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when caring out a food test for proteins in an egg using sodium hydroxide, why is it that only the egg white is used and not the yolk also?
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when caring out a food test for proteins in an egg using sodium hydroxide, why is it that only the egg white is used and not the yolk also?

User Chizou
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Unlike yolk, egg white contains very little fat and no cholesterol, making it an important ingredient in the food formulation industry.
User Akollegger
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