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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.
Azoles Systemic azole antifungals currently available in the US contain fluconazole (Diflucan, and others), itraconazole (Sporanox), voriconazole (Vfend) and ketoconazole (Nizo
Q. Show the Physical criteria of quality for Honey? Colour, crystallization, pH, acidity, water content are some of the criteria used for analysis of honey. These criteria are
Define Theory for Check the Presence of Rhodamine B? Addition of artificial colours to pulses, spices and tea is not permitted by PFA act. But certain colours, which contain le
Q. What are the two kind of fermentation? What are their complete chemical equations? The two major types of fermentation are alcoholic fermentation and lactic fermentation.
Please on 3 separate paragraph a. Examine the contributions of select scientists from the Greek and Roman period. b. Explore the Arab influence on the development of anatomy
how does it work
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List the advantages and disadvantages of stage 2 surgery using a tissue punch. Advantages - Less traumatic to surrounding tissue - Faster progress to the impression proce
What is Biochemical Characteristics? In the last section we have learnt about the importance of biochemical tests. It must be clear now that biochemical tests are used to -
What is the relation between posterior pituitary gland and diabetes insipidus?
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