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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.
Calculate the force constant of CF4 and SiF4 and compare their relative strengths with each other. The heats of formation of CF 4 and SiF 4 are -1222 kJmol -1 and -1615
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Calculate how much heat energy is required to raise the temperature of a cube of copper of side 2cm. from 300 to 320k. given: density=8933kg/m cube , atomic weight=63.55, cp=24j/k/
Q. Define Enthalpy and Calculate the Enthalpy of a system? Ans. Enthalpy is a measure of the total energy content of a system. It is represented by a big H. Change in ent
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