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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. Determine Atomic Number and Mass Number? One of the four naturally taking place isotopes of chromium has a mass number of 53. Determine the number of electrons, protons and
Plz tell me the units of absorptivity if it has any units
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In the reactant SO2 + O2 , then in the product it became SO3 , how?
what is allyl componund
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Equivalent weigjt of potash alum
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