This topic contains a solution. Click here to go to the answer

Author Question: Why do egg whites make a stable foam when beaten? ... (Read 21 times)

acc299

  • Hero Member
  • *****
  • Posts: 569
Why do egg whites make a stable foam when beaten?

Question 2

What are the characteristics of a deteriorated egg?



Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
Marked as best answer by a Subject Expert

shaikhs

  • Sr. Member
  • ****
  • Posts: 312
Answer to Question 1

Egg whites make a stable foam when beaten because of the proteins and stabilizer in eggs. Conalbumin and ovalbumin supply the majority of protein for the foam, and ovomucin is the foam stabilizer in egg whites.

Answer to Question 2

After the egg is laid, moisture and CO2 are lost through the pores of the shell. The characteristics of a deteriorated egg include a pH of 9.0-9.7, large air cell, and low levels of CO2 . When cooked, the deteriorated egg will be flatter and have a thinner albumen over the yolk, more ragged edges of egg white, and an off-centered yolk.




acc299

  • Member
  • Posts: 569
Reply 2 on: Aug 19, 2018
Excellent


bitingbit

  • Member
  • Posts: 323
Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

 

Did you know?

The first documented use of surgical anesthesia in the United States was in Connecticut in 1844.

Did you know?

Illicit drug use costs the United States approximately $181 billion every year.

Did you know?

The human body produces and destroys 15 million blood cells every second.

Did you know?

When blood is exposed to air, it clots. Heparin allows the blood to come in direct contact with air without clotting.

Did you know?

Patients who have undergone chemotherapy for the treatment of cancer often complain of a lack of mental focus; memory loss; and a general diminution in abilities such as multitasking, attention span, and general mental agility.

For a complete list of videos, visit our video library