Q. Heat must be supplied to a substance in order to increase its temperature by 1°C is called?

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Q. After centrifugation when sublimate settles, clear liquid _____________

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Q. After centrifugation, sublimate ______

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Q. Which of the following is an effective way of purifying liquids containing suspensions?

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Q. Fine insoluble solid particles can be removed through which of the following process?

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Q. Process quicker than filtration but not so effective is __________

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Q. Differential centrifugation relies on the differences in ______ of biological particles of different ___________

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Q. Which of the following statements about the basic principle of sedimentation is False?

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Q. Which of the following is/are the application of analytical centrifugation?
I. The determination of the purity of macromolecules.

II. The determination of the relative molecular masses of solutes in their native state.

III. The examination of changes in the molecular mass of supramolecular complexes.

IV. The detection of conformational changes.

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Q. Which of the following is/are appropriate care and maintenance of centrifuges?
I. Proper balancing of centrifuge tubes.

II. Avoid long time exposure of the rotors to alkaline solution and acidic buffers.

III. Cleaning centrifuges and rotors with coarse brushes and then wash them with distilled or de-ionized water after every run.

IV. For overnight storage, the rotors are left upside down and then positioned in a safe and dry place.

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Q. After centrifugation of milk, the supernatant is?

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Q. What is the name of the machine that spins in order to separate out components making up a mixture?

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Q. How does centrifugation work?

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Q. If you were centrifuging whole milk, which would you expect to get flung further out from the center of the centrifuge?

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Q. Which of the following scientist invented the centrifugal separator?

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Q. The skimming efficiency of a separator consequently decreases with increased throughput.

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Q. Standardization of milk involved which of the following?

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Q. Which of the following method is used in a standardization of milk?

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Q. The pressure in the skim milk outlet must be kept _______ in order to enable accurate standardization.

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Q. Which of the factor does not affect the precision in standardization process?

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