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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.
Salt bridge is a U-shaped tube containing a semi-solid paste of some inert electrolyte like KCl, KNO 3 , NH 4 Cl, etc. in agar-agar and gelatin. An inert electrolyte is one which
Experimental evidence for the existence of the atomic nucleus comes from: (1) Millikan's oil drop experiment (2) Atomic emission spectroscopy (3) The magnetic bending of
principle and explanation of radiometric titration
A Tris buffer at pH 6.0 (here "Tris" is a nickname use for Tris hydroxymethyl amino methane). For the given pK A table is Tris a compound you would select for a buffer at pH 6.0?
a small 0.600ml bubble forms at the bottom of a lake where the temperature is 4.0 degrees Celsius and the pressure is 2.40 atm. What volume will the bubble occupy near the surface
Photon absorption for IR spectroscopy Absorption spectroscopy refers to spectroscopic methods which measure the absorption of radiation, as a function of frequency or waveleng
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Properties of ethyl alcohol Physical properties It is a colorless liquid with a characteristic alcoholic smell. Its boiling point is 351K It is neutral towards litmus
what type of products are gained after electrolytic conduction and in which matter?
Chemical properties of Tri-halides - Oxidation Phosgene is very poisonous gas. To use chloroform as an anaesthetic agent, it is required to save the reaction. The specified tw
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