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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.
Elimination reactions - Organic Reaction Elimination reactions are generally the opposite of addition reactions and include the removal of the two groups (usually, one being a
Q. Describe the Charles Law and show graph between temperature and volume? Ans. Charles' law describes the relationship between the temperature and the volume of a gas
An atom with atomic number 20 is most likely to combine chemically with the atom whose atomic number is: (1) 11 (2) 14 (3) 16 (4) 10 An
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Q. Describe Gibbs Free Energy and Spontaneity? Ans. This is the end of the quest to find spontaneity. Free Energy, or Gibbs Free Energy is a quantity which balances the r
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Electronic displacement in covalent bonds It is examined that most of the attacking reagents all time possess either a positive or a negetive charge, hence for a solution to op
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Q. Show the Effect of concentration on Chemical Equilibrium? Ans. When more of one of the chemicals is added to the reaction, more collisions take place moving the reactio
Q. Effect of various additives on the stability of egg foam? recognize the different stages in the foam formation, explain the effect of various factors in foam format
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