Egg Structure & Its Uses in Bakery

Why do eggs only float in salt water and not freshwater? Eggs don’t float in freshwater because it is less dense that saltwater. In order to make an object that is more dense to float in an object that is less dense than it, you need to add a material such as salt in to the solution. When the salt water is makeing the egg float there is a process that is going on in the cup to

The solutions are 0% sucrose, 10% sucrose, 20% sucrose, 30% sucrose, 40% sucrose and an unknown sucrose concentration. We then weighed each egg separately to the nearest gram in order to have an initial starting weight to compare to the results throughout our experiment being conducted. The eggs were then placed in each beaker for 12 intervals at a time. After every 12 minutes the eggs were taken out and weighed to see if the weight of the egg changed. With a total of five intervals (12, 24, 36, 48, 60) the steps were repeated till the egg had reached the total time of 60 minutes. The changes in weight of the eggs were then added into a data table showing the weight of the chicken eggs in grams vs. the time in minutes. In a second data table the weight changes (g) vs. time (min.) between the eggs were taken and used the difference from each time and subtracted it from the initial

Hypothesis: If the egg is placed into water, then it will increase in size since water is a hypotonic liquid because it contains more water than the egg.

The proteins in the egg are broken down physically by denaturation which “breaks the chemical bonds that hold the chains in their tangles, allowing them to uncoil into long strands”(source: https://highered.mheducation.com/sites/0078616441/student_view0/food_science_activities/demystifying_meringue.html). The strands then start to coagulate which links the proteins together and stabilizes the meringue. Once the egg whites are light and frothy, sugar is added to stabilize the meringue by gathering proteins on the surface area of the air bubbles and to make it thick and glossy. Once the meringue is whisked to the point where it forms stiff peaks. The meringues are then piped onto a baking tray and baked in the oven for around 40 minutes to an hour, until they are pale, dry, puffy and delicate. Meringues are generally bakes at around 325 F so that the “air bubbles expand, the water evaporates and the proteins coagulate at an even rate throughout the meringue”

The primary purpose of the lab was to test and observe the effects of the process of osmosis on decalcified eggs. Before the process, the initial weights of the eggs were taken and noted. Two eggs were then immersed in a deionized water solution. The same was repeated to the other two solutions of 20% and 40% sucrose. The weights of the eggs were measured after 15 minutes to note the change in mass due to osmosis and again after 60 minutes to take the final measurement. Overall, while some human error might arise in the weighing process, care was taken in handling the eggs and during the weighing process. As such, it was found that the eggs behaved as predicted. It was found that the eggs placed in the hypertonic solution lost

26-Paturized liquid or dry eggs products shall be substituted for raw shell eggs when ver ---

Rinse off the egg and cup again and descrive the new changes in your obsevations

The purpose to this experiment was to study the effect of osmosis in de-shelled chicken eggs in different percentages of sucrose solutions. Osmosis is the process, in which, water moves across a differentially permeable membrane. The eggs were soaked in vinegar to remove the outside hard shell but still leave the egg in its membrane. By placing the six de-shelled in different sucrose solutions, we tested the rate of osmosis. The eggs were placed in the solutions for an hour and weighed in fifteen minute intervals. Then, each weight was recorded and graphed. The results showed that the egg in the water solution gained the most weigh and the only other egg that gained a little weight was the one in the 10% solution. All the other eggs in the different solutions lost weight, even the unknown solution. According to the results the egg that was in the distilled water solution gained weight because it is the hypertonic solution. All the other eggs lost weight because they were placed in hypotonic solutions with different concentrations of sucrose. The egg that was placed in the higher concentration of sucrose lost the most weight. So, the higher the concentration of sucrose, the more water the egg lost.

An egg has a semi-permeable membrane, thus processes like osmosis could occur. Osmosis is the movement of water molecules from an area of higher water concentration to an area of a lower water concentration. Osmosis is important, especially for living organisms, as they help distribute nutrients in the body. An egg’s mass would change when it is soaked in different substances. The goal of this experiment was to investigate how an egg changes through osmosis. This experiment was done to show how substances affect the mass of an egg. To start off, an egg’s mass was measured by putting the egg in a beaker then placing it on a mass scale. The beaker was then filled with vinegar and left alone for twenty-four hours. After a day, the egg was taken

Picture 1.1 shows the egg after it had been soaked in vinegar for 24 hours. The vinegar solution become very bubbly and had a “frothy” texture that covered the egg.

them clean. Because, an egg is tiny and is about 1 millimeter long it needs

In conclusion, the data that was collected helped tell us that the solutions greatly affected the cell of the egg because it caused the egg’s mass to increase than decrease. Also saw how the solutions played a role in the phospholipid bilayer and saw how it altered the shape of the egg. However, it does not support my hypothesis on the affect the egg would undergo onced placed in sugar and water but sugar was not used in this experiment, but water was used and it didn’t affect the shape of the egg, all it did was cause the egg to be in a isotonic state. According to Khan Academy (2017), states that a cell is isotonic “When the extracellular fluid has the same osmolarity as the cell, there will be no net movement in or out of the cell”. Which

When the 4 eggs were weighed it was found that out of the 4 solutions, 2 were hypotonic and 2 were hypertonic. The mass of 2 of the eggs increased and the other 2 decreased after 60 minutes in the various solutions. Out of the 4, the most hypotonic solution was the distilled water; and the most hypertonic solution was the solution with 2.0M glucose. The

The eggs will increase and decrease in mass when placed solutions with different amount of solutes. This

1. Thin slices of cooked egg white with same size (about 0.5 cm²) are placed in four test tubes.