Egg white

Title: How Temperature Affects Protein Detection In Eggs Whites Introduction: Research Objective and Hypothesis The objective of this experiment is to gain a better understanding on how temperature affects how much protein is detected. Understanding how temperature affects the detection of protein can be used to more accurately measure the amount of protein in foods and supplements needed for life. This knowledge can benefit nutritionists and the general population. Hypothesis: If the egg whites are subjected to different temperatures, then the amount of protein detected in the egg whites will be the most consistent at room temperature because this temperature will not affect the egg white’s natural state. Background and Significance/Previous…

The purpose of this experiment is to learn how to prepare albumin from egg white and to understand the basics of protein fractionation using ammonium sulfate. Ovalbumin is the major protein of egg white and is fractionated by means of ammonium sulfate precipitation. The properties of the solvent system will dissolve the protein and greatly impact solubility. In total, there are four major factors that affect protein solubility: ionic strength, pH, temperature, and dielectric constant of solvents…

I. Introduction A. Eggs are widely known as a functional food because they are high in protein, modest in calories, low in cost and can be used versatilely in many different types of dishes1. They represent a complete food, meaning it contains all nine of the essential amino acids necessary for dietary needs2. Egg composition may vary slightly, but on average the macronutrient content of one egg is low in carbohydrates and high in proteins and lipids2. High protein foods, like eggs, have been…

Agricola. 63(3)291-299. A review paper • Hen egg white protein coagulation orchestrates the success of many cooked foods, such as bread, cakes, cookies and other bakery products, as they act to link ingredients together. • The proteins depend on polymerization to make gel networks that allow for the incorporation, encapsulation and retaining of air that is important to maintain the texture of these foods. • The authors present various pieces of evidence that suggest that an increase in…

FTIR Spectroscopic Study on Inner Membrane of Egg Shell of Chicken Gallus gallus domesticus Abstract: The paper presents FTIR analysis of inner membrane of eggshell of chicken Gallus gallus domesticus. Fresh samples of egg shells are cleaned; dried and inner membrane of the shell is separated carefully for FTIR analysis. FTIR spectrum reveals a series of bands related to fats and proteins. Calcium carbonate is the major constituent (about 90%) of the shell, but it is absent in the inner shell…

vision or eat eggs so you’ll have a healthy brain. I did not really pay any attention to this, but as I grew older I realized that different foods consist of many different vitamins and minerals. Not only that, but they have a variety of health benefits attached to it. The foods we eat can have a huge affect…

High School, Congress Road, Bagumbong, Caloocan City Introduction Eggshells have the most significant role as a component of an egg. It serves as the protection of the inner extremities of an egg such as the albumen, chalazae, the yolk, and the vitelline membrane. However, people dispose it without knowing its significance and capacities. 30% of eggs are used by food industries annually, which translate to 50 million cases of eggs. In this case, it creates a big problem as a big contributor of…

The purpose of this experiment was to explore the vast applications of eggs. Eggs are used as foams, binders, thickeners, and emulsifiers. The multiple uses enable eggs to be made into custards, souffles, and hard cooked or soft boiled eggs. One experiment conducted was comparing the effects of the cooking time for hard boiled eggs. Another experiment conducted was seeing the effects of cooking scrambled eggs in hot and cold oil, a double broiler, and the microwave. The result of this experiment…

Hen and Red. They are both hens of the Red Comet variety and they lay large brown eggs. We do not have any roosters, because we simply like to keep a solid supply of fresh egg is in our refrigerator and do not currently want any chicks. They both produce eggs, which my family enjoys in everything from scrambled eggs to mixing them into cake batter and making homemade waffles. The whole process is very interesting and that is why I chose to do my Science Fair project on egg production. I…

Results This experiment’s results revealed that the higher the temperature of vinegar that the egg was placed in, the less time it took for the eggshell to dissolve. A data trend showed that eggs in vinegar at a temperature of 62.8C took around twelve hours to completely dissolve their eggshell. Eggs set in vinegar at 24.5C took about sixteen hours to dissolve their eggshell and eggs in 1C vinegar took about twenty hours or more (Fig. 1, Fig. 2, Fig. 3). Figure 1. This line graph…