Question

"Egg whites are primarily composed of the protein albumin. one familiar example of the denaturing of proteins is the difference between the albumin structure in a raw egg versus a cooked egg. using what you know about the levels of structure in proteins, propose an explanation of changes in albumin (and other proteins) that occur during cooking

Egg whites are primarily composed of the protein albumin. one familiar example of the denaturing of proteins is the difference between the albumin structure in a raw egg versus a cooked egg. using what you know about the levels of structure in proteins, propose an explanation of changes in albumin (and other proteins) that occur during cooking
Egg whites are primarily composed of the protein albumin. one familiar example of the denaturing of proteins is the difference between the albumin structure in a raw egg versus a cooked egg. using what you know about the levels of structure in proteins, propose an explanation of changes in albumin (and other proteins) that occur during cooking
Predict what would happen to the egg white if a raw egg were placed in vinegar. Explain your thinking."

What would happen to the egg white if a raw egg were placed in vinegar?

A. The egg white would turn solid and opaque.
B. The egg white would dissolve completely in the vinegar.
C. The egg white would remain unchanged.
D. The egg white would become slimy and gelatinous.

Answer 1

When a raw egg is placed in vinegar, the albumin protein in the egg white denatures and becomes slimy and gelatinous.

Step-by-step explanation:

When a raw egg is placed in vinegar, a chemical reaction occurs between the vinegar (which is a weak acid) and the egg white (which is primarily composed of the protein albumin). The acetic acid in the vinegar denatures the albumin protein, causing it to unfold and lose its original structure. As a result, the egg white becomes slimy and gelatinous.