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Q. Classification of emulsifiers?
Emulsifiers can be classified under two categories. These are:
• Natural: These are naturally present in foods. Some examples are phospholipids and lecithin in egg yolk, which are responsible for the natural stability of mayonnaise and other products.
• Synthetic: These are chemicals prepared in the laboratories, which are used to stabilize food products. These are further classified as emulsifiers affirmed as GRAS (Generally Regarded As Safe) and emulsifiers as direct food additives.
Stability of alkenes - Applications of hyperconjugation Hyperconjugation describes the stability of specific alkenes over other alkenes. Stability of alkenes ∝ Number of alpha
Tranquillizer or Hypnotics: The chemical substances employed for the treatment of stress, mild and harsh mental diseases are called tranquillizers. These are employed to relea
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While studying evolution, a student comes across a cladogram that includes clades like amphibia, reptilia, aves, and mammalia. What must be the basal clade?
how do you convert mL/s to mol/s using the colume of oxygen at satp?
Need help figuring out the proper steps on how to solve: What volume of 1.25M HCl in liters is needed to react completely (with nothing left over) with 0.750L of 0.200M Na2CO3? Usi
The only nonradioactive isotope of fluorine has 9 protons and 10 neutrons. a. What is its mass number. b. Write the full symbol of this atom.
Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
Iodoform or tri-iodomethane, CHI 3 Industrial preparation Iodoform is ready on large scale by electrolysis of a solution consisting of ethanol, potassium iodide and sodium
example of chemical reaction
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