PROTEIN

DENATURATION
BSN1A B3
 MEMBERS

ALIPIT, JOHN ERICK

CLARK, STEVEN JOHN
MABBORANG, HANNAH SOPHIA
MEDINA, EVELYN
VILLARAN, ABBIGAIL
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egg whites with water

OBSERVATION:
Before adding water to the egg white it is TRANSPARENT WITH
slight yellow HUES AND no foams or any kind of formation.
Egg whites are composed of long chains of amino acids
that fold and curl into more or less spherical tangles.
But when water was added, it remained folded and curled.
It did not straighten because it was not stirred or mixed
together, but it did form a few mucus-like chain
formations.

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AFTER ADDING WATER, THE CONSISTENCY OF THE EGG WHITES
BECAME THINNER AND ITS FLUIDITY INCREASED. te
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egg whites with bleach

OBSERVATION:
initially, the egg white was clear and transparent in
color but after adding bleach and letting it
incorporate into the egg whites, the color shifted to
a dark amber color. The concentration of the egg
whites also decreased and there were visible
formation of bubbles at the top of the solution. This
is a product of the denaturation of the protein in the
egg whites as the chemicals in the bleach causes the
proteins to lose its amino acids and its 3d structure.
 ter 30 min
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egg whites with alcohol

OBSERVATION:
Before adding alcohol to the egg white it is in a
transparent color slightly yellow with no
foams on it. As the alcohol is added and
diffuses into the egg white, the egg white turns
into a pure white linkage. The formation of the
white linkages are evidence of the
denaturation of the proteins in the egg whites
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egg whites when heated

OBSERVATION:
The egg white prior to heating is liquid in state and
has a transparent color and a mucous like
consistency. After heating at low heat in a
microwave for 5 minutes, the egg white coagulated
to a slightly thick one mass. The color also shifted
from transparent to a white color. The heat caused
the hydrogen bonds in the egg white to dissolve
thus destroying the liquid consistency of the egg
white.
 egg whites when whisked

OBSERVATION:
Prior to whisking, the egg white is in a
transparent liquid state with a slightly mucous
like consistency. After 10 minutes of whisking
the egg whites, it shifted to a white foamy frothy
consistency. Upon whisking, air is incorporated
into the egg causing the protein in the egg whites
to stretch and create bubbles around the water
within the whites. The proteins then uncurl and
expand out hence, the observed result.
 documentation
documentation !!

The leader assigned each member their respective roles in which they
would do and record individually. The step by step procedures made by
the members were then compiled to a video showcasing the whole process.
The observations and results are then documented and presented in the
form of a powerpoint presentation.

click link for the entire experiment process

https://drive.google.com/drive/folders/1Axqi1ojbCU5haqim6
VkqfU80CT8XstX_?usp=sharing