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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.
The luria-nebraska neuropsychological battery This procedure was first reported in 1978 in the form of two initial validity studies. Historically, Chirstensen, a student of the
Explain ozone shield? Name two gases that can cause damage to this shield. Give one harmful effect of this damage each on plants and animals.
EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES
Energy and protein deficiencies Deficiencies of protein and energy are the most common nutrient deficiencies, which adversely affect production and performance of farm animals
PREPARATION OF BENZILIC ACID 1. What is rearrangement reaction? The reactions in which the carbon of the molecule is rearranged to give a structural isomer of the original
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Explain the Heart Rate Monitoring (HRM) Method? HRM is a method to measure the daily energy expenditure of free-living individuals, based on the relationship of heart rate and
Enumerate about the Reitan Aphasia Screening Test This test serves two purposes in that it contains both copying and language-related tasks. As an Aphasia screening procedure,
Q. Effect on Microbial Growth of pH? Every microorganism has a minimal, a maximal, and an optimal pH for growth. In general, bacteria grow in the pH range of 6.0-8.0, yeasts 4
How can the abundance and diversity of living beings in the tropical forests be explained? The biodiversity of these ecosystems can be described by the great availability of th
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