Sucrose globules

Diaz-Maurino, T. and Nieto, M. 1976. Milk fat globule membranes. Inhibition by sucrose of the alkaline phosphomonoesterase. Biochim. Biophys. Acta 448, 234-244. Diaz-Maurifio, T. and Nieto, M. 1977. Milk fat globule membranes Chemical composition and phosphoesterase activities during lactation. J. Dairy Res. 44, 483-493. Dowben, R. M., Brunner, J. R. and Philpott, D. E. 1967. Studies on milk fat globule membranes. Biochim. Biophys. Acta 135, 1-10. 

Although all integral membrane proteins are affected due to the application of a homeopathic potency, a ubiquitous membrane protein, aquaporin, may be the primary target of a potency. This water channel protein helps in passage of water through the cell membrane and is related to health and disease. Sucrose and lactose, which are soaked with a homeopathic potency and are used as medicated globules, play an active role as information molecules in combination with a potentized drug. 

Pellets Small spheres of sucrose saturated with an alcoholic tincture, primarily used in homeopathic medicine. Pellets are made in different sizes, designated according to the diameter of ten pellets measured in millimeters. Remington s Practice of Pharmacy (1926) states that pellets should be made of the purest materials, should be perfectly white and odorless and able to withstand all the tests prescribed for sucrose or cane sugar (also see Globules)P ... 

Figure 1 Scanning electron micrograph of freeze-dried sucrose the scale bar corresponds to 10 pm. Globules, formed at the ends of the filaments, are evidence of minor collapse during drying, when the temperature exceeded the softening point for short periods...

Ice-cream is an O/W emulsion that is aerated to form a foam. The disperse phase consists of butterfat (cream) or vegetable fat, partially crystallised fat. The volume fraction of air in the foam is approximately 50%. The continuous phase consists of water and ice crystals, milk protein and carbohydrates, e.g. sucrose or corn syrup. Approximately 85% of the water content is frozen at —20 °C. The foam structure is stabilized by agglomerated fat globules that form the surface of air cells in the foam. Added surfactants act as destabilizers , controlling the agglomeration of the fat globules. The continuous phase is semi-solid and its structure is complex. 

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