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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.
Application of chemicals in Food preservatives
Which species contain unpaired electron? BaO 2 here oxidation number of Ba is +1 Ba(+) has 1 electron in its outermost shell so its unpaired in KO 2 . .oxd state of K is +
calculate the molarity of sodiun in 0.66ml water
In how many chlorines does Slicon bound The sito four chlorines, and is thus tetrahedral. The Cl-Si-Cl bond angle is 109.5°.
A cricket ball of 0.5 kg is moving with a velocity of 100 m/ sec . The wavelength associated with its motion is: (1) 1/ 100cm (2) 6.6 x10 -34 m
The total number of valence electrons in 4.2 gm N - 3 of ion is ( N A is the Avogadro's number): (1) 1.6N A (2) 3.2N A
assignment in the topic of corey house reaction
Name the chemical components which constitute nucleotides. Write any two functions of nucleotides in a cell.
please help me to do assignment about noble gas.
The equilibrium constant Kp=4 at 1993K for the reaction H2+CO2->H2O+CO. INitially H2 and CO2 having 0.8 moles were injected in 5l flask. Find equilibrium concentration of CO2.
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