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Why do eggs become hard on boiling?
Because the proteins that the egg contains coagulate due to the elevated temperature.
Does olive oil coagulate at low temperature?
Yes - if it is 100% olive oil it will coagulate at a low temperature.
What is acid coagulation?
Acid coagulation is using acid to coagulate proteins. For most proteins, adding acid will cause the proteins to denature and stick to each other. This happens when making cottage cheese.
What are the effects of boiling Protein?
On boiling, most of the proteins coagulate at temperatures above 70°C. An example is the boiled egg.
Why does milk curdle and what factors contribute to this process?
Milk curdles when its proteins coagulate and separate from the liquid. Factors like acidity, temperature, and the presence of enzymes or bacteria can contribute to this process.
You should first wash equipment with cold water because?
warm water causes proteins in organic materials to coagulate and stick.
How does coagulation of casein proteins take place using Rennet or Acid?
Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.
Optimum temperature of proteins?
The optimum temperatre like the optimum pH is the temperature at which the protein funcions most effectively. At too low a temperature the reaction kinetics do not allow for a fast reaction and at too high a temperature the enzyme changes it shape and so no longer accepts the substrate so easily. It is often assumed that proteins have and optimum temperature of 37 degrees C as this is the core body temperature of a human being. But this is only for the majority of proteins as many have a much higher or lower optimum temperature.
What is coagulate radio and how is functioning?
What is coagulate? What is it used for?
Why does milk curdle and what factors contribute to the process of milk curdling?
Milk curdles when its proteins, mainly casein, coagulate and form clumps. Factors like acidity, temperature, and the presence of enzymes or bacteria can contribute to this process by disrupting the protein structure and causing it to clump together.
Why does milk curdle when heated?
Milk curdles when heated because the proteins in the milk, specifically casein, denature and coagulate in response to the heat. This causes the proteins to clump together and separate from the liquid, resulting in curdled milk.
Sentence using coagulate?
Egg whites coagulate when they are cooked.
