it gets smaller
Gelatin and egg albumin.
No.
yes
Albumin as a protein it doesn't dissolve in water.
The whole egg contains protein but the albumin is ALL protein
It coagulates.
The protein coagulates when heated.
it coagualtes
Egg Albumin
Gelatin and egg albumin.
Egg yolk contains more sulfur than albumin
nothing happens
The albumin is the white thick liquid part of the egg.The albumin has the yolk in its centre.
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.
yes