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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.
What happens when a melt containing 1% Ag and 99% Pb is cooled?
Chemical Kinetics of the Peroxodisulfate Ion The peroxodisulfate ion is one of the strongest oxidants that are called, although the oxidation reaction is relatively slow.
The shape of an orbital is given by the quantum number : (1) n (2) l (3) m (4) s Ans: l
5Mol K+
1. For what fraction of annual CO 2 emissions from fossil fuel burning are automobiles responsible? 2. A 1000-kg car travels 1.6 × 10 4 km/yr. What is the ratio of the mass of
Which of the following sequence is correct as per Aufbau principle: (1) 3s (2) 1s (3) 2s (4) 2s Ans: 1s
Free radical addition reactions: Those reactions that include the initial attack by a free radical are termed as free radical reactions. Inculcation of hydrogen bromide to alk
Uses of methanol - Uses of monohydric alcohol (1) Methanol is extremely important industrial starting material for making formaldehyde, acetic acid and other chemicals. (2)
Acetanilide in water Water can accept a hydrogen bond from the hydrogen of the N-H bond, and can donate a hydrogen bond to the oxygen of the CAO bond as well as to the nitrogen
Give Examples of steric effects These are both examples of steric effects. Placing three highly branched groups around a central boron results in van der Waals repulsions. Thes
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