This version (2016/04/28 01:07) was approved by svrijn.The Previously approved version (2014/09/08 22:52) is available.Diff

Cook an egg at room temperature

Introduction

When cooked, the proteins in the egg white (mainly albumins) are denaturated, leading to a white color and a solid texture. Protein denaturation can be induced by heating, but also by chemicals as shown in this experiment.

Description of the Experiment

Egg white is poured in a becher of ethanol. By stirring gently, the egg becomes white and solid.

Safety Information

Ethanol is flammable.

Equipment and materials

  • One egg
  • A becher of ethanol (works with acetone and methanol as well)
experiments/cook_an_egg_at_room_temperature.txt · Last modified: 2016/04/28 01:07 by svrijn
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