A Particularly Important Emulsifying Agent in Egg Yolk Is

question 12

Multiple Choice

A particularly important emulsifying agent in egg yolk is:

• A) Vitelline
• B) Lecithin
• C) Avidin
• D) Biotin
• E) None of these

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Definitions:

Close Substitutes

Products or services that can easily replace each other in the eyes of the consumer, offering similar benefits and functionalities.

Inelastic

A term describing a situation in which the quantity demanded or supplied of a good or service is relatively unresponsive to changes in price.

Elastic

Describes a situation in which the demand for a good or service significantly changes in response to changes in price.

Elastic

Describes a situation where the demand for a product or service significantly changes in response to a change in its price.