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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.
Q. Illustrate about Werners Theory? Based on the study of a large number of compounds. Wermer gave the following postulates: • Metal atoms in complexes possess two types o
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Why can butyllithium (BuLi) not be used for deprotonation? The direct alkylation of enolates is often not very efficient for a preparative synthesis due to problems with furthe
A single covalent bond is build when two atoms share a pair of electrons. Triple and double bonds can be formed when two or three such pairs are shared. A Lewis structure is a repr
Which of the following set of quantum number is not valid: (1) n=1, l=2 (2) 3=2, m=1 (3) m=3,l=0 (4) 3=4,l=2
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Orthoboric acid H 3 BO 3 commonly known as boricacid and Meta boric acid HB0 3 , are two well-known and important oxoacids of boron. On a large scale, H 3 BO 3 is prepared by the
Acetylene tetrachloride (Westron), CHCl 2 ·CHCl 2 It is as well called as sym. tetrachloroethane. It is made by the action of chlorine on acetylene in existence of a catalyst
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