Waching daily Sep 18 2017

Our purpose is to demonstrate the effects of temperature on protein structure.

For this demonstration we are going to need a medium pot ,300 mL of water, an uncooked egg, a stove top, spoon, filter (not shown)

1. Pour the water into the pot and heat it to almost boiling. Using the spoon, swirl the water in a fast vortex.

2. Crack the raw egg and drop it into the vortex of hot water leaving it undisturbed.

While the egg is heated in the water, the albumen in the egg whites unfold and come into contact with other albumen chains

which begin to coagulate and form bonds.

By observing our egg, we noticed

The egg whites started to coagulate and became a solid whilst

while the yolk remained the same as its fat contains hydrophobic tails and hydrophilic that create a barrier

keeping the yolk and water separated.

4. Drain and taste your egg.

We made it into an egg drop soup.

For more infomation >> AP BIO: Video Project Egg - Duration: 1:47.

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AP BIO: Video Project Milk - Duration: 0:54.

Our purpose is to study the process of the denaturing of proteins that are caused by factors such as temperature and pH

For this demonstration were going to need, a medium sized pot, 500 mL of milk, a stove top, 10 mL of vinegar, a long spoon or spatula to stir with, and a coffee filter

Let's get started.

First we are going to start with 500 mL of 4% milk and we are going to pour that in a medium sized pot and warm on the stove top to a little above 37 degrees celsius. Now what that is going to do is increase the rate of the enzymatic reaction in the milk. Now remove the milk away from the heat and add 10 mL of vinegar to the milk. Stir gently once and then let it sit. The vinegar's hydrogen atoms floating in it try to bond with parts of the amino acids in the milk protein globules. Breaking the internal bonds that hold the protein in a 3-d shape forcing the protein to unravel back into a long chain. Soon denaturing the protein.

Drain excess liquid through a coffee filter. The liquid part is the whey (watery liquid of the whey) and the curds being the solids.

By observing our cheese, we can see that the cheese is a solid that is a creamy white. Eat your cheese if you would like. I like to add some salt for more flavor