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Environmental factors of viscosity and plasticity
a) Temperature affects the viscosity of a colloid. Generally, its viscosity decreases as the temperature increases. For e.g. milk becomes less viscous at high temperatures; such colloidal gels as gelatin and agar are less viscous at high temperatures than low ones.
b) The viscosity of a colloid also increases with the concentration and aggregation of dispersed particles. For e.g. cream becomes more viscous when there is an increase in the number and aggregation of fat particles in it.
c) Increased amounts of protein solids also bring amount an increase in viscosity. Thus the viscosity of custard is related to the amount of egg protein dispersed in the liquid.
Vitamin A (Retinol) Purified vitamin A is a viscous yellowish oil. It is freely soluble in most organic solvents such as methanol, ether, acetone, chloroform and petroleum ethe
history of biology
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How many grams of sodium dodecyl sulfate (mw = 288.37) would you dissolve in 80 mLs of water to make a 20% solution of SDS?
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What are the types of proteins in metabolism of lens? Soluble Proteins Its synthesis takes place in the equatorial part on the surface of lens. a. Alpha crystallins
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