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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.
When α -particles are sent through a thin metal foil, most of them go straight through the foil because (one or more are correct) : (1) Alpha particles are much heavier than ele
Q. What are the types of emulsions? Emulsions can be of three types: 1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out e
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Microbiological changes Microbes have the ability to multiply at high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally goo
in which state carbon exist
I have a very difficult chemistry online assignment due in and I need help.
Initially 5 mol of an ideal gas with Cv,m=12.5 J K^-1 mol^-1 are at a volume of 5 dm^3 and a temperature of 300K. If the gas is heated to 373 K and the volume changed to 10 dm^3, w
Definitions A Br ø nsted base a proton acceptor, and Br ø nsted acid is a proton donor. In this definition an acid-base reaction accepts protolysis:
Show that wavefunction ψ1(x) = (2/L) 1/2 sin(πx/L) of a particle in a box is an eigenfunction of the operator d 2 /dx 2 and also calculate the corresponding eigenvalue.
lanthanide elements names
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