Physical Chemistry of Milk
Compiled By : Mr. Abhay Pandey
Q. The milk
constituent which is in highest concentration in the milk from all the species
is
A. Water
Q. Lactose
content will be highest in the milk produced by
A. Human
Q. The common
name for the species Bubalus bubalis
A. Buffalo
Q. Mineral
content in the milk is highest in the milk produced by
A. Sheep
Q. When one
substance disperses evenly and thoroughly in to the other such
substances are
known as
A. colloid
Q. When light
rays pass through a colloidal system they will be
A. Completely
scatter
Q. The basis for
the Classification of the colloids is
A. Affinity with
the dispersing molecules
Q. Particle size
of the molecules which are dispersed in a colloid
A. Between
10(power) - 5 and 10(power) - 7 cm
Q. Surface
tension of the lyophyllic colloidal molecules will be
A. Less than the
dispersion medium
Q. The important
milk constituent which influences the density of milk is
A. Fat
Q. The density
of milk with an average composition will be
A. 1.030 kg/m3
Q. The
instrument used for the determination of specific gravity of concentrated milk
products is
A. Baume's meter
Q. During the
refrigeration of milk the specific gravity will increase due to
A. Crystallization
of fat
Q. The effect of
homogenization of whole milk on the density is
A. Slight increase
Q. The physical
property of liquids useful in studying the stability of emulsions and colloids
is
A. Surface active
property.
Q. Surface
energy for extremely fine emulsions will be higher because
A. Large surface
area.
Q. The units
used for expressing the surface tension in CGS units are
A. Dyne per cm
Q. The surface
active substances concentrate at the surface in proportion to their
A. Ability to
reduce the surface tension
Q. In milk the
constituents which depresses the surface tension are
A. Proteins and
lipids
Q. In fluids the
resistance of liquid to flow or pour is known as
A. Viscosity
Q. The volume of
the milk constituents considerd for determining the volume fraction of the
dispersed particles are
A. Lactose
Q. When a plot
of shear stress versus rate of shear is a straight line passing through the
origin such fluids are known as
A. Newtonian
fluids
Q. Among the
milk and milk products the Newtonian behavior is exhibited by
A. Cream
Q. The milk
product which exhibits the apparent viscosity is
A. Ice cream
Q. The effect of
adding urea upto 4.8M to skim milk on its viscosity is
A. Initial
increase followed by decrease
Q. The most
important milk constituent contributing to its viscosity is
A. Casein micelles
Q. The most
suitable instrument useful in measuring the viscosity of non Newtonian fluids
is based on
A. Capillary tube
Q. The viscosity
of skim milk is
A. 1.2 centipoise
Q. The viscosity
of milk is often measured as
A. Relative
viscosity
Q. Physical
properties that depends only on the number of particles in solution rather than
the type of particle are known as
A. Colligative
property
Q. A membrane
which separates two solutions with different concentration of solutes allows
only water from the
solution but not the solutes it is known
as
A. Semi permeable
membrane
Q. The
temperature at which the vapor pressure of the liquid equals the surrounding
pressure.
A. Boiling point
Q An increase in
the amount of solute in a solution the melting point of thesolution will
A. Increase
Q. When an ionic
material dissociate in to their ions the number of ions formed will be equal to
the
A. Number of
molecules present
Q. The process
which is helpful in isolating some of the constituents which are in soluble
state in milk is
A. Osmosis
Q. 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 the pressure is exerted on the membrane will be
A. Solution side
Q. The law
expressed by the equation P = solvent Po is
A. Raoult's law
Q. The effect of
adding a nonvolatile solute to a liquid on the vapor pressure above that
solution is
A. Decrease
Q. Equilibrium
vapor pressure above the pure liquid will be established by
A Both the escaping and entrapping of the
gaseous molecules
Q. Boiling point
of milk is higher than that of water because of the presence of
A. lactose
Q. Milk which is
adulterated with water will have a boiling point
A. Lower than milk
boiling point
Q. Boiling point
of normal cow milk
A. 100.15
(Degree)C
Q. The freezing
point of milk obtained from an animal affected with mastitis will be
A. Similar to the
normal milk
Q. The temperature
at which the solid, liquid and vapour pressure exists in equilibrium with each
other is known as
A. Freezing point
Q. The
substances which does not increase the collegative property when dissolved in
water are known as
A. Non-
electrolytes
Q. The theory of
electrolytic dissociation or ionization was proposed by
A. Arrhenius
Q. Electric
current in a solution is conducted by the.
