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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 1 u equal to ?
Calculate the activity co-efficient? The solubility of gaseous O 2 at a partial pressure of 1.01 bar and a temperature of 310.2K, ex- pressed as a concentration, is 1.07 *10 -
introduction to esters ,preparation, proprties, and their uses in daily life
Classification of Carboxylic acids (a) Carboxylic acids are categorized as dicarboxylic acids, tricarboxylic acids and monocarboxylic acids etc. depending upon the number of -
The uncertainty in momentum of an electron is 1 x 10 -5 kgm/ s . The uncertainity in its position will be( h= 6.63 x 10 -34 Js) : (1) 5.28 x 10 -30 m
How many KCal of heat are liberated when 48.0 grams of iron are burned to form Fe2O3 at standard state conditions? (Change of Hf^0 of Fe2O3 is -197 kCal/Mole )
Q. Show Redox Reactions as Electron Transfer? Ans. Oxidation is a process where electrons are lost, and reduction is a process where electrons are gained. For example,
Free radical aromatic substitution - Hydrocarbon The aromatic substitution reactions that follow free radical mechanisms are extremely few and have limited synthetic value. Alt
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what are ion? under what conditions are they produced?
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