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    Materials:: Spoon-Bowels-Electricmixer-Woodspoons - White Disposal Plats - Labels)

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    Fatma Magdy
    This document reports on an experiment to study the stability of egg white foam, also known as albumin. The experiment uses 8 egg whites at room temperature and various tools including spoons, bowls, an electric mixer, and wood spoons. The goal is to understand the principles of food science by examining the properties of egg whites, an animal protein rich in amino acids and iron found in the yolk.

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    Materials:: Spoon-Bowels-Electricmixer-Woodspoons - White Disposal Plats - Labels)

    Uploaded by

    Fatma Magdy
    15 views1 page
    This document reports on an experiment to study the stability of egg white foam, also known as albumin. The experiment uses 8 egg whites at room temperature and various tools including spoons, bowls, an electric mixer, and wood spoons. The goal is to understand the principles of food science by examining the properties of egg whites, an animal protein rich in amino acids and iron found in the yolk.

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    This document reports on an experiment to study the stability of egg white foam, also known as albumin. The experiment uses 8 egg whites at room temperature and various tools including spoons, bowls, an electric mixer, and wood spoons. The goal is to understand the principles of food science by examining the properties of egg whites, an animal protein rich in amino acids and iron found in the yolk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    15 views1 page

    Materials:: Spoon-Bowels-Electricmixer-Woodspoons - White Disposal Plats - Labels)

    Uploaded by

    Fatma Magdy
    This document reports on an experiment to study the stability of egg white foam, also known as albumin. The experiment uses 8 egg whites at room temperature and various tools including spoons, bowls, an electric mixer, and wood spoons. The goal is to understand the principles of food science by examining the properties of egg whites, an animal protein rich in amino acids and iron found in the yolk.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Report

    Title:Stability of Egg-white Foam


    (Albumin)

    Subject name: principle of food science

    Applied part.

    Lesson3

    Tools:(spoon-bowels-ElectricMixer- Woodspoons-
    white disposal plats-
    Labels)

    Materials:
    8 Egg whites from equal-size eggs at room temperture

    Eggs:It is an animal protein of high biological value.


    Because >>> it contain all essential amino acid rich in iron which is found
    in the yolk.

    Eggs are made up of

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