Aim

The aim of this experiment is to determine the process

of denaturation of proteins, at what temperature proteins
lose their structure? and as to why these proteins
denature?
 Requirements –
 Small saucepan
 Eggs
 Candy thermometer
 2 Mixing bowls
 Milk powder
 Aluminium foil
 Cookie Sheet
 Hair
 Conventional or Toaster oven
 Comb
Procedure –
1. Break an egg in a bowl and then separate
the yolk from the egg white. Transfer the
complete egg white into the other bowl.
Ensure that the yolks should not contain
whites.
2. Move all the egg whites into a small
saucepan. Then, place a candy thermometer
into the saucepan.
3. Later, heat all the egg whites gently. Make
a note of the temperature, when there is a
change in the texture.
4. Then clean up the thermometer,
saucepan, and bowls.
5. Prepare 2 cups of milk by using milk
powder. Add it to the saucepan. Then, Place
the candy thermometer into the saucepan.
6. Gently heat up the milk. Record the
temperature when milk skims are formed
over the top or when the texture of milk
changes.
Observations
The proteins in milk get denatured at 83°c
The proteins in egg albumin get denatured at
56 °c
Conclusion –
Denaturation is one of the processes, where
the proteins lose their structure when they get
attacked by some of the forces like strong
acids, temperature or heat, or might be a
solvent like the alcohol. If the protein is said
to be denatured, then it is dead. This
experiment determines at what temperature,
proteins like casein, albumin, keratin, milk get
denatured. Eggs do not but the albumin and
milk consist of casein and the hair is made up
of keratin.
Bibliography
• www.toppr.com
•www.wikipedia.com
•www.seminarsonly.com
•Alexa