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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.
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#question50 ml of a mixture of NH3 and H2 was completely decomposed by sparking into nitrogen and hydrogen. 40 ml of Oxygen was then added and the mixture was sparked again. After
IN AMMONIUM ION NITROGEN DOESNT HAVE VALENCE ELECTRONS IN ITS VALENCE ORBITAL.
Examples
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In covalency : (1) Electrons are transferred (2) Electrons are equally shared (3) The electron of one atom are shared between two atoms (4) None of the above Ans: E
Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
just explain a little bite of its sequence that why uranium is used
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What are the different mechanism to produce methanol(CH3OH)?
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