Eggs contain multiple proteins which gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk gelifies, or solidifies, between 65 and 70 Â°C (149 and 158 Â°F). Egg white gels at different temperatures 60 to 73 Â°C (140 to 163 Â°F) â the white contains ovalbumin that sets at the highest temperature. In practice, in many cooking processes the white gels first because it is exposed to higher temperatures for longer.
The various hydrated forms of copper sulfate include trihydrates, pentahydrates and heptahydrates, however, copper sulfate pentahydrate (CuSO4.5H2O), is the most commonly encountered salt which generates while copper sulfate emits moisture when exposed to air .
Copper sulfate is an inorganic compound that combines sulfur with copper. It can kill bacteria, algae, roots, plants, snails, and fungi. The toxicity of copper sulfate depends on the copper content. Copper is an essential mineral. It can be found in the environment, foods, and water. Copper sulfate has been registered for use in pesticide products in the United States since 1956.