Plz help :) Based on your understanding of this experiment, propose a ra fresher

Question

Plz help :)

Based on your understanding of this experiment, propose a ra fresher longer than whole milk? rationale for why skim milk stays 4. What pattern did you see with protease activity, pH, and clearing diameter. Do any patterns emerger the different juice sources that were used? Rank all three in order of 5. Why do the pH and protcase 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 data2) 7. What would happen to pH and protease activity if the fruit juice was diluted by deionized water? 8. 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. 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? gelatin dessert? Try to think 10. Why is it recommended to not use fresh pineapples when making a about what gelatin is made out of and how a fresh pineapple could affect it. Why would pineapple be recomm dessert? to allow use in the gelatin

Explanation / Answer

1. Skim Milk: Milk with few calories which has the cream removed.Skimmed milk is made when all the cream/milk fat is removed from whole milk.skim Milk have Most of the butterfat is removed.Has had 100% of cream removed from whole milk.

The presence of fat low to high makes all the differences..

Whole Milk: Milk straight from the cow with no changes.No butterfat removed contains 3- 4 1/2 fat and fortified with vitamin d

whole milk has higher fat contents than skim milk.so skim milk stays freshers for long time as some additives are also added in it.

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