The idea is for you to look at the microscope and tell what you're looking at. The teacher wants you to learn how to use the microscope. Just put down what you see - there's no wrong way to describe something unless you depend on some anonymous person on the internet, then you're probably going to get it wrong because they'll give you a dumb answer.
To clean a microscope lens, you can use a lens cleaning solution specifically designed for optical equipment, along with lens cleaning paper that is lint-free and soft. Gently wipe the lens in a circular motion to remove any dirt or smudges, being careful not to scratch the lens. Avoid using harsh chemicals or abrasive materials that can damage the lens.
No, it is not recommended to refreeze milk after it has been thawed as it can affect the quality and taste of the milk.
The daily milk production of the highest milk-producing cow can range from 50 to 100 pounds per day.
Lactose is present in milk because it is a type of sugar naturally found in the milk of mammals, including cows. It provides energy for the young animals that drink the milk.
No, it is not recommended to refreeze milk that has been thawed as it can affect the taste and quality of the milk. It is best to use thawed milk within a few days of thawing.
A drop of milk under a very powerful microscope would reveal individual fat globules, casein proteins, and other components suspended in a liquid. The fat globules in milk are typically around 1 to 10 microns in size, so they would be visible in detail under such a microscope.
Milk is a colloid, and is, in fact, heterogeneous because if you look at it under a microscope you can see little globs of fat, but under the naked eye it will look like it is homogeneous.
The milk is cultured, allowing colonies of bacteria to grow. The causative bacteria then can be specially prepared for identification under a microscope.
Milk is a colloid, and is, in fact, heterogeneous because if you look at it under a microscope you can see little globs of fat, but under the naked eye it will look like it is homogeneous
A homogeneous mixture, such as milk or mayonnaise, appears smooth to the naked eye but contains different components that can be observed as speckles or particles under a microscope. This smoothness is due to the even distribution of the particles at a microscopic level, making the mixture appear uniform.
The principal sugar in milk is lactose.
ash in milk is just a term used to describe the varieties of minerals found in breast milk.
Chocolate Brownie. You spelled it correctly.
Milk straight from the cow is a heterogeneous mixture with visibly various components, such as the fat the floats to the top. However, the milk you buy from a grocery store is "homogenized" meaning the fat has been whipped into smaller particles, and evenly distributed throughout the milk so the milk then becomes homogeneous.
Keeping milk in a fridge is the best precaution. Also use the milk in a reasonable time.
They get thier milk from under thier mothers front pectoral flippers. The glands are under there.
I think you use mirrors and stuff but will someone tell me the real answer?