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makatola ug brains kinsai mga kalahi ni archimides, einstein, mendeleev, bernard og copernicus? kindly answer
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Is albumin a colloid?
beaten egg whites are
What type of egg white in a pavlova is solution suspension or collid?
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
Is egg white a colloid suspension or mechanical mixtures?
colloids
What is the application of beaten egg white?
Beaten egg white foam add with sugar and a dash of lime and bake would come to a dessert name meringue. Beaten egg white foam with disinfectant was used as a wound dressing for minor burning wound. Egg white can be use for fining soup stock. Egg white whisk with water can be use for wine fining but as it was beaten, I don't think it would fit for this task.
Is egg white a suspension in water?
If prepared correctly, it is a solid-liquid colloid.
When you beat egg white what kind of colloid is rpoduse which is the dispered phase the dispion medium?
When you beat egg white, the kind of colloid is Liquid-Liquid and the dispersed phase and the dispersion medium is the same .. Di naman kasi mahihiwalay yUng egg white sa sarili eh ... tama ba ? tahahahaha .. Marlon Nolram
Why is the Styrofoam a colloid?
colloid: Classification of Colloids A gas may be dispersed in a liquid to form a foam (e.g., shaving lather or beaten egg white) or in a solid to form a solid foam (e.g., styrofoam or marshmallow). ... In still other cases (e.g., a dispersion of a protein in water) the particles are actually very large single molecules.
What do you call the white of a egg?
Egg white glaze is not called by any other term, however, in American usage, it is not normally called "egg white glaze." When used in recipes, the list of ingredients would include "1 egg white," or "1 egg white beaten with 1 Tablespoon water." The directions would say something such as: "Brush top crust with slightly beaten egg white."
How do you spell marang?
The likely word is meringue (beaten egg white and sugar mixture).
Why do you use albumen or egg white in marshmallow and what does it function?
You use either albumen or egg white in marshmallows because it will make its texture light and fluffy. To make marshmallows, egg whites are beaten and then added to a sugar syrup and gelatin combination.
What is sponge method?
IT's when the egg white is beaten with the sugar until light and fluffy then the flour is gently folded through the mixture.
Can you reverse a boiled egg?
No, once an egg is cooked, it cannot be reversed or turned liquid again. The proteins in the egg react to heat by solidifying; this is an "irreversible colloid." By contrast, gelatin that becomes solid when chilled then melts when warmed is a "reversible colloid."
