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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.
A solution is prepared with 3.85g of a non-ionic unknown compound in 100.0g cyclohexane. The solution had a freezing point of 4.18 degrees Celsius. What is the molar mass of the un
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(a) Explain in terms of ionic equilibria why the aqueous solution of a salt derived from a weak acid and a strong base (e.g. sodium phenolate) has a pH greater than 7. (b) B
Ask question #Minimum 100 what is sodium pump words accepted#
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