MadSci Network: Zoology |
I read somewhere but dont remember where, that once the albumin of an egg is denatured, such as in a hard boiled egg, it sinks in water, vs. a raw egg. I know there is a semipermeable membrane in the egg and that the shell is somewhat porous. I also know that there is more air in a raw egg before it is heated and made hard. Could the protein be denaturing and expelling the air when heated through the membrane/shell while allowing water in which gets trapped between the protein chains? This would make the egg denser (the additional water). Has anyone out there heard of there being any density differences between hard boiled eggs and raw ones?
Re: density of a hard boiled egg vs. a raw egg, any difference?
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