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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.
hi I''m doing an assignment and one question has came up saying describe 3 different titrations that are not volumetric, I''ve been searching since yesterday but still have no clue
on what basis basic radicals are separated into six groups ?
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account for the effects of solvents on the wavelength of absorption of the acetone in terms of the hydrogen bonding properties of the solvent used
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PEPTIDE?
If the value of azimuthal quantum number is 3, the possible values of magnetic quantum number would be: (1) 0, 1, 2, 3 (2) 0, - 1, - 2, - 3 (3) 0 ± 1± 2,± 3
How do you explain in the absence of aldehyde group in the pentaacetate of D-glucose? Ans) when you react glucose with acetic anhydrate it forms pentaacetate with 5 OH grops it
a. Calculate the global radiation density (kWh/m 2 ) received by five panels located in San Jose on July 1, 2012: Panel A: Tilt=37.3 o , Azimuth=180 o (South) Panel B: Ti
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