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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.
Which one of the following configuration represents a noble gas: (1) 1s 2 , 2s 2 , 2p 6 , 3s 2 , (2)1s 2, 2s 2, 2p 6 , 3s 1 (3) 1s 2 , 2s 2 , 2p 6 ,
Physical properties of Aromatic Nitro Compounds (a) Aromatic nitro compounds are insoluble in water although soluble in organic solvents. (b) They are either pale yellow liq
What things i can include under this topic(reversible cell).
atomic structure
Field processing Certain processing techniques at the field itself could help to reduce the chances of spoilage of the fresh produce, specially during transportation. Fruits a
The de-Broglie wavelength associated with a particle of mass 10 -6 kg moving with a velocity of 10 ms -1 , is: (1) 6.63 x 10 -22 m (2) 6.63 x 10 -29 m
what do you know about the dynamic nature of chemical equilibrium?
An example for trihydric phenols
Q. What are the Properties of Nitrogen? Ans. Physical Properties of Nitrogen Nitrogen is a colorless, odorless and tasteless gas. It is particularly unreactive at roo
The diffraction of x-ray by a crystal gives 1st order ref at 14•12'' if lattice dist is 3.14 A• wht is the wavelength of x-ray
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