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Name some emulsifiers which are present in nature?
There are many emulsifiers which are present in nature such as phospholipids e.g. lectin which is present in egg yolk which acts as a natural emulsifier in stabilizing mayonnaise emulsion. Hydrocolloids, such as plant gums and gelatin, act as stabilizers in oil-in-water emulsions by increasing the viscosity of the continuous phase or sometimes by forming a strong interfacial film around droplets of the dispersed phase. Lecithin, alginates, plant and seed gums, and cellulose derivatives, such as carboxymethyl-cellulose and hydroxypropyl methyl/cellulose gums are used as stabilizers.
Define the Indicators of Nutrition? We will begin our study on this topic by first understanding what we mean by an indicator. An indicator is a "specific and measurable statis
A protein that is normally a single-pass transmembrane protein is absent from the cell surface of the mutant cell line YTM-15. When labeled so that the protein can be localized, yo
what is the purpose of pyramaids in biology
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Describe Basic steps in genetic engineering
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