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"Old Faithful" in Yellowstone and molten volcanoes give off a huge amount of energy as well as large amounts of sulfur gas.
"Old Faithful" in Yellowstone and molten volcanoes give off a huge amount of energy as well as large amounts of sulfur gas.
Pure sulfur gas and hydrogen sulfide are responsible for lots of stinky smells. Skunk spray smells because of sulfur, and so do rotten eggs. If something stinks in our classroom, it's probably because of sulfur.
"Hydrogen sulfide is the chemical compound with the formula H. S. It is a colorless chalcogen hydride gas with the characteristic foul odor of rotten eggs. It is very poisonous, corrosive, and flammable." (Wikipedia, 2020)
"Hydrogen sulfide is the chemical compound with the formula H. S. It is a colorless chalcogen hydride gas with the characteristic foul odor of rotten eggs. It is very poisonous, corrosive, and flammable." (Wikipedia, 2020)
The British English spelling of this compound is hydrogen sulph ide, but this spelling is whack. Not even International Union of Pure and Applied Chemistry (IUPAC) recommends spelling it like those tea drinking, biscuit eaters.
"Gas" smells because of a small sulfur molecule
"Gas" smells because of a small sulfur molecule
Mercaptan is the compound added to natural gas that gives it its unique and distinct smell. Without this sulfur compound, we would not be able to smell the odorless methane gas, and more preventable fires would cause a lot more damage.
Some cultures preserve eggs for long periods of time. These black "century eggs" or "millennium eggs" are a delicacy.
Some cultures preserve eggs for long periods of time. These black "century eggs" or "millennium eggs" are a delicacy.
"After admiring the unique pattern, you can halve the egg with a knife to find a runny, gooey green egg yolk and a translucent brown, rubber-like white. I find the egg yolk mesmerising, as it’s surrounded by concentric rings of brown, dark blue, and green. By now you may have also caught a whiff of a slight odour that is a mixture of sulphur and ammonia. Here’s a good reason to pay good money for your century eggs, as some say the odour of good quality century eggs is less pungent." - (Travel Gluttons, 2020)
Is cooking an egg a chemical or physical process?
Is cooking an egg a chemical or physical process?
Cooking an egg is a chemical process, because old chemical bonds are broken when you heat up protein, and new chemical bonds form. Sulfur from the amino acid Cysteine bonds with sulfur from other nearby Cysteines, causing crosslinking. These linked S-S bonds (disulfide bonds) are also responsible for curly hair and the structure of feathers. This is why chicken eggs are so high in sulfur; it's a key building block to making feathers.
Disulfide Bond
If boiling an egg is a chemical process, can you reverse the process and unboil an egg?
If boiling an egg is a chemical process, can you reverse the process and unboil an egg?
Well, sort of. Unfortunately, this would require some less appetizing chemical compounds (like urea, the chemical that gives urine its look and smell) and a super fast centrifuge to spin the proteins apart. It would probably cost more to reverse the cooking process than to start with a brand new egg. While most chemical processes are reversible, sometimes they require lots of energy and undoing the reaction would not be very practical.
"You might be surprised to learn that egg white solidifies between 140º F and 149º F—far below water’s boiling point. Egg yolk coagulates between 149º F and 158º F, a temperature higher than egg whites because the yolk's protein structure is different and not as sensitive to heat."
"You might be surprised to learn that egg white solidifies between 140º F and 149º F—far below water’s boiling point. Egg yolk coagulates between 149º F and 158º F, a temperature higher than egg whites because the yolk's protein structure is different and not as sensitive to heat."
But why does yolk turn green?
But why does yolk turn green?
"The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas. To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more." (The Accidental Scientist, 2020)
"The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas. To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more." (The Accidental Scientist, 2020)
Sulfur isn't the only chemical in eggs. Here are some of the other important chemical compounds in eggs.
Sulfur isn't the only chemical in eggs. Here are some of the other important chemical compounds in eggs.
My Sulfur (30 points) + 5 EC
My Sulfur (30 points) + 5 EC
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Sulfur is an important element for biology, and our noses are well adapted to identifying sulfur quickly. Use this page to document your egg making experience in lab. In total, you will make an upload a video (8 points), complete a scientific paper (12 points), document your deviled egg recipe (10 points). Additional egg dishes made at home/in lab can be worth up to 5 points of extra credit.
Sulfur is an important element for biology, and our noses are well adapted to identifying sulfur quickly. Use this page to document your egg making experience in lab. In total, you will make an upload a video (8 points), complete a scientific paper (12 points), document your deviled egg recipe (10 points). Additional egg dishes made at home/in lab can be worth up to 5 points of extra credit.
(8 points): Create a short video of your egg lab, including the cooking (1 pt), cooling (1 pt) and peeling (1 pt) portions of prep. Make sure to include the bottle shot (2 pts). Share the video on Youtube (3 pts), embed a copy on your site page.
(8 points): Create a short video of your egg lab, including the cooking (1 pt), cooling (1 pt) and peeling (1 pt) portions of prep. Make sure to include the bottle shot (2 pts). Share the video on Youtube (3 pts), embed a copy on your site page.
*Tiktok, Snap, Insta, or Adobe Premier are all acceptable editing platforms
*Tiktok, Snap, Insta, or Adobe Premier are all acceptable editing platforms
(12 points): Make a copy of the "JACS Ovum Denaturation" scientific paper, and replace the details with your own experimental values and results for Lab 5 (Optimization of Ovum Denaturation). The following points will be given for a completed section:
(12 points): Make a copy of the "JACS Ovum Denaturation" scientific paper, and replace the details with your own experimental values and results for Lab 5 (Optimization of Ovum Denaturation). The following points will be given for a completed section:
Abstract (2 points), Introduction (2 points), Materials and Methods (2 points), Results (2 points), Conclusion (2 points), References (2 points)
(5 points) Deviled Eggs Lab Documentation
(5 points) Deviled Eggs Lab Documentation
Slice your eggs open and take a picture. Include time of cooking (2 points).
Slice your eggs open and take a picture. Include time of cooking (2 points).
Post a link for your recipe (1 point). Post a picture of your in-lab final results (2 points).
Post a link for your recipe (1 point). Post a picture of your in-lab final results (2 points).
(5 points) Custard and Meringue Lab Documentation
(5 points) Custard and Meringue Lab Documentation
Create your lemon curd + meringue lab and submit your evidence
(2 pts) Lemon curd evidence, (3 pts) meringue evidence
Presentation is up to you
Presentation is up to you
Extra credit (5 pts): Make additional egg recipes at home/in lab. Prep methods should be documented with at least 1 other ingredient, each alternative use of eggs is worth 1 point. Some ideas for points:
Extra credit (5 pts): Make additional egg recipes at home/in lab. Prep methods should be documented with at least 1 other ingredient, each alternative use of eggs is worth 1 point. Some ideas for points:
Egg in Ramen: If prep method is substantially different, multiple variations can count for multiple points
Hardboiled Egg
Microwave
Hole poked into egg shell to prevent explosion of egg. Noodles cooked for 1 minute, egg cooked 2 minutes with cup.
Scrambled egg
Boiling water added to cup. Egg scrambled after noodles were cooked.
Scrambled egg
Egg and noodles removed from cup, cooked in sauce pan over methane flame. Excess water boiled off while egg cooked.
Fried egg
Egg fried in olive oil, then added to a microwaved cup of noodles.
Some of Smith's favorite uses for eggs. Try them at home for extra points!
Fritata
Eggs Benedict (Poached)
Souffle Pancakes
Meringue
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