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 .
Uses of Copper Sulphate. Copper sulphate, blue stone, blue vitriol are all common names for pentahydrated cupric sulphate, CuSO 4 5H 2 O, which is the best known and the most widely used of the copper salts.Indeed it is often the starting raw material for the production of many of the other copper salts.opper sulphate is a very versatile chemical with as extensive a range of uses in industry as it has in agriculture. Its principal employment is in agriculture, and, up to a generation or so ago, about its only uses in industry were as a mordant for dyeing and for electroplating.