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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.
Tempering is a heat treatment method for metals and alloys. In steels, tempering is completed to "toughen" the metal by transforming brittle marten site into bainite or a combinat
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Fission of Covalent bond
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explain Berzelius hypothesis and contradiction of daltons hypothesis with an example
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