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 .
Basic 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).opper is one of 26 essential trace elements occurring naturally in plant and animal tissue. The usual routes by which humans receive toxic exposure to copper sulfate are through skin or eye contact, as well as by inhalation of powders and dusts (16). Copper sulfate is a strong irritant (20).