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Emulsions
You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion represents a colloidal dispersion of one liquid in another when both liquids are mutually immiscible. Emulsions exhibit the characteristics of colloidal systems, the particle of the dispersed phase being about 0.1 mm. The liquid in which the dispersion takes place is called the continuous phase.
Factors affecting the process of deep fat frying. The common factors influencing the process of deep frying include: 1. Heat- Frying temperatures ranging from 150 -190°C
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in what part of the human body aschelminthes found?
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