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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.
why is ethanol used as an solvent in substitution reactions? ethanol is used as an solvent because it is soluble in water and also it is more reacive.... Ethanol is used u
When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
Colloids are either positively charged or negatively charged. But What are the various factors responsible for charge on the colloidal sols?
PEPTIDE?
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in ecm some have positive eo values
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What are the 5 Factors that affects crystallization of organic compounds?
Q. What happens to the energy values of d- orbitals? Let us see what happens to the energy values of d- orbitals under these stages. We start with the energy level diagram of a
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