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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.
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I well know about electromagnetic spectrum but I did not know the any scope of spectroscopy & I want to know about I r spectra in detail & absorption spectroscopy.
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If an ideal gas is kept inside a container with movable piston, and is allowed to expand ISOTHERMALLY, then pressure exerted by the gas on the container wall decreses. Why? What h
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