Which of the following laxative is formed when lactose is heated... | Agrigyan

• Ultrasonic Membrane Cleaning Frequency:
• Acoustic Cavitation Mechanics:
• Power ultrasound de-fouls filtration membranes (UF/RO) by inducing acoustic cavitation—microscopic bubble formation and violent collapse producing localized shock waves and high-velocity microjets that dislodge foulant foul cakes.
• Operates in the low-frequency power ultrasound regime of $20 - 40\text{ kHz}$.
• Conclusion: 20-40 KHz (Option 2).

Correct option: (2) 20-40 KHz

• Fundamental vs Empirical Rheological Properties:
• Fundamental Rheological Properties:
• Well-defined physical quantities independent of sample geometry, instrument dimensions, or test speed (e.g., shear modulus, true viscosity, fracture stress / true failure stress).
• Empirical Texture Profile Analysis (TPA) Properties:
• Hardness, chewiness, adhesiveness, and gumminess are empirical, instrument-dependent sensory descriptors measured via two-bite force-time curves.
• Conclusion: Fracture stress (Option 4).

Correct option: (4) Fracture stress

• 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