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 .
The anhydrous form is a pale green or gray-white powder, whereas the pentahydrate (CuSO 4 Â·5H 2 O), the most commonly encountered salt, is bright blue. Copper (II) sulfate exothermically dissolves in water to give the aquo complex [Cu(H 2 O) 6 ] 2+ , which has octahedral molecular geometry and is paramagnetic.Other names for copper(II) sulfate are blue vitriol and bluestone.hen water is then added to the anhydrous compound, it turns back into the pentahydrate form, regaining its blue color, and is known as blue vitriol. Copper(II) sulfate pentahydrate can easily be produced by crystallization from solution as copper(II) sulfate is quite hygroscopic.