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.
The nervous system helps:
Receptors in muscles provide the brain with information about body position and movement.
The brain controls the contraction of skeletal muscle.
The nervous system regulates the speed at which food moves through the digestive tract.
The nervous system regulates respiratory rate
The nervous system regulates heart rate and blood pressure.
Source: https://faculty.washington.edu/chudler/organ.html
Answer:
Momentum.
Explanation:
<h3>the measure of how difficult it is to stop a moving object; equals the product of mass and velocity.</h3>
