Coagulation of Proteins pls help
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]
"The fear of the Lord is the beginning of wisdom; all who follows His precepts have good understanding. To Him belongs eternal praise." Psalm 111:10
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