What is the required concentration of it? 5 ml of 1%, 10% ?
Otherwise the answer would not make any sense.
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
The albumin is the white thick liquid part of the egg.The albumin has the yolk in its centre.
egg albumin
beaten egg whites are
Molisch's test is used to detect carbohydrates. Egg albumen is free from carbohydrates.
The other name for egg white solution is Albumin.
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
colloidal soln
Egg Albumin
Gelatin and egg albumin.
Egg yolk contains more sulfur than albumin
The solution will turn violet, you can try this by adding 20 drops of hydroxide solution into a test tube with egg albumin and shaking it carefully.
The albumin is the white thick liquid part of the egg.The albumin has the yolk in its centre.
White
This is because the albumin has no colour when raw and when heat is applied it turns white as the proteins change.
yes
egg albumin