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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.
what is the formula for the binary ionic compound formed between sodium and iodine
Properties of ethyl alcohol Physical properties It is a colorless liquid with a characteristic alcoholic smell. Its boiling point is 351K It is neutral towards litmus
a tablet of extra strength tylenol contains 5.00x10^2 mg of acetaminophen. Calculate the number of moles of acetaminophen present in one tablet of extra strength tylenol?
The laboratory production of sulphuric acid involves the catalysed oxidation of sulphur in oxygen, followed by the separation of the resulting sulphur trioxide (SO 3 ) from sulphur
Different Atomic Models
Physical properties of Aromatic Nitro Compounds (a) Aromatic nitro compounds are insoluble in water although soluble in organic solvents. (b) They are either pale yellow liq
what is AAS
In the Lectures where the necessary heat transfer area for the production of aspirin was being discussed, we had calculated (a) the volume of the scaled up version of the tank and
The set of quantum numbers n= 3, l=0, m=0, s= -1/2 belongs to the element: (1) Mg (2) Na (3) Ne (4) F Ans: Mg
Polyhydroxy butyrate (PHB) Polyhydroxy butyrate or PHB is acquired from hydroxy butyric acid (3-hydroxy butanoic acid)
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