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The effect of different factors on egg white.

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Biology Coursework By: Abdulla Mohammed Allam 'A'levels Planning Section Title of the coursework: the effect of different factors on egg white (albumen) As the title suggests I am going to investigate the effect of various factors in egg white. And as all of us know that egg meals are rich in proteins and that why we feed them to small children. But not all the parts of the egg have the same amount of proteins in them and as we know that there is the yellow part which has fairly less amount of protein compared to the white part and that is why I chose the white part to test the effect various external factors on the protein which it contains and it is called albumen. And to understand what I am going to do in my coursework I am going first to give a small explanation on the nature of the proteins and their structure in general and albumen in special. Proteins are in general made of small particles called amino acids. And this is achieved by when many amino acids combine together to form polypeptides in a condensation reaction. ...read more.


This was for the physical factor, for the chemicals I decided to observe the effect o f acids, alkalis and heavy metals and for the acids I decided to use hydrochloric acid (HCl) and for the alkali I decided to use sodium hydroxide (NaOH) and for the heavy metals I decided to use either mercury chloride or silver chloride depending on the availability. And for each chemical I decided to use three different concentrations for each and they are going to be .0.25M, 0.5M, 0.75M and 1M for the acid, alkali and the heavy metal. To carry out the experiment I got to use some materials and apparatus and below is a list of them followed by the use of each in brief: * Beakers * Test tubes * Measuring cylinders (10 cm�, 5 cm�) * Dropper * Test tube holders * Lab stickers * Glass rod * Freezer * Eggs * Hydrochloric acid * Sodium hydroxide * Silver chloride Each of the materials and apparatus above has specific uses as shown below: Beakers: are going to hold the whole amount of the egg white and acids, alkalis and the heavy metals. ...read more.


Factors to be controlled: For a fair test to be carried there are various factors to be controlled to ensure that fair test to be carried and below are the list of factors that should be controlled: * Maintaining a constant temperature: to make sure that the experiment goes smoothly one should maintain a constant temperature preferably a room temperature and that is because it the temperature was raised the rate of reaction will change. * To leave all the test tubes for the same time so as none of them will have an advantage on the other. * Same amount of egg white to be used in all as the same amount of acid, alkali and heavy metal to be same through out the whole experiment. * To ensure accuracy one should repeat each experiment at least twice and take the mean of the values recorded. * I will try to make the reaction go by itself and prevent shaking any of the test tubes to give a fair chance to all the other test tubes. After carrying on the experiment I am going to record my results in a table, which is shown on the next page: ...read more.

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