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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.
Difference between AAS and AES
Properties of Detergents - Oils and Fats Detergents are superior cleansing agents due to following properties. (i) These can be employed both in soft and hard waters as the
Q. Explain Molarity and Replacement Reactions? Ans. Frequently in the chemistry lab we are confronted with situations where we are interested in the yield of a certain rea
Simple proteins Simple proteins are made up of chains of amino acid units just joined by peptide linkages. These types of proteins on hydrolysis yield just only mixture of amin
complete reaction
H2,Li2,B2 each has bond order equal to 1 , the order of stability is
An ion has 18 electrons in the outermost shell, it is: (1) Cu + (2) Th 4+ (3) Cs + (4) K + Ans
how to solve them?
#question.whats the chemical formula for cobalt(11)sulfide.
how to find equivalent weight of a molicule
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