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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.
Explain The bromonium ion The bromonium ion derived from the reaction of cyclopentene with bromine undergoes backside substitution by water to give the trans-bromohydrin, whic
what is the chemical reaction undergone during determination of alcoholic acidity of flour
Carboxylic Acids Carboxylic acids are the elements comprising the carboxyl functional group The carboxyl set is made up of carbonyl (>C=O) and hydroxyl (-OH) group.
Distillation under reduced pressure: Distillation under reduced pressure is widely used for the purification of liquids which have very high boiling points at atmospheric pres
Formation of phenol by dizonium solt #Minimum 100 words accepted#
list of minerals with symbol
Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
what is AAS
which kind Acid &Basic radical present in this?
Preparation of cycloalkane by perkins method
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