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WHICH PART OF AN EGG HAS MORE PROTEIN? Apparatus: * 1cm� of chicken meat * Small portion of silica sand * Sodium hydroxide (NaOH) * Copper sulphate (CuSO4) * Water * Bunsen burner equipment (tripod + heatproof mat + gauze) * Spatula * Stirring rod * Filter paper * Funnel * Conical flask * Mortar * Pestle * Boiling tubes * Beakers (glass for heating + plastic for chemicals) Method: 1. The 1cm� of chicken meat was crushed in the mortar with the aid of the pestle. 2. One spatula of silica sand was added to enable more efficient crushing. 3. A solution was made by adding 5ml of water. 4. The sample of protein was then hydrolyzed with 5ml of sodium hydroxide (NaOH). 5. The solution was poured into a boiling tube, which was left for 10-15 minutes in a water bath (until the water reached 100�C - boiling point). ...read more.


According to my results, the egg white appears to have more protein than the egg yolk as it turned into a darker purple when the copper sulphate was added to it. The crushing of the sample of food at the beginning of the experiment helped us to increase the surface area. The further hydrolysis was then completed to form amino acids and short polypeptide chains. Once this was done, the solution was heated so that there was an increase in the energy for collisions, generating an increase in the rate of reaction. At the end of the practical, the addition of more water allowed an increase in the volume of solution to aid dissolving of the amino acids and polypeptides. The experiment was firstly done with a piece of chicken meat, since animal sources of protein tend to be complete; this means that the test for protein would be ...read more.


However, compared to the sample of chicken meat, there wasn't much protein in the egg yolk, as it gave a lighter violet. As for the egg white, the results suggest that it has more protein than the chicken meat itself, for it gave a darker purple. However, one should not think that it was almost indigo because the protein only broke down into small peptides. What happened was that there were so many individual amino acids, that the colour of the solution, when the copper sulphate was added, was a very dark purple, darker than the control itself. When the CuSO4 is added, the copper joins the amine functional group producing the change in colour. In the end, egg yolk is the one which has both fat and cholesterol and the egg white the one which is healthiest as it contains more protein than the rest. ?? ?? ?? ?? Isabela Goulart M. Lopes -9A- ...read more.

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