400 Level Chemistry Department exam questions and detailed answers. Download the answers in document format. Correct, detailed, and straightforward answers.
Questions:
(a) Using a schematic flow diagram, show the method of production of ice cream.
(b) Give the advantages and disadvantages of the following in ice cream production:
(i) Milk solids not fat (MSNF)
(ii) Milk fat
(iii) Egg yolk
An ice cream mix has the following composition:
-
20% fat
-
15% sugar
-
0.5% stabilizer
-
5% egg yolk
Calculate the highest percentage of MSNF that could be used in:
(i) A rapid turnover operation
(ii) A slow turnover operation
![Ice of mass 10g at 5ºC was completely converted to water at 0ºC, calculate the quantity of heat used. [specific heat capacity of ice = 2.1 Jg-1K-1, specific latent heat of fusion of ice = 336 Jg‾¹]](https://erudites.ng/wp-content/plugins/contextual-related-posts/default.png "Ice of mass 10g at 5ºC was completely converted to water at 0ºC, calculate the quantity of heat used. [specific heat capacity of ice = 2.1 Jg-1K-1, specific latent heat of fusion of ice = 336 Jg‾¹]")
