LIQUID PROPERTIES

MILK

• cooler temperatures increase viscosity
• freezing point of milk is in the range of -0.512 to -0.550° C
• pH of milk at 25° C is of 6.5 to 6.7
• the density of milk is within the range of 1027 to 1033 kg
• exhibit Newtonian behavior

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• An increase or decrease in pH of milk also causes an increase in casein micelle voluminosity
• freezing point of milk is mainly used to determine added water
• The range for titratable acidity of herd milks is 13 to 20 mmol/L.

LIQUID NITROGEN

• Nitrogen forms trivalent bonds in most compounds.
• nonmetallic, colorless, odorless and tasteless
• has a density of 1.251 grams/liter at 0 C
• solidifies at a melting point of '210.0 C
• Specific gravity of 0.96737

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• Boiling point is -195.8 °C
• Its molecular weight is 28.013 g/mol
• mainly found in the atmosphere

BLOOD

• Its temperature is 38 degrees Celsius
• Contains red and white blood cells
• Blood mostly consistes of plasma
• Its ph is 7.35
• It consistes of platelets

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GASOLINE

• Its flammable
• Its final boiling point is 204 degree Celsius
• It gives of an order
• Its a brownish color
• Less dense then water

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• It is insoluable in water
• Its made up of different compunds
• Contains anti rust agents