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Explain The proteins stabilize emulsions
The proteins stabilize emulsions and contribute physical and rheological properties, like thickness, viscosity, elasticity and rigidity that determine resistance to droplet coalescence. Ionization of amino acid side chains may also take place depending on the pH and this provides electrostatic repulsive force that favors emulsion stability. This functional property is important in the formation of many common food products, such as salad dressings and sausages.
Proteins are generally poor stabilizers of water/oil (w/o) emulsion. You will be reading about emulsions in details in unit 7 of this course. This may be attributable to the predominantly hydrophobic nature of most proteins, causing the bulk of an adsorbed protein molecule to reside on the water side of interface.
Explain in sequence the events that lead to the development of a 3-celled pollen grain from microspores mother cell in angiosperms.
COMPOSITION Proteins = 44-76%, Lipids = 20-53%, Carbohydrates = 1-8%, (Protein-Lipid ratio = 0.8 : 1 to 4 : 1) Most of lipid are "Phospholipids" which are amphipat
Do all mammals have a placenta? Mammals of the monotreme group (echidnas, platypus,) are oviparous, egg-laying, and they do not have a placenta. Mammals of the marsupial group
Explain the Bioavailability of nutrients? The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defi
Development of Endosperm In a fertilized embryo sac, the primary endosperm nucleus is generally observed below the zygote. It divides, and further divisions of its products gi
What are zymogen granules
Osseus defects around implants. They are classified into four main groups. Group I defects: These demonstrate moderate horizontal bone loss with a minimal intrabony component
general characteristic of phylum protozoa
Explain about the Biuret Method? The Biuret reaction was one of first colorimetric assays developed for protein estimation. It is most often used in applications requiring a fa
Why do preserved foods not spoil? Plant and animal cells must stay in an isotonic, or neutral, solution to survive. When salt or sugar is added, more of the cells wither and di
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