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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.
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Three power plants have been suggested that operate at these efficiencies. Plant Power Plant Efficiency (%) I 81
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The number of orbitals present in the shell with n= 4 is: (1) 16 (2) 8 (3) 18 (4) 32 Ans: 16
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This brings us to one thing that uniformly drives students crazy. When anything is measured in the lab, you must keep track of how accurately you can measure it. If you measure you
how to get its formula
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