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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.
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I dissolve 4µg of DNA in 1mL of water. How much of this solution would I need in order to add 10ng of DNA in a reaction?
Explain Diabetic diets Diabetic diets : There are therapeutic modification in the quantity1 quality of various macronutrients particularly carbohydrates.
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