Scientists Claims that the hard boiled egg can be returned to its original state
To break down proteins and return egg liquid consistence, they worked on it with urea, which have collected fragments of the object together with the help of a special machine.
Chemists cooked egg 90 minutes at a temperature of 20 degrees Celsius, and then added to protein test, which returned a substance in the liquid state and splintered proteins.
However, at this stage, the protein fragments were still glued to each other, and for the renaturation of the scientists put the stuff in a vortex apparatus (vortex fluid device). The device has a light load of separate fragments, returning the original structure of the proteins. If the egg after these procedures suitable for consumption, scientists have reported.
According to chemists, the ability to quickly and cheaply to return the original structure of the proteins help the biotech industry — in particular, the new method will reduce the cost of anticancer drugs. Useful technology, and cheese makers.