Effect of carbon dioxide on pH of albumen in the developing egg
β Scribed by Romanoff, Alexis L. ;Romanoff, Anastasia J.
- Publisher
- John Wiley and Sons
- Year
- 1930
- Tongue
- English
- Weight
- 266 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0022-104X
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The surface properties of aqueous egg albumen protein solutions (0.1 g litre Γ1 ) were studied at pH values of 4.8, 7.0, 9.2 and 10.7 and related to foaming behaviour such as bubble size distribution, overrun and drainage. By measurements far from equilibrium of dynamic steady state surface dilation
## Abstract The effects of three varieties of instant green tea (from China, Japan and Kenya) on the foaming and thermal properties of 1% (w/v) egg albumen and the gelation properties of 5 and 15% (w/v) egg albumen were investigated. All varieties produced similar effects on the foaming and gelatio