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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.
Mesomeric forms are the possible locations of electrons at a single instant, if you get what I mean. Like, an adjacent double and single bond in a molecule. The resonance form, how
Strategy 1 Wheat flour F 3940 g is, mixed with 60g of A, B and C, yielding a ratio of chemicals to flour of 3:197 in all formulations. All mixtures are produced in total amoun
Tests for acetone - Indigo test and Iodoform test (a) Indigo test: When a small amount of orthonitrobenzaldehyde is added to approximately 2 ml. of acetone and it is diluted al
It is Hydrated Potassium Aluminium Sulfate [ KAl(SO4)2·12H2O ].
why 1 product is obtained when an electrophile reacts with mono-substituted benzene
I am trying to figure out: How many H atoms are in 175 mL of 3.5 M H3PO4?
what are the subatomic particles present in an atom?
Q. Describe the foaming properties? Foods like meringue, ice cream and beer contain foams. A number of foods possess good foaming properties on account of the proteins they con
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Compound A has the molecular formula C 4 H 8 O 2 . Figure 1 gives the infrared spectra of compound A. Table gives the chemical shifts and multiplicity data of the broad-ban
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