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 .
Due to its toxicity, it is not recommended for small children. Copper sulfate is often used to demonstrate an exothermic reaction, in which steel wool or magnesium ribbon is placed in an aqueous solution of CuSO4. It is used in school chemistry courses to demonstrate the principle of mineral hydration.opper sulfate is often used to demonstrate an exothermic reaction, in which steel wool or magnesium ribbon is placed in an aqueous solution of CuSO4. It is used in school chemistry courses to demonstrate the principle of mineral hydration.