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 classified as a general use material by the U.S. Environmental Protection Agency (EPA). The warning signal DANGER must appear on the labels of all copper sulfate end-products containing 99% active ingredient in crystalline form.Copper sulfate is a fungicide used to control bacterial and fungal diseases of fruit, vegetable, nut and field crops.Some of the diseases that are controlled by this fungicide include mildew, leaf spots, blights and apple scab.asic copper sulfate: BSC Copper Fungicide; CP Basic Sulfate; Tri-Basic Copper Sulfate. Pentahydrate form: bluestone, blue vitriol, Salzburg vitriol, Roman vitriol, and blue copperas (17). Bordeaux Mixture is a combination of hydrated lime and copper sulfate (21).