Denature Protein Lab Write Up

Breaking Proteins
Name: __Deshawna Hursey __________________________
Question
What question is this scientific investigation seeking to answer?
What happens to the protein when it is exposed to different conditions?
Hypothesis
Give a possible, testable explanation to answer the question. The Independent and Dependent must be stated.
When the conditions are applied the protein will and can change shape and colors. The independent variable is
the egg white, and the dependent variable is the conditions that we applied to the egg white.
Materials & Methods

List the materials you used below:
 Microwave or stove
 Microwave safe container (or pot if using stove)
 1 fork
 1 bowl
 1 pair of scissors
 4 small glass containers (same size)
 1 egg white
 150 ml of water
 75 ml rubbing alcohol
 Eye protection recommended
 Gloves optional
A numbered, step by step list of short instructions of how to perform the experiment, written in the third
person, such that another student could follow and replicate the experiment, then identify the variables in your
experiment:
1. Add 75ml of rubbing alcohol to one glass container, 75 ml of water into another and the rest of the
water in the microwave-safe container (or pot).
2. Crack egg into bowl and remove yolk without breaking (if broken toss and try again).
3. Cut the egg white into pieces with the scissors ¼ for each glass container.
4. Heat up the water to boiling and add to one empty glass container.
5. Immediately put ¼ of the egg white in the boiling water, then ¼ in the alcohol, ¼ into room
temperature water and the last ¼ by itself in the last empty glass container (control)
6. Observe any immediate changes in the egg white in terms of color and consistency. Gently stir the egg
in each glass container making sure to rinse between each one to prevent cross contamination.
7. Wait 30 minutes
8. Use fork to inspect the state of the egg whites in each of the glass containers and note data in the table
of lab write up.
9. Clean up.
Independent Variable: The independent variable is the egg white
Dependent Variable: The dependent variables are the conditions that we apply to the egg white.
Results: Here you list the results of your experiment. Include any relevant charts, data tables, and graphs.
Table 1.1 – Egg White Solution

Room Temp
Control Hot Water Alcohol
Water
Change in no
no Yes Yes
Appearance
Denatured n/a yes yes n/a
Not Denatured no n/a n/a No
Table 1.2 – Description of each experimental sample
Variable Tested Provide a brief description of the appearance

Control The control egg showed us that, when left at room temperature, the egg whites stay
clear, meaning the proteins maintain their original shape. These proteins were not
denatured.
Hot Water As heat denatured the proteins in the egg white, it broke apart some of the bonds
(mostly hydrogen bonds) that were holding the proteins in their original shape. The
proteins unfolded, taking up more space (turning the gel white) and hardening them in
place next to one another.
Alcohol Alcohol also denatures proteins. It does this the same way as heat, by breaking the
bonds that hold parts of the protein in a folded shape. Sometimes the alcohol molecules
bond directly to some of the parts of the protein, disrupting the normal way the protein
would bond to itself. (So, alcohol is called a “bond disruptor.”)
Room Temp room temperature water has a small denaturing effect on some of the egg white. It acts
in the same way, by breaking bonds, but its effect isn’t nearly as strong as alcohol or hot
water.
 Restate Problem
Discussion/Conclusion  Restate Hypothesis
 State if hypothesis is supported or not.
 Use data as evidence
 Make inference to explain your results (answer to the problem)
When left at room temperature, the control egg whites remained clear, indicating that the proteins remained
intact. Proteins in these samples were not denatured. The cooking process (hot water). Cooking eggs with heat
transforms their whites into white, resulting in a rubbery gel.
When egg whites are beaten until stiff, they lose their original characteristics and cannot regain those
properties. They are then fully denatured and have no elasticity. In egg whites that are only beaten until soft
peaks form, some of their elasticity is retained and the proteins are only partially denatured.
Going Further (Required) – Answer the following questions while considering the data you collected as well as
your knowledge of the effects of different environments on proteins.
1. In this experiment there were two water treatments. Was one more effective in denaturing proteins?
Why? Support with data.
The hot water was more effective in denaturing proteins than the room temperature water. The hot
water was more effective because heat is known denature protein
2. We denature proteins when we cook the meat we are going to consume. Heat is known to denature
proteins; did we discover other ways to do this? Support with data.
Yes, when you place meat in vinegar it will cook it also.
3. Ceviche is a unique way cooks prepare protein. Research it and describe what condition denatures the
proteins in the food preparation method and what scale is it measured in (ex: heat is measured in
degrees). Provide an example of a food (protein) prepared that you found in your research.
No cooking is required when preparing ceviche because the lime cooks the shrimp. The acidity in the
lime denatures the protein.
4. Proteins in your cells need to be at a certain temperature to function and not denature. (a) What
temperature does your body need to be to function properly? (b) Provide two methods your body uses
to raise and lower body temperature to maintain homeostasis. (c) What could happen to a person’s
proteins if their internal temperatures got too high? (d) What would happen to them?
a. Human temperature is 98.6

b. Shivering and insulin as well as glucose
c. The individual body will begin to go into shock
d. The body would begin to have seizures

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Denature Protein Lab Write Up

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Breaking Proteins

Name: Deshawna Hursey ________________________

Materials & Methods

Table 1.1 – Egg White Solution

Table 1.2 – Description of each experimental sample

Variable Tested Provide a brief description of the appearance

a. Human temperature is 98.6

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