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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.
A 64-g sample of germanium-66 is left undisturbed for 12.5 hours. At the end of that period, only 2.0 g remain. What is the half-life of this material? 4. With a half-life of 28.8
purification of ammonium chloride using set up
Barg
Distinguish between van''t Hoff Method and Oswald Isolation Method. In each case give an expression for the rate of reaction.
calamol electrode
Q. Normal functioning of blood? The sixth position marked by X is either occupied by H 2 0 or 0 2 molecules. Impotant thing to note is that Fe 2+ in hemoglobin does not get o
The amount of heat liberated when single mole of any substance is completely burnt in oxygen is known as heat of combustion H is negative for heat of combustion.
plz explain me about buffer capacity and its type
reactions in a mercury button cell
Tautomerism - Type of Isomerism (i) The type of isomerism in which a substance exist in two readily interconvertible different structures leading to dynamic equilibrium is know
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