Exercise 1 - Questions
Question 1
Did both the egg white and beaten egg white yield the same results? If so, research the structure of egg whites and devise an experiment you could perform that would yield different results from the unbeaten egg white. If not, research the structure of egg whites and explain your results. Cite all sources used.
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Yes they did have the same results. When egg whites are beaten their structure changes, unfolding their proteins and the formation of foams comes. This traps air and makes the egg whites fluffy and foamy. Without beating, the egg whites stay runny because their proteins stay in their normal, liquid form.
Question 2
Did the mayonnaise provide the result that you had predicted? Research the ingredients in the mayonnaise to explain why your prediction was correct or incorrect. From your research, which of the remaining macromolecules (lipids, proteins, carbohydrates) would you expect the mayonnaise to contain?