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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.
what are the branches of applied biology?
Treatment of diarrhea Loperamide (Imodium, and others), an over-the-counter synthetic opioid (4-mg loading dose, then 2 mg orally after each loose stool to a maximum of 16 mg/d
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definition and explanation of fats
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