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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.
Etiology Fevers can be caused due to 1. Internal (endogenous) factors: This could be caused within the body. Examples are antigen-antibody reactions, malignant cancer, graf
#question.3 different genera of invertebrates
character & classfication of phylum analys
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i need to decribe, analyse and evaluate the 2cells
Compare the teeth of Australopithecus afaensis and Homo sapiens. a)Describe the similarities and differences between the two species. b) Write a hypothesis about dietary difference
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Explain expansion in Red Cells during pregnancy? Production of red cells is stimulated and their numbers gradually rise. However, as compared to the expansion in plasma volume
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