Thermal denaturation of Egg Albumin

You can explore the thermal denaturation of Egg Albumin as a chemistry internal assessment.You can use any suitable technique like UV light for the IA. Albumin is a class of water-soluble proteins which is present in egg white as well as milk and blood serum. We call the substances which contain albumins as albuminoids. Egg albumin protein has an ability to thermally coagulate so as to bind ingredients together.

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