The coagulation of egg white changes its composition

Principle
When egg white is heated, the protein contained in it coagulates. Protein flocculates out on the addition of alcohol, solutions of heavy metals or small quantities of acids. When protein flocculates out, it loses its natural composition. The protein is denatured. The experience of the students can be used as an entry to this problem. Boiling eggs or the flocculation of milk offer opportunities for a discussion on this subject.

Learning objectives

•  Composition and properties of proteins

Benefits

• Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
• Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered