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Determine the types of Emulsions?
A food emulsion is basically a two phase system consisting of a liquid, such as oil, wax or essential oil and water. An emulsion has 3 parts - dispersed phase, continuous phase and or emulsifier which is a surface active agent that decreases interfacial tension and forms physical barriers around each droplet to impede or present their coalescence.
Emulsions are basically of two types:
The oil in water emulsion consist of lipid droplets dispersed in water e.g. milk, cream, ice cream, mayonnaise, salad dressing (Figure 7.7). The water in oil emulsion is made up of water droplets dispersed in oil e.g. butter, margarine.
Medication delivered in the form of a pill contains an active ingredient or ingredients. Beside the drug itself, the pill also contains "fillers". The filler has several functions.
Explain about the increases or decreases or shifts in demand terminology. Market into equilibrium P 1 Q 1 , here demand D 1 equals supply S 1 • When price reduce fromP 1
Carrier ions like Na+ facilitate the absorption of substances like: 1. amino acids and glucose 2. glucose and fatty acids 3. fatty acids and glycerol 4. fructose and so
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