Food Molecules in Eggs
- Lipids- Butter
- the butter made the eggs not stick to the pan and allowed it to cook properly
- Fat and Carbs - Yoke
- it is an oil and fatty
Protein - egg white
- it is mainly protein
- proteins in the eggs determine the characteristics of the food that they are in
- can form a solid white mass (can be seen in breakfast foods)
- you can see the different types of proteins in an egg when you crack in egg into a frying pan
- the egg changed texture once it was fully cooked
H20 - egg white
The food that we suspect would have the most calories are the pancakes because they have multiple food molecules that make them up.
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