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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.
details of adsorption chromatography
A baseball weighs 5.19oz oz . What is the kinetic energy in joules of this baseball when it is thrown by a major-league pitcher at 93.0mph mph ?
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Q. Explain heat according to kinetic theory of matter? Ans. On an atomic level the definitions of heat and temperature becomes more precise. According to the kinetic theory of
at what temperature centigrade will the volume of a gas at 0 degrees Celsius double itself pressure remaining constant
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Rice bran Rice bran contains primarily insoluble fiber (cellulose) and soluble fiber (hemicellulose). Insoluble fiber adds bulk to the gastrointestinal (GI) track in humans cau
Polyfunctional Organic Compounds Organic elements that have two or more functional groups are known polyfunctional compounds. Their IUPAC names are acquired as follows, 1. P
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