The most basic ingredient of the flour is the moderate amount of complex carbohydrates and proteins. Acup of about 192 gram wheat contains about 4. 7grams of fats, 137 grams of carbohydrates and 26 grams of proteins. Te presence of such kind of nutrients is not to provide nutrients to humans but to provide proper nourishment to the growing chick in the egg. Te presence of protein ensures that the chick will have a proper and healthy physique. I is normally experimented that oil and water does not at all but in case of mayonnaise, i is generally found that oil and water and egg yolks are mixed evenly.
Te reason of this proper mixing of the oil and water is the presence of emulsifiers in the egg yolks. Te Lecithin in the egg yolks act as the emulsifiers and emulsify the oil and water together. I order to emulsify the mixture, i is constantly beaten with little addition of oil at small intervals. I some recipes whole eggs (egg yolks and egg whites) are used instead egg yolks.
Istead of direct water vinegar is mostly used which is about 90% water. Lcithin is a natural compound that is naturally found in egg yolk, fsh, sya bean and peanuts. I shows a restricted solubility when dissolved in water but acts as a perfect emulsifier. Coline is the key factor of lecithin that makes the fats digestible, mintains the transfer of fats, ntrients, ins and wastes from and to the cell membrane and makes to cell membranes semi permeable. Wen oil and water are mixed the molecules forced together by water molecules.
Wter molecules do not allow oil molecules to come in between. Hwever, i case of mayonnaise, te emulsifiers in the egg yolk cover each oil molecule and do not allow the oil molecules to come together. Wter molecules mix with the emulsifier that covered the oil molecules. Hdrogen bonds are present in the proteins, were hydrogen is covalently bonded to the oxygen, ntrogen, ad lone pairs. Te potential atoms that are capable of forming the H-bond require energy to do so. Te structure remains due to presence of such atoms in the structure.
I is a common fact that most of the proteins are water soluble and it is impossible for the water to penetrate inside the cell membranes are fat based. Tus proteins are packed in protective covers that cover the proteins and proteins can easily pass the membrane. Wen the egg is boiled, te heat attained from the. ..
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