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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.
Q. Tests for sensory evaluation? Tests for sensory evaluation are of three types: • Difference testing - This is the sensory testing designed to determine whether detectabl
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i have a thermogram of magnesium oxalate and have to determine the mass lost in each step. And also calculate the number of water of hydration for each oxalate hydrate .
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