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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 the Criteria for an Indicator Organism? Following criteria are suggested for an indicator organism: i. It should be suitable for the analysis of all types of water, i
A classic study of extrasensory perception tests the ability of one person to read another's mind. The test uses five cards with different designs, all known to both participants.
Chronic Mitral Regurgitation Chronic mitral regurgitation may have different aetiological factors: 1) Rheumatic 2) Degenerative-myxomatous malformation 3) Infective
Neurons - Nervous System Although neurons occur in a great variety of sizes and morphological forms, they have a basic plan of structure representing certain common characteri
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Define about the Absorption of Iron? Before it can be absorbed, iron whether it is in the form of haem or non-haem must be released from the food matrices where it is bond with
Q. Prevalence of coronaru heart diseases? Incidence of obesity, diabetes and CHD is increasing in India in almost all age groups. At present, obesity, which is a major risk fa
Pachytene: The pairing of homologous chromosomes is completed. Chromosomes become more and more thick. Each bivalent has four chromatids , which wrap around each o
FUNCTIONAL L Y POLYSACCHARIDES ARE OF THREE TYPES - Storage, Structural, Mucopolysaccharides Storag e polysaccharides function as reserve food which can be hydrolyzed
Explain briefly how the stimulus at the finger produces an impulse in the sensory neurone using the following key words. 1. Energy conversion (linked to receptor) 2. Na+ in 3. Depo
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