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Objectives:

Objectives: . Gain an understanding of proteins and what happens to them upon denaturation Observe the effect of temperature on egg proteins Observe the effect of changing the pH on egg proteins. Drill:. What are proteins made up of?. Homework:. None. Chapter Challenge.

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Objectives:

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  1. Objectives: • Gain an understanding of proteins and what happens to them upon denaturation • Observe the effect of temperature on egg proteins • Observe the effect of changing the pH on egg proteins

  2. Drill: • What are proteins made up of?

  3. Homework: • None

  4. Chapter Challenge • Create a 5 minute chemistry segment for a cooking show.

  5. Activity 7 How do Proteins in Foods React?

  6. What do you see? • Look at the picture on page 568 and describe what you see. Be prepared to discuss what you see with the class.

  7. What do you think? In a movie called Cool Hand Luke, the main character eats 50 hard boiled eggs in one hour as a bet. In the movie Rocky, the main character eats raw eggs for breakfast • How does an egg change when cooked?

  8. Investigate • Pages 568 – 569

  9. Chem Talk Biology Review • Amino Acids form Proteins • Proteins are long chains of amino acids

  10. Chem Talk

  11. Amino Acid Examples

  12. Structure of Proteins

  13. Chem Talk • Denaturation • Change in proteins shape • Unravels and expands • Caused by • Heating • Adding salt • Adding acid

  14. What do You Think Now? At the beginning of the activity you were asked: • How does an egg change when cooked? • Look back at your answer at the beginning of the activity. How would you change your original answer?

  15. Chem Essential Questions • What does it mean? • Macro • What changes do you see when you cook an egg?

  16. Chem Essential Questions • What does it mean? • Nano • Describe the denaturation of an egg white at the molecular level. Remember that structure determines function.

  17. Chem Essential Questions • What does it mean? • Symbolic • You can use drawings of protein secondary structures as one way to represent this physical change. What symbolic structure do you use to describe amino acids?

  18. Chem Essential Questions • How do you know? • The change in an egg during cooking is not due to a loss of water, but rather it is due to a chemical change. What evidence do you have for this?

  19. Chem Essential Questions • Why do you believe? • Personal experiences tell you that raw foods are different from cooked foods in appearance, texture and taste. Give examples of how other proteins such as meat change (denature) with cooking.

  20. Chem Essential Questions • Why should you care? • Explaining the nanoscopic changes that occur during cooking foods containing proteins would be an exciting addition to your cooking show.

  21. Reflecting on the Activity and the Challenge Page 573

  22. Inquiring Further • Egg White’s Foaming Activity • Maillard reaction • Green egg yolks

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