Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
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Give one or two product of Milk and answer the following queston:
look at the labels of the different milk preparations:
1. Method of sterilization used.
2. What is the Bacterial culture and flavor used if there is any.
3. What is the Fat, Protein & Carbohydrate(sugar) content?
4. Is fortification done?
What substances has been fortified (based on the label)?
5. Are Vitamins & amino acids added? Name them based on the label.
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- Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Look for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
- Please help me answer the table Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.Create a Schematic Diagram from the Procedure: PROCEDURE: I. Isolation of Milk Component A. Casein Pour 75ml of milk into a beaker and slowly add 35ml 10% lactic acid. Stir constantly until the Formation of casein precipitates. Filter and save the filtrate (filtrate 1) for procedure B & C. Collect the precipitate and place it into a beaker, add 25ml acetone. Stir well and filter the acetone. Catch the filtrate (filtrate2 for procedure D) in an evaporating dish. Transfer the casein to a filter paper and allow it to dry. Test the casein to prove that it is a protein (Proceed A.1Confirmatory Test for Casein Procedure) A.1 Confirmatory Test for Casein Suspend the casein in 15ml distilled water Stir well and filter Perform Biuret, Millon’s, and Hopkins-Cole tests on the filtrate. (Refer Activity 9) Record Observation B. Lactose From the filtrate (filtrate1) in procedure A, get 2ml sample. Perform Benedict’s Test. C. Globulin To 5ml of the filtrate from procedure A, add 10 drops…Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.
- If the concentration of solutes in the fluid surrounding the cell is greater than the cell's cytoplasm then the surrounding fluid is to the cell cytoplasm. 00000 Endergonic Exergonic Hypertonic Isotonic HypotonicPlease write the color of the precipitate and name the product formed on the table thank you. So that I can understand it fullyA compounding pharmacist gets an order for 1.2 avoir. lb of 2% mupirocin ointment. The stock ointment on hand is 5% mupirocin ointment. The amount of 5% mupirocin to be used is _______ g, and the amount of white petrolatum to be added is __________ g. 1 avoir. lb = 454 g 1 kg = 2.20 avoir. lb
- Answer the following questions (not more than 5 sentences/question). Discuss the correct laboratory technique in using the centrifuge for qualitative analysis. Give two tips on its proper use. Explain how calcium ions are confirmed present in a solid salt by using flame test. Discuss a method to confirm the presence of a) phenol and b) ketone in a test compound. How are proteins confirmed present in a sample? Explain the laboratory process.Test for the Components of Milk A. Test for Casein PROCEDURE: In a test tube, place pinch of dried precipitate (casein). The test tube perform Millon’s test. Observe. QUESTION: WHAT IS THE CONFIRMATORY TEST USED FOR EACH TUBE? DISCUSS AND EXPLAIN?Look at the label for 100% Gold standard whey double rich chocolate and its ingredient list. Ingredients: Protein Blend (Whey Protein Isolates, Whey Protein Concentrate, Whey Peptides), Cocoa (Processed with Alkali), Artificial Flavors, Lecithin, Acesulfame Potassium, Aminogen, Lactase. Allergen Information: Contains milk and soy (lecithin) ingredients. a.) Does this product contain Dutch processed cocoa? How can you tell? b.) Is this product any type of chocolate? Why or why not?