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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.
Ammonia is a gas for which reliable analytical methods are available to explain concentration in other gases. To measure ?ow in a 15 inch schedule 40 natural gas pipeline, pure am
Why can butyllithium (BuLi) not be used for deprotonation? The direct alkylation of enolates is often not very efficient for a preparative synthesis due to problems with furthe
WHAT IS THE IUPAC NAME OF K4[FeO4]
Filter A plant pot with a plug of cotton wool in the bottom and a layer of sand little inches deep makes a satisfactory filter for more purposes
Which of the following sets of quantum number is not possible: (1) n=3, l=+2, m=0,and s = +1/2 (2) n=3, l=0, m=0,and s = -1/2 (3) n=3, l=0, m=-1,and s = +1/2
glutamic acid standard estimation protocol
Q. What are Independent and dependent variables? An experiment is a set of controlled explanation that tests a hypothesis. In a research a scientist will set up and change on
Classification of polymers - Elastomers The polymers which have elastic character such as rubber (a material that can return to its unique shape after stretching is said to be
why is carbon valency four
The W-cell consists of a cadmium amalgam anode and a mercury-mercurous sulfate cathode with a saturated cadmium sulfate solution as the electrolyte. This cell has been commonly use
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