terrisus
Member
Eggs apparently make a better headline
When an egg is boiled, the protein in the egg white changes shape from tightly wound individual clumps to long tangled strands. This is why a raw egg white is clear while a cooked egg white appears solid the tangled strands dont allow light to pass through.
To return those proteins to their original form, Weiss and his team first added a chemical that turned the solid back into a liquid. Then they used a high-powered machine developed by Australian scientists that is called a vortex fluid device to disentangle those stuck-together protein strands.
The object of the research wasn't the eggs themselves, but those proteins. Being able to separate tangled proteins could be a huge boon for scientists.
Its not so much that were interested in processing the eggs; thats just demonstrating how powerful this process is, Weiss said in the release. The real problem is there are lots of cases of gummy proteins that you spend way too much time scraping off your test tubes, and you want some means of recovering that material.