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 .
Copper Sulphate is a widely used chemical compound comprised of Copper, Sulphur and Oxygen whose formula is CuSO4. Crystals of Copper Sulphate are often bright blue and the substance was known once as Blue Vitriol or Bluestone.Copper sulfate was used in the past as an emetic, (An agent that induces vomiting). Copper sulfate crystals is still used today dissolved in water in a foot bath for sheep to pass through as a prevention and cure for foot rot.