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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.
general methods of preparation of ethanol
Which of the following reduces the activation energy of a chemical reaction?
basic structure
the application of intervase
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Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
name an artificial fertilizer or fertilisisers which farmer can use to increase the supply of nitrate,phosphate and potassium to their crops.what are the function of ions?
#question;atom
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Assume a cell possesses 1000 genes, but at any point in time, ten percent are being used (i.e., "expressed"). If a typical protein has 100 amino acids, what is the total number of
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