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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.
Benzene- Hydrocarbon Benzene is the first or initial member of arenes. It was first revealed by Faraday in year 1825 from whale oil. Mitscherllich (1833) acquired it by distill
what are the practical applications of photochemistry
On mixing acetone and chloroform, a reduction in total volume occurs. What kind of deviations from ideal behavior for solutions is given in this case and why?
Write one chemical reaction each to show that (a) Tin (II) chloride is a reducing agent. (b) Chlorine gas can be getting from bleaching powder.
Q. Show Egg foams application in food preparation? Foams need to be stable if they are to have a role in food preparation. Stability is enhanced if the surface tension is low,
why exception is seen in lanthanoids
its preparation
Q. Distribution coefficients of the salts? The distribution coefficients of the salts of lanthanide elements between organic and water solvents are slightly different. Thus, th
Discuss the ion exchange process of water softening. Give an account of the variety of mechanisms of Lubrication. Write notes on bulk and solution polymerization techniques.
Curve of potential energy versus angle of internal rotation The curve of potential energy versus angle of internal rotation is essentially identical to the curve for ethane, ex
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