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What else can I help you with?
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 egg white a colloid suspension or mechanical mixtures?
colloids
Is egg a solvent or a solute?
Egg is neither solvent or solute but a colloid suspension of hydrophillic proteins in water.
Can you put the following mixtures in order muddy water sugar water and egg white?
Yes I can! They go: Egg white Muddy water Sugar water in alphabetical order.
What is found in white part of egg?
The white of an egg is the cytoplasm and its contains about 15% protein, rest of it its water, vitamins and glucose.
Egg albumin in water is a colloid or a suspension or a solution?
Egg albumin in water is a colloid. Colloids are mixtures where particles are dispersed throughout a medium but are not dissolved. In this case, egg albumin protein particles are dispersed in water, giving it a cloudy or opaque appearance.
What two parts of the egg serve as a source of food?
The yolk and the egg white serve as sources of food in an egg. The yolk contains nutrients like proteins, fats, and vitamins, while the egg white consists mainly of water and proteins.
How do you prevent the white from spreading when poaching an egg?
The white spreads only when there is not enough vinegar. The more vinegar in the poaching water, the better result the egg will not spread the white.
What happens when white of an egg is mixed with water?
nothing happens
What causes the watery egg white in boiled eggs?
The watery egg white in boiled eggs is caused by the proteins in the egg white denaturing and coagulating when exposed to heat, which leads to the release of water from the protein structure.
Do you use the whole egg when they say egg yolk?
THere are many different ways: Whole egg Egg white Egg yolk Egg yolk with water Egg white with water Egg yolk with milk Egg white with milk Or you could just use Milk Hope this helped xxx
What is the Dispersed medium of beaten egg?
The dispersed medium of beaten egg is the egg white and yolk proteins that are dispersed in water. The proteins in the egg form a colloid dispersion in the water, giving the beaten egg its unique texture and consistency.
