A biochemist in the kitchen – SEBBM workshop 1
In this workshop the humble egg is used to explore biochemical processes and concepts. Participants bounce, float and paint eggs, as well as make meringues and mayonnaise, while learning about acid-base reactions, osmosis, pH, protein structure, concentration, density and emulsions.
Sign in or join for free to access this content
Sign in to FEBS Network
Join the FEBS Network today
Joining the FEBS Network’s molecular life sciences community enables you to access special content on the site, present your profile, 'follow' contributors, 'comment' on and 'like' content, post your own content, and set up a tailored email digest for updates.Register