Stand Up! Investigate the Effect of Different Bowls on Whipped Egg Whites *
|Time Required||Short (2-5 days)|
|Material Availability||Readily available|
|Cost||Low ($20 - $50)|
AbstractWhipped egg whites are used in many sweet and savory recipes. They are used to add air into cake batters, meringues, and soufflés. Egg whites, also known as albumin are 15 percent protein dissolved into water. When egg whites are beaten or whipped, the protein chains unravel. This is called denaturation. The process of whipping egg whites adds air to the mixture, in addition to denaturing the proteins. The denatured proteins create bonds with each other and trap air bubbles within themselves. This is the foam that one sees after beating egg whites for a while. When a cook beats an egg white, he or she usually does so with a wire whisk and a bowl. But what kind of bowl should be used? Does the material of the bowl help or hinder beating the egg white? In this science fair project, investigate how bowls made from copper, stainless steel, glass, plastic, and wood affect how long it takes to whip egg whites. Is the foam that you get from the different bowls similar or quite different? After you finish beating the egg whites, check how long the foam stays foamy. How long is the foam stable? Can you develop a reason why certain materials affect egg whites? Whipping an egg white might seem like a trivial cooking task, but there is some serious science involved. After you are done experimenting, add some sugar to your whipped whites and bake some meringue cookies to reward yourself for all your hard work!
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Last edit date: 2018-04-02
- Helmenstine, A. (n.d.). Are Copper Bowls Really Better For Whipping Egg Whites? Retrieved October 15, 2008, from http://chemistry.about.com/od/howthingsworkfaqs/f/copperbowl.htm
- Wikipedia Contributors. (2008, October 15). Egg white. Wikipedia: The Free Encyclopedia. Retrieved October 15, 2008, from http://en.wikipedia.org/w/index.php?title=Egg_white&oldid=245425223
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