Effect of Whipped Egg Whites on Soufflé Volume

Effect of Whipped Egg Whites on Soufflà © Volume R. Ardura THE EFFECT OF WHIPPING EGG WHITES OVER ITS LEAVENING CAPACITY IN SOUFFLES INTRODUCTION We may all agree with the grand statement Nicholas Kurti said over his presentation â€Å"The Physicist in the Kitchenâ€Å": â€Å"It is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflà ©s† (Barham, 2001). Soufflà ©s, sponge cakes, meringues, and bread are some examples of baked foams. Foams â€Å"allow [the diner] a better perception of the texture of a dense mass in the mouth and enhance the perception of odors† (This, 2009). Understanding how foams work under dynamic conditions is crucial for any chef to achieve a better end product and give the consumer a greater enjoyment. Egg whites are commonly used as an aerating agent because of its foaming properties. Their foam assists in the leavening process, although the actual leavening agent is air. Foam simply allows air to be incorporated into baked goods (Figoni, 2011). The end goal is to capture and retain as much air inside the soufflà © to achieve an airy, light and delicate end product. Foams are a colloidal system of a gas dispersed into a liquid continuous phase (Pawel et al, 2014). In the case of soufflà ©s, the continuous phase is water with egg white proteins, lipids and carbohydrates dissolved in it—which will strengthen the dispersing medium—, and the dispersed phase is air (McWilliams, