EGGS
"A ""A Hne"A hen is only an egg's way of making another egg." ~ Samuel Butler making another egg."
"Besides for being a staple ingredient in cookie dough, we like eggs because there's lots of science involved with them." ~Blake Rider
One of the most notable characteristic of an egg is how much an egg white can foam up. Why does this happen?
Eggs are approximately 90 percent water and 10 percent protein. There is an electrical attraction between water molecules (for this reason you won't get any results from trying to whip up water alone) and when you beat them you are allowing the proteins to break apart the water molecules. When they get farther apart, the electric attraction decreases which allows the egg whites to spread out and bonds to form between the proteins.
Over beaten eggs really means that too many bonds formed between the proteins and you can actually help to prevent this by adding vinegar. Vinegar is an acid so its particles are positively charged. These charged particles join charged protein, neutralizing them and making them less likely to form bonds with other proteins.
Cold eggs whites will be more difficult to beat into a foam, because the air bubbles will be smaller and more difficult to seperate than egg whites at room temperature.
Boiling eggs: Have you ever hard boiled an egg and it ended up with a flat edge on one side?
Eggs have a small pocket of air trapped in-between the flatter end of the egg and the shell. When the eggs are boiled the temperature rises and so does the
volume of the air pockets which do not allow for the flatter ends to cook up against the shell and will, therefore, end up with one side flatter.
Solution? If you happen to be an egg connoisseur and want that full egg shape is all you have to do is poke a hold with a small needle through the outer membrane of the shell. As the pressure builds, the air will be pushed out into the boiling water (so you should see a stream of bubbles coming from the egg) but the egg white will not be able to escape through the inner membrane. The result will be a perfectly egg shaped egg.
Discoloration: Anyone who has hard boiled eggs before probably has noticed that the yolk will sometimes have a dark greenish tint to it.
The first day we weighed the egg before putting it in a cup of vinegar, the egg weighed 55.47 grams, we left the egg here for approximately forty-eight hours. The second day the egg was still in the vinegar. The third day we moved it into the corn syrup where it stayed until the next morning, the egg weighed 76.66 grams. The fourth day the egg was put into tap water with one drop of food coloring where it weighed 41 grams, the egg stayed here until the following morning. On the last day we cleaned the egg off like the previous times and weighed it which came to 80.33 grams, we then disposed of the egg seeing that there wasn’t anymore use for
This causes the ‘sweat’ like beads on the egg. Salt Egg Water [IMAGE][IMAGE] Step 4: Q7. Before: [IMAGE] [IMAGE] Water Sultanas [IMAGE][IMAGE][IMAGE][IMAGE][IMAGE][IMAGE] After 24 hours: [IMAGE] Bubbles of oxygen allow the sultana / grape to float [IMAGE] Q8. There is a higher water concentration on the outside of the sultana than the inside. The water flows into the sultana fairly quickly which starts to push the sultana back into a ‘grape shape.’
When the eggs are dropped into the water, the eggs will stay whole. If we were dropping from a higher distance they would break.
14. Nicolosi, R. J. "Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins." American Journal of Clinical Nutrition 90: 1272-1279. Web. 1 May 2014.
The egg appeared shriveled after removing it from the sucrose because of the movement of water out of the egg. The sucrose solution was hypertonic so water moved out of the egg from an area where water was more concentrated to the outside of the egg where water was less concentrated due to the high amount of sugar or solute. The acetic acid in vinegar did remove the shell from the egg, because the egg required two days to completely remove the shell, some water did move into the egg causing its initial mass without the shell to be higher than the egg's mass with its shell. Whenever the egg was transferred from the sucrose to the distilled water, the concentration of water outside the shriveled egg was greater than the water concentration inside the egg; therefore, water moved into the egg until equilibrium was reached. At that point, movement into and out of the egg continued with no net movement of water
...ease the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix.
particles in it but not as much as the polystyrene cup so it will cool
Is an egg chicken or an egg? How many of you had asked this question when you were little?
1/10 spoon of salt was added to the egg. The egg was stirred by the egg beater until it became a pale yellow and homogeneous fluid. Water was then added to the beaten egg. The volume of water was about 1/6 of the volume of the beaten egg. The mixture of egg, salt, and water was stirred by the experimenter for 20 seconds. Second, a frying pan was prepared for cooking the egg. The bottom of the pan was covered with a thin layer of olive oil and heated over medium heat for 1 minute on the cooking stove. The beaten egg was then poured into the pan. The egg was constantly stirred until it became fluffy and no liquid was present in the
Meantime, in a small bowl, whisk together the evaporated milk and flour until mixture is
...ecial cells, the queen puts the eggs from which a new queen will emerge. After the larvae develop from the eggs, the cells are covered with wax.
All of these ingredients mixed together makes foam by a chemical reaction. The foam “bubble” is filled with oxygen; the yeast is used to remove the oxygen from the hydrogen peroxide. This process is very fast, and that is the reason the foam is formed. During the chemical reaction the bottle or tube starts to get warm. This chemical reaction is called Exothermic Reaction, which means it not only created foam it also created heat. This experiment is done in a long plastic tube. Once the process is occurring it starts to overflow out of the tube and looks like toothpaste. My second experiment is to compare the chemicals, the size of the foam and the reaction time. For the second run the ingredients are: potassium permanganate, 50% hydrogen peroxide, dish soap and water. Potassium permanganate is used for a bigger or larger reaction. It is an inorganic chemical and is a strong oxidizing agent. They are crystals with a bright purple color to them. The color of them is why this experiment eliminated food coloring. The chemical reaction between hydrogen peroxide and the potassium permanganate is very vigorous and it releases steam, but with the water and dish soap mixed in with the two chemicals makes it somewhat bubble and explode into a big tubular
Milk usually can be pasteurized in three ways: 1) Low Temperature Holding (LTH) in which milk is heated at 63 ֯ C for 30 minutes. 2) High Temperature Short Time (HTST) in which
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
turn, it demands more oxygen. Since eggs cannot move, they don’t have a developed respiratory