Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. What do you mean by Milk Foams?
The proteins and water in milk are extended into thin films by agitation. These thin films enclose small air bubbles to make foam in which the protein and water provide the continuous network of the colloidal dispersion, and the air is the discontinuous or dispersed phase. This arrangement is possible because the native proteins in milk have a low surface tension and low vapour pressure. The low surface tension makes it possible to spread the liquid proteins into thin films, and the low vapour pressure reduces the likelihood that evaporation will occur.
In fluid milks, the concentration of protein is too low to permit the production of foam with any stability. However, evaporated milk can be whipped into foam with a very large volume. The increased protein and fat concentrations of undiluted evaporated milk make it possible for the foam to form, and the foam will even have some limited stability. Foam formation and stability are enhanced if the undiluted evaporated milk is chilled until ice crystals start to form in it. This condition causes the fat to be rather firm, which concentrates the protein in the remaining unfrozen water and also helps to give some rigidity to the cell walls in the foam.
Stability can be achieved by adding lemon juice because the acid promotes precipitation of the milk proteins to give more strength to the cell walls.
What is piezoelectricity Piezoelectricity provides us a means of converting electrical energy to presume new geometric positions and mechanical dimensions of the substance are
Aldehyde is a carbonyl compound in which one valency of carbonyl carbon is satisfied by hydrogen atom and other by a alkyl group.
The extraction of sodium metal
ramesh wants to coat the below silver articles with gold suggest the suitable coating process for ramesh to choose for coating the articles and justify the reason for the chosen me
the value of plank''s constant
what is lattice point?
Saponification value - Analysis of oils and fats It is quantify of fatty acids denote as esters in oils and fats. It is described as the number of milligrams of KOH needed to s
determination of glucose,fructose and maltose.
Explain bonding molecular orbital The bonding molecular orbital is derived by the constructive "side-to-side" overlap of peaks with peaks and troughs with troughs. The antibond
preparation method of glycerol
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd