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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.
hydrogen behave as a metal at low pressure only why
Which is a better coolant, Freon 11 or Freon 12? why?
copper reacts with oxygen to form two oxide X and Y .On analysis 1.535g of X yielded 1.365g of copper and 1.450g of Y yielded 1.160g of copper. [I] determine the chemical formula
The electronic configuration of silver atom in ground state is: (1) [ Kr]3 d 10 4 s 1 (2) [Xe]4f 14 5d 10 6s 1 (3) [ Kr]4d 10 5 s
1. Express 95 mg/l of Ca 2+ as milligrams per liter of CaCO 3 . 2. Express 221 mg/l of Ca(HCO 3 ) 2 as equivalents per liter of CaCO 3 . 3. Determine the concentration o
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For liquids - Drying of Organic Substances Organic liquids are usually dried by keeping them over night in contact along with a dehydrating (desiccating) agent that does not re
I well know about electromagnetic spectrum but I did not know the any scope of spectroscopy & I want to know about I r spectra in detail & absorption spectroscopy.
Properties of Gases Gases are easily expandable ,compressible unlike solids and liquids. Gases are measurured in pressure.Pressure is defined as force exerted per unit area of
what are the limitation and uses of triiodomethane
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