Egg Lab Report

This lab activity will go over environmental factors that affect the folded structure of proteins. We used a raw egg and noted the changes that happen when there were changes in temperature, pH levels, and salinity. Five eggs were cracked open and placed into different bowls with different solutions placed into each bowl. What we looked at was the process of denaturing of proteins seeing how it affected the composition of the raw egg between the yoke and white portion. My hypothesis for this experiment is: Solution 1 will case the egg to denature and separate, Solution 2 will stay original not break down, solution 3 will break down and denature, and Solution 4 form a solid, and last room temperature bowl will stay same no change.
Materials and Methods
Equipment needed for this experiment will consist of the
The Following table lists the hypotheses, environmental conditions, and observations of the yoke and white part of the egg.
I then preformed one more test on the room temperature egg. With pH Litmus paper, I measured the pH level in the room temperature bowl. First, I tested the white or clear portion of the egg. It showed a level of 11 on the pH scale, which is acidic. Therefore, the room temperature bowl was the same pH as the bowl labeled pH11; however, there was a difference between pH3 and 11, pH 3 bowl was not as acidic was more of a base. A question asked in this activity is; Did any of the environmental conditions damage (denature) the proteins in the egg (Person, COTC lab manual pg.597)?
The answer was simple yes. The boiling water solidified the whole egg, pH3 changed the color from clear to off white, pH11 had no change in color but had foul smell and shiny appearance, and finally the 25 % saline solution bind together the clear and yoke with slight color change.
Discussion and