Question

Ingredient added in egg proteins to decrease the temperature of coagulation is:

• A. Water
• B. Lemon juice
• C. Sugar
• D. Milk

Hint:

Remember the basic rules for egg coagulation temperature:

\textbf{Decrease Temperature (cooks faster):} Acid (lemon juice, vinegar), Salt.
\textbf{Increase Temperature (cooks slower):} Sugar, Fat, Starch, Water/Milk. \end{itemize}

Answer 1

The Correct Option is B

Step 1: Understand egg protein coagulation. Egg proteins denature and form a solid network (coagulate) when heated. The temperature at which this happens can be influenced by other ingredients. The goal is to find an ingredient that makes them coagulate at a lower temperature.
Step 2: Analyze the effect of each ingredient on protein stability.

Water: Diluting eggs with water or another liquid raises the coagulation temperature because the protein molecules are farther apart and it takes more heat for them to find each other and bond.
Lemon juice: Lemon juice is acidic. Acid disrupts the charges on the protein molecules, causing them to partially denature and repel each other less. This destabilization means they require less heat energy to complete the coagulation process. Thus, acid {decreases} the coagulation temperature.
Sugar: Sugar molecules get in the way of the protein molecules, physically hindering them from bonding together. Sugar also competes for water, which helps stabilize the protein structure. Both effects mean more heat is required for coagulation, so sugar {increases} the coagulation temperature.
Milk: Milk is mostly water and also contains fat and minerals. It acts primarily as a diluent, raising the coagulation temperature. \end{itemize} Therefore, lemon juice (an acid) is the ingredient that decreases the coagulation temperature.