Methods 0.0 / 5 ? ScienceThe effects of temperature and pH on egg albumenA2/A-levelAQA Created by: hannahgnikCreated on: 14-01-22 12:39 Step 1: Place 6 test-tubes in a rack, and label them 1-6 1 of 8 Step 2: Using a measuring cylinder, put 10ml of egg white suspension into tubes 1-6 2 of 8 Step 3: Using a pipette, add 2ml of pH buffer solution ranging from pH's 3-8 3 of 8 Step 4: Transfer the tubes to a water bath at 37 degrees 4 of 8 Step 5: Once the test tubes has reached 37 degrees add 3ml of pepsin to the first test tube 5 of 8 Step 6: Start the timer and record how long the egg whites take to change colour 6 of 8 Step 7: Repeat steps 1-6 for each test tube 7 of 8 Step 8: Repeat steps 1-7 to produce 3 repeats 8 of 8
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