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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Q. The cream fat content is _______ to the flow rate.

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Q. What is the objective of Bactofugation?

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Q. Which of the following device is used in Bactofugation?

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Q. Major Application of Bactofugation is in which of the following processing?

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Q. The amount of bactofugate from the two-phase Bactofuge ______ as compared to one-phase Bactofuge.

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Q. A decanter centrifuge is a machine for continuous sedimentation of suspended solids from a liquid by the action of ________in an elongated, horizontal rotating bowl.

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Q. How much whole milk with 3.9% fat and skimmed milk with 0.04% fat content will you need to produce 2000 kg of standardized milk with 2.5% fat?

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Q. 500 kg of milk testing 6.5% fat to be standardized to 3.1% fat using skim milk containing 0.05% fat. Therefore, the quantity of skim milk required to be added to 500 kg whole milk will be?

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