What Color is Egg White
Description: Riboflavin fluorescence in egg white is quenched because it is bound to a riboflavin binding protein. The excess protein can be titrated with free riboflavin to a fluorescent end-point. If the protein is denatured, the solution becomes fluorescent.
Source: Journal of Chemical Education – Vol. 65
Year: 1988 Vol: 65 Page: 184
Keywords: Riboflavin, Egg white, Proteins, Fluorescence, Titration, UV Light
Rating: 
Hazard: Low
- Use of UV light
- No toxic reagents in use
Effectiveness: Good
- Results are clearly observable without guidance
- Somewhat connected to course material
- Clear contrast between systems behavior
- Time to results is medium
Difficulty: Medium
- Procedures with some intermediate steps to results
- Some concerted or timed manipulations
- Volume-dependent addition/ titration
- Use of scientific equipment
Safety Precautions:
- Eye protection required
- Gloves recommended
- Use of UL approved three-prong plug and outlet
- Absorbent material on hand
Class: Biochemistry, Titrations
Division: General, Analytical Chemistry, Biological Chemistry
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