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 .
anhydrous copper sulfate is whitish to grayish. anhydrous meaning it has no water molecules binding to it. it turns blue because copper becomes sort of a complex ion by binding to water. the blue powder are copper sulfate crystals. try en.wikipedia.org and search copper sulfate.n case of copper sulfate when they are hydrated the blue colour is due to the presence of Cu++ ions. When all the water molecules has been lost no water molecule is remained that's why it becomes white. Source(s): jai Â· 9 years ago.