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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.
1. The feed to an ammonia synthesis reactor is 25% (lbmole) nitrogen with the balance hydrogen. The flow rate is 3000 kg/h at 65°C and 95 bar. Calculate the flow rate of nitrogen
what can be formed by sodium reacting with epsum salt
sho me the s p d f orbitals shape
Q. Give the nine point hedonic scale? The nine point Hedonic scale is: Like extremely, like very much, like moderately, like slightly, neither like nor dislike, dislike slightl
Which one is least ionic in the following compounds: (1) Agcl (2) Kcl (3) Bacl 2 (4) Cacl 2 Ans: Agcl
Q. Describe Water and Heavy Water? Water, H 2 O, the simple hydride of oxygen is a unique compound. It has extraordinarily high melting and boiling points compared to the other
explain law of equivalence..
ordering in arrangement of protons and neutrons in nucleus
The propyl group on carbon-4 has to be gauche to either the ethyl group or the isopropyl group. Due to the isopropyl group is larger, the propyl group is gauche to the ethyl group
can i use eriochrome black t instead of murexide in complexometric titration of copper with EDTA
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