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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.
synthesis, posted date 1/12/2013 7;26;41 pm\location ;austeralia
Physical properties of alkyl halides (1) Physical state: Methoxy methane and methoxy ethane are gases whereas other members are volatile liquid along with pleasant smell.
H2,Li2,B2 each has bond order equal to 1 , the order of stability is
Carbohydrates The carbohydrates are naturally taking place organic molecules. They exist in both of the animals and plants. "Carbohydrates are ddescribed as a class of comp
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The structure of external most shell of inert gases is; (1) s 2 p 3 (2) s 2 p 6 (3) s 1 p 2 (4) d 10
Chemical Properties of Maleic Acid and Fumaric Acid Chemically, both of the acids provide the reactions of alkenes and dibasic acids apart from that the maleic acid on heating
discuss the structure of beryllium chloride Becl2.
Comment on each of the raw water parameter's significance in relation to the selection of appropriate water treatment process. Sketch a flow diagram of a treatment process to pr
difference between atom,element,compound,molecule,ion,charge
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