Non-enzyme detergent and egg whites

  • Thread starter Thread starter lekh2003
  • Start date Start date
  • Tags Tags
    Egg
Click For Summary

Discussion Overview

The discussion revolves around an experiment involving the effects of enzyme and non-enzyme detergents on egg whites, specifically focusing on the unexpected outcome of egg whites becoming harder when exposed to a non-enzyme detergent at elevated temperatures. The scope includes experimental observations and biochemical reasoning related to protein denaturation.

Discussion Character

  • Experimental/applied, Technical explanation, Conceptual clarification

Main Points Raised

  • One participant observed that an enzyme detergent softened hard-boiled egg whites, while a non-enzyme detergent caused them to harden, raising questions about the underlying mechanisms.
  • Another participant noted that proteins denature when heated, which could explain the changes in the egg whites, and inquired about the pH of the detergent solution.
  • A participant speculated that the non-enzyme detergent might be more alkaline, suggesting that pH could influence the results.
  • A link was provided to a resource discussing protein denaturation, indicating that bases can contribute to this process.

Areas of Agreement / Disagreement

Participants have not reached a consensus on the specific reasons for the observed changes in the egg whites, with multiple factors such as temperature and pH being considered. The discussion remains exploratory and unresolved.

Contextual Notes

Limitations include the lack of pH measurement for the detergent solution and the dependence on assumptions regarding the alkalinity of the non-enzyme detergent.

lekh2003
Gold Member
Messages
539
Reaction score
342
Hello everyone!

I was doing an experiment recently which was a run of the mill testing for enzymes eating away at egg whites. Now, I managed to correctly predict that an enzyme detergent would eat away at hard boiled egg white slices. I did this by placing the egg whites in an enzyme detergent solution for 48 hours. The egg became much softer, and shrivelled up.

At the same time, I found a brand of non-enzyme detergent, and placed an egg white slice in that as well. The brand was Pigeon Baby Detergent. The weird thing was that the egg white didn't get softer or stay the same. It actualy became harder and almost solid. I have a feeling this is because I kept the solution in an environment with an average temperature of around 40 degrees for 48 hours. Is it possible for the egg to become harder and more firm from being at such a temperature temperature for a long period of time?

I apologize if this is ridiculously simple, I just don't find anything of value online about eggs getting harder at these temperatures.
 
Chemistry news on Phys.org
The proteins turn white when the albumen starts to denature (unravel) Heat can do this but pH can probably do this as well at lower temperatures.
What was the pH of the solution?
 
Ah, I'm sorry, I didn't have any indicator, but I would assume that the detergent is more alkaline. I guess that could be a contributing factor, and it would explain the results quite well. The non-enzyme baby detergent I used seems to be more alkaline than regular detergent.
 

Similar threads

PF Fan Fiction: Mathematicians in Love
  • · Replies 2 ·
Replies
2
Views
4K
Meet jtbell: Meet a Mentor Series Interview
  • · Replies 12 ·
Replies
12
Views
7K
Why do doctors give SSRI medication to treat depression?
  • · Replies 1 ·
Replies
1
Views
7K
Why is the U-2 nicknamed the Dragon Lady?
  • · Replies 4 ·
Replies
4
Views
9K
Which Chooses Fate: The Lady or the Tiger?
  • · Replies 8 ·
Replies
8
Views
7K