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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.
Define Classification of Carbohydrates? Carbohydrates are defined as polyhydroxy aldehydes or ketones or substances that produce such compounds when hydrolyzed. Carbohydrates a
Illustrate the term Cilia? A cellular hairlike locomotory structure which comprises an extension of the plasma membrane surrounding a 9+2 organization of microtubules. Unlike f
Conservative Substitution: The nucleotide mutation that alters the amino acid sequence of protein, but which causes substitution of one amino acid with another which has a side ch
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Q. Physical Signs of mitral regurgitation? Pulse is of normal character but carotid upstroke may be brisk. Atrial fibrillation is often present in a patient with advanced disea
This is a broadly used screening technique that find several genomic mutations in wide number of samples, this technique finds sequence variations because of point mutations or oth
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What is the valve that separates? What is its function? The valve that divides the stomach from the duodenum is the pylorus. It has the function of keeping the food bolus within
Explain the Process of Canning? The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to d
sturucture explain
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