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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.
what is the graph between magnification and image distance for a convex lens..and how can we find the focal length for the lens using the graph? Ans) The distance between the len
CALCULATE THE MOMENTUM OF APARTICLEWHICH HAS WAVELENGTH OF 2A
Disaccharides - Biomolecules The disaccharides give in on hydrolysis two monosaccharides. Those disaccharides that generates two hexoses on hydrolysis contain a general formul
Q. Catalytic activity of metalloenzymes? Catalytic activity of metalloenzymes depends on the complex form in ability of a particular metal ion. One specific example is carbonic
detailed description on electrochemical cells?
out of Kr and Rb+ ,which has greater size and why?
Acetanilide in water Water can accept a hydrogen bond from the hydrogen of the N-H bond, and can donate a hydrogen bond to the oxygen of the CAO bond as well as to the nitrogen
the reaction equations for the dissociation of dithzone into chelate anions and the formation of metal-dithizone chelates
How are formalin and trioxane related to methanol?
define borazine
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