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Q. Define Egg foam stability?
The two factors of utmost importance in egg white foams are stability and volume. Several factors influence one or both of these characteristics and are of significance regardless of the product into which the foam is ultimately incorporated. The extent of beating is an important factor in stability of egg white foam. As beating progresses, the foam becomes increasingly stable up to a critical point, after which continued beating decreases stability. Maximum stability is reached when the whites just bend over, but before maximum volume has been reached. If beating continues beyond the point of maximum stability, the surface begins to look slightly dry, and the foam exhibits some brittleness. Foam formation is delayed when the whites are well below room temperature.
PFEFFER METHOD
Molten sodium chloride conducts electricity due to the presence of: (1) Free electrons (2) Free ions (3) Free molecules (4) Atoms of sodium and chlorine Ans: Free
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why we multipyl by 24.52 in formula
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why carbonate salts are insoluble in water
PREPARATIONS OF DIENES
OSTWALDS DILUTION LAW IS APPLICABLE TO WHAT
The ph of an aqueous solution of Ba(OH)2 is 10 if the ksp of Ba(OH)2 is 1*10^-9 then the concentration of Ba+2 ions in the aqueous solution is Ans) [OH(-)] = 10^(-4) 2.
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