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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.
A red blood cell has an internal salt concentration of 150mM. The cell is placed in a beaker of 500mM salt. (a) Assuming that the cell membrane is permeable to water but not to
Determine Water-soluble vitamins needs of school children and adolescents? The suggested requirements are given in Table 15.2 (ICMR 1990). Thiamine is computed as 0.5 mg/1000 K
While working in the lab, you isolate a cell from a mouse and a cell from a human and fuse them together to form a live, hybrid cell. You then use an antibody that recognizes all m
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make assignment multiple alleles
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How many asymmetric carbons are there in ribose and glucose?
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Q. How mineral salts participate in enzymatic activity? Many mineral salts are cofactors of enzymes that are the substances without which enzymes do not work.
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