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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.
What are sieve tubes suited for translocation of food? a.bordered pits b.no end walls c.bordered lumen and perforated cross walls D.no protoplasm
Explain Xanthan Gum Xanthan gum is a microbial polymer prepared commercially in pure culture fermentation from Xanthomonas campestris. This polysaccharide was given the generic
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Bacteriophage is a virus which infects a bacterium and which is many times used in molecular genetics experiments as the vector, or cloning vehicle. Recombinant phages can be made
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