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Explain Sodium alginate
Sodium alginate helps in aiding cloud retention and inhibits clarification in orange squash and crush. It has been used as the most efficient stabilizer in the fermentable fruit milk beverages. Blend of alginate and phosphate is effective as a stabilizer for cocoa powder in chocolate milk drinks. In beer, this acts as an auxiliary fining agent for a perfect clarity. Propylene glycol alginate has the advantage of constant quality, unlimited availability and high resistance to acid degradation, hence been used for long in salad dressings.
Regional Specialisation Regional specialisation takes place usually by three processes – 1) Restriction of certain structures to a few segments, for example, gonads are res
Q. What is secondary structure of a protein? The secondary protein structure is creating by the manner its amino acids interact through the intermolecular bond. These communica
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How are bacteria classified according to their need for oxygen? According to their necessity of oxygen bacteria are classified into:- a) Anaerobic (those that survive withou
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