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Q. Illustrate Egg White Foams?
Egg white foams when whipped or beaten, the air gets entrapped in the liquid present, and an interfacial tension is established between the air-liquid interface. The three proteins which are responsible for foam formation in eggs are globulin, ovalbumin and ovomucin. On beating, ovomucin gets sheared to form hollow tubes about 300-400µ in length. The foam is further helped by some protein coagulation at the air-water interface. With agitation, the egg albumin can be spread over a large surface area, and air can be incorporated into bubbles created by beating the proteins.
o-isomer is more volatile and how separated by steam distillation?
Close to 12.2 billion metric tons of ethylene glycol (EG) were produced in 2000, which ranked it the twenty-sixth most produced chemical in the nation that year on a total mass bas
Analytical tests of glycerol - Acrolein and Dunstan test (a) Acrolein test: while glycerol is heated with an extremely offensive smell is generated due to formation of acrolei
Q. How to balance a redox equation? Ans. Redox equations may be written and balanced by the ionic half-reaction method. Let's use the half-reaction method to balance the f
freundlich adsorpion
DIFFRACTION BY SOLIDS Diffraction performs when a wave interacts with a lattice whose dimensions are of the same order of magnitude as that of the wavelength of the waves. The
discovered boron family
wht is the difference between molar mass & molecular mass?
can all the total heat content available betotally converted to work done?
Electrochemical series assignment
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