UEN Security Office
Technical Services Support Center (TSSC)
Eccles Broadcast Center
101 Wasatch Drive
Salt Lake City, UT 84112
(801) 585-6105 (fax)
Main Curriculum Tie:
Background For Teachers:
One-half of the protein in the body, however, is used as catalysts within the cells. These catalysts, you will recall, are called enzymes. Enzymes, then, are proteins. (See FOOD AS MATTER, Section 2-1.)
Body cells require energy. The body makes enzymes from protein, but it eats its own protein only during starvation. Enzymes allow energy-producing reactions to occur within the cells without raising temperatures so high that the energy-producing reactions would injure the cells. Some on the energy produced does appear as heat in the cell, but most is used to produce other products whose synthesis requires input of energy. If all the energy were kept in the cell in the form of heat, the cell would die.
Proteins are type of molecule found in all animals and plants. Like polysaccharide, proteins are polymers. they are very large molecules because each protein molecule is made up of smaller molecules called amino acids. The amino acids form proteins by linking into long chains called polymers. When human beings eat proteins, the body breaks them apart and uses the amino acids to build new proteins necessary for growth and repair of body tissues.
Intended Learning Outcomes:
The students will work with a PREASSESSMENT called BILL THE CHEF to determine what they know about the behavior of egg proteins in meal preparation.
The students will complete their EGG WHITE FOAM LAB EVALUATION study sheet while the teacher discusses the lab results and the class draws conclusions about the stability of egg white foams.
The study sheet and worksheets may be included in the student's science notebook.
The objective of this lab is to have the students:
The teacher will assign each group a different task as outlined on the recipe sheet.
The students will evaluate their lab experience by completing the questions found on the resource: EGGS AS A BINDER, A LEAVENING AGENT, AND AN EMULSIFIER - REVIEW QUESTIONS as the teacher leads the students in a discussion to explain the principles shown in the lab experience.
NOTE TO TEACHER: Review the techniques for using eggs to thicken sauces and puddings and for making a stable egg white foam. The objective of this lab is to have the students use the correct technique for using an egg as a thickener and also to use the correct technique to make an egg white foam.
Created Date :