Dairy Chemist Interview Preparation Guide
Elevate your Dairy Chemist interview readiness with our detailed compilation of 34 questions. These questions will test your expertise and readiness for any Dairy Chemist interview scenario. Ideal for candidates of all levels, this collection is a must-have for your study plan. Dont miss out on our free PDF download, containing all 34 questions to help you succeed in your Dairy Chemist interview. Its an invaluable tool for reinforcing your knowledge and building confidence.34 Dairy Chemist Questions and Answers:
1 :: Do you know what is Aliquot and Diluent?
Aliquot : It is a measured sub-volume of original sample
Diluent: Material with which sample is diluted
Diluent: Material with which sample is diluted
2 :: What is mole?
Mole is the unit used to define the number of chemical substance present in a substance. It is the amount of substance which consists of the same number of chemical units as there are atoms in exactly 12 gram of pure carbon-12.
3 :: Tell me what is Valency?
A valency is a property of a groups or atoms, equal to the number of atoms of hydrogen that the group or atom could combine with or displace it in forming compounds.
4 :: Please tell me what is the monomer of polyethene?
The monomer of polyethene is ethylene
5 :: Tell me what is dextro-rotatory and levo-rotatory?
Levorotation and Dextrorotation is referred to the properties of plane polarized light, when light rotates clockwise when it approaches the observer is then known as dextro-rotation and when the light rotates anti-clockwise then it is referred as levo-rotation.
A compound which exhibits a dextro-rotation is referred as dextro-rotatory and which exhibits levo-rotation is referred as levo-rotatory.
A compound which exhibits a dextro-rotation is referred as dextro-rotatory and which exhibits levo-rotation is referred as levo-rotatory.
6 :: Tell me does Organic Milk Taste Better?
The taste of milk, regardless of whether it is organically or conventionally produced, can differ slightly from carton to carton and season to season. Factors that may impact taste include location of the farm, breed of the cow, variations in cows' feed from farm to farm, and even the time of year. Milk that is ultra-high temperature pasteurized for longer freshness may have a slightly different taste. People should do their own "taste test" to see what type of milk they prefer.
7 :: Tell me is Raw Milk Better For Those With Lactose Intolerance?
No. The enzyme required to break down lactose, known as lactase, is produced in the human body and is not present in either raw or pasteurized milk. People with lactose intolerance lack this enzyme. Whether milk is raw or pasteurized is irrelevant to lactose digestibility.
8 :: Explain me what is molality?
Molality is the number of solute that is present in 1 kg of a solvent.
9 :: Please explain how will you calculate how many moles of glucose present in 320 mL of 5.0 M of glucose solution?
First step: Convert the volume from millilitres to litres
320 X (1 litre/1000mL) = 0.320 L solution
Second use the formula = M x V
= 5.0 moles glucose/ litre solution X 0.320 L solution
= 1.6 moles of glucose present in 320mL of solution
320 X (1 litre/1000mL) = 0.320 L solution
Second use the formula = M x V
= 5.0 moles glucose/ litre solution X 0.320 L solution
= 1.6 moles of glucose present in 320mL of solution
10 :: What makes a molecule into organic molecule?
In a molecule when hydrogen atom is less than the ratio of carbon atom, then such molecules are referred as an organic molecule.