Correct option is B
Butter is a water-in-fat emulsion, where small droplets of water are dispersed in a continuous fat phase. This is the opposite of margarine or milk, which are fat-in-water emulsions.
Butter is a water-in-fat emulsion, where small droplets of water are dispersed in a continuous fat phase. This is the opposite of margarine or milk, which are fat-in-water emulsions.
| LIST I |
LIST II |
|
| A |
Starch and Inulin |
I. Animals |
| B |
Maltose |
II. Very long chain of glucose polymer |
| C |
Cellulose |
III. Plants |
| D |
Glycogen |
IV. Disaccharide of two glucose molecules |
Suggested Test Series
Suggested Test Series