{"id":541,"date":"2021-05-20T12:58:48","date_gmt":"2021-05-20T16:58:48","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=541"},"modified":"2021-05-20T12:58:48","modified_gmt":"2021-05-20T16:58:48","slug":"lesson-13","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/","title":{"rendered":"Lesson 13"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Custards (protein denaturation and coagulation under dilute conditions)<\/li>\n<li>Egg white foams (including use of acid, copper and aging)\n<ul>\n<li>Cream of tartar<\/li>\n<li>Disulfide bond formation<\/li>\n<li>Ovalbumin &gt; S-ovalbumin<\/li>\n<\/ul>\n<\/li>\n<li>Green eggs<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>9.8 (Custards) through 9.9 (Egg Foams) p. 329-336<\/li>\n<li>9.9 Egg Pasteurization<\/li>\n<li>9.11 (Heating Egg Protein&#8230;)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos and Slides<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=28be93ec-1ad2-4a24-9551-abc700fc9a89\" target=\"_blank\" rel=\"noopener\">13.1 Eggs<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/20s-13-1-eggs\/\" rel=\"attachment wp-att-646\">13.1 eggs<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=1e5de8a4-2af9-42b6-b447-abc70108482c\" target=\"_blank\" rel=\"noopener\">13.2 Eggs and Denaturation<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/20s-13-2-eggs-denaturation\/\" rel=\"attachment wp-att-647\">13.2 eggs denaturation<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=0611d934-52b1-44ff-b33e-abc70121549e\" target=\"_blank\" rel=\"noopener\">Cooking Eggs<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/20s-13-3-cooking-eggs\/\" rel=\"attachment wp-att-648\">13.3 cooking eggs<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/youtu.be\/PHn8_6o_RLs\" target=\"_blank\" rel=\"noopener\">The Perfect Egg<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=33e5fb0f-f575-432a-948f-abc7012c48f7\" target=\"_blank\" rel=\"noopener\">Cooking Eggs Part 2<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/20s-13-4-cooking-eggs-part-2_part1\/\" rel=\"attachment wp-att-649\">13.4 cooking eggs part 2_Part1<\/a> <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/20s-13-4-cooking-eggs-part-2_part2\/\" rel=\"attachment wp-att-650\">13.4 cooking eggs part 2_Part2<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.seriouseats.com\/2014\/10\/is-it-true-not-to-get-yolk-in-egg-whites.html\" target=\"_blank\" rel=\"noopener\">Do Yolk and Grease Really Ruin Egg Whites for Beating?<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4><span style=\"color: #800000;\"><strong>Post Video Check-In Questions:\u00a0\u00a0<a href=\"http:\/\/blackboard.richmond.edu\/\">http:\/\/blackboard.richmond.edu\/<\/a><\/strong>\u00a0<\/span><\/h4>\n<p>The questions embedded in the lesson are\u00a0<em>formative<\/em>\u00a0&#8211;\u00a0that is,\u00a0they test your comprehension and understanding,\u00a0but they are <em><strong>graded for completion<\/strong><\/em>. You can access them here Blackboard under &#8220;Check-Ins&#8221;.<\/p>\n<hr \/>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #cb4335; border: none windowtext 1.0pt; padding: 0in;\">Worksheets<\/span><\/h3>\n<p>Recommended by not graded:<\/p>\n<ul>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/activity_25_eggs\/\" rel=\"attachment wp-att-652\">Activity_25_Eggs<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/activity_25_eggs-key\/\" rel=\"attachment wp-att-651\">Activity_25_Eggs KEY<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/activity_26_custards_and_egg_foams\/\" rel=\"attachment wp-att-654\">Activity_26_Custards_and_Egg_Foams<\/a><\/li>\n<li><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/activity_26_custards_and_egg_foams-key\/\" rel=\"attachment wp-att-653\">Activity_26_Custards_and_Egg_Foams KEY<\/a><\/li>\n<\/ul>\n<p class=\"1-style\">Go to\u00a0<a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-14\/\">Lesson 14<\/a><\/p>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Custards (protein denaturation and coagulation under dilute conditions) Egg white foams (including use of acid, copper and aging) Cream of tartar Disulfide bond formation Ovalbumin &gt; S-ovalbumin Green eggs The readings for this &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-13\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":13,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-541","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/541","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=541"}],"version-history":[{"count":6,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/541\/revisions"}],"predecessor-version":[{"id":900,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/541\/revisions\/900"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=541"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}