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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.
Energy cycle or metabolism A cell has small molecules that are denoted as micromolecules also large molecules that is denoted as macromolecules. The chemical equations of a liv
excess copper(2)hydroxide solid was placed in a NaOH solution and left until the equilibrium was reached, ph was 10 at 25C Ksp for Cu(OH)2
Q. Illustrate Structure of the Water Molecule? Ans. A water molecule is composed of two hydrogen atoms and one oxygen atom covalently bonded together. The following anim
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chemical properties of protium,deuterium and tritium..
Number of two electron can have the same values of ...... quantum numbers: (1) One (2) Two (3) Three (4) Four Ans: Three
Steam Distillation - Purification of Organic Compounds This technique is applicable for the separation and purification of those organic compounds that are solids or liquids wh
give three examples with good details
The four quantum number for the valence shell electron or last electron of sodium (Z = 11) is: (1) n =1, l= 1, m= -1, s= -1/2 (2) n =3, l=0, m=0, s= +1/2 (3) n =3,
why all scandium salt are white
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