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Author Question: Explain what is happening to the colloidal dispersion when tomato juice is added to milk in making ... (Read 60 times)

folubunmi

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on: Aug 2, 2018
Explain what is happening to the colloidal dispersion when tomato juice is added to milk in making tomato soup.
 
  What will be an ideal response?

Question 2

A bulging lid on canned food can be can be a sign of
 
  (1) excessive fill, (2) too much acid, (3) sulfide spoilage, (4) E. coli, (5) none of these.


kkenney

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

The tomato juice is acidic in pH, containing many hydrogen ions. When it is added to milk, it changes the pH of the milk protein, lowering it toward the isoelectric point and perhaps causing it to curdle.

Answer to Question 2

3


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