Question

Effect of pH on egg albumin test?​

Answer 1

Answer:

The results showed that the solubility of egg white protein was influenced by pH as well as concentration and type of salt present in the medium. Protein solubility increased with increase in pH, with higher solubility showed at pH 9.0 and lower solubility at pH 4.6.

Answer 2

Answer:

effects of different temp.and Ph values on the solubility of egg white protiens were studied. The solubility was determined experimentally in the temp. range of 40 to 100°c and Ph of7.5 and9.0. The results showed that the solubility of egg white protien was influenced by Ph as well as temp.