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People are different. Some like one thing whilst another may dislike it intensely. There are very few things that we all dislike as far as smells go, as there are very few that we all like. There is no physical reason why it should be so though, over time, we can become used to it.
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∙ 14y ago
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What inference can you make about the digestibility of cooked egg white?
Cooked egg white is quite digestible.
How are proteins formed when an egg is cooked?
When an egg is cooked, proteins are not formed. Instead, the protein in the egg white (albumin) is denatured (broken down) and forms a thick white mass.
Which part of an egg has a good source of protein?
the albumen or the white of an egg when cooked
What is the difference between cooked and uncooked egg?
The difference between a cooked egg and a raw egg is that when a egg is cooked the clear/yellow gooey stuff turns white and turns into a solid. A raw egg doesn't have the white stuff because it has not been added to heat. This is an example of a chemical change.
What are the solid white spots inside a chicken's egg white before it is cooked?
They are call chalaza and are strands of protein that hold the egg yolk centered in the albumen. The fresher your egg is the more prominent the chalazae are and they are perfectly edible. Once cooked they are not visible and are similar to the material of the egg white. Stale eggs will have had them but they will have disappeared as the egg lost moisture.
When boiling eggs you can smell sulfur what amino acids do you expect in the egg?
Egg white proteins
The white of a raw egg is clear It contains the protein egg albumin When the egg is cooked the albumin changes from clear to opaque producing the white What is happening at the molecular l?
yes
What colour is egg whites and sodium hydroxide?
Egg whites are colourless and transparent until they are cooked when they become white and opaque. Sodium hydroxide is white.
How much does a medium cooked egg weight?
A medium egg yolk weight about .67 ounces. The white of the egg weights about one ounce.
What type of egg white in a pavlova is solution suspension or collid?
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
Is there starch in cooked egg whites?
There's a small amount of sugar and carbohydrate, about 0.2 grams of each, per egg white.
What does an egg change into when its cooked?
This answer is an easy one, answer, a cooked egg. JWP
