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Q. Illustrate Egg White Foams?
Egg white foams when whipped or beaten, the air gets entrapped in the liquid present, and an interfacial tension is established between the air-liquid interface. The three proteins which are responsible for foam formation in eggs are globulin, ovalbumin and ovomucin. On beating, ovomucin gets sheared to form hollow tubes about 300-400µ in length. The foam is further helped by some protein coagulation at the air-water interface. With agitation, the egg albumin can be spread over a large surface area, and air can be incorporated into bubbles created by beating the proteins.
Explain about the Galvanic Cells? An electrochemical cell is a system in which passage of an electric current through an electrical circuit is linked to an internal cell reacti
Difference between thermoplastic and thermosetting polymers Thermoplastic polymers Thermosetting polymers (1) Thermoplastic polymers
What are ferrites? Ferrites are ceramic compounds containing trivalent metal having three valence electrons, iron and oxide of divalent element i.e. metals having two free ele
Heterolysis bond fission or Heterolytic (i) In heterolysis bond, the covalent bond is broken in such a way that one species (that is., less electronegative) is deprived of its
Ask question #Minimum 100 wowhat are isobarsrds accepted#
Removing of permanent hardness from water
Q. Determine the taste threshold for different sensations? • perceive the individual differences existing for taste stimulation, and • identify your own threshold and iden
what are the uses of synthetic elements?
Tempering is a heat treatment method for metals and alloys. In steels, tempering is completed to "toughen" the metal by transforming brittle marten site into bainite or a combinat
(a) Define the so-called 'colligative' properties, and write brief notes about each of them. (b) A system comprises two liquid components. State whether the system would be lik
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