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Explain Foaming Properties of proteins
To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal dispersion of gas bubbles in a continuous liquid or semisolid phase that contains a soluble surfactant. (Surfactant is a chemical compound that acts as a surface modifier which reduces the surface tension of the liquid). A large variety of food foams produced with proteins, exist with widely differing textures, such as cakes, whipped creams and toppings, ice creams etc. In many cases, gas is air (occasionally CO2) and the continuous phase is an aqueous or suspension containing proteins.
Next, what are the properties basic to proteins, to be a good foaming agent? A protein must:
Explain noncompetitive inhibitor A noncompetitive inhibitor can combine with either the free enzyme or the enzyme- substrate complex, interfering both. The most common ty
Criteria for Diagnosis of Respiratory Failure PaO 2 , PaCO 2 , > 50 mm Hg. Vital Capacity Respiration > 30/min or below 8/min.
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Various ways/techniques suggested for control of water pollution are as follows: 1. Pollutants (radio active, chemical, biological) present in water bodies can be removed by app
Single chromosome of a pair is known as homologue.In Homologous pair two identical chromosomes are there. Each one chromosome in a Homologous pair is known as Homologue.
what''s the role of lungs in terms of excretion? Like the trachea what''s its role in excretory system?
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MULTIPLE ALLELES (i) More than two alternative forms (alleles) of a gene in a population occupying the same locus on a chromosome or its homologue are known as multiple
Cap site Two usages are given below: 1] In eukaryotes, the cap site is position in the gene at which transcription begins, and really should be called the "transcription initia
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