A. Migration of
ions
Q. An ion will
have a negative charge when its nucleus has
A. More electrons
Q. The ultimate unit
of electricity and its charge is
A. Electron,
negative charge
Q. The theory of
electrical dissociation is proposed by
A. Arrhenius
Q. The ionic
conductances are proportional to their
A. Ionic
mobilities
Q. To which type
of solutions A"the degree of dissociation is inversely proportional to the
square root of the initial molar concentration
A. Weak binary
electrolyte
Q. To which law
the equation K =[A+][B-] / [AB] represents
A. Chemical
equilibrium
Q. Ionic and
polar substances are more easily soluble in polar solvents because they are
A Easily ionizable
Q. Water
molecules can form strong electrostatic attractions with other water molecules,
polar molecules and ions because
A. Uneven
distribution of electrons
Q. Pure water in
its equilibrium state the concentration of H3O+ and OH-
will be
A. Both the ions
are Equal
Q. Concentration
of unionized water is taken as constant because
A. Poor
dissociation of molecules
Q. The
substances in which ionization can be induced are known as
A. Ionic substances
Q. In solutions
containing acids the equilibrium of the water dissociation will be affected due
to
A. Formation of H+
ions
Q. The
equilibrium is determined by the dissociation constant which in general is
expressed in terms of their activities and it is known as
A. Ionic product
of water
Q. The number of
moles of water per L at 25 degree C are
A. 55.5
Q. The negative
common logarithm of the concentration of OH-: is defined as
A. pOH
Q. The product
of [H+] and [OH-] is always equal to
A. 10-14
Q. According
Lewis concept an acid is any species which is capable of
A. Accepting a
pair of electrons
Q. An example
for Lewis acids which have the electro deficient molecules is
A. AlCl3
Q. According to
Bronsted -Lowry the process in which a proton is transferred from an acid to a
base is known as
A. Neutralization
Q. Water can act
both as an acid as well as a base because it can
A. Accept and
also give off protons
Q. As proposed
by the Arrhenius the substances that produce protons H+ and bases are the
substances which produce OH- in the media
A. Water
Q. The
proportion of the reagents and products at equilibrium can be obtained by using
an
A. Equilibrium
constant
Q. The range of
dissociation constant( Ka ) for acids will be
A. 10-12 to 10-13
Q. The higher
value for the equilibrium constant indicates that the given acid is
A. Strong
Q. The
undissociated molecules in weak acids when compared to the dissociated
particles will be
A. Very high
Q. In milk the
change in the pH would result in the change of
A. Destabilize the
proteins
Q. The pH of
normal healthy cow milk will range between
A. 6.5 to 6.8
Q. The pH of the
milk does not truly represent the titratable acidity because
A. Non
availability of ionic groups of proteins for titration
Q. In the
freshly drawn milk the acidity caused by the constituents of the milk is known
as
A. Apparent
acidity
Q. Total
titratable acidity of fresh milk is useful for
A. Determining the
heat stability
Q. The reaction
of acids with bases will result in the formation of
A. Salt
Q. The process
that would occur when the salts come in contact with water is known as
A. Hydrolysis
Q. The reaction
of a weak base with a weak acid will result in the
A. Salt formation
Q. The effect of
adding a strong base to an acid buffer is the formation of
A Equal amount of
salt
Q. A basic
buffer is a combination of weak base (BOH), and its salt with
A. Strong acid
Q. A solution
containing relatively large amounts of a weak base and its salt with a strong
acid, is termed as
A. Basic buffer
Q. When compared
with the fluids surrounding the fluid cells within the cell have to maintain
A. Same pH
Q. The symbol
used for the expression of dissociation constant of an acid is
A. pKa
Q.It is possible
to calculate the ratio of concentrations of acid and conjugate base, necessary
to prepare the buffer using the HendersonA-Hasselbalch equation
A. Dissociation
constant of the acid and pH
Q. The factors
which help for assessing the aggregation or dispersion of protein micelles and fat
