Egg txuringos

1985/12/01 Elhuyar Zientzia Iturria: Elhuyar aldizkaria

Why does the txuringo egg remain firmer when it is baked in a copper container than when it is baked in a ceramic, glass, or other material container? The discovery of this phenomenon is 200 years old, as it was mentioned in the Encyclopédie des sciences et des techniques de Diderot y D' Alembert. However, until now, the cause of the phenomenon has not been known. Stanford Unibersity of USA J. According to Mc Gee, when the txuringo reaches the point of snow, some of its proteins are absorbed in the air/liquid interphase of the bubbles that form.

Thus the molecular transformation of these proteins occurs, forming links between the molecules that lead to the formation of the molecular film. For the txuringo to remain in the form of snow, it is necessary that the proteins put a level of discomfort to its denaturalization. The Cu2+ ion helps denaturalization, since between it and albumin a chemical relationship is generated, thus increasing the stability of the foam.