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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. Explain Kinetic Molecular Theory? Ans. The Kinetic Molecular Theory can be used to explain the properties of liquids and solids, as well as gases. As the following di
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An excess of NaOH solution was added to 100 ml of a ferric chloride solution. This caused the precipitation of 1.425 gram of Fe(OH)3 . calculate the normality of ferric chloride so
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stephin reaction in hindi.
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