Question

Kinetics nndInbibition 3. Based on your understanding of this experiment, propose a rationale for why skim milk stays fresher longer than whole milk? What pattern did you see with the different juice sources that were used? Rank all three in order of protease activity, pH, and clearing diameter. Do any patterns emerge? 4. 5. Why do the pH and protease rankings differ between fresh fruits but are similar for cooked fruits? 6. Knowing proteases alter the appearance of the milk, explain why juices you found to lack proteases change the appearance of the milk. (How was the lack of proteases determined with your data?) 7. What would happen to pH and protease activity if the fruit juice was diluted by deionized water? nporant fctor that ae Why do your gums/inner cheeks start to tingle if you were to hold a fresh piece of pineapple against them? Explain the lack of this effect when the pineapple is boiled or if it came from a can. 8. 9. What does meat tenderizer do and why would it have minimal effect if added immediately before baking/cooking the meat? When should it be added for greatest effect? 10. Why is it recommended to not use fresh pineapples when making a gelatin dessert? Try to think about what gelatin is made out of and how a fresh pineapple could affect it. Why would canned pineapple be recommended? How could you treat the fresh pineapple to allow use in the gelatin dessert?

Answer 1

paget 01. propose a nationale for why skim mithe stays to fresher longer than whole milk. Son The skim milk is the milk without fat hence Called non- fart milk. And the rapid and continuous temperature change create bacteria such as lactococci and lactobacilli, and the milk spoint whers bacteria converts the lactose spoil into glucose and galactose , producing lactic acid. And the lactic acid creates casein and then form a curd that can quickly curdle the milk within some hours, The skim milk contains no or less so certain fata loving bacteria (microbes as quickly in non fat milk. Hence we due to this skim milk stays fresher whole milk a fat quantity, can't develop can say that longer than