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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 is the equation of legal test?
Compute the percent ionic character of the interatomic bonds for the following compound: TiO2.
Classification of polymers Classification lies on source of availability: They are categorized as (a) Natural polymers (b) Synthetic polymers
#question.synthesis , postad date 1/12/2013, australia
what acid would be added to limestone to form calcium chloride
Illustrate ib brief about the Single crystal growth Single crystals are grown either by Czochralski (CZ) method or by Float Zone (FZ) method. It comprises a furnace with a gra
Strengths of Phenols - Hydrocarbon The comparative strengths of some phenols (as acids) are like this: p-Nitrophenol > o-Nitrophenol > m- Nitrophenol > Phenol Presence of
I put an unknown solid acid into a base solution. How do I find the equivalents of base consumed?
Differentiate between extrinsic and intrinsic semiconductor. Obtain an expression for the carrier concentration for an intrinsic semi-conductor. Also demonstrate that Fermi level i
Physical properties of nitroalkanes
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