Lesson 13

This lessons consists of multiple parts and covers the following concepts

• Custards (protein denaturation and coagulation under dilute conditions)
• Egg white foams (including use of acid, copper and aging)
  • Cream of tartar
  • Disulfide bond formation
  • Ovalbumin > S-ovalbumin
• green eggs

The questions embedded in the lesson are formative - that is, they test your comprehension and understanding, but they are graded for mastery.

You can start and stop this lesson as many times as you want, and you can take it as many times as you want. There is no time limit. 

Required Readings:

9.8 (Custards) through 9.9 (Egg Foams) p. 329-336

9.10 (Egg Pasteurization)

9.11 (Heating Egg Protein...)