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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.
Structure of DNA and RNA The sequence of bases along with the DNA and RNA chain makes its primary structure that controls the particular properties of the nucleic acid. An RNA
Ionization energy of group: Why does Ionization energy of group IIA elements decrease from Be to Ra? A. As the atomic size increases from Be to Ra, the attraction between
The electronic configuration of a metal M is 1s 2 , 2s 2 , 2p 6 , 3s 1 , The formula of its oxides will be: (1) MO (2) M
glutamic acid standard estimation protocol
Question: (a) Explain why metals are mostly ductile and ceramics brittle at room temperature. (b) Describe what you understand by the following terms. Use appropriate il
why is soda lime used instead of plain NaOH in preparation of methane?( for class 10)
if 45.0 L of natural gas, which is essentially methane, undergoes complete combustion at 730 mm Hg and 20 degrees Celsius, how many grams of each product are formed?
In a design of a tower, water is chilled from T wa = 65°F to T wb = 45°F. The inlet water is w a = 1000 lb/h. Calculate the amount of water that evaporates and the mass flow of
Alkyl halide on reaction with dry silver oxide
what are the various steps involved in metal extraction?
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