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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 will be presure if tempreture is -73?
(a) Given the values below, calculate the concentration of benzoyl peroxide required to prepare polystyrene with a number average molar mass of 400,000 by bulk free radical polymer
why does the sulphur has three different valency
conclusion on the topic caustic soda
hardness of borewell water is less than that of seawater
Explain in 100 words Congo Rubin Number?
fe is a non stoichiometric compound
The laboratory production of sulphuric acid involves the catalysed oxidation of sulphur in oxygen, followed by the separation of the resulting sulphur trioxide (SO 3 ) from sulphur
fermiun (n = 100)
list down all the chemical properties of s- block?
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