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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.
what is electrometer
when a 0.800g sample of cacl2 is dissolved in 9.85g of water in a microscale calorimeter, the temperature of the solution rose from 23.4 to 35.8
What are the systems for which concept of continuum is not applicable and why?
List orbitals from biggest to smallest, 3s, 3p, 3d.
Phenols : Physical properties: 1.Low molecular weight phenols are normally liquids or low melting solids 2.Due to H- bonding ,most low molecular weight phenols are water soluble 3.
uses of this topic
The charge on the atom containing 17 protons, 18 neutrons and 18 electrons is: (1) +1 (2) -2 (3) -1 (4)Zero Ans: -1
Which of the following sets of orbitals may degenerate : (1) 2s, 2p x , 2p y (2) 3s, 3p x , 3d xy (3) 1s, 2s, 3s
balance?
Number of orbitats in h sub-shell is: (1) 11 (2) 15 (3) 17 (4) 19 Ans: 11
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