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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.
Con?gurational entropy of square lattice models for polymers In this problem, we will consider, several models for a polymer on a 2D square lattice. In particular, we will focus on
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C3N4
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When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
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Formic Acid or Methanoic acid (HCOOH) Formic acid is the very first member of monocarboxylic acids series. It takes place in the sting of bees, wasps, red ants, stinging nettle
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