3 Egg-cellently Weird Science Experiments



This week Reactions is walking you through the chemistry behind protein denaturing, making an egg bounce, and creating your own green eggs (minus the ham–that’s all on you).

0:24 – “Cook” an Egg without Heat
1:53 – Make an Egg Bounce
2:48 – Green Eggs and Ham

Today we’re coming at you with three kitchen egg demos that will bounce, denature, and colorize you into total chemical bewilderment!

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Writer:
Alexa Billow
Producer:
Kirk Zamieroski

Executive Producer:
Adam Dylewski

Scientific consultants:
Matt Hartings, Ph.D.
Darcy Gentleman, Ph.D.
Kyle Nackers

SOURCES

http://extension.psu.edu/animals/poultry/topics/general-educational-material/the-egg/the-parts-of-the-egg

http://www.scienceofcooking.com/eggs/anatomy_chicken_egg.htm

https://www.exploratorium.edu/snacks/naked-egg

Naked Eggs

https://www.thoughtco.com/cook-an-egg-with-alcohol-607469

https://www.thoughtco.com/fried-green-egg-food-science-project-605969

https://www.homesciencetools.com/a/green-eggs-and-ham

http://www.aeb.org/food-manufacturers/eggs-product-overview/functional-properties/39-functional-properties/219-ph-stability

http://pubs.acs.org/doi/pdf/10.1021/ed3007346

http://kitchenscience.sci-toys.com/protein

https://www.theguardian.com/science/2015/mar/29/how-does-chick-breathe-in-egg-allantois proteins chemistry weird strange

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Reactions is produced by the American Chemical Society.

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