Lesson 12

  • Due No due date
  • Points 10
  • Questions 5
  • Time Limit None
  • Allowed Attempts Unlimited

Instructions

This lessons consists of multiple parts and covers the following concepts

  • Egg anatomy and composition
  • Egg aging - changes in pH and structure
  • Cooking protein (as that in eggs) > denaturation and coagulation. 

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for mastery. There is no time limit, and you can take the lesson as many times as you want. 

Required Readings:

1.3.7 – Protein Structure (p. 32)

9.1 (Intro to Eggs) through 9.7 (Cooking Egg Proteins) p. 311-329

 

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