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 .
Best Answer: Copper (II) sulfate is a salt. It can be the product of the acid-base reaction between copper (II) hydroxide, Cu(OH)2, and sulfuric acid, H2SO4. As far as being ionic, keep in mind that there are no 100% ionic compounds.All solid compounds are covalent, I like to tell my students.uSO4 is a Poly-atomic, Ionic, Anhydrous compound of Copper (II) Sulphate. (As the Hydrate, it's CuSO4Ù 5H2O... Copper sulphate pentahydrate also known as 'Blue vitriol' and 'Bluestone'. Norrie Â· 7 years ago.