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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.
what acid would be added to limestone to form calcium chloride
positive standard electrode potential and negetive standard electrod potential
phenol is more acidic thyan eythanol
In lab, you're having fun along with buffers based onto a 0.1 M solution of sodium phosphate at pH7.0. Into this system, there are three of pK A s as: 12.7, 7.21 and 2.12.
Ask questionapplications of atomic absorption spectroscopy #Minimum 100 words accepted#
Q. Chemical Properties of group16? Oxygen is slightly less reactive than the halogens but reacts directly with nearly all the elements except the noble gases, the halogens and
A reverse osmosis membrane is used to desalinate high salinity groundwater. It is proposed to build an RO plant that will process about 500,000 liters/day of saline feed water cont
The specific heat of a substance is the amount of energy required to raise one gram of the material by one degree centigrade. But what happens if you get an ice cube too hot? It i
Why can classical (Werner) octaedral complexes with no pi-bonding have between 12-22 valence electrons, whereas octahedral complexes with pi-bonding must have 18 electrons?
GROUP 13: ALUMINUM TO THALLIUM The substance aluminum, indium, gallium and thallium have valence electron configurations (ns) 2 (np) 1 and for the lighter elements their chemis
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