The mass composition of the whey from cheese making is 0.5% fat, 0.8% protein, 4.9%lactose, 0.1% ash (minerals). The remainder is water. The volume flow rate of the wheyis 200,000 L h-1. The density of the whey is 1012 kg m3 1. After the filtration step, all the protein is in the retentate and that this makes upabout 60% (mass %) of the dry solids (i.e. excluding water) in the retentate. Theretentate has an overall solids content of 15%. Taking a basis of one hour, whatis the total mass of solids in the retentate? 2. Also taking a basis of one hour, what is the mass of water in the retentate and in the permeate? 3. Assuming that the proportions relative to each other of the lactose, ash, and fat isunaffected by the filtration, calculate the lactose %, fat %, and ash % in theretentate. Confirm that your answers will mean that the retentate is 60%protein on a dry basis 4. What fraction of the lactose is in the permeate? 5. In the evaporator, the retentate is concentrated to 50% solids, by evaporatin gwater. What mass of water is evaporated in the evaporator (continue to use a basis of one hour).