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Specialty Chemistry Forums => Other Sciences Question Forum => Topic started by: Extra love on April 26, 2007, 10:31:15 PM

Title: A question about protein 2 !
Post by: Extra love on April 26, 2007, 10:31:15 PM

The question is  " If an egg is cooked carefully, the white portion may solidify while the yolk remains fluid. Both egg white and the egg yolk contains proteins. Why might there be this difference in terms of protein denaturation? "

Title: Re: A question about protein 2 !
Post by: Alexander on April 27, 2007, 12:35:17 PM

what you mean in "cooked carefully"?

Title: Re: A question about protein 2 !
Post by: taishar on April 11, 2010, 10:24:46 AM

I would assume that he means that the egg isnt cooked fully. The egg yolk has alot of fat, about 75x as much as the yolk. The fat helps protect the protein from denaturing.