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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.
Elements of Group 13 are namely, boron, aluminium, gallium, indium and, thallium. While studying the alkali and alkaline earth metals, you have seen that all the elements of these
In Bohr's model, atomic radius of the first orbit is γ the radius of the 3rd orbit, is: (1) γ/ 3 (2)γ (3) 3γ (4) 9γ Ans: 9γ
Q. Determine the total ash content in flour? After undertaking this activity, you will be able to: • assess the mineral content in the given sample of flour, • check th
what is pyrolysis curve..
Uses of Perfluorocarbons Perfluorocarbons are good electrical insulators. These have several important uses like: (a) Perfluorocarbons are used as surface coatings, lubrican
A single covalent bond is build when two atoms share a pair of electrons. Triple and double bonds can be formed when two or three such pairs are shared. A Lewis structure is a repr
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