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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.
K3[Al(C2O4)3]
1. In water softening, which of the precipitates will settle out? 2. For particle sizes larger than 1μ in size 3. In non-ideal type II settling 4.The most usually used me
Neutrons are found in atoms of all elements except in: (1) Chlorine (2) Oxygen (3) Argon (4)Hydrogen Ans: Hydrogen
Q. What are Native Minerals? These minerals contain the metal in free or elemental state, e.g., copper, silver, gold, platinum and iron. The metals are usually found mixed with
(i) Use valence shell electron pair repulsion theory (VSEPR) to predict the shape of the molecule comprising oxygen, nitrogen and fluorine atoms, which has the formula ONF, and whe
list of minerals with symbol
The elements of this group form a number of compounds with halogens. The halogen compounds of S. Se, Te and Po are called as halides. For oxygen, only the fluoro compounds
interpretation ande of errors in differential thermal analysis
Explain Modelling for process and recipe Generally, all problems that appear in food product design can be divided into mixture or process problems, with the latter having th
Amongst the following covalent bonding is found in: (1) Sodium chloride (2) Magnesium chloride (3) Water (4) Brass Ans: Water
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