pong Introduction: When you heat an egg‚ the egg white clump together and turned white. It is because the protein in egg white undergoes denaturation‚ the cross linkage(the hydrogen bonds‚ ionic bonds and disulphride bonds) which maintain the protein shape destructed‚ so protein lose its tertiary conformation. This denaturing process is very important‚ because before protein can be used in digestion they must be unfolded. Part A: denaturation of egg white Aim: To examine the factors on the
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The graph was about turbidity reading at different temperatures at 340nm. The curve of egg white in the graph increased dramatically at first. At 80℃‚ the curve got a peak at 0.251. The peak was where the protein was fully denatured. Then‚ the curve dropped quickly. With the raising of the temperature‚ protein in the solution got denatured. When the temperature increased from 60℃ to 80℃‚ the structure of protein got unfold. When the solution was heated‚ the H-bond was broken. The hydrophobic parts
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testing procedures for two large‚ organic molecules: proteins and starches. Hypothesis: In the test for protiens the water‚ being that it is inorganic will not test positive for protiens; it will serve as the negative control. The milk and 50% egg solution should test positive for protien as they are subsatnce derived from animals which contain protiens in order to carry the functions of life. The sucrose will test negative due to the fact that it is a carbohydrate and not a composition of organic
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proteins. It will also include the knowledge of how these macromolecules function in living organisms. This experiment will identify the macromolecules with the use of test substances to identify each. In my first experiment to test for proteins the egg white with the Bluret reagent should come out positive for being a protein. The pepsin in the Bluret reagent should be positive and should be a protein. The test for sugar in the Bluret reagent should be negative and I don’t think it is a protein. The
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denaturing proteins. HypothesisIt was predicted that the physical characteristics of the egg white solution at room temperature would appear clear and normal like a raw egg white. This is because nothing would be done to the egg white. It was also predicted that when the egg white solution gets heated‚ the protein would denature if the temperature exceeds 65 °C. The protein would solidify‚ turn opaque‚ and turn white in colour. This would happen because the heat at a certain temperature will cause the
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A Book report on "The Cuckoo’s Egg" by Cliff Stoll A Cuckoo’s Fledgling Although the 1980s are not generally thought of as a decade of innocence‚ there were‚ however‚ a few pockets of juvenile utopia. One such example was the rapidly expanding "online" community‚ with its assortment of up-and-coming networks that were‚ to many technically inclined users‚ a virtual "McDonald’s Play Place" with slides‚ ball pits and winding tubes to explore‚ all rapped in a security blanket of innocence. Not until
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1.1 Study Background Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues‚ soufflés‚ and angel food cake to make them light and porous (airy). To prepare egg white foam‚ egg whites are initially beaten (with a wire wisk or electric mixer or hand mixing) until they become frothy. Sugar and tartar cream can be added as a booster in order to get the maximum volume of egg foam.The temperature of the white influences the volume because
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property of protein‚ i.e.‚ protein can be denatured by various factors. A. Denaturation of egg white Results: Egg white sample in water baths | Test tube | temperature | Observations | 1 | 60°C | Took 7minutes and 15 seconds to turn white and form white participate. | 2 | 80°C | Took 2minutes and 20 seconds to turn white and form white participate. | Comparison: test tube at 80°C had more white participate than that of 60°C | Addition of Acetic acid and NaCl | Test tube |
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Simple and very tasty this American recipe produces very fluffy‚ light pancakes. Don’t be afraid to use whipped egg whites in batter they won’t collapse. In fact this is a batter mix used by many American diner breakfast chefs and would usually be prepared in large batch in advance of breakfast service. The mix can be left standing for up 2 hours during service with the egg whites in the uncooked batter still holding strong. Ingredients 1cup/120g sifted plain(all-purpose) flour
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Meaning biotin helps in the process of making ATP‚ but a glycoprotein called avidin that’s found in raw egg whites can bind to biotin making it unavailable to the body. Biotin is an essential vitamin for mammals that is absorbed through the small intestine. Excess biotin is eliminated by the kidneys and expelled out of the body through urine. You can find biotin in many different food sources. Egg yolks‚ liver‚ oilseeds‚ alfalfa meal‚ and brewer’s yeast all contain biotin. Since it is a water soluble
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