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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Feedback

Determination of functional property (Foaming property) of protein

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Intermediate

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1. Which step in the procedure ensures consistent foam formation across samples?

a: Using an analytical balance Explanation

Explanation

b: Pouring water into the beakers Explanation

Explanation

c: Whipping the solutions for 2 minutes Explanation

Explanation

d: Measuring foam volume immediately Explanation

Explanation

2. Why is foam volume measured after 60 minutes?

a: To ensure accuracy in measurements Explanation

Explanation

b: To evaluate foam stability Explanation

Explanation

c: To check protein dissolution Explanation

Explanation

d: To remove impurities from the foam Explanation

Explanation

3. What observation would indicate better foaming capacity?

a: Smaller foam volume immediately after whipping Explanation

Explanation

b: Larger foam volume immediately after whipping Explanation

Explanation

c: Decrease in foam volume over 60 minutes Explanation

Explanation

d: No foam formation at all Explanation

Explanation

4. What does a decrease in foam volume after 60 minutes indicate?

a: Low foam stability Explanation

Explanation

b: High foam stability Explanation

Explanation

c: Poor protein solubility Explanation

Explanation

d: Excessive protein concentration Explanation

Explanation

5. Which sample is likely to show the highest foam volume and stability?

a: S1 (0.5 g protein isolate) Explanation

Explanation

b: S2 (1 g protein isolate) Explanation

Explanation

c: S4 (2 g protein isolate) Explanation

Explanation

d: S5 (2.5 g protein isolate) Explanation

Explanation

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