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For the musician, see Eg White. Francis Anthony 'Eg' White (born November 22 1966) is a British Musician, Songwriter and producer.
An egg yolk surrounded by the egg white.
An egg yolk surrounded by the egg white.

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In most Birds and Reptiles an egg ( Latin ovum) is the Zygote, resulting from Fertilization of the Ovum. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). The cytoplasm is the contents of a cell that is enclosed within the Plasma membrane. For soil improvement see Fertilization (soil. The cell is the structural and functional unit of all known living Organisms It is the smallest unit of an organism that is classified as living and is often called It consists mainly of about 15% proteins dissolved in water. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. An egg yolk is the part of an egg which serves as the Food source for the developing Embryo inside An embryo (from Greek:, plural, lit "that which grows" from en- "in" + bryein "to swell be full" is a multicellular Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans.

Contents

Composition

The egg white is approximately two-thirds of the total egg's weight out of its shell with 90% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl A mineral is a naturally occurring substance formed through geological processes that has a characteristic chemical composition a highly ordered atomic structure and specific A vitamin is an Organic compound required as a Nutrient in tiny amounts by an Organism. Glucose (Glc a Monosaccharide (or simple Sugar) also known as grape sugar, is an important Carbohydrate in Biology. [1] The U. S. large egg's white weighs 38 grams with 9. 6 grams of protein, 0. 3 grams of carbohydrate and 62 milligrams of sodium. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Sodium (ˈsoʊdiəm is an element which has the symbol Na( Latin natrium, from Arabic natrun) atomic number 11 atomic mass 22 The U. S. large egg white contains about 20 calories. This article is about the unit of energy For its use in Nutrition and Food labelling regulations, see the article on Food energy. [2] Egg white contains approximately 40 different proteins. [3] Below is a list of the proteins found in egg whites by percentage along with their natural functions.

[4]

Egg white is also conspicuously lacking in dietary cholesterol, which is a target component for reduction in the American diet. [5]

Uses

Nutrition

Biotin deficiency can be caused by excessive consumption of raw egg whites over a long period (months to years). Biotin deficiency is a rare nutritional disorder which can become serious even fatal if allowed to progress untreated Egg whites contain high levels of avidin, a protein that binds the vitamin biotin strongly. Biological Overview Avidin is a Tetrameric Protein produced in the Oviducts of Birds Reptiles and Amphibians which A vitamin is an Organic compound required as a Nutrient in tiny amounts by an Organism. Vitamin H redirects here In medical slang "vitamin H" may also refer to Haloperidol.

Denaturation

All proteins, including those in egg white, are made of long chains of amino acids which are similar to beads on a string. In Chemistry, an amino acid is a Molecule containing both Amine and Carboxyl Functional groups In Biochemistry, this In a raw egg, these chains are raveled up in a specifically arranged compact mass. Chemical bonds and interactions between the amino acids within each protein hold this mass in a specific shape and stop it from unraveling. As an egg cooks, the heat causes the bonds within the proteins to break, a process called denaturation. Denaturation is a process in which Proteins or Nucleic acids lose their structure (tertiary structure by application of some external stress or compound for [11] As these proteins chains unfold and entangle with other proteins, new bonds form between these amino acids and the amino acids of neighboring proteins, causing the texture to change.

Egg white foam

Creating an egg foam

The physical stress of beating the egg white can create a foam. There are two types of physical stress caused by the beating of the egg whites with a whisk, the first being that the whisk drags the liquid through itself creating a force that unfolds the protein molecules. This process is called denaturation. Denaturation is a process in which Proteins or Nucleic acids lose their structure (tertiary structure by application of some external stress or compound for The second stress comes from the mixing of air into the whites which causes the proteins to come out of their natural state. These denatured proteins gather together where the air and water meet and create multiple bonds with the other unraveled proteins and thus becomes a foam holding the incorporated air into place. [12]

Stabilizing egg white foam for culinary purposes

Copper Bowl

Copper bowls have been used in France since the 18th century to stabilize egg foams. Copper (ˈkɒpɚ is a Chemical element with the symbol Cu (cuprum and Atomic number 29 This article is about the country For a topic outline on this subject see List of basic France topics. The 18th century lasted from 1701 to 1800 in the Gregorian calendar, in accordance with the Anno Domini / Common Era numbering system The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites. Sulfur or sulphur (ˈsʌlfɚ see spelling below) is the Chemical element that has the Atomic number 16 The bond created is so tight that the sulfurs are prevented from reacting with any other material. A silver plated bowl will have the same result as the copper bowl or a pinch of powdered copper supplement from a health store used in a glass bowl will yield the same result as well. Drawbacks of the copper bowl include the expense of the bowl itself, as well as the fact that the bowls are difficult to keep clean. Copper contamination from the bowl is minimal as a cup of foam will contain a tenth of one's daily normal intake level. [13]

Adding an acid

Cream of tartar (potassium bitartrate) is an acidic salt that can be used to change the pH of the egg white to an acidic range by boosting the number of free-floating hydrogen ions in the egg white. Cream of tartar redirects here --> Potassium bitartrate, also known as potassium hydrogen tartrate In Computer science, ACID ( Atomicity Consistency Isolation Durability) is a set of properties that guarantee that Database transactions are pH is the measure of the acidity or alkalinity of a Solution. This has the effect of stabilizing the foam, and is therefore an alternative to using a copper bowl. 1/8 teaspoon/0. 5g cream of tartar should be used per one egg white to create this effect. 1/2 teaspoon/2ml of lemon juice can also be used to create the same results. [14]

References

  1. ^ McGee, 77
  2. ^ McGee, 79
  3. ^ Exploratorium
  4. ^ McGee, 77
  5. ^ a b Cook for lower cholesterol. American Heart Association. The American Heart Association (AHA is a Non-profit organization in the United States that fosters appropriate Retrieved on 2008-01-18. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 350 - Generallus Magnentius deposes Roman Emperor Constans and proclaims himself Emperor
  6. ^ Gilbertus, 6
  7. ^ Fresh Egg Whites, Kosher Egg whites, Pure Protein Food - Eggology, Inc
  8. ^ Transplant Chronicles (pdf) 11. National Kidney Foundation (Summer/Fall 2007). The National Kidney Foundation Inc ( NKF) is a major voluntary health organization in the United States.
  9. ^ Eggology Official Website [1]
  10. ^ Glue of the Month, 2002 March [2]
  11. ^ Elmhurst College
  12. ^ McGee, 102
  13. ^ McGee, 102-103
  14. ^ McGee, 103

Works cited

See also

External links

An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish An egg yolk is the part of an egg which serves as the Food source for the developing Embryo inside The term eggshell is a term for the outer covering of a hard-shelled egg, and some forms of eggs with soft outer coats Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible

Dictionary

egg white

-noun

  1. albumen
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