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 pentahydrate is a fungicide. However, some fungi are capable of adapting to elevated levels of copper ions. Mixed with lime it is called Bordeaux mixture and used to control fungus on grapes, melons, and other berries.opper sulfate is also used to test blood for anemia. The blood is tested by dropping it into a solution of copper sulfate of known specific gravity â blood which contains sufficient hemoglobin sinks rapidly due to its density, whereas blood which does not sink or sinks slowly has insufficient amount of hemoglobin.