Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Question
Why is a tablespoon of vinegar (5% acetic acid) added to water when making poached eggs? What does the vinegar do?
Expert Solution
Step 1
The two main components of egg is the egg white and yolk. Egg whites consists proteins and water. The main protein present in the egg white is ovalbumin.
When proteins are heat, they will get denature where the chains become unfolded and thus, lose their structure.
Hence, when egg is cooked, the ovalbumin present in the egg white starts to denature, and this will lead to the formation of a white solid by coagulation.
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