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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. What is law of definite proportions? A given compound is forever composed of the same elements in the same proportion by mass. This fact is recognized as the law of definit
Q. What condensed matter? Ans. There are four states of matter: solid, liquid, gas, and plasma. In this chapter, we will study liquids and solids which are called condens
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Q. What do you mean by Emulsions? Emulsions, as you may already know by now, are colloidal dispersions of a liquid in another liquid with which it is immiscible. Emulsions can
Calculate the Value for the Standard Molar Reaction Entropy? Derive an expression for the standard molar reaction entropy of a reaction that can be used to calculate its
Synthesis of proteins : The DNA consists of the genetic code and directs protein synthesis by RNA. The two helix of DNA partly uncoils and approximately the individual strands
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