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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.
Q. What do you mean by Nuclear Fusion? Ans. The idea of fusion is that two small unstable nuclei are smooshed together to make one larger stable nucleus. This is the type
volcanization methiods
standard estimation protocol
2. Oxalic acid is a diprotic acid with the following deprotonation equilibria. A. You have 150 ml of a solution of pure oxalic acid with an unknown concentration.
Soaps - Oils and fats Soaps are the metallic salts of higher fatty acids like stearic, palmitic, oleic, etc. The potassium and sodium salts are the common soaps that are solubl
WHEN DISTORTION OCCUR?&HOW IT WORKS?
determination the degree of hydrolysis and hydrolysis constant of salt by conductometric method
benzoic acid from benzene.i can''t see it clearly
how do we estimate nicotine in tobacco qualitatively in lab by simple chemical test?
Statistical experimental methods are used in product development. In order to adopt the statistical product design or experimental method, it is necessary to understand the basic c
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