PPT-Food test: Fats and oils emulsions

1 Measuring cylinder Glass bottle Equipment Measuring spoons Timer Paper towel 2 Vinegar Oil Materials Paprika Dry mustard Pepper Beaten egg yolk 3 Mix vinegar and oil Oil and vinegar are immiscible . Traditional stick margarine and vegetable shortening Vegetable oils olive canola peanut and sesame Avocados and olives Many nuts and seeds almonds and peanuts peanut butter High in Omega6 and Omega3 ALA vegetable oils soybean corn and saf64258owe Oils which meet the same specification and class type are miscible in all proportions However when oils mixed as per the above guidelines the mixture should meet the respective standard used In case of mixing unused oils of different origin class . Astronomical Photography. Mary Kay Hemenway . With materials from. McCormick Observatory. and other sources. Niépce. and Daguerre. In 1824 Joseph "Nicéphore" Niépce (at left; 1765-1833) created the first semi-permanent images using glass plates coated with a dispersion of silver salts in bitumen. . Emulsions:. Definition: It is thermodynamically unstable. system consisting of at least two immiscible, one of them is finely subdivided and uniformly distributed as droplets throughout the other.. liquid phases one of which is dispersed as. Trans fat (also known as partially hydrogenated oil) is a type of man-made fat that helps certain foods stay fresh on the shelf longer and taste better.  They can be found in food products we eat on a daily basis.. . 2003-2004. Lipids. 2003-2004. Large biomolecules that are made mostly of carbon and hydrogen with a small amount of oxygen (sometimes Phosphorous).. Lipids . Monomer subunits . Glycerol and 3 fatty acids. 3.4 What Are Lipids?. Lipids. are a diverse group of molecules that contain regions composed almost entirely of hydrogen and carbon. All lipids contain large chains of nonpolar hydrocarbons. Most lipids are therefore hydrophobic and water insoluble. by. M. NALINI KRISHNA REDDY. (. M.Pharm. . I Semester). Department of Pharmaceutics. BLUE BIRDS COLLEGE OF PHARMACY. (Affiliated To Kakatiya University). WARANGAL-506 009. INTRODUCTION . FORMULATION OF MULTIPLE EMULSIONS. Keven Heitschmidt. Benton County Preservation Round Table. February 16. th. 2016. . Topics.. What is an asphalt emulsion?. Emulsion classifications and common uses. Emulsion chemistry. Emulsion specifications and performance. Differences in fats . Unsaturated Fat. Unsaturated- preferred type of fat in diet. 2/3’s of fat in diet.. Liquid at room temperature. Two type of unsaturated fats. Dependent on how cool it can get before it becomes solid. Food Fact. Fats protect internal organs from shock and injury, insulate the body, and promote healthy skin. .. Fats provide 9 calories per gram.. Definitions. Fat:. A nutrient that is essential for body energy, insulation and . . Arachis. . hypogaea. (. Groundnut. ). . GE IV . Sem. : Eco Bot and Biotech. Paper code: 32165401. By: Dr. Neha Yadav. Deshbandhu College. . Oil, Fats and Waxes. All fats are not alike. Some types of fats are essential for good health. Other fats can raise blood cholesterol levels or have other negative effects on cardiovascular health. Eating too much fat Young . Children. Fats and Oils Group. (Insert your name here). Nutrition for Young Children. This presentation is intended for trainers to provide detailed information about the fats and oils group..