Slide 1Egg trivia: http://www.incredibleegg.org/egg-facts/trivia Slide 2 Egg Basics Chap. 18-3 Slide 3 Why eat Eggs? 70 calories & loaded with Nutrition Helps with weight…

Slide 1Function of eggs of EggsFuncc Slide 2 Em Emulsifying Agent An ingredient that keeps oil droplets suspended in a water-based liquid to form a permanent emulsion Slide…

Slide 1 Slide 2 Classification of Matter Solutions Solutions are homogeneous mixtures Slide 3 Solute A solute is the dissolved substance in a solution. A solvent is the dissolving…

Slide 1 Slide 2  An emulsion is a mixture that forms when you combine liquids that do not ordinarily mix  To keep the liquids from separating you need an emulsifying…

1.Tofu - Neer Dosa Ingredients 2 cups raw rice 1/2 cup of tofu (any variety soft, firm, extra firm) salt to taste 1/2 tsp jeeraMethod Wash and soak rice for 2 hours. Grind…

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1. Plant tissues 2. Plant Organization Root system- growth toward gravity; generally below ground; consists of roots Root – epidermis; cortex; stele (vascular tissue);…

1. CHEMISTRY 1 NANCY 2. ATOMIC STRUCTURE 3. Atomic Structure • Every atom contains: • Electrons = • +1 Proton • No charge Neutron • -1 Electron 4. IONIC BONDING…

1. © 2013HORIBA, Ltd. All rights reserved.Effortless Emulsion Evaluation forEveryoneJeffrey Bodycomb, Ph.D.HORIBA Scientificwww.horiba.com/us/particle 2. © 2013 HORIBA,…

1. The Electrostatic Force • Charge of objects • And separation distance – Influence the force between them. 2. As q increases, F increases.…