1. Comment on which of the used denaturing agents on the egg whites had the greatest effect in denaturing proteins. Denaturing agents include:
vinegar
boiling water
70% isopropyl alcohol
alcohol (1:1)
saturated salt
hand soap
saturated baking soda
2. Compare the egg yolk denaturation to the corresponding section of the egg whites’ denaturation.
denaturation agents for egg yolk include:
hand soap
alcohol
3. Since egg yolks have lipids in addition to protein, can you make any conclusion as to the effect of soap and alcohol on such lipids.?