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Author Question: The tendency of dried milk to become crystalline is due to (1) sucrose, (2) somatotropin, (3) ... (Read 38 times)

bucstennis@aim.com

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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.


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stillxalice

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

3

Answer to Question 2

1


bucstennis@aim.com

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Reply 2 on: Aug 2, 2018
Gracias!

amandanbreshears

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Reply 3 on: Yesterday
YES! Correct, THANKS for helping me on my review

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