Churning

Q.

What is the need for the separation components of a Mixture.

Q.

In churning milk, the need for churning out butter is to ________.

1. To obatin milk.

2. To remove impurities.

3. To add impurity.

4. To get two useful components.

Q.

Churning out butter from milk is a technique of ___________.

1. Distillation

2. Filtering

3. Separation

4. Mixing

Q. Name the process in which the butter is separated from cream.

1. Threshing
2. Churning
3. Sieving
4. Filtration

Q. The process of separating the constituents of a liquid by agitating it vigorously is _____.

1. Evaporation.
2. Filtration.
3. Churning.
4. Sedimentation.