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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.
Factor of affecting conductions
it is impossibe to synthesise orgnic compounds in the lab since life force is essential for their formation -theory is known as
Preparation of dihydric alcohols
Q. What are the types of emulsions? Emulsions can be of three types: 1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out e
Short note on synthetic rubber. S ol. Synthetic rubber: main types of synthetic rubbers: 1. Styrene rubber: Buna-S; Bu-Butadiene; Na=sodium; = Styrene
How is a peptide bond made through dehydration, and show it in a chemical equation, please.
What is the effect of the various concentrations of aniline hydrochloride on the ph and the X value, and what''s the logic behind all this
Q. What is chlorophyll? A magnesium complex of porphyrin is called chlotophyll. the green colouring material in plants and which is essential for photosynthesis. Hemoglobin
calamol electrode
The shape of d xy orbital will be: (1) Circular (2) Dumb-bell (3)Double dumb-bell (4) Trigonal Ans: Double dumb-bell
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