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how emulsion are formedthe most common method of preparing an emulsion is by mechanically dispersing one liquid phase in another by formation of
determine the types of emulsionsa food emulsion is basically a two phase system consisting of a liquid such as oil wax or essential oil and water an
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
what are antifoaming agentsin food industries undesirable foams may be formed such as in concentration of fruit juices coffee extracts vegetable
what about foam stabilityfoam stability can be determined by two factors ie drainage and bubble size the volume of the liquid drained due to
determine condensation foam methodin the condensation method a pressurized solution is suddenly released to expand the number of gas bubbles
explain whipping foam methodwhipping is the most common method used as it forms bubbles by cutting the surface and introducing air into
what are the methods of foamsthere are two basic methods in the formation of foams iea whipping andb
how the foams are formedformation of a foam is dependent on a foaming agent in the continuous phase prior to dispersion of gas the foaming
define the uses of foamsthe foams frequently used in cookery are whipped cream ice cream cake bread meringues milk froth and gelatin food foams
explain briefly about foams consider the following example take some liquid in a glass and agitate or shake it vigorously what do you observe
explain about suspensionssol is a colloidal system in which solid particles are dispersed in a liquid when the particles of a solid are separated
what are the properties og gelspolysaccharides proteins or colloidal complex particles such as caseinate micelles form gels at levels of 10 or
what is gelssol is free flowing liquid at room temperature when it becomes relatively firm it is called a gel there are a number of factors that
what are the major factors of colloidal dispersionthe adsorption of ions by colloidal particles is a major factor in stabilizing a colloidal
illustrate the aqueous phase in sol processingin a sol possessing a continuous aqueous phase the colloidal particles have an electrically charged
explain brownian movementwhen you view a sol through an ultra microscope you will observe that colloidal particles appear to be in a state of rapid
properties of sols sol is a solid liquid dispersion with solid or semi-solid particles dispersed in a continuous liquid phase for eg starch in
he recombinant plasmid extracted from the surviving colonies contains a gene called suc2 that codes for convertase an enzyme needed to metabolize
start from the expression of the electric field outside an infinite sheet of uniform surface charge density e s2epsilon derive the electric field
the mean height of eight children is 136cm if the height of seven children are 143125133140120135 and 152find the height of eighth
there are many different venomous animals in the worldthe venom produced by one animal can be very different that the venom produced by another
explain sol -gel transformationduring sol -gel transformation a three dimensional network is formed by the interlocking of dispersed particles the
what are the physical propertie of solsols resemble liquids in their main physical properties - that is they flow and they do not show rigidity of
what are sols a colloidal system in which solid particles are dispersed in a liquid is referred to as a sol to distinguish it from a true