This topic contains a solution. Click here to go to the answer
« previous next »

Author Question: The tendency of dried milk to become crystalline is due to (1) sucrose, (2) somatotropin, (3) ... (Read 31 times)

bucstennis@aim.com

  • Hero Member
  • *****
  • Posts: 532
on: Aug 2, 2018
The tendency of dried milk to become crystalline is due to
 
  (1) sucrose, (2) somatotropin, (3) lactose, (4) palmitoleic acid, (5) none of these.

Question 2

Colloidal dispersions are stabilized by all the following except:
 
  (1) antioxidants, (2) Brownian movement, (3) electric charges, (4) water of hydration, (5) 1 and 2.


Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

stillxalice

  • Sr. Member
  • ****
  • Posts: 339
Reply #1 on: Aug 2, 2018
Answer to Question 1

3

Answer to Question 2

1


bucstennis@aim.com

  • Member
  • Posts: 532
Reply 2 on: Aug 2, 2018
Excellent

carlsona147

  • Member
  • Posts: 341
Reply 3 on: Yesterday
Wow, this really help

« previous next »
 

Did you know?

More than 2,500 barbiturates have been synthesized. At the height of their popularity, about 50 were marketed for human use.

Did you know?

The heart is located in the center of the chest, with part of it tipped slightly so that it taps against the left side of the chest.

Did you know?

Egg cells are about the size of a grain of sand. They are formed inside of a female's ovaries before she is even born.

Did you know?

The immune system needs 9.5 hours of sleep in total darkness to recharge completely.

Did you know?

Multiple experimental evidences have confirmed that at the molecular level, cancer is caused by lesions in cellular DNA.

Breast milk bacteria Breast milk bacteria
Goat's milk Goat's milk
Gently squeeze/milk the arm with twisting motion. With oil or lotion on hands, use gentle but firm ... Gently squeeze/milk the arm with twisting motion. With oil or lotion on hands, use gentle but firm ...
The three disaccharides most abundant in foods are maltose, lactose, and sucrose The three disaccharides most abundant in foods are maltose, lactose, and sucrose
Food Sources Milk and yogurt Food Sources Milk and yogurt
A teaspoon of milk of magnesia contains 12.0 mg of magnesium hydroxide A teaspoon of milk of magnesia contains 12.0 mg of magnesium hydroxide
Video: Mechanisms of capillary exchange (transcytosis & bulk flow)

For a complete list of videos, visit our video library