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Explain Functional property of Emulsification
Mode of action
Proteins stabilize fat emulsions
Food system
Sausages, soups, cakes, salad dressings, infant foods
What are coacervates? Coarcervates are small structures made of the aggregation of organic molecules under water solution. By electrical attraction the molecules join into bigg
Q. Type one Diabetes Mellitus? Type 1 DM occurs in children and adolescents (6-14 yrs). In this disease, the body makes little or no insulin. Daily injections of insulin are ne
What are the lateral meristems? Where can they be found and which kind of plant growth do they promote? The Lateral or the secondary, meristems, are the cambium and the phellog
Define the Enzyme deficiency or defects? A food sensitivity or intolerance can occur when the body has difficulty in digesting a particular food and therefore reacts against it
In the experiments that led Fredrick Griffith to discover the "Transforming Principle", which of the following was the key step in illustrating that a substance within one cell cou
Transfer RNA (tRNA) molecules play an very significant role in protein synthesis. Each tRNA becomes covalently bonded to a particular amino acid to create aminoacyl- t
is a wheat plant a eustele or a siphonostele or a protostele?
Q. What is a population? In the Biology a population is a set of individuals of the same species living in a given place and in a given time.
Surgical preparation of the bone - drill technique It is essential not to allow the bone to be heated above 47°C during preparation of the site as this will cause bone cell dea
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
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