Fried Egg: The transforming Pokemon
(The egg whites evolves/transforms from a translucent liquid into an opaque white solid through
protein denaturation… like how a pokemon evolves from one form to another)
Protein denaturation is a process where some hydrogen bonds are broken. The factors
that are affected are: heat, force and change in pH. In the image above, it is shown that there is
an egg being fried. In that case, my denaturant is heat and my identified application is frying/
cooking. The protein present in eggs is ovalbumin, or sometimes albumin itself. The main
structure of albumin is globular, giving them the long, twisted, curled, and folded structure into a
more or less spherical shape. Protein denaturation is present in the identified application as the
egg whites turn from translucent to opaque white.
The changes in structure of albumin before and after cooking are very obvious. When you
crack an egg, it will show a translucent gel-like liquid; once it is fried, the heat will break the bonds
present in albumin and turn the translucent liquid into an opaque white solid. The changes of color
and thickness will further on reflect the process of denaturation of albumin. Though cooking is an
easy process, it may still serve some harmful effects to the human body. To protect yourself, firstly
observe a safe distance while frying. Egg is composed primarily of water, and 10% of it is protein.
Water and oil do not mix together and will spill oil in every possible direction. Second, check the
temperature of the heat, make sure that the heat/fire is set to low-medium. Lastly, time-check.
The ideal cooking time for an egg is 4 - 5 minutes. These precautions should be followed as heat
increases the kinetic energy to cause the molecules to vibrate more rapidly, furthermore following
these will help you maintain a safe walkthrough of protein denaturation in a simple process.
Protein denaturation is important when it involves in frying eggs, because the loss of water
molecules and the heat can change the protein present in eggs. From then on, it is easier for a
human to digest denatured protein.
(The egg whites evolves/transforms from a translucent liquid into an opaque white solid through
protein denaturation… like how a pokemon evolves from one form to another)
Protein denaturation is a process where some hydrogen bonds are broken. The factors
that are affected are: heat, force and change in pH. In the image above, it is shown that there is
an egg being fried. In that case, my denaturant is heat and my identified application is frying/
cooking. The protein present in eggs is ovalbumin, or sometimes albumin itself. The main
structure of albumin is globular, giving them the long, twisted, curled, and folded structure into a
more or less spherical shape. Protein denaturation is present in the identified application as the
egg whites turn from translucent to opaque white.
The changes in structure of albumin before and after cooking are very obvious. When you
crack an egg, it will show a translucent gel-like liquid; once it is fried, the heat will break the bonds
present in albumin and turn the translucent liquid into an opaque white solid. The changes of color
and thickness will further on reflect the process of denaturation of albumin. Though cooking is an
easy process, it may still serve some harmful effects to the human body. To protect yourself, firstly
observe a safe distance while frying. Egg is composed primarily of water, and 10% of it is protein.
Water and oil do not mix together and will spill oil in every possible direction. Second, check the
temperature of the heat, make sure that the heat/fire is set to low-medium. Lastly, time-check.
The ideal cooking time for an egg is 4 - 5 minutes. These precautions should be followed as heat
increases the kinetic energy to cause the molecules to vibrate more rapidly, furthermore following
these will help you maintain a safe walkthrough of protein denaturation in a simple process.
Protein denaturation is important when it involves in frying eggs, because the loss of water
molecules and the heat can change the protein present in eggs. From then on, it is easier for a
human to digest denatured protein.
