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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.
Reactions that are classified as oxidation-reduction (redox) reactions all have the common trait that electrons leave one component (that is, getting oxidized) to be taken up by an
which element has the highest oxidation state and why?
Tert-butylamine Tert-butylamine cannot be prepared by the Gabriel synthesis because it would require that the nitrogen of phthalimide be alkylated with tert-butyl bromide in an
Q. Test for hydrocyanic acid? Hydrocyanic acid is present as an impurity in synthetic ethyl isothiocyanate, which is employed to make the flavour of mustard oil more pungent. T
The fresh feed to an ammonia production process contains nitrogen (N2) and hydrogen (H2) in stoichiometric proportion, along with an inert gas (I). The feed is combined with a re
Which of the following is ideal for Oxidation of propene to propan-1-ol a)Alkaline KMnO 4 b)B 2 H 6 /Alkaline KMnO 4 c)O 3 /Zn dust d)CrO 3 Ans) B 2 H 6 /Alkaline KMno4 is th
Draw a typical triglyceride and name its building blocks. Mark centres of chirality. The reaction cascade exact to fatty acid degradation is called "β-oxidation". It take
In the industrial production of sulphuric acid, SO 3 is carefully reacted with water: SO 3 + H 2 O → H 2 SO 4 any excess SO 3 giving rise to what is called oleum, a solut
group 14 reaction with oxygen
Classification of Carboxylic acids (a) Carboxylic acids are categorized as dicarboxylic acids, tricarboxylic acids and monocarboxylic acids etc. depending upon the number of -
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