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Distilled Water 20 liters
Distilled Water 20 liters Original price was: KSh900.00.Current price is: KSh850.00.
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Ferric Nitrate 500gm
Ferric Nitrate 500gm Original price was: KSh2,300.00.Current price is: KSh2,200.00.

Egg Albumen

Original price was: KSh2,500.00.Current price is: KSh2,300.00.

Egg albumen refers to the clear, viscous substance found within an egg’s shell, commonly known as egg white. It’s composed mainly of water and proteins, including albumin, globulins, and mucoproteins. Egg albumen serves various purposes in cooking and baking, providing structure, leavening, moisture, and binding properties to a wide range of dishes, from meringues to soufflĆ©s. Additionally, it’s a good source of protein and is often used as a dietary supplement or in various skincare products due to its purported benefits for skin health.

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SKU: ACS39814CHEM0 Categories: ,
Description

Uses of Egg Albumen

Biochemistry and Molecular Biology:

Egg albumen is rich in proteins, making it a useful source for isolating and studying proteins. It can be used in various biochemical and molecular biology experiments, such as protein purification, enzyme assays, and gel electrophoresis.

Microbiology:

Egg albumen can serve as a growth medium for certain types of microorganisms. It’s particularly useful for culturing bacteria and fungi in laboratory settings.

Emulsification Studies:

Egg albumen contains proteins that can stabilize emulsions, making it valuable for studying emulsification processes in food science and chemistry research.

Coagulation Studies:

The proteins in egg albumen undergo coagulation when subjected to heat or chemical treatments. This property makes it a suitable model system for studying protein coagulation and denaturation phenomena.

Adhesive Testing:

Egg albumen has adhesive properties and can be used as a natural adhesive in various applications. In laboratory settings, it may be tested for its adhesive strength and suitability for bonding different materials.

Quality Control:

Egg albumen can be used as a reference material for quality control purposes in food science and manufacturing industries. Its composition and properties can be analyzed to ensure consistency and quality in food products that contain egg-based ingredients.

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