megaevelie - 25-1-2012 at 22:59
We have a report tomorrow about this and I am not so sure of my results: (coagulation by heat)
Milk - no cloudy appearance, soluble in water
Egg white - with cloudy appearance, insoluble in water
Flour - no cloudy appearance, slightly soluble
I have researched for the confirmation of our results and only the egg white result is what I found to be sure of.
I do not know what's the connection of cloudiness to coagulation. Does it mean that new compound was formed?
Are all denatured proteins insoluble with water?
[Edited on 26/1/2012 by megaevelie]
[Edited on 26/1/2012 by megaevelie]
[Edited on 26/1/2012 by megaevelie]