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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.
what are the classification of colloids ?
In order to determine the standard electrode potential of an electrode, the electrode in standard conditions is connected to standard hydrogen electrode (SHE) to constitute a cell.
Q. Why elimination occurs instead of nucleophilic substitution when ethyl chloride reacts with alcoholic potassium hydroxide? Ans: Ethyl chloride can undergo both nucleophilic sub
Explain cesium fluoride Compound (2), cesium fluoride, would be most likely to exist as an ionic species, due to Cs and F come from opposite corners of the periodic table.
Water treatment system among other process will contain the following and you are required to design only one of them and demonstrate strong understanding of the principles involv
The total number of valence electrons in 4.2 gm N - 3 of ion is ( N A is the Avogadro's number): (1) 1.6N A (2) 3.2N A
what is laws of chemical combination
Semisynthetic polymers These polymers are mainly derived from naturally taking place polymers by chemical changes. Since cellulose is naturally taking place polymers, cellulose
In a heteronuclear molecule a bond is build between different atoms, and the most important difference from the homonuclear case is that molecular orbitals (MOs) are no longer sh
Electrophiles - Organic Chemistry Electron deficient species or electron acceptor is an electrophile, It can be categorized into two types : (A) Charged electrophiles (B)
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