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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 is monohaptacity dihaptacity etc ...
avart sarani me varg and avart
Q. Illustrate Activity Series for Metals? Ans. An activity series is a series that orders substances on the basis of their reactivity. The following diagram is the activit
The valence electron in the carbon atom are: (1) 0 (2) 2 (3) 4 (4) 6 Ans: 4
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100 ch3-ch2-choh-ch2-ch2cl
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how to minimizerancidification
20.0 mL of 0.2 M CaCl 2 diluted with water to 100.0 mL. Calculate [CaCl 2 ], [Ca 2+ ] and [Cl - ]. Produce from concentrated hydrochloric acid (12 M) 3.0 L 0.60 M HCl solution.
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