Scientists Discovered the Technique of Unboiling Egg Whites

January 29, 2015 10:41 AM

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Dr. Weiss stated “In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return a key protein in the egg to working order. It’s not so much that we’re interested in processing the eggs; that’s just demonstrating how powerful this process is.”

For the study, the researchers firstly boiled the egg, which changed its state as the proteins tangled to become clumps. Following this, urea was added to the egg to liquefy the egg white. A high-powered machine known as vortex fluid device was then used which has been designed at Flinders Universit...

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