MCS 3040 Lecture Notes - Streptococcus Thermophilus, Osmosis, Skimmed Milk

• School: University of Guelph
• Department: Marketing and Consumer Studies
• Course: MCS 3040
• Professor: Joseph Radocchia

Document Summary

Dispersion systems liquid / liquid dispersion system emulsions. Emulsions: special sub- group of liquid/ liquid dispersion systems. Always contains 2 immiscible liquids. (etc vinegar and oil, oil and water) 2 types : - temporary. Types of emulsions: temporary emulsions e. g. ) vinaigrette dressings (oil, vinegar and seasonings) Oil is temporary dispersed in vinegar. The 2 immiscible liquids separate upon standing. 2) permanent of emulsions e. g. ) mayonnaise. Contains an emulsifier (egg) Emulsifiers keep one immiscible liquid dispersed in another immiscible liquid permanently. In mayonnaise, oil is dispersed phase and vinegar is continuous phase. Egg yolk contains emulsifier lecithin. Hydrophilic (water loving) end towards the vinegar. Course pack p. 21a parenchyma cell diagram. Cell wall is composed of: Complex carbohydrate which is a polymer of glucose. Source of fibre in the diet beta linkage cannot be broken by humans. Cellulose is embedded in hemicellulose. Complex carbohydrate which is a polymer of xylose. Breaks down in alkaline conditions.