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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.
Proteins of Animal Origin - Egg Eggs: Roughly, the chicken egg consists of 11% shell, 31% yolk and 58% white. Liquid whole egg consists of 65% white and 35% yolk. The primary
what re conjugated proteins and how are they classified?
I nfectious coryza A highly infectious bacterial disease of chickens caused by Hemop hilus paragallinarum, is characterized by catarrhal inflammation of the upper respirator
If given this in this sequence to find surface area, 1 cm x 2 cm x 2 cm block, am I to assume it is written in LxWxH format? I actually think the length is 2 though and the width i
Mixotrophic nutrition
Q. Describe Postpartum Cardiomyopathy? It is defined as presentation of LV Systolic dysfunction and heart failure in last trimester of pregnancy or within 6 months of delivery.
Ecosystem as a Unit of Nature An ecosystem can be visualised as a functional unit of nature representing complex interactions between living and non-living components. Th
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Q. Of which cells is the nervous tissue constituted? How is the generic function of this tissue related to the characteristics of the main cell type that forms it? The nervous
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