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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.
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How many grams of CO2 will be produced from burning 115.5 grams of C4H8 with 310.5 grams of oxygen given the following equation..... C4H8 + 4 O2 = 2 CO2 +4 H2O
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200 g of water at 30 degrees C is mixed with 20 g of silver at 350 degrees C, what''s the final temp?
A 4.00-g sample of iodine was reacted completely with excess bromine. The mass of the compound formed was 11.56-g. Determine the empirical formula.
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