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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.
When an electron jumps from lower to higher orbit, its energy : (1) Increases (2) Decreases (3) Remains the same (4) None of these Ans: Increases
Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Which is a better coolant, Freon 11 or Freon 12? why?
I am trying to figure out: How many H atoms are in 175 mL of 3.5 M H3PO4?
Rubber - polymer It is a polymer that is able of returning to its original size, shape or length later than being deformed or stretched. It a kind of elastomer. Rubber is of tw
Orbital angular momentum for a d-electron is: (1) 6h/ 2Π (2) √6/ 2 Π (3) 12 h/ 2Π (4) √12h/ 2Π Ans: √6/ 2 Π
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Chart of IUPAC NOMENCLATURE
stephin reaction in hindi.
Consider the ground state of(Z= 24) . The numbers of electrons with the azimuthal quantum numbers,l=1 and 2 are, respectively: (1) 16 and 4 (2) 12 and 5
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