NFS 2140 Lab 5.docx - Naznin Miah NFS 2140 Lab 5 Eggs and Emulsions Intro/Background The objective of this lab was to assess the function of eggs as

NFS 2140 Lab 5.docx - Naznin Miah NFS 2140 Lab 5 Eggs and...

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Naznin Miah NFS 2140 10/23/18 Lab 5: Eggs and Emulsions Intro/Background: The objective of this lab was to assess the function of eggs as emulsifiers and thickening agents. Albumen is the egg white and it is present in three layers: outermost layer of thin white, layer of thick white, and another layer of thin white close to the yolk. The lecithin is a group of phospholipids. The yolk is a small sphere that feeds the developing embryo. Candling is a method to assess the quality of an egg without removing it from the shell by shining a light behind it and seeing the position and motility of the yolk along with the size and position amongst over aspects. A good emulsifying agent has two fundamental things: one hydrophobic area with an affinity for oil and one hydrophilic area with an affinity for water. The emulsifier forms a partition between the two lipids according to solubility in each. An emulsion can break due to adding salt, violet of continuous jarring, freezing, and allowing the surface to dry.
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  • Winter '17
  • Soybean, Emulsion, Egg white, Mayonnaise

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