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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.
Phosphorus deficiency Deficiency of phosphorus is usually primary and is widespread under natural conditions. It is characterized by pica, poor growth, infertility, and osteody
Cell cycle Urgent question?? please biology expert! it''s for an exam? When M-Cdk gets attached to cyclin, it doesn''t just get activated. phosphate has to be added by an activatin
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explain full about this process
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Name and explain the mechanisms of heat loss that are contributing to Joel's feelings of coldness. Be sure to name ALL the mechanisms that are contributing!
Q. Why does the urinary volume increase when alcoholic beverages are ingested? Alcohol inhibits the ADH (antidiuretic hormone) secretion by the hypophysis and Low ADH reduces t
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