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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.
The table below gives intrinsic viscosity values determined by viscometry and weight- average molar mass values determined under the same conditions by static light scattering.
preparation,properties,merits,demerits
Q. Early Theories of Matter? In ancient Greece philosophers discussed the nature of matter. The philosopher Democritus held that matter was composed of elementary particles cal
At 673k co is best reducing agent beacause gibs free energy curve is greater.
(a) Define the so-called 'colligative' properties, and write brief notes about each of them. (b) A system comprises two liquid components. State whether the system would be lik
The ratio between the neutrons in C and Si with respect to atomic masses 12 and 28 is: (1) 2 : 3 (2) 3 : 2 (3) 3 : 7 (4) 7 : 3 Ans: 3 : 7
what is solublity product
Number of neutrons in heavy hydrogen atom is: (1) 0 (2) 1 (3) 2 (4) 3 Ans: 1
Q. Show the solubility of double salts? The solubility of double salts of lanthanides such as 2Ln (N0 3 ).3Mg (N0 3 ) 2 .24H 2 0 and Ln2 (S0 4 ) 3 . Na 2 S0 4 .xH 2 0 increase
x gram of metal reacts with chlorine to form y gram of metal chloride.calculate equivalent mass of metal.
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