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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.
Give an example of each of the following types of proteins: a. Enzyme b. Structural protein c. Motor protein
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How many g of H2SO4 does 600 ml of a 1.2 M solution of H2SO4 contain? Please show all steps.
Optic vesicle We have explained earlier that the presumptive material for the optic vesicles lies in qe eye field in the anterior region of the early neural plate. Experiments
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