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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.
state functions of lime and soda in lime soda process
The number of radial nodes of 3s and 2p orbitals are respectively : (1) 2, 0 (2) 0, 2 (3) 1, 2 (4) 2, 1 Ans: 2, 0
54) Note: This problem is worth double credit.It is desired to concentrate a caustic soda solution from 12.5 to 40.0% in a double-effect evaporator. Feed solution at a flow rate of
Q. Describe Structure of Solids? Ans. Solids are different from gases and liquids because they have a fixed shape. This definite shape occurs as the individual particles w
Tranquillizer or Hypnotics: The chemical substances employed for the treatment of stress, mild and harsh mental diseases are called tranquillizers. These are employed to relea
formation of energy bonds in solids are in accordance to? give reasons .
detailed account of paint
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Test Ethyl cyanide Ethyl isocyanide Smell Strong but pleasant Extremely unpleasant Dipole moment
Q. Explain Collision Theory? Ans. Why do some reactions take place faster than others? What actually happens in a chemical reaction? Consider a gaseous reaction of the typ
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