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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.
applications and classifications
Liebermann's nitroso reaction While phenol is reacted with NaNO 2 and concentrated H 2 SO 4 , it provides a deep green or blue colour which changes to red on dilution with wa
Q. Show the rate of decrease in atomic radius? The rate of decrease in atomic radius along the lanthanide series and also along the actinide series is even less than that in th
YES,LiAlH 4 be used to reduce nitro group to amino group in hydrogenation
For ns orbital, the magnetic quantum number has value: (1) 2 (2) 4 (3) - 1 (4) 0 Ans:0
why we take carbon 12 as standard?
#question.what is chemical structures and names of first 20 mono carboxylic acid? .
Acetic Acid or Ethanoic Acid Acetic acid is the oldest termed as fatty acid. It is the major constituent of vinegar and therefore its name (Latin acetum = vinegar)
density of gas is 2.86 ltr.the gas maz be-
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