globules is by knowing the
A. Buffering
index
Q. The molar
quantity of acid or base needed to change the pH by one unit is known as
A. Buffering index
Q. The maximum
buffering index of standardize milk with 3.0% fat is
A. 0.0283
Q. The colloidal
calcium phosphate in milk becomes soluble when
A. pH is Lowered
Q. For the
dissociation process of the compounds like sodium chloride the energy required
for the ions is obtained by the process of
A. Hydration.
Q. The results
obtained by using the color indicators will be
A. Very close to
real value
Q. pH indicators
being weak acid or base upon addition to a solution they will
A. Bind the H+ of
OH- ions
Q. The
indicators that exhibit several smooth colour changes over wide range of pH
values are known as
A. Universal
indicators
Q. The natural
source for Anthocyanins, an extractable red pigment is
A. Red cabbage
Q. Measuring the
tendency of a chemical species to acquire electrons and to get itself reduced
is known as
A Oxidation reduction potential
Q.
Electrochemical cells are powered by redox reactions and produce which are
spontaneous electricity are known as
A. Galvenic cell
Q. The
electrodes which are fast, very selective, used in vivo are
A. Biosensor
Membrane Electrodes
Q. The
electrodes which are reversible, which follow Nernst equation and have stable
potential with time are
A. Reference
electrodes
Q. The equation
developed by Nernst is useful for the calculation of
A. The electrode
potential
Q. The principal
systems that determine the Eh of milk is
A. Ascorbate
Q. The effect of
removing the oxygen in the system and introducing the Nitrogen gas in to milk
on the Eh of milk is
A. Decrease
Q. The ascorbic
acid content of fresh milk is about
A. 0.25 mEq/L
Q. The process
by which the ascorbate content of milk can be preserved is by
A. Deaeration
Q.The range of
Eh where the Methylene blue reduction noticed is
A. +0.12 to +0.03V
Q. The process
of using sustained nuclear fission for gernerating heat and electricity is
known as
A. Nuclear power
Q. 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
A. Transmutation
Q. The reaction
where two or more elements "fuse" together to form one larger element
is known as
A. Nuclear fusion
Q. Atoms having
the same nuclear charge but are having different masses are known as
A. Isotopes
Q. The emission
of electromagnetic energy (Similar to light energy) from an atom A's nucleus is
known as
A. Gama radiation
Q. The time
taken for the radio nuclide to lose half of its radioactive property is known
as
A. Half life
Q. The oldest
and cost effective method used to detect the radiation exposure from alpha,
beta and x-rays is
A. Film badge
Q. In comparison
to a radio nuclides having shorter half life, a longer half life radio nuclide
the power of a radioactivity will be
A. Lesser
Q. The field in
which the dose calibrators and pocket dosimeters are used in ionization chamber
of a radioactivity measuring instrument is
A. Medicine
Q. The source of
entry of radionuclide in cow milk is
A. Pasture grass
Q. The time
taken for half of the radio active element ingested by a person has been
excreted is known as
A. Biological half
life
Q. In our
Country the level of radioactive minerals in milk and milk products when
compared with the recommended limits of a country are
A. Lower
Q.
Electromagnetic radiation is classified on the basis of
A. Wave length
Q. When the
electromagnetic radiation interacts with single atom and molecules their
behavior depends on the
A. Energy carried
by them
Q. The
instrument used for the detection of radiation is
A. Spectroscope
Q. By using the
high induced current the radiation obtained will produce heat which is used in
A. Microwave
heating
Q. The law which
shows relationship between the absorption of light and to the properties of the
material through which the light is travelling is
A. Lambert-beer
Q. Term used to
describe the shift of absorption to a longer wavelength in the UV-visible spectroscopy
is
A. Bathochromic
Q. The Beer's
law is useful for measuring the
A. Absorbance
Q. The most
commonly used solvent for the UV-visible spectroscopy is
A. Ethanol
Reference:-
1.
ICAR E-course
2.
NDRI class notes
3.
Previous
year question papers
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