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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.
Mention the information that the health workers get by measuring BOD of a water Body. a) Name the enzyme included in the continuous replication of DNA strand. Mention the Polar
Write functions of epithelial tissue
PHYLUM NEMATODA (= NEMATHELMINTHES ) Definition and Introduction Bilateral and protostomial
Definition of Epileptic seizures Epileptic seizures are classified as symptomatic seizures if they can be identified with a specific cause, such as infection, trauma, tumor, va
What do you mean by sex ratio? Sex Ratio is defined as "the number of females per 1000 males". Sex ratio is an important social indicator to measure the extent of prevailing e
Silver point: - Uses of silver point: ease of handing and placement, ductility, radiopacity,and have some antibacterial activity. - Lack of acceptable 3D seal of the ca
The benefits of HACCP can be summarized as under. a) Benefits to Consumers Reduced risk of food borne diseases Increased confidence in food supply Increased awar
wine turns sour beause of the action of which bacteria? aerobic or anerobic?
How is oil droplet different from micelles? Also describe the chemical make-up of each.
What is the main transformation presented by the glomerular filtrate in comparison to the blood? Glomerular filtrate is the name given to the plasma after it has passed the glo
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