Investigating the Effect of Various Household Acidic and Alkaline Liquids on the Rate of Egg Albumin Denaturation

This investigation explores how different household liquids with varying pH levels—ranging from highly acidic to highly alkaline—influence the denaturation rate of egg albumin. The study hypothesizes that extreme pH environments will accelerate denaturation compared to neutral or mild conditions.

Using colorimetry to measure changes in light absorbance (AU) over 15 minutes, the researcher quantified protein aggregation. A one-way ANOVA was employed to determine statistical significance between the six liquid groups. Results confirmed that extreme pH liquids significantly increase the denaturation rate, supported by a p-value of 8.216 x 10⁻¹⁵. The paper features rigorous uncertainty propagation, detailed error analysis, and a comprehensive evaluation of experimental limitations and improvements.