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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.
Explain the Bioavailability of Folate? Bioavailability of folate from naturally occurring food sources is variable and frequently incomplete, as mentioned earlier in the food
The Jones family was caught in a fire but escaped. Unfortunately the father and daughter suffered burns. The father had second degree burns on his chest, abdomen, and both arms, an
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The standard free energy change and standard activation energy for four biochemical reactions are listed in the table below: A few interpretations are given below. Between thes
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The signals for parturition originate from: 1. placenta only 2. placenta as well as fully developed foetus 3. oxytocin released from maternal pituitary 4. fully develop
Biomass energy Energy produced by burning biomass it is known as biomass energy. When biomass is burnt, it releases stored chemical energy, which has accumulated in it through
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