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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.
Explain about Cold Preservation - methods of food processing? The metabolism of a living tissue is a function of the temperature of the environment. Low temperatures are used t
Which of the following statement is false regarding the method of recombination or crossing-over? A. Crossing-over takes place during prophase I of meiosis B. Recombination
when microbial culture must be harvested after giving osmotic stress to analyze osmotolerant genes?
How does aggregation occur in sickle-cell anemia? Place the steps in the correct order from no aggregation to sickle red blood cell. Note that deoxyhemoglobin is generally in the T
how was life originated
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What are the main constituents of the earth's atmosphere in our time? The present atmosphere of the earth is constituted essentially of molecular nitrogen (N2) and molecular ox
Determine the Parts of sphygmomanometer Parts of sphygmomanometer consists of: - an inflatable cuff (wrapped around the arm when checking B.P) at vertical height as the hear
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