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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.
Edible colours - Chemicals in food Edible colours employed for food are mainly dyes. The make use of food dyes is specifically wide spread. They are utilized to colour everythi
The shape of s -orbital is: (1) Pyramidal (2) Spherical (3)Tetrahedral (4)Dumb-bell shaped Ans: Spherical
why is the f-block grouped in the way it is
The atomic number of an element having the valency shell electronic configuration 4s 2 4p 6 is: (1) 35 (2) 36 (3) 37 (4) 38 Ans: 35
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 color of b-carotene The color of b-carotene is because of its chromophore of extensively conjugated double bonds. Catalytic hydrogenation would result in addition of hydrog
why element belonging to group 3 to 12 are trnsicition element
Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
What is electromeyric effect
Explain about Phosphprous and its allotrpes White phosphorus - crystalline solid P 4 Red phosphorus - polymeric solid Scarlet phosphorus Violet phosphorus
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