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Q. Define Egg foam stability?
The two factors of utmost importance in egg white foams are stability and volume. Several factors influence one or both of these characteristics and are of significance regardless of the product into which the foam is ultimately incorporated. The extent of beating is an important factor in stability of egg white foam. As beating progresses, the foam becomes increasingly stable up to a critical point, after which continued beating decreases stability. Maximum stability is reached when the whites just bend over, but before maximum volume has been reached. If beating continues beyond the point of maximum stability, the surface begins to look slightly dry, and the foam exhibits some brittleness. Foam formation is delayed when the whites are well below room temperature.
Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
Cyclic or closed-chain compounds Cyclic compounds consist of at least one ring or closed chain of atoms. The compounds along with just only one ring of atoms in the molecule a
Saturated and unsaturated hydrocarbons The compounds of carbon and hydrogen in which carbon atoms are linked to each other by single covalent bonds(C-C) are known as alkanes. T
how do you calculate the mass atomic number of an element?
Q. What is Entropy? Ans. The strangest thing about entropy is that it is denoted by the letter S. Entropy is the measure of the disorder in a system. A system with low en
Symmetry is a property of molecules having more than one atom of the same kind, with equal bond lengths and/or bond angles. As like the high symmetry of the SF6 molecule (Fig. 1. a
Sedimentation: The process of allowing w ater to stand undisturbed in big tanks for some time in order to facilitate the settling down of the course suspended particles due to th
Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
what do you mean by homologous series .
what is the chemical raction of a titration using sodium hydroxide and phenophthalein?
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