Unit 2

• Centrifugal Forces in Ultracentrifugation:
• Operational Capacity:
• Analytical and preparative ultracentrifuges spin at rotor speeds up to $100,000\text{ rpm}$ in high vacuum.
• Capable of generating enormous centrifugal accelerations up to $1,000,000 \times g$ ($10^6 \times g$), enabling sedimentation fractionation of small proteins, ribosomes, and viral particles.
• Conclusion: 1000000 x g (Option 4).

Correct option: (4) 1000000 x g

• Measurement of Pectin Gel Strength via Ridgelimeter:
• IFT Standardized Instrument:
• Ridgelimeter: The precision micrometer apparatus recognized by the Institute of Food Technologists (IFT) to determine pectin jelly grade.
• Measures the percentage sag (sagging depression under gravity) of a standardized inverted jelly cylinder; gel grade is computed as the number of parts sugar 1 part pectin can gel under defined acidity.
• Bloom Gelometer is used for gelatin; Consistometer measures flow of fruit purees.
• Conclusion: Ridgelimeter (Option 1).

Correct option: (1) Ridgelimeter

• Total Solids Determination in Composite Ice Cream Cake:
• Product Composition & Standards:
• Ice cream mix formulated for an overrun of $90\%$ requires minimum $36\%$ Total Solids (fat, MSNF, sugars, stabilizers) to maintain structural air-cell stability.
• Chocolate cake layers contain $70 - 75\%$ Total Solids.
• For a composite dessert exhibiting $4\%\text{ w/w}$ protein and $90\%$ overrun, the combined weighted total solids content inherently exceeds $36\%\text{ w/w}$.
• Conclusion: More than 36% w/w (Option 3).

Correct option: (3) More than 36% wiw