Virtual Labs

Physical Sciences Dairy Technology Lab Experiments

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Quality Testing of Butter oil / Ghee

Choose difficulty:

Beginner

Intermediate

Advanced

The R.M. value is calculated from:

a: Volume of acid used Explanation

Explanation

b: Volume of alkali used for water-soluble acids Explanation

Explanation

c: Weight of ghee sample Explanation

Explanation

d: Temperature of distillation Explanation

Explanation

The Polenske value is determined after:

a: Direct titration of ghee Explanation

Explanation

b: Filtration and titration of alcohol-soluble residue Explanation

Explanation

c: Measuring moisture content Explanation

Explanation

d: Heating without saponification Explanation

Explanation

A low R.M. value in ghee may indicate:

a: High purity Explanation

Explanation

b: Adulteration with vegetable oils or animal body fats Explanation

Explanation

c: Excess moisture Explanation

Explanation

d: High protein content Explanation

Explanation

Why is a blank determination performed in this experiment?

a: To increase volume Explanation

Explanation

b: To correct experimental errors Explanation

Explanation

c: To standardize glycerol Explanation

Explanation

d: To increase acidity Explanation

Explanation

The distillation time (19–21 minutes) is controlled to ensure:

a: Faster evaporation Explanation

Explanation

b: Proper collection of volatile fatty acids Explanation

Explanation

c: Cooling of apparatus Explanation

Explanation

d: Reduction of sample weight Explanation

Explanation

Community Links Sakshat Portal Outreach Portal FAQ: Virtual Labs

AGPL 3.0 & Creative Commons (CC BY-NC-SA 4.0)