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Q. Describe the foaming properties?
Foods like meringue, ice cream and beer contain foams. A number of foods possess good foaming properties on account of the proteins they contain that can provide the stability to products and impart characteristic qualities to foods. Surface proteins are stretchy and flexible almost like a loose rubber sheet, which provide resistance to disruptive shear forces and compression/dilatation forces. This is obtained by denaturation/unfolding of polypeptide chains and exposing substantial regions of hydrophobic residues into air or lipid phases where they are stable. The ability of the protein films to resist shearing and high level stretching capability contributes to good foaming and emulsifying properties. These properties are provided from extensive interactions between protein molecules and reach a maximum at the isoelectric point of the protein where electrostatic repulsion is at a minimum.
Q. What is gluten? What is gluten? Certainly you know that gluten is the protein found in wheat. Gluten is more or less made up of equal parts of gliadin and glutenin. Look up
Q. Describe Sulphurous Acid ? Sulphurous acid H 2 SO 3 is known only in solution. It exists mainly as a hydrate of sulphur dioxide SO 2 . 7H 2 O two series of salts the bisulp
Formula of a metallic oxide is MO.The formula of its phosphate will be: (1) M 2 (PO 4 ) 2 (2) M (PO 4 ) (3) M 2 (PO 4 ) (4) M 3 (P
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Can I get a compound from crude extract of plant by NMR and GC-MS?
what the uses of NH4Cl,NH4OH and HCL,H2S in qualitative analysis?
The Basicity is 3 as there are 3 H atoms that can be displaced from compound.
what are the subatomic particles present in an atom?
definition and classes of biomarkers
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