The most appropriate method of making egg-albumin sol is:
(1)Break an egg carefully and transfer the transparent part of the content to 100 mL of 5% w/V saline solution and stir wellCorrect
(2)Keep the egg in boiling water for 10 minutes. After removing the shell, transfer the yellow part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shaker
(3)Keep the egg in boiling water for 10 minutes. After removing the shell, transfer the white part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shaker
(4)Break an egg carefully and transfer only the yellow part of the content to 100 mL of 5% w/V saline solution and stir well
Answer: (1)
Solution
Two things must be right. First, **albumin is the protein of the egg white**, the transparent part, not the yolk — which eliminates options (2) and (4). Second, the egg must be **raw**: boiling denatures the protein irreversibly, coagulating it into an insoluble
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