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 .
Hydrates are crystalline solids that contain a fixed number of  water molecules as an integral part of their crystalline structure.  The number of water molecules bound per â¦ metal ion is often  characteristic of that particular metal ion.ne of the more common  hydrates is copper(II) sulfate pentahydrate, which contains 5 moles  of water per 1 mol of copper(II) sulfate, written as CuSO4ÃÂ·CUSO4Ã¢.  5h2o it is used as a catalytic, precursor, fungicide and as a source  of copper in chemical manufacturing. processes