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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.
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Q. Iron chloride forms various solid hydrates, all of which melt congruently. The temperatures t of aqueous solutions of various compositions that are saturated with respect to a s
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Q. Crystal Field Splitting in Octahedral Complexes? Let us consider an octahedral complex, ML6, where M is a metal ion and L stands for a ligand. The total charge on the comple
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