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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.
structure of H20
A number of ionic compounds e.g.Agcl , caF 2 BaSo 4 are insoluble in water. This is because: (1) Ionic compounds do not dissolve in water (2) Water has a high dielectri
A completely filled d -orbital ( d 10 ): (1) Spherically symmetrical (2) Has octahedral symmetry (3) Has tetrahedral symmetry (4) Depends on the atom Ans: Spherical
name an artificial fertilizer or fertilisisers which farmer can use to increase the supply of nitrate,phosphate and potassium to their crops.what are the function of ions?
Write down the reactions taking place in different zones in the blast furnace during the extraction of iron.
How can we control the product yield of the Benkeser reaction?
The isomerim exhibited by the compounds having the same molucular formula but they having different functional groups is called functional group isomerism.For example C 3 H 6 O c
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why is lead in both group I and II
Ask quThe maximum number of electrons which each sub-shell can occupy is 2(2l+1)
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