Eggs

 
Exam  1  next  Tuesday  
Study  guide  posted  

Do  chickens  
require  a  rooster  
to  lay  eggs?  
nope

Lesson  5  –  1.20.15  
 Learning  ObjecEves  
5.1  –  Describe  the  composiEon  of  an  egg  and  
explain  the  biological  significance  of  each  part  
5.2  –  Explain  how  egg  yolks  can  be  used  as  an  
emulsifier  
5.3  –  Predict  what  happens  to  an  egg  (and  egg  
proteins)  when  heated  to  different  temperatures  
5.4  –  Explain  how  egg  foams  form  and  predict  how  
they  can  be  affected  by  other  components  
 Key  terms  
•  Yolk   •  Emulsifier  
•  White   •  Ovalbumin  
•  Albumin   •  Ovotransferrin  
•  Chalazae   •  Ovomucin  
•  Germ  cell   •  Lysozyme  
•  Air  cell   •  Egg  foam  
•  Shell   •  Disulfide  bond  
•  Lecithin  
 How  are  eggs  made?  

•  Chickens  start  laying  eggs  at  6  months  old  

•  Lay  an  egg  every  1-­‐2  days  (ovulaEon)  
•  Takes  25  hours  for  egg  to  form  
•  FerElized  eggs  hatch  21  days  aZer  being  laid  
Female  chicken  reproducEve  tract  

Developing  
eggs  with  
yolk  
 IdenEfy  the  parts  of  the  egg  
A   yolk What  structure  is  the  chalazae?  
outer B  albumen
I  
membrane (white)

air cell
H  

C  
chalazae
G  
inner membrane D  germ spot
F  shell E  yolk membrane
White  (albumen),  yolk,  germ  cell,  shell,  inner  membrane,  chalazae,  
outer  membrane,  air  cell,  yolk  membrane  
 GeneEcally  determined  
(varies  by  breed)  

h_p://www.fresh-­‐eggs-­‐daily.com/2012/02/rainbow-­‐of-­‐egg-­‐colors.html  
 Eggs  change  as  they  age  
•  As  an  egg  gets  older,  the  air  cell  gets  bigger  
•  Can  you  design  an  experiment  to  check  the  
age  of  an  egg  using  this  informaEon?  
weigh the eggs- the older one is lighter (egg shrinks and air
cell gets bigger)

place the eggs in water and check how they float

the older one is balancing on a point
the newer one is on its side
if the egg is totally floating, don't eat it

hardboiled egg spins fast, whereas the raw egg is the wobbly
 What  is  being  described  in  each  
statement,  the  yolk  or  the  white?  
•  Is  made  up  of  mostly  of  water  and  protein  white
•  Makes  up  1/3  of  the  egg’s  weight   yolk
•  Contains  all  of  the  fat  in  an  egg   yolk
•  Has  both  a  thick  and  thin  part   white
•  Contains  lysozyme   white
antibacterial enzyme
•  Contains  albumin  proteins   white
 Egg  whites  
Match  the  funcEon  to  each  of  the  white  proteins  
White  proteins   Func/on  
mucin like mucous
•  Ovomucin  C A  –  Inhibits  protein  digesEng  
enzymes  
•  Ovalbumin   A, E
B  –  First  to  coagulate  when  
•  Ovotransferrin  B, D heated  
ferrin (iron)
C  –  Makes  white  thick  
D  –  Transports  iron  to  developing  
chick  
E  –  Contains  reacEve  sulfur  
groups  
 Egg  yolk  
•  Contains  fat  globules  surrounded  by  
lecithin,  proteins,  and  cholesterol  
•  What  types  of  lipids  are  in  the  yolk?  
–   phospholipids
  (specifically lecithin)
–     fat (saturated and unsaturated)
–     cholesterol
•  If  cholesterol  hydrophobic  or  
hydrophilic?   hydrophobic (it's a lipid)
 What  must  be  true  of  lecithin  if  it  is  
to  be  used  as  an  emulsifier?  
A  –  it  is  hydrophobic  only  
B  –  it  is  hydrophilic  only  
C  –  it  is  both  hydrophobic  and  hydrophilic  

hydrophobic
head

hydrophilic tail
 Mayonnaise  
•  An  emulsion  of  oil,  water,  
vinegar,  salt,  and  eggs  
•  Lecithin  in  egg  yolks  acts  
as  an  emulsifier   no eggs in vegan mayo
•  How  can  you  make  vegan  
mayonnaise  that  does  not  
separate?  Use mustard flour / etc thickener
Soy lethicin
 Cooking  eggs  
•  Before  heaEng  
–  Most  proteins  are                        
negatively charged and
 
repel each other
•  During  heaEng  
–  Proteins  begin  to  
denature  
–  Then  coagulate  and  
form  networks  
–  Large  proteins  have    
clustered together,
deflects light, so egg
    looks opaque
h_p://www.sumanasinc.com/webcontent/animaEons/content/proteinstructure.html  
 How  does  heat  and  acid  affect  egg  
white  protein  denaturaEon?  
Experiment:  Changed  pH  of  egg  whites  
and  heated  them  at  58oC  for  20  minutes;   Which  of  the  following  
took  samples  and  measured  percentage   statements  is  FALSE?  
of  correctly  folded  proteins   A  –  More  acidic  condiEons  
pH  5.5  
promote  protein  denaturaEon  
Percentage  of  folded  proteins  

