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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.
Physical properties of alkyl halides (1) Physical state: Methoxy methane and methoxy ethane are gases whereas other members are volatile liquid along with pleasant smell.
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chemical balancing equations very easy
all about isotopes
principle
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The table below gives intrinsic viscosity values determined by viscometry and weight- average molar mass values determined under the same conditions by static light scattering.
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