ecithins - Emulsifier and Stabilizer
Some Lecithin contains egg yolks so not suitable for Vegans. Other main sources of Lecithin are from soya bean oil and is likely to be genetically modified (if sourced from countries such as the US) Lecithin can also be directly obtained from animal fat.
Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin) See http://en.wikipedia.org/wiki/Emulsion
Water and a sponge would not be effective in cleaning up a grease spill because grease is not soluble in water, so water alone will not be able to break down the grease. Additionally, a sponge would not be able to absorb the grease because it is not designed to absorb oil-based substances. Instead, a degreasing cleaner or absorbent material such as baking soda or cat litter would be more effective in cleaning up a grease spill.
the amygdala regulates perceptions and reactions to aggression and fear, therefore by electrically stimulating the amygdala, the cat will respond either aggressively or fearfully.
No, interphase is not considered a resting stage. It is a phase in the cell cycle where the cell prepares for cell division by growing, replicating its DNA, and carrying out normal cellular functions. The cell is actively synthesizing proteins and preparing for mitosis.
they stick out abit more and are a dark pink after 21 days of being pregnant
Yes, soap is an emulsifier.
It can be Put into things to make it an emulsifier but on its own no its not.
A human emulsifier as in something humans would use? Or an actual human being an emulsifier? But the yolk of an egg is an emulsifier. Which is used in shampoo. Hope it helped :).
Emulsifier 471 contains pig fat.
An emulsifier is a substance that stabilizes emulsions. You need an emulsifier to make that mixture stable.
an emulsifier works by i dont knw
Lecithin, bile acids and bile phospholipids act as an emulsifier in the intestinal tract. However, pancreatic lipase does not act as an emulsifier.
an emulsifier is used in chemistry when trying to separate a emulsion such as milk.
A substitute for cake emulsifier is lecithin. Its a natural emulsifier than can improve the overall texture of all kinds of baked goods including cake.
263-322 = -59
The time taken for a mixture of oil, water, and emulsifier to separate depends on the volume of emulsifier because emulsifiers work by reducing the surface tension between oil and water molecules, allowing them to mix. The more emulsifier present, the longer it may take for the mixture to separate as it stabilizes the emulsion. Excess emulsifier can prevent separation entirely.
Well a emulsifier is a substance that binds ingredients like oil and water. (natural ex: egg) So, since you know what a emulsifier does that should tell you what a fat emulsifier is.