What are the physical properties of raw eggs?

1. Appearance:

* Shell: Hard, porous, and typically white or brown in color.

* Yolk: Round, yellow, and viscous.

* White (Albumen): Clear, slightly viscous, and surrounds the yolk.

2. Texture:

* Shell: Brittle and can crack easily.

* Yolk: Smooth, viscous, and gelatinous.

* White: Viscous, slippery, and can be easily whipped.

3. Density:

* Whole egg: The density varies slightly depending on the size and type of egg, but is around 1.03 g/cm³.

* Yolk: More dense than the white.

* White: Less dense than the yolk.

4. Temperature:

* Room temperature: Around 20°C (68°F).

* Refrigerated: Around 4°C (39°F).

5. pH:

* Whole egg: Around 7.6 (slightly alkaline).

* Yolk: Around 6.0 (slightly acidic).

* White: Around 9.0 (slightly alkaline).

6. Viscosity:

* Yolk: High viscosity.

* White: Lower viscosity than the yolk, but still viscous enough to hold its shape.

7. Specific gravity:

* Whole egg: Around 1.03.

* Yolk: Around 1.04.

* White: Around 1.02.

8. Surface tension:

* Egg white: High surface tension, which allows it to be whipped into a stable foam.

9. Solubility:

* Egg white: Contains proteins that are soluble in water.

* Yolk: Contains fats and proteins that are not soluble in water.

10. Other properties:

* Eggs can be classified by weight and size.

* The color of the shell does not affect the flavor or nutritional value of the egg.

* Eggs are a good source of protein, vitamins, and minerals.

It's important to note that these properties can vary depending on factors such as the age of the egg, breed of chicken, and storage conditions.