Why is the emulsion in homogenised milk so much more stable?
The increased stability of homogenized milk is caused by the reduced diameter and by the acquired surface layer of the fat globules which is present as dispersed phase in milk. Moreover, partial coalescence especially occurs in a cream layer, and such a layer forms much more slowly in homogenized milk.
4. Why is an anionic surfactant more stable at alkaline condition and a cationic surfactant more stable at acid condition? 5. An emulsion of oil in water is more stable towards creaming if the oil particles have small sizes. What is your explaination?
The demand for beer is more elastic than the demand for milk, so a tax on beer would have a smaller deadweight loss than an equivalent tax on milk, all else equal.
Why do emulsions form and how would an emulsion be treated?
Why is ion A more stable than ion B? 5. (a) Why is ion A is more stable than ion B? (b) What would you look up to quantitatively estimate the energy difference between them?
2. Why is that human beings feel loses so much more than they do gains?
Why are losses so much more painful than gains are helpful? (Use the web and check out Kahnamen and Tversky’s work).
Why is DNA replication in living cells so much more complicated than DNA amplification in the lab? Could organisms evolve a system as simple as PCR?
Clearly explain why health outcome is so much more than a combination of health care, individual behaviors, and/or genetics?
Why are Enterprise Applications considered to be so much more robust than individual consumer software such as Word, Excel, or Adobe CS? Explain citing some specific examples.
describe why the effects of binge drinking and drug abuse/addiction are so much more harmful for adolescents. Be sure to describe what parts of the brain could be affected and how their behavior – either present or future – might be impacted.