[Athiril]

Hi,

Im wanting to try some alternative processes in my dark room, and I want to get the proteins/amino acids of an egg (raw or cooked) dissolved in a solution, and am wondering what kind of solvent I can use to do this.

I've tried the usual water + sodium hydroxide, which doesnt appear to work.

Thinking about making a trip to the shop to grab some mineral turpentine - non-polar solvent, and I was reading on each of the amino acids egg is made of the and some are hydrophobic - but there must be more to it then simlpy whacking it in a non-polar solvent.


I also dont actually have any acids atm (hcl, nitric or sulphuric which I need to get) apart from ascorbic acid (not ascorbate).


edit: in fact, lets say I bought some protein powder from the supermarket (i have a large an of soy based stuff here with me) - which has a wide range of amino acids - how would you go about actually dissolving it?

[billnotgatez]

http://en.wikipedia.org/wiki/Mayonnaise

The first thing I thought of was Mayonnaise, which uses vinegar.
I wonder if you adjust the recipe if you can get it to dissolve the egg rather than be an emulsion.

[Athiril]

hydrogen peroxide partially dissolves the egg.. as well is the protein powder which slowly starts to turn from opaque in water to partially transparent, but i only have 3% hydrogen peroxide.

I decided to try egg as it has a high concentration of amino acids (which all practially should be make good photographic developers if dissolved in an alkalai solution).

The turpentine did something strange and left a membrane on the bottom of my measuring cylinder with some egg yolk... which in turn left a milky opaque film on one side of the cylinder as I tried to clear it out.. oh well..