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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.
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A wild-type strain of haploid yeast is crossed to a mutant haploid strain to make a diploid. What phenotypic ratios will be observed in the haploid progeny of the diploid?
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For the cross in Part B, predict the frequencies of each of the phenotypes in the F1 progeny, and determine the genotype(s) present in each phenotypic class. Complete the diagram b
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