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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.
How does a population differ from a community? A population having of all members of a single species that live in an area, while a community consists of all organisms of any s
Q. Show characteristics of food products? These sensory characteristics of food products. Food quality, as such, can be divided into three main categories i.e. i. Appeara
what is affinites of gymnosperm
family ,genus, class order , species of mollusca
Consider Neuron B in the frog central nervous system whose plasma membrane has a previously unknown channel that is selectively conductive to a newly discovered divalent cation nam
What is Mega sporogenesis
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Salient Features of pulmonary tuberculosis The salient features tuberculosis include: Wasting of tissues Exhaustion Cough Expectoration, and Fever The acute p
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