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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.
dehydration of alcohol with mechanism
Chemical Properties of Alkyl Halides The alkyl halides are very reactive; the sequence of reactivity is as follow: Iodide > Bromide > Chloride (Nature of the hal
The equilibrium cell potential of the galvanic cell Pt | H 2 (g, f =1 bar) HCl (aq, 0.500mol kg -1 ) | Cl 2 (g, f =1 bar) | Pt is found to be E cell, eq = 1.410V at 298.15
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Pennies made after 1982 are made of 97.5% zinc and 2.5% copper instead of 95% copper and 5% zinc. Pree 1982 pennies weighed 3.10g. The penny contained 2.95g of zinc and 0.15g of co
The mathematical expression used for expressing the rates of chemical reaction is given below by taking two different set of chemical reactions. Reactions involving same s
The combustion of propane occurs via the reaction: C3H8(g)+5O2(g)-->3C02(g)+4H2O(g) Hoe many grams of oxygen are required to burn completely 10.0g of propane?
what is etard oxidation ?.machanisum
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