Ovalbumin is the component of egg white which is responsible for foam formation.
Ovalbumin is the main protein component of the egg white and it is responsible for creating the foam structure when the egg whites are beaten. The physical stress caused by beating the egg white, causes the protein ovalbumin to denature and unfold. This denaturation, along with the mixing of air in the egg white, causes the formation of foam.
According to the equation the correct answer with the interval registered in minutes is: C
8=0.00146 (distance to epicentre) <=> distance to epicentre=8÷0.00146 <=>5479,45 km
They split up atoms to make power
Circular Flower [CC] (Dominant)- 100%
Square Flower [cc] (Recessive)- 0%
the flagellum helps the cell to move through water. Scientists think that the flagellum and the light-sensitive spot work together to increase photosynthesis. Light sensitive spot detects light.
I researched this! Hope it helps!