What is the role of egg yolk in mayonniase?
What happens to the emulsion when the egg yolk was reduced by 50% or omitted? Explain why?
Egg yolk is the emulsifying agent. Without it mayonnaise is basically a vinaigrette. If you omit egg yolk entirely your mayonnaise will not emulsify...
What is the role of egg yolk in mayonniase?
What happens to the emulsion when the egg yolk was reduced by 50% or omitted? Explain why?
Egg yolk is the emulsifying agent. Without it mayonnaise is basically a vinaigrette. If you omit egg yolk entirely your mayonnaise will not emulsify...
A number of physical forms of dyes are marketed, the most important ones being powder, granular, liquid and the special-purpose forms including plating dyes, non-flashing blends, pastes and dispersion. Describe the advantages and disadvantages of these various forms.
What actually of...
The procedure is this
1) Add 0.5ml of 0.5% phenophthalein indictator and 0.4ml of neutral saturated potassium
oxalate.
2) Mix , allow to stand for a few minute and neutralise with 0.1M NaOH.
3) Add, 2ml formalin , allow to stand for a few minutes and titrate with the new acidity...
For protein analysis, why is milk sample neutralised before the addition of formalin in Formol titration?
could we say that...
The proteins are too weak to be titrated directly with alkali,if formalin is added, it reacts with the -NH2 groups to form the methylene-amino(-N=CH2) group and...