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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.
Allele-specific ligation is the technique permitting discrimination of two allele at locus by giving two short synthetic oligonucleotides which would bind ajjacent to teach other
Unsaturated fatty acids show different types of isomerisms. We have already learnt about the.concept of isomerism in the last unit. You would realize that fatty acids with s
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Protection of human health should be the primary consideration in risk management decisions. Decisions on acceptable levels of risk should be determined primarily by hum
Absolute time is one of the two types of geologic time (relative time being the other), with the distinct age date established generally by the decay of the radioactive elements,
Boiling Point There are certain properties of solutions which are directly connected with vapour pressure and one of it is boiling point. You must have observed that water bo
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Cytoplasmic bridge formed during the conjugation of paramoec: The two paramoecia that undergo conjugation are called conjugants. During conjugation, the two conjugants com
Determine Minerals Requirements at high altitude? Increased urinary excretion of Nat and K + on exposure to hypoxia is reported while some workers have found only increase in
How does the sodium-potassium pump present in the cell membrane work? What is the importance of this protein for the cell? The sodium-potassium pump is the transport protein th
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