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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.
For azimuthal quantum number l= 3 , the maximum number of electrons will be: (1) 2 (2) 6 (3) 0 (4) 14 Ans: 14
prepartion
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Chemical formula for calcium pyrophosphate is ca 2, P 2 O 1. The formula for ferric pyrophosphate will be: (1) Fe 3 (P 2 O 1 ) 3
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Ethanol or Ethyl alcohol This is obtained by the fermentation of Molasses in the presence of enzymes as catalyst. C12H22O11+H2O→C6H12O6 + C6H12O6 (sugar)
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