses the surface tension are
41. In fluids the resistance of liquid to flow or pour is known as
42. The volume of the milk constituentsconsiderd for determining the volume fraction of the dispersed particles are
43. When aplot of shear stress versus rate of shear is a straight line passing through the originsuch fluids are known as
44. Among the milk and milk products the Newtonian behavior is exhibited by
45. The milk product which exhibits the apparent viscosity is
46. The effect of adding urea upto 4.8M to skim milk on its viscosity is
47. Themost important milk constituent contributing to its viscosity is
48. The most suitable instrument useful in measuring the viscosity of non Newtonian fluids is based on
49. The viscosity of skim milk is
50. The viscosity of milk is often measured as
51. Physical properties that depends only on the number of particles in solution rather than the type of particle are known as
52. Amembrane which separates two solutions with different concentration of solutes allows only water from the solution but not the solutes it is known as
53. The temperature at which the vapor pressure of the liquid equals the surroundingpressure.
54. An increase in the amount of solute in a solution the melting point of the solution will
55. When an ionic material dissociate in to their ions the number of ions formed will be equal to the
56. The process which is helpful in isolating some of the constituents which are in soluble state in milk is
57. When a solution and the pure solvent used in making that solution are placed on either side of a semi permeable membrane the side on which thepressure is exerted on the membrane will be
58. The law expressed by the equation P = csolvent Po is
59. The effect of adding a nonvolatile solute to a liquid on the vapor pressure above that solution is
60. Equilibriumvapor pressure above the pure liquidwill be established by
61. Boiling point of milk is higher than that of water because of the presence of
62. Milk which is adulterated with water will have a boiling point
63. Boiling point of normal cow milk
64. Thefreezing point of milk obtained from an animal affected with mastitis will be
65. The temperature at which the solid, liquid and vapour pressure exists in equilibrium with each other is known as
66. The substances which does not increase the collegative property when dissolved in water are known as
67. Thetheory of electrolytic dissociation or ionization was proposed by
68. Electric current in a solution is conducted by the.
69. An ion will have a negative charge when its nucleus has
70. Theultimate unit of electricity and its charge is
71. The theory of electrical dissociation is proposed by
72. The value of equivalent conductance at infinite dilution for any electrolyte is the sum of contribution of its constituent ions", i.e., anions and cations. The name of this law is
73. The ionic conductances are proportional to their
74. To which type of solutions the degree of dissociation is inversely proportional to the square root of the initial molar concentration
75. To which law the equation K =[A+][B-] / [AB]represents
76. Ionic and polar substances are more easily soluble in polar solvents because they are
77. Watermolecules can form strong electrostatic attractions with other water molecules, polar molecules and ions because
78. Pure water in its equilibrium state the concentration of H3O+ and OH- will be
79. Concentration of unionized water is taken as constant because
80. The substances in which ionization can be induced are known as
81. In solutions containing acids the equilibrium of the water dissociation will be affected due to .
82. The equilibrium is determined by the dissociation constant which in general is expressed in terms of their activities and it is known as
83. The number of moles of water per litre at 250C are
84. Thenegative common logarithm of the concentration of OH-: is defined as
85. The product of [H+] and [OH-] is always equal to
86. According Lewisconcept an acid is any species which is capable of
87. An example for Lewis acids which have the electro deficient molecules is
88. According to Bronsted -Lowry theprocess in which a proton is transferred from an acid to a base is known as
89. Water can act both as an acid as well as a base because it can
90. According to the concept of Bronsted -Lowrythe acetic acid(CH3COOH ) solution in benzene is not acidic because
91. As proposed by the Arrhenius the substances that produce protons H+and bases are the substances which produce OH+ in the media
92. The proportion of the reagents and products at equilibrium can be obtainedby using an
93. The range of dissociation constant(Ka ) for acids will be
94. The higher value for the equilibrium constant indicates that the given acid is
95. The undissociated molecules in weak acids when compared to the dissociated particles will be
96. In milk the change in the pH would result in the change of
97. The pH of normal healthy cow milk will range between
98. The pH of the milk does not truly represent the titratable acidity because
99. In the freshly drawn milk the acidity caused by the constituents of the milk is known as
100. Total titratable acidity of fresh milk is useful for
101. The reaction of acids with bases will result in the formation of
