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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.
Ion Exchange Property of Soils Ion exchange is a reversible process. Soil has capacity to exchange its ions due to its colloidal property. The water existing in the immediate v
Effects of substituents on the acidity of phenols: Existence of electron attracting group, (for example -NO 2 , -X, - NR + 3 , -CN, -CHO, -COOH) on the benzene ring increases
assignment on antiferromagnatism
what is mesomeric effect ,types ,applications
excration of group1 from its materials
The standard EMF of Pt/H2(g)/HCl(aq)//AgCl(aq)/Ag has been experimentally determined from 0-90?C to yield the following; E?/V =0.23659 – 4.856 * 10-4t(?C) – 3.4205 * 10-4t2(?C) +
Explain about the Intrinsic breakdown: It's because of the excitation of electrons into the conduction band across the energy gap under the condition of excessive volt
Properties of Styrene Styrene is a colourless liquid, boiling point 145°C. On keeping, it slowly changes into a solid polymer known as meta styrene. The polymerisation is fast
preparation of hydrogen and hydrogen compounds
Question: (i) Differentiate between ionic, metallic, covalent and dipole-dipole bonds. Provide examples in each case. (ii) With regard to electronic con?guration, what do a
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