Question

Match List I with List II
List I (Milk constituents):
A. Lactose
B. Fat
C. Moisture
D. Protein
List II (Methods):
i. Karl Fischer Titration
ii. Lowry method
iii. Chloramine-T- method
iv. Babcock method
Choose the correct answer from the options given below:

• A. A - II, B - III, C - I, D - IV
• B. A - III, B - IV, C - II, D - I
• C. A - II, B - IV, C - I, D - III
• D. A - III, B - IV, C - I, D - II

Hint:

To solve this matching question quickly, pair Karl Fischer titration with moisture determination and the Babcock method with volumetric fat estimation.

Answer 1

The Correct Option is D

Step 1: Understanding the Concept:
Determining milk composition requires matching specific constituents (lactose, fat, moisture, protein) with their validated analytical methods.

Step 2: Detailed Explanation:
Let us analyze each constituent and its corresponding analytical assay:
A. Lactose is a reducing disaccharide present in milk.
It can be determined quantitatively using the Chloramine-T method (iii), which is a titrimetric method based on the oxidation of lactose by chloramine-T under alkaline conditions.
B. Fat exists as an emulsion of globules in milk.
The Babcock method (iv) is a volumetric assay that uses concentrated sulfuric acid to digest milk proteins and release the fat, which is then measured in a graduated bottle neck.
C. Moisture represents the water content in dairy products.
The Karl Fischer Titration (i) is a highly specific, chemical method based on the quantitative reaction of water with iodine and sulfur dioxide in an alcoholic solvent.
D. Protein consists of casein and whey proteins.
The Lowry method (ii) is a colorimetric assay based on the reaction of peptide bonds with copper ions and the reduction of the Folin-Ciocalteu reagent by aromatic amino acid residues.

Step 3: Final Answer:
Matching these constituents with their methods yields the sequence A - III, B - IV, C - I, D - II.