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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.
When 6.85 grams of the Sr(OH)2.xH2O hydrate are dried in an oven, 3.13 grams of anhydrous Sr(OH)2 are formed.whats the value of x..please answer asap
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It is Hydrated Potassium Aluminium Sulfate [ KAl(SO4)2·12H2O ].
list the physical properties of two examples of metallic and non metallic elements
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Q. Describe about Nuclei and Radioactive Decay? Dalton consideration that atoms were unchangeable. But scientists in the late nineteenth century began to notice that some eleme
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Describe Hall Effect? Briefly discuss physical origin and uses of Hall Effect? Ans: If a conducting bar is placed in a magnetic field B ⊥ to its axis and if a current flow
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