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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.
using a diagram explain how a fluorescence detector optical bench works
Explain the un-ionized form of vanillin It is the un-ionized form of vanillin that has the typical odor. In NaOH solution, the phenol group ofvanillin ionizes to its conjugate
What will happen if you mix nitrogen and hydrogen gas at room temperature? Explain your reasoning. Calculate the mole fraction of NH 3 that would form theoretically at 298.15
what is the theoretical background of the topic?
Molar conductivity: The rate of charge transfer is proportional to the number of ions in the solution between the plates, which itself will vary with the concentration, c, of
plz can you send me or give me data about my assignment topic which is mentioned above in title.it consist of 5 pages and only 5 sources are discussed in detail
Line imperfection : Displacement with a curved boundary makes a mixed dislocation line at the boundary.
conclusion for assignment on topic applications of colloids
Q. Why are acceptance tests used? Acceptance tests are used to evaluate product acceptability or liking or to determine which product is the most acceptable or the most prefer
Deodorants: Just as the name suggests, deodorants are applied basically to mask the body odour. The body odour provides from the bacterial action subsequent perspiration. Hence
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