Stability of egg white foam can be increased by adding :
Cream of Tartar
When egg white is beaten, its proteins unfold and trap air bubbles to form a foam, and the stability of this foam depends on how firm the protein film around each bubble becomes.
Cream of tartar (potassium hydrogen tartrate) is an acid that lowers the pH of egg white towards the isoelectric point of its proteins, giving a finer, whiter and much more stable foam that does not collapse easily.
Even a trace of fat, such as egg yolk, interferes with foam formation, salt delays foaming and reduces stability, and added water makes the foam thin and prone to draining, so none of these stabilises it.
Hence, Cream of Tartar.
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Important Questions from Mixed Topic (MH-SET)
.................... is a client server application that identifies each host on the internet with a unique user-friendly name.
Every OS has a ................ or .......... which primarily resides in the main memory of the computer to perform some of the basic functions of the OS.
(i) Kernel
(ii) Interface
(iii) Nucleus
(iv) Compiler
Codes:
Which of the following are referred to as low level language?
(i) Machine language
(ii) Assembly language
(iii) High level language
(iv) Natural language
Codes:
Match the following:
List I List II (a) New York Public Library (i) Shelv AR (b) Miami University Augmented Research Group (ii) Smart library (c) Oula University Library (iii) Wolf Walk (d) North Carolina State University (iv) Find the future Codes:
Which part of the QR code represents the encoded data?
