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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.
ionic equilibrium
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Explain in words why hydroboration leads to anti-Markovnikov addition of hydrogen whereas most electrophilic addtions to alkenes result in Markovnikov addition.
THE VOLUMETRIC DETERMINATION OF A GIVEN ACETIC ACID SOLUTION REQUIRED BY USING 100 ML. OF A STANDARD CAUSTIC SODA SOLUTION. Compound Microscope 1. Procedure for st
what are the reactions of dihydric alcohol?
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