Related InterviewSolutions

• The first milk that a cow produces after calving is called ________(a) Cream(b) Butter(c) Colostrum(d) High fat milkThe question was asked in an online interview.Enquiry is from Physical Properties of Milk topic in portion Chemistry of Milk of Dairy Engineering
• 1.7 ml of N/10 NaOH is required for titration of a 10 ml sample of milk. Compute the titratable acidity.(a) .17 °Th(b) 170 °Th(c) 17 °Th(d) 10 °ThThis question was addressed to me during an interview.Question is from Physical Properties of Milk in section Chemistry of Milk of Dairy Engineering
• Titratable acidity of milk cannot be expressed in which of the following degree?(a) ᵒSH(b) ᵒTh(c) ᵒD(d) ℃I have been asked this question in an interview for job.I want to ask this question from Physical Properties of Milk topic in division Chemistry of Milk of Dairy Engineering
• In determining acidity, the solution in the burette is?(a) Hydrochloric acid(b) Potassium salt(c) Potash alum(d) Sodium Hydroxide solutionThis question was addressed to me by my college professor while I was bunking the class.The origin of the question is Physical Properties of Milk topic in section Chemistry of Milk of Dairy Engineering
• pH of normal milk is _____ at 25℃.(a) 4(b) 4.3(c) 6.6(d) 9This question was addressed to me in an internship interview.My question comes from Physical Properties of Milk topic in portion Chemistry of Milk of Dairy Engineering
• What does pH of the solution represent?(a) Solubility(b) Osmotic pressure(c) Hydronium ion concentration(d) Water contentI have been asked this question in quiz.My question is based upon Physical Properties of Milk topic in section Chemistry of Milk of Dairy Engineering
• The acidity of a solution is dependent on which of the following?(a) Water content(b) Fat content(c) Acid content(d) [H+] ionsThis question was addressed to me during an interview.Asked question is from Physical Properties of Milk topic in section Chemistry of Milk of Dairy Engineering
• Freezing point helps to check which of the following adulteration in milk?(a) Sugar adulteration(b) Water adulteration(c) Gas adulteration(d) Color adulterationI have been asked this question in unit test.Question is from Physical Properties of Milk topic in division Chemistry of Milk of Dairy Engineering
• Define the temperature at which a liquid turns into a solid when cooled.(a) Boiling point(b) Melting point(c) Freezing point(d) Evaporation temperatureThis question was addressed to me in final exam.This intriguing question originated from Physical Properties of Milk in chapter Chemistry of Milk of Dairy Engineering
• Osmotic pressure is controlled by the number of molecules or particles, not the weight of solute.(a) True(b) FalseThe question was posed to me in a job interview.My query is from Physical Properties of Milk in portion Chemistry of Milk of Dairy Engineering