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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.
Hi, I was wondering what the structure of semi synthetic and synthetic polymers were? I have an assignment due tomorrow and I cannot find any information on them! Thanks
why the hydroxides of alkaline earth metals are less basic than alkali metals of the corresponding periods?
please what are the applications of coordination compounds/ can someone help me out...please!
Perfect gases are assumed to be comprised of infinitesimally small particles and to interact only at the point of collision. At intermediate pressures, the volume of the gas become
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For p-orbital, the magnetic quantum number has value: (1) 2 (2) 4, - 4 (3) - 1, 0, +1 (4) 0 Ans: - 1, 0, +1
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What is the packet of energy called: (1) Electron (2) Photon (3) Positron (4)Proton Ans: Photon
#1.draw the structural formula for ethylcyclopentene
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