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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.
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Q. Evaluate percentage Fat Content in Milk? The fat content in milk can be determined through various procedures as: Direct determination of fat by extraction with ether - A
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A solvated electron is a free electron in (solvated in) a solution, and is the least possible anion. Solvated electrons happen widely although they are often not practical directly
Examples for the compound which is both doublesalt and complex compound? Ans) A Compound that is double salt cannot be a complex compound.
Q. Show Applications of coordination compounds? Innumerable applications of coordination compounds in fields as divergent as biology, industry. Agriculture, analytical chemist
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