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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 happen when allyl alcohol is reacted with pyridinium chlorochromate ?
All the elements of Group 13 form trioxides also known as sesquioxides of the formula, M 2 O 3 . Thallium forms stable Tl 2 0 also. The basic character of oxides increases down th
principles of GCMS
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Among the following which property is commonly exhibited by a covalent compound: (1) High solubility in water (2) High electrical conductance (3) Low boiling po
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stuck on a chemistry assignment i need a way to include the elctron configuration and chemical properties of copper into a oral that is also a sales pitch.
The valence electron in the carbon atom are: (1) 0 (2) 2 (3) 4 (4) 6 Ans: 4
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