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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.
Give the name of the molecular shape of each of the following. (1 mark each) 1) silicon tetraiodide
A chemical change takes place when one or more substances change into new substances. A chemical change is as well known as a chemical reaction. The emergence of new substances
Physical Properties of Maleic Acid and Fumaric Acid (i) Maleic Acid and Fumaric Acid Both are colourless crystalline solids. They both are soluble in water. (ii) The melting
CHOCH2CH(OH)CH2COOH
properties and uses of glycol?
How many moles of gas occupy 98 L at a pressure of 2.8 atmospheres and a temperature of 292 K?
all alkalis are bases but all bases are not alkalies?
Uses of Resorcinol (a) Resorcinol is used as antiseptic and for creating dyes. (b) Resorcinol is also used in the medicine of eczema. 2, 4, 6-trinitroresorcinol is required
Method for Detection of Elements - Phosphorus Phosphorus is detected through fusing the organic compound along with sodium peroxide while phosphorus is converted into sodium ph
Ask question #Minimu1. A laboratory animal exercised on a treadmill that was connected to a weight with a mass of 250. g through a pulley. The work done by the animal raised the we
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