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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.
Gustation - The Sense of Taste The word ‘taste' means not only a sensory response to the soluble materials in the mouth but also aesthetic appreciation. It has been noted many
Physical properties of Alkyl isocyanides (1) Alkyl isocyanides are colourless, unpleasant smelling liquids. (2) Alkyl isocyanides are insoluble in water but freely soluble i
how to balance chemical eqations
0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
Q. What is Spontaneous processes? Ans. Spontaneous processes are events which occur without any assistance. When an object is held above the floor, it falls when released. Ic
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If you were to combine 120.0 mL of 0.100 M HCL with 3.25 grams of calcium metal, how many grams of hydrogen gas would you make?
Common or trivial names of some organic compounds Compound Common name Compound Common name CH 4 Methane
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