WHAT: • To understand protein denaturation and protein coagulation Practical investigation: frying eggs Science theory lesson on eggs Activity: Egg Fact Sheet HOW: WHY: To give you knowledge of Macro nutrients and their function in food products Challenge: Creates a fair and accurate test to prove coagulating properties of eggs Aspire: Accurately times the cooking of the egg, can identify uses of eggs in coagulation and denaturation Expert: Draw a diagram showing that you know the structure of an egg. Research the weights of eggs sold as medium, large or extra large.

Science: Get into pairs Each pair will fry an egg and will record down what is happening in the pan every 30 seconds

Activity: Get into pairs Each pair will fry an egg and will record down what is happening in the pan every 30 seconds Minutes Observation Photo 0.5 1 1.5 2 2.5 3 3.5 4.0 4.5

Science: So what is actually happening?

Science: Proteins are made of long chains of amino acids. The proteins in an egg white are globular proteins, which means that the long protein molecule is twisted and folded and curled up into a more or less spherical shape. A variety of weak chemical bonds keep the protein curled up tight as it drifts placidly in the water that surrounds it. When you apply heat, you agitate those placidly drifting egg-white proteins, bouncing them around. They slam into the surrounding water molecules; they bash into each other. All this bashing about breaks the weak bonds that kept the protein curled up. The egg proteins uncurl and bump into other proteins that have also uncurled. New chemical bonds form—but rather than binding the protein to itself, these bonds connect one protein to another. After enough of this bashing and bonding, the solitary egg proteins are solitary no longer. They’ve formed a network of interconnected proteins. The water in which the proteins once floated is captured and held in the protein web. If you leave the eggs at a high temperature too long, too many bonds form and the egg white becomes rubbery.

Home Learning : Complete the “egg student worksheet” You can use http://www.exploratorium.edu/cooking/eggs/index.html to help you