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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.
why Zn metal regarded other element
The cell diagram of a mercury cell can be written Zn(s) | ZnO (s) NaOH (aq) HgO (s) HgO (I) (a) Write the electrode reactions and cell reaction with electron number z = 2.
If 4.5 grams of Nitrogen reacted with 2.6 grams of Hydrogen, identify the following: Limiting Reactant- Excess Reactant- and Theoretical Yield:
Q. What do you mean by Permissible level ? To regulate and enforce safety about the use of these synthetic colours and dyes PFA, 1954 has covered their use in part IV comprisin
The bond energy of an O- H bond is 109 kcal mol 1. When a mole of water is formed from H and O atoms, then 218 kcal is released. Two O-H bonds are there is H2O so 2*109 kcal an
properties of halogens
explan the calomen electrode
PHOTO CHEMICAL COMBINATION OF HYDROGEN&IODINE
Physical Properties of Acetic Acid (a) It is a colourless, at ordinary temperature, corrosive liquid along with a sharp pungent odour of vinegar. It has a sour taste. (b) Be
what is pyrolysis curve..
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