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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.
Why wet test not perform for some acid radicals ?
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Q. Illustrate Ionic Bonds or electrovalent bond? Ans. An ionic bond (also called an electrovalent bond) is the attraction between oppositely charged ions. Elements from o
Q. How to prepare ammonia in industrial level? Ans. Production of Ammonia Ammonia, NH 3 , can be prepared by adding a strong alkali metal (such as sodium) to an ammon
how caustic soda preparaed at lab scale?explain with labelled diagram?
#question.#title..tell me what i do summer vacation class 9th and 10th.
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1. Write an easy on the classification of Phylum Protozoa, a large phylum comprising approximately 50,000 species. (10marks)
Metamerism - Type of Isomerism This type of isomerism is due to the difference in the nature of alkyl groups attached to the polyvalent atoms or functional set. Metamers always
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