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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.
markonise and anti markonise
The first ionization potentials for Na, K, and Rb are 5.138, 4.341, and 4.166 eV, respectively. Assume that the energy level of the outer electron can be represented by a hydrogenl
Which processes is used to harden a steel? Quenching process is used to harden the steel
if the electon in hydrogen atom is exited to n=5 the number of diffrent frequency of radiations which may be exited is
(a) Describe how you would carry out a series of experiments to determine the molar conductivities (Λ m ) of an electrolyte at various concentrations, starting with the measurement
tie line explain in with the help of phase rule
Ethelene+diaminotetraacetate---->1,4- diaminobutane from ethylene CH 2 =CH 2 +EDTA---->NH 2 -CH 2 -CH 2 -CH 2 -CH 2 -NH 2
Q. What are the Functional Groups? Ans. A functional group is an atom or group of atoms responsible for most of the chemical properties of a compound. The large number of
Elements upto atomic number 103 have been synthesized and studied. If a newly discovered element is found to have an atomic number 106, its electronic configuration will be: (1
write the prepation of mohrs salt..
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