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1. What is the major protein found in egg white? In milk? 2. What caused the results you observed? What is/are responsible for these? 3. What would explain the difference in the observed result for egg white and for milk?

1. What is the major protein found in egg white? In milk? 2. What caused the results you observed? What is/are responsible for these? 3. What would explain the difference in the observed result for egg white and for milk?

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
Problem 1P
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Prepare the following using ingredients from your kitchen: Egg white from one egg Full cream milk (about 10 tbsp) Vinegar Clear bottles, 2 Spoons for stirring Heating pans Muslin cloth or thin handkerchief 6. 1. Add the egg white to one of the clear bottles and the full cream milk (do not use reconstituted or evaporated milk) to the other. Add vinegar to both, one teaspoon-full at a time until about 5 teaspoon-full has been added. Add more up to a maximum of 2x the original. What do you observe? 2. Allow the solution to pass through your muslin cloth or thin handkerchief. 3. Transfer the egg white-vinegar mixture to a heating pan, and the milk- vinegar to another heating pan. Heat both up to almost boiling. What do you observe? 4. Filter both solutions again using the muslin cloth or thin handkerchief. Record your observations. Questions: 1. What is the major protein found in egg white? In milk? 2. What caused the results you observed? What is/are responsible for these? 3. What would explain the difference in the observed result for egg white and for milk? 4. What happened when you heat the solutions? Why? 5. Explain numbers 2 and 4 in terms of what you learned about protein structure and stability. 6. Why was full cream milk used? Why can you not use reconstituted or evaporated milk?
Transcribed Image Text:Prepare the following using ingredients from your kitchen: Egg white from one egg Full cream milk (about 10 tbsp) Vinegar Clear bottles, 2 Spoons for stirring Heating pans Muslin cloth or thin handkerchief 6. 1. Add the egg white to one of the clear bottles and the full cream milk (do not use reconstituted or evaporated milk) to the other. Add vinegar to both, one teaspoon-full at a time until about 5 teaspoon-full has been added. Add more up to a maximum of 2x the original. What do you observe? 2. Allow the solution to pass through your muslin cloth or thin handkerchief. 3. Transfer the egg white-vinegar mixture to a heating pan, and the milk- vinegar to another heating pan. Heat both up to almost boiling. What do you observe? 4. Filter both solutions again using the muslin cloth or thin handkerchief. Record your observations. Questions: 1. What is the major protein found in egg white? In milk? 2. What caused the results you observed? What is/are responsible for these? 3. What would explain the difference in the observed result for egg white and for milk? 4. What happened when you heat the solutions? Why? 5. Explain numbers 2 and 4 in terms of what you learned about protein structure and stability. 6. Why was full cream milk used? Why can you not use reconstituted or evaporated milk?
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