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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.
Discuss fatty acid with free radical The hydrogen is removed from the fatty acid chain to yield a free radical. The removal of hydrogen takes place at the carbon atom next to t
Hormone s . The thyroid gland secretes following hormones. Thyroxine (tetraiodothyronine or T 4 )' and tri-iodothyronine or T 3 are secreted by the thyroid follicular cells.
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Determine Materials for Separation of Amino Acids by Paper Chromatography? Petridishes (200 mm diameter) with lid, Whatman Chromatographic paper, brown paper, 500 ml separating
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