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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.
comparisons of aas and aes
how to get its formula
1. A sample of water contains: suspended matter = 100 mg; Ca(NO3)2 = 16.4 mg/L; MgSO4 = 24 mg/L; MgCl2 = 19 mg/L; NaOH = 40 mg/L and KOH = 56 mg/L. Calculate temporary, permanent a
A water treatment plant is to process 30,000 m3/d of raw water. A tapered flocculation basin having four flocculators with velocity gradients 40/sec, 30/sec, 20/sec and 10/sec is t
It is a phenomenon in which compounds have same moleculer formula but different structural formula due to which they posses different physical and chemical properties.
Nitric oxide becomes brown when released into the air
General Tests on Benzoic Acid (a) It dissolves in hot water but separates out in the form of white shining flakes on cooling. (b) Benzoic Acid evolves CO 2 with sodium bica
why boron have maximum covalency 4 and others have maximum covalency 6
Acidic character order of phenon , ortho nitro phinol, para nitro phenol#
descuss properties of transition elements
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