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?
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?
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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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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