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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 the Intestinal calcium absorption? Intestinal calcium absorption is mainly controlled by the serum concentration of 1, 25- (OH) 2 D as discussed above. The activi
Is there a difference between the initial and the final energy levels in catalyzed and non-catalyzed reactions? The catalysis does not alter the energetic state of reagents and
PROJECTS THAT HAVE TO BE DONE IN SCHOOL ABOT PICICULTURE
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describe the endoskeleton of fish?
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Explain the chemical properties of milk Autoclaving milk, wherein temperature of around 121 o C is achieved, causes browning. The brown colour is due to the heat effecting an i
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