solve the questions for 13 points.
Answers
Q8.
1. He shifts the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily.
2. Baking soda is a base. It is added to fresh milk to prevent the curdling of milk because it neutralise the lactic acid produced in the milk by the action of bacteria.
3. As this milk is slightly more alkaline than other, the acid produced to set this into curd will be neutralized by baking soda added to milkman.Hence,
this milk takes a longer to set as curd.
Q9. Plaster of Paris is prepared by heating gypsum at 373 K. On heating, it loses water molecules and becomes Calcium Sulphate Hemihydrate (CaSO4.1/2 H2O) which is called Plaster of Paris.
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Answer:
1.He shifts the pH of the fresh milk from 6 to alkaline so that in basic form it will not spoil easily.
2.Baking soda is a base. It is added to fresh milk to prevent the curdling of milk because it neutralise the lactic acid produced in the milk by the action of bacteria.
3.As this milk is slightly more alkaline than other, the acid produced to set this into curd will be neutralized by baking soda added to milkman.Hence,
this milk takes a longer to set as curd.
Q9. Plaster of Paris is prepared by heating gypsum at 373 K. On heating, it loses water molecules and becomes Calcium Sulphate Hemihydrate (CaSO4.1/2 H2O) which is called Plaster of Paris.
Explanation: