The aim of this experiment is to determine the process of denaturation of proteins; at what temperature do proteins lose their structure? And as to why these proteins denature.
- Small saucepan
- 6 Eggs
- Candy thermometer
- 2 Mixing bowls
- Milk powder
- Aluminium foil
- Cookie Sheet
- Conventional or Toaster oven
- Break an egg in the first bowl and then separate the yolk from the egg white. Transfer the complete egg white to the other bowl. Ensure that the yolks should not contain whites.
- Move all the egg whites into a small saucepan. Then, place a candy thermometer into the saucepan.
- Later, heat all the egg whites gently. Make a note of the temperature when there is a change in the texture.
- Then clean up the thermometer, saucepan, and bowls.
- Prepare 2 cups of milk by using milk powder. Follow the instruction given in the packet. Add it to the saucepan. Then, Place the candy thermometer into the saucepan.
- Gently heat up the milk. Record the temperature when milk skims are formed over the top or when the texture of milk changes.
- Cover the cookie sheet with an aluminium foil.
- Preheat the oven.
- By the use of the comb, pull the hair out of the hairbrush and then cover the cookie sheet.
- Keep the cookie sheet and also the hair in an oven. Heat it up for about 15 minutes. Check the hair for any changes.
- Again increase the temperature by about 25 degrees. Later, after 15 minutes, again inspect the hair.
- Repeat the same procedure of increasing the temperature to about 25 degrees and then note the changes in the hair texture.
Conclusion- Denaturation is one of the processes where the proteins lose their structure when they get attacked by some of the forces like strong acids, temperature or heat, or might be a solvent like alcohol. If the protein is said to be denatured, then it can also die. This experiment determines at what temperature proteins like casein, albumin, keratin, and milk get denatured. Eggs do not, but the albumen and milk consist of casein and the hair is made up of keratin.