102. The process that would occur when the salts come in contact with water is known as
103. The resulting solution after salt formation due to the reaction between a strong acid and a strong base will be
104. The reaction of a weak base with a weak acid will result in the
105. Example for the salt formed by the reaction of a strong acid and weak base is
106. The effect of addinga strong base to an acid buffer is the formation of
107. A basic buffer is a combination of weak base (BOH), and its salt with
108. A solution containing relatively large amounts of a weak base and its salt with a strong acid, is termed as
109. The equation for knowing the pH of a buffer solution is proposed by
110. When compared with the fluids surrounding the fluid cells within the cell have to maintain
111. For a buffer solution the Henderson Hasselbalch equation is useful for estimating its
112. The main limitation in the use of Henderson Hasselbalch equation is the
113. Henderson Hasselbalch equation is used for the determining pH of
114. Thesymbol used for the expression of dissociation constant of an acid is
115. It is possible to calculate the ratio of concentrations of acid and conjugate base, necessary to prepare the bufferusing the Henderson Hasselbalch equation by knowing
116. The factors which help for assessing the aggregation or dispersion of protein micelles and fat globulesis by knowing the
117. Theacidity and the buffering capacity of milk are determined by the
118. Themolar quantity of acid or base needed to change the pH by one unit is known as
119. The maximum buffering index of standardize milk with 3.0% fat is
120. The colloidal calcium phosphate in milk becomes soluble when
121. For the dissociation process of the compounds like sodium chloride the energy required for the ions is obtained by the process of
122. The results obtained by using the color indicators will be
123. pH indicators being weak acid or base upon addition to a solution they will
124. The indicators that exhibit several smooth colour changes over wide range of pH values are known as
125. The natural source for Anthocyanins, an extractablered pigment is
126. Measuring the tendency of a chemical species to acquire electrons and toget itself reduced is known as
127. Electrochemical cells are powered by redox reactions and producewhich are spontaneous electricity are known as
128. Theelectrodes which are fast, very selective, used in vivo are
129. The electrodes which are reversible, which follow Nernst equation and have stable potential with time are
130. The equation developed by Nernst is useful for the calculation of
131. The principal systems that determine the Eh of milk is
132. The effect of removing the oxygen in the system andintroducing the Nitrogen gas in to milk on the Eh of milk is
133. The ascorbic acid content of fresh milk is about
134. The process by which the ascorbate content of milk can be preserved is by
135. The range of Eh where the Methylene blue reduction noticed is
136. The process of using sustainednuclear fission for gernerating heat and electricity is known as
137. Due to the emission of alpha rays an atom will lose two protons and the atomic number by two units and the element is said to be undergoing
138. The reactionwhere two or more elements "fuse" together to form one larger element is known as
139. Atoms having the same nuclear charge but are having different masses are known as
140. The emission of electromagnetic energy (Similar to light energy) from an atom s nucleus is known as
141. The time taken for the radio nuclide to lose half of its radioactive property is known as
142. The oldest and cost effective method used to detect the radiation exposure from alpha, beta and x-rays is
143. The number ofhalf life a radio isotope can have is
144. In comparison to a radio nuclides having shorter half life, a longer half life radio nuclide the power of a radioactivity will be
145. The field in which the dose calibrators and pocketdosimeters are used in ionization chamber of a radioactivity measuring instrument is
146. The source of entry of radionuclide in cow milk is
147. Thetime taken for half of the radio active element ingested by a person has been excreted is known as
148. In our Country the level of radioactive minerals in milk and milk products when compared with the recommended limits of a country are
149. In comparison to the level of radio nuclides in milkthe milk powder will be
150. In general the radio nuclides found in dairy products are
151. Electromagnetic radiation is classified on the basis of
152. When the electromagnetic radiation interacts with single atom and molecules their behavior depends on the
153. The instrument used for the detection of radiation is
154. By using the high induced current the radiation obtained will produce heat which is used in
155. The law which shows relationship betweenthe absorption of light and to the properties of the material through which the light is travellingis
156. Term used to describe the shift of absorption to a longer wavelength in the UV-visible spectroscopy is
157. Symbol used for molar absorptivity is
158. The form in which molecules containing ?-electrons or non-bonding electrons (n-electrons) can absorb the energy is
159. The Beer s law is useful for measuring the
160. The most commonly used solvent for theUV-visible spectroscopy is