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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.
How many octahedral and tetrahedral voids are present in HCP? Ans) octa -no of atoms prsnt ,nd tetra -twice of it.
mechanism for the enzyme-catalyzed
Q. What are natural or synthetic food colours? Food in raw state has a natural colour, which is associated with the characteristics of that food. In the processing, preservatio
The first ionization potentials for Na, K, and Rb are 5.138, 4.341, and 4.166 eV, respectively. Assume that the energy level of the outer electron can be represented by a hydrogenl
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type of electrode?
Q. Discuss the EDTA method of determining hardness of water. OR What is hardness of Water? How it is determined by EDTA
A house is air conditioned using solar energy. Solar radiation heats a pressurized tank such that the temperature is maintained at 175 o C. 1500 kJ must be extracted from the hou
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why isoquinoline is weak base as compare to quinoline?
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