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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. What is trial and error method? Trial and error method is the simplest methodology in product development. Only one ingredient in the formulation is changed at a time and it
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An unknown amount of copper, at 95 degrees C,, is placed in 100 g of water at 20 degrees C. It reaches temperature equilibrium at 60 degrees C. What is the mass of the copper?
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