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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.
Liquid-liquid extraction is used to separate acetone and MIBK. A mixture of acetone and MIBK is fed to a mixing tank at a rate of 100 kg/min. Pure water is also fed to the tank and
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Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot
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