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Enzymic browning experiment

A number of mechanisms are responsible for browning reactions in foods.  This experiment will examine the action of an enzyme called polyphenol esterase which is naturally present in many fruits and vegetables.

Materials

• 8 x 250ml beakers (labelled potato 1, 2, 3 and 4, and apple 1, 2, 3, and 4)
• 200g potatoes
• 200g apples
• vegetable oil

Method

Wash & chip 200g of potato.

Place 40g of potato chips into each of the four “potato” beakers.

Coagulation temperatures of egg white, egg yolk and whole egg.

Fill 3 test tubes to a depth of 3cm with raw egg white, raw yolk and raw whole egg.  Put the test tubes in a large beaker of water and heat slowly, stirring the egg all the time.  Record the temperature at which each coagulates.  Which coagulates first, the yolk or the white? Why?

Effect of added substances on the coagulation temperature.

Repeat (a) with the addition of a small amount of milk to each of the 3 test tubes and note the new coagulation temperatures.

Stability of egg white foams

Object:  To study the effect of various additives on the stability of egg white foams.

Materials

• 5 plastic bowls
• Electrical beater, hand-held, or food processor
• 5 x 25 ml measuring cylinders
• 5 filter funnels
• Glass wool
• 2 weighing boats
• 2 plastic pipettes
• 2 plastic spoons
• Egg white
• Vegetable oil
• 10% citric acid
• Cream of tartar
• Salt

Method

Effects of ageing on eggs

For all these experiments, use eggs which are very fresh and repeat with eggs that are fairly fresh (1-2 weeks), at least one month old and if possible, even older.

Method

How much sugar is there in juices, soft drinks and other foods?