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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 Age factors Affecting the calcium absorption? Age is another factor which influences the absorption of calcium. Fractional absorption of calcium is highest in infancy i.e.,
Question 1. State the basic properties of light. Discuss the special features of ultra-microscopy and phase contrast microscopy 2. What are ultrasonic waves? Explain the dif
What are the scopes of Zoology?..
Roles of Abscisic Acid Abscisic acid (ABA) is a particularly interesting hormone with regard to the regulation of its own levels. Its levels rise and fall dramatically in seve
Q. Show Texture in Foods? According to Matz (1962), texture can be defined as the mingled experience derived from the sensation of skin in the mouth after ingestion of food or
Q. How do chordates reproduce? Reproduction in beings of the phylum Chordata is sexual, with the exception of urochordates that can be also reproduce asexually. In some classes
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In general compare and contrast the three functional classifications of joints according to movement.
What is Resistant Starch? Well, RS is defined as the starch, which escapes enzymatic hydrolysis in the small intestine and passes to the colon where it is fermented by colonic
Uptake of Ammonia Ammonia (NH 3 ) diffuses freely across biological membranes according to its concentration gradient. However, ammonium (NH + 4 ) ion requires a specific tra
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