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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.
why is it useful to use moles to measure chemical quantities
What are the theoretical physical properties of esters?
Energy of the electron in Hydrogen atom is given by: (1) E n = 131.38/ n 2 x kj mol -1 (2) E n = 131.33/n xkj mol -1 (3) E n = 1313.3/ n 2 x kj mol
chemical properties of iodoform
what is water gas and how is it prepared?
Figure states energy differences for the combustion of hydrogen, an exothermic chemical reaction. The combination of oxygen gas and nitrogen gas to form nitrogen monoxide is an exa
Dessicants(drying agents) can often be regenerated by heating. A dessicant that is commonly regenerated is CaSO 4 .2H 2 O:
Calculate de-Broglie wavelength of an electron travelling at 1% of the speed of light: (1) 2.73 x 10- 24 (2) 2.42 x 10 -10 (3) 242.2x 10- 10
e
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