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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.
Explaination of general characteristic properties
The type of orbitals present in Fe is : (1) s (2) s and p (3) s, p and d ()s, p, d, and f Ans: s, p and d
Q. Illustrate Strengths of Acids and Bases? Ans. Acids and bases can be classified as strong or weak . If an acid or base is strong, it ionizes completely in water. On
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ALKALI AND ALKALINE EARTH METALS FORM ONLY 1+ AND 2+ IONS RESPECTIVELY.EXPLAIN
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a metal forms 2 oxides. the higher oxide has 80% metal. 0.72g of lower oxide gave 0.8g of higher oxide when oxidised. show that law of multiple proportion is valid?
freon preparation
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