a egg shell is white because of the atomic acid formed in the hen
A base.
base
The protein in the egg white gets digested.
you can't find egg white in your body unless you have just eaten an egg however you can find pepsin and hydrochloric acid in your stomach
Cream of tartar helps to stabilize the egg white foam due to the charge that the proteins in the eggs hold without it.
This is called acidification. It changes the conformation of the smaller proteins such as nucleic and ribosomal causing them to precipitate out of the egg white. When you filter with a cheesecloth, you are therefore leaving behind the smaller proteins that have ppt'ed.
white
Albumen is the egg white
Albumen is the egg white
Egg yolk is thicker than egg white.
egg is bad to eat by a person high in cholesterol and uric acid