how to get cracking in chemistry

3. Internal Examiner PRINCIPAL External Examiner

7. MATERIAL REQUIRED:
1. Beaker
2. Glass Rod
3. Chemicals: 8 molar solution of urea ,
phosphorous buffer, buffered water
PROCEDURE:
1. In a flask add 8 molar solution of urea and
phosphorous buffer, to this add chipped up bits of
egg white. This denatures the proteins in egg white
and separates them making a concentrated solution
of egg whites and urea
2. Add this solution to a flask with buffered water, this
makes the denatured protein fold in on itself thus

8. Prior to heating, egg whites consist of a lot of proteins that are all folded up in precise
knot – like structures held together by weak chemical bonds, by boiling your eff, you’re
subjecting those neatly folded proteins to a lot of thermal energy, which breaks apart
those weak bonds. This gives the proteins freedom to move around bump up against
their neighboring proteins and form brand new weak bonds in new places. As more and
more of there new bonds are formed , the movements of those proteins become
restricted, and the eff white gets into a solid tangled mass: a boiled egg.
RESULTS (EXPERIMENT – 1)
The egg white dissolves in
the urea solution. The urea
helps to liquefy the solid eff
whites and break down some
of the bonds between the
proteins.

10. The raw egg has proteins as its
core component. Proteins have
the ability to denature and
coagulate, especially on heating.
But, the action of concentrated
alkali also has the same effect
on proteins. The alkali causes
the weak linkages in proteins to
break down and the protein folds
giving it a cooked look .
RESULTS (EXPERIMENT – 2)

11. MATERIAL REQUIRED:
1. Beaker
2. Glass Rod
3. Chemicals: Concentrated solutions of
potassium hydroxide
PROCEDURE:
1. Add a raw egg in flask
2. In a beaker take the concentrated solution of
potassium hydroxide
3. Slowly add the raw egg from the flask to the
solution of potassium hydroxide. This
denatures the egg protein and the proteins
clumps up together

13. 1.https://www.youtube.com/watch?v-QNV4gHWZ9p4
2.https://www.science .org.au/curious/technology-future/how-
and-why-unboil-egg
3.https://www.Britannica.com/science/denatureation
4.https://cool.culturealheritage.org/albumen/library/c20/messier1
991a.html
5.https://www.ncbi.nlm.gov/pmc/articles/PMC4375210
BIBLIOGRAPHY