The most basic ingredient of the flour is the moderate amount of complex carbohydrates and proteins. A cup of about 192 gram wheat contains about 4.7 grams of fats, 137 grams of carbohydrates and 26 grams of proteins.The 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. The presence of protein ensures that the chick will have a proper and healthy physique.It is normally experimented that oil and water does not homogeneously mix at all but in case of mayonnaise, it is generally found that oil and water and egg yolks are mixed evenly. The reason of this proper mixing of the oil and water is the presence of emulsifiers in the egg yolks. The Lecithin in the egg yolks act as the emulsifiers and emulsify the oil and water together. In order to emulsify the mixture, it is constantly beaten with little addition of oil at small intervals. In some recipes whole eggs (egg yolks and egg whites) are used instead of only egg yolks. Instead of direct water vinegar is mostly used which is about 90% water. Lecithin is a natural compound that is naturally found in egg yolk, fish, soya bean and peanuts. It shows a restricted solubility when dissolved in water but acts as a perfect emulsifier. Choline is the key factor of lecithin that makes the fats digestible, maintains the transfer of fats, nutrients, ions and wastes from and to the cell membrane and makes to cell membranes semi permeable.When oil and water are mixed the oil molecules are forced together by water molecules. Water molecules do not allow oil molecules to come in between. However, in case of mayonnaise, the emulsifiers in the egg yolk cover each oil molecule and do not allow the oil molecules to come together. Water molecules mix with the emulsifier that covered the oil molecules. Hydrogen bonds are present in the proteins, where hydrogen is covalently bonded to the oxygen, nitrogen, and lone pairs. The potential atoms that are capable of forming the H-bond require energy to do so. The molecular structure remains destabilized due to presence of such atoms in the structure.It 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. Thus proteins are packed in protective covers that cover the proteins and proteins can easily pass the membrane.When the egg is boiled, the heat attained from the
Works Cited"Chapter 2: Cells 101: Business Basics: Inside the Cell - National Institute of General Medical Sciences."Publications.nigms.nih.gov, 2013. Web. 28 Sep 2013. <http://publications.nigms.nih.gov/insidethecell/chapter2.html>.
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