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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.
resonating structure of p-nitro aniline
Draw the structures of white phosphorus and red phosphorus. Which one of these two types of phosphorus is more reactive and why?
The maximum number of electrons present in an orbit l= 3 , is: (1) 6 (2) 8 (3) 10 (4) 14 Ans: 14
what is ment by whole number and packing fraction
Polysaccharide or Starch and cellulose They are polymer of monosaccharide. The most significant polysaccharides are starch and cellulose. They have a general formula that is (C
proton neutron hypothesis
What is water?
Conjugate-base anion of diethyl malonate The conjugate-base anion of diethyl malonate would be formed with sodium ethoxide, but it would not react with bromobenzene due to the
how they occured
Factors Influencing Product Development Product development is an innovative activity designed to meet the changing consumer demands. It is becoming increasingly important in
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