B  –  More  alkaline  condiEons  

are  correlated  with  more  
pH  4.5  
unfolded  proteins  
C  –  Acid  alone  caused  egg  
pH  3.5   white  proteins  to  denature  
D  –  Time  and  percentage  of  
folded  proteins  are  negaEvely  
pH  2.5   correlated  
C is true; look at time 0 min
 57  C  (  134.5  F)  
Egg  white  begins  to  
set  at  63  C  
  ovotransferrin
Egg  white  becomes  
“hard  boiled”  at  80  C  
ovalbumin
 
Ovomucin
  coag.
at   higher temps
Egg  yolk  starts  to  
thicken  at  65  C  
 
Egg  yolk  sets  at  70  C  

h_p://4.bp.blogspot.com/-­‐qqqG8kCeOgc/
TqjgkgYJK3I/AAAAAAAAC18/rfooAGsZJpk/
s1600/eggcharhull.jpg  
h_p://blog.khymos.org/
2009/04/09/towards-­‐the-­‐
perfect-­‐soZ-­‐boiled-­‐egg/  
 What  could  you  do  to  make  the  skin  
on  a  poached  egg  form  more  quickly?  
A  –  Add  vinegar  to  the  water  
B  –  Add  canola  oil  to  the  water  
C  –  Add  sugar  to  the  water  
D  –  Add  lecithin  to  the  water  
Adding vinegar drops the pH
Denatures white proteins
Coagulation occurs to form the pouch
 Thousand  year  old  eggs  (Century  eggs)  

Store  for  several  months…   And  you  have  century  eggs!  

can use modern methods to
make them faster
How  to  eat  one!  
Emmy Eats Japan!!
h_ps://www.youtube.com/watch?v=grxLCQqfqok  
Experiment:  made  two  batches  of  Century  eggs  
and  measured  the  pH  of  the  eggs  over  Eme  

Which  of  these  statements  about  these  data  is  FALSE?  

A  –  pH  and  Eme  are  directly  proporEonal  
B  –  The  pH  of  Century  eggs  increases  as  they  are  made  
C  –  Century  eggs  are  more  alkaline  than  regular  eggs  
D  –  Egg  whites  are  more  acidic  than  egg  yolks  
 Egg  foams  

h_p://www.youtube.com/watch?v=SEfO4cL-­‐yqM  

h_p://www.youtube.com/watch?v=gRXTO8RHgng  

h_p://video.epicurious.com/watch/eggs-­‐whipping-­‐egg-­‐whites?c=browse  
 How  foams  are  made  
Air  bubbles  
•  Whipping  causes  egg  white  
proteins  to  ____________  
denature
•  Denatured  proteins  form  new  
bonds  with  each  other  and  
interact  with  air  bubbles,  thus  
forming  a  solid  structure  of  
liquid  and  air  
–  Which  parts  of  proteins  
interact  with  air  bubbles?  
Hydrophobic  or  hydrophilic?  

But  don’t  overwhip!  The  foam  will  fall  apart  and  become  runny.  Why?  
 How  foams  degrade  or  collapse  
•  Too  many  protein   unwhipped whipped
bonds  cause  foams  to  
destabilize  and  collapse  
disulfide
•  Disulfide  bonds  are   bond
parEcularly  detrimental  
forms between 2 cysteine amino
–  acids     and sulfur atoms
–   these     strong covalent bonds cause
    the bonds to fall apart

How  can  you  prevent  disulfide  bond  formaEon?  

copper/silver atoms block disulfide bond formation
Effects  of  copper  bowls  on  egg  white  foams  
Hypothesis:  Egg  white  foams  absorb  copper  
from  copper  bowls  
Experiment:  Whipped  egg  whites  into  a  foam  
using  a  stainless  steel  bowl  or  a  copper  bowl  
Data  collected:  amount  of  copper  in  the  egg  
white  foam  

What  is  the  importance  of  the  

unbeaten  (unwhipped)  control?  
need to see what the egg is like
at the beginning
If  hypothesis  is  supported,  
what  will  data  look  like?  
copper bar would be bar 11ppm
high on the graph
h_p://www.cookingscienceguy.com/downloads/Egg%20White%20Research%20Poster.pdf  
Hypothesis:  Egg  white  foams  made  
Foams  added  here  
in  copper  bowls  are  more  stable  
than  foams  made  in  steel  bowls  
Experiment:  Whipped  egg  whites  
into  a  foam  using  a  stainless  steel  
bowl  or  a  copper  bowl,  placed  foams  
into  strainer  
Data  collected:  amount  of  liquid  that  
leaked  from  the  foams  over  Eme  
If  hypothesis  is  supported,  
what  would  data  look  like?  
Amount  of  liquid  collected  

stainless
steel

copper

Leaked  liquid  collects  here  

Time  
h_p://www.cookingscienceguy.com/downloads/Egg%20White%20Research%20Poster.pdf  
 Friends  and  enemies  of  foams  
Which  is  a  friend?  Which  is  an  enemy?  

•  Sugar  both (foe at beg, friend at end)

•  Oil  or  fat   foe
•  Water   both
•  Egg  yolk   foe