Egg Albumin
Gelatin and egg albumin.
Egg yolk contains more sulfur than albumin
The albumin is the white thick liquid part of the egg.The albumin has the yolk in its centre.
No, it is not a reducing sugar.
egg albumin contains protein. when hydrochloric acid is added to egg albumin, it denatures the protein. in the lab - the observations were as follows: the solution which was initially gel- like, turned watery and transparent
White
This is because the albumin has no colour when raw and when heat is applied it turns white as the proteins change.
maltose is a reducing sugar ..
reducing sugar
yes
egg albumin