About Homogenization we are in the 46th class in Dairyand Food Process and Products Technology right, we had finished with standardization, butto have a little more. So, I am just showing it, I am not going throughit because now we will go to Milk Homogenization. And that is simply by mass balance, so bydoing mass balance you can also do this. And using the Pearson square which we havealready said earlier this is a more elaborative example of doing that Pearson square. How the Pearson square is being used thisis here been shown and some examples we have dealt with, and these examples you can alsowork out and do that right using the Pearson’s square technique also. Now, we come to homogenization, so this homogenizationis very very important step in milk because as we have said earlier also that milk docontain fat in different sizes right. So, ranging from say decimal micron to around25-30 microns this sizes are there and fat do have a common tendency to agglomerate.So, after agglomerati...