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Explain Homogenization
Homogenized milk will not be affected, as the fat globules are already broken up. Homogenization increases the viscosity of whole milk but slightly decreases that of skim milk. This process breaks up the fat globule into much smaller ones and thereby provides a larger surface area. A film of protein is adsorbed on the surface of the globules and this surface being much larger than in the non-homogenized milk, a much greater adsorption takes place, which causes a higher viscosity. Skim milk, some of the protein particles may be broken and therefore, the viscosity will be reduced.
Develop a hypothesis relating to the amount of dissolved oxygen measured in the water sample and the number of fish observed in the body of water.
Protein X has an absorptivity of 0.4 mL . mg -1 . cm-1 at 280nm. What is the ab sorbance at 280 nm of a 2.0 mg. mL-1 solutionof protein X ? (Assume the light path is 1 cm).
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Degree of dispersion of protein solution is decreased. It is decreased because of certain reasons:- Association: refers to changes occuring at subunit or molecular leve
Define Amino acid requirements for Human? Data regarding the essential amino acid requirements of infants, children and adults are given in terms of egg protein and cow's milk
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Energy from water or hydropower Hydroelectricity is the energy produce from the kinetic energy of water falling from height. Approximately 25% of world electricity
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