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Author Question: Distinguish between sol and gel. What will be an ideal response? ... (Read 42 times)

Destiiny22

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on: Aug 2, 2018
Distinguish between sol and gel.
 
  What will be an ideal response?

Question 2

The principal proteins in milk are casein and the whey proteins, which include lactoglobulin and lactalbumin.
 
  Indicate whether the statement is true or false


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brbarasa

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Both are forms of colloidal dispersions. A sol is a dispersion of a solid in a liquid. A gel is a dispersion of a liquid in a solid.
Emulsion and foam

Answer to Question 2

T
425 Lowering the pH of fresh milk from 6.6 to between 4.6 and 5.2 will cause precipitation of casein.


Destiiny22

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Reply 2 on: Aug 2, 2018
Wow, this really help

tanna.moeller

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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