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One of the oldest applications of homogenization is in milk processing. [7] It is normally preceded by "standardization" (the mixing of milk from several different herds or dairies to produce a more consistent raw milk prior to processing). [7] The fat in milk normally separates from the water and collects at the top. Homogenization breaks the ...
Solution to puzzle with 3 L and 5 L jugs, a tap and a drain Two solutions on a Cartesian grid, the upper one equivalent to the diagram on the left. The rules are sometimes formulated by adding a tap (a source "jug" with infinite water) and a sink (a drain "jug" that accepts any amount of water without limit).
Milk fat is separated from proteins by adding sulfuric acid. The separation is facilitated by using amyl alcohol and centrifugation. The fat content is read directly via a special calibrated butyrometer. Gerber developed specialized butyrometers (tubes), pipettes, and centrifuges. Water baths built specifically for the Gerber tubes are often used.
A solute in a solution are individual molecules or ions, whereas colloidal particles are bigger. For example, in a solution of salt in water, the sodium chloride (NaCl) crystal dissolves, and the Na + and Cl − ions are surrounded by water molecules. However, in a colloid such as milk, the colloidal particles are globules of fat, rather than ...
Dilution is the process of decreasing the concentration of a solute in a solution, usually simply by mixing with more solvent like adding more water to the solution. To dilute a solution means to add more solvent without the addition of more solute. The resulting solution is thoroughly mixed so as to ensure that all parts of the solution are ...
An electron's being solvated in a solution means it is bound by the solution. [2] The notation for a solvated electron in formulas of chemical reactions is "e − ". Often, discussions of solvated electrons focus on their solutions in ammonia, which are stable for days, but solvated electrons also occur in water and many other solvents – in ...
The most common type of Ramsden emulsions are oil-in-water emulsions due to the hydrophilicity of most organic particles. One example of a Ramsden-stabilized emulsion is homogenized milk. The milk protein units are adsorbed at the surface of the milk fat globules and act as surfactants. The casein replaces the milkfat globule membrane, which is ...
No need for binding solution; Dust-free powders are possible; Consistent granule size and bulk density. Good option for moisture and heat-sensitive materials, as no drying is required. [5] Disadvantages: May not be easily soluble in cold water due to high density and low porosity; High amount of fines which need to be re-worked may be produced