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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 are gredients for chemical and physical properties in lactic acid?
Q. Determine Mass to charge ratio of the electron? Ans. Eventually, Thomson was able to find the ratio of the electron's mass to its electrical charge (m/e). Regardless o
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The wall thickness can be minimized by insulation layer The wall thickness can be minimized by insulation layers. A typical wall having of a brick layer that has a thickness of
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It is desired to create 5 kg of superheated steam at 300 o C and 20 bar using an isobaric mixer. If 543 kJ of heat are sent to the system, and 2 kg of saturated steam is mixed wit
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Q. Define product development? Product development is a future oriented practice and an effort to foresee the future needs of the market place and to translate this informatio
Number of two electron can have the same values of ...... quantum numbers: (1) One (2) Two (3) Three (4) Four Ans: Three
All the elements of Group 13 form trioxides also known as sesquioxides of the formula, M 2 O 3 . Thallium forms stable Tl 2 0 also. The basic character of oxides increases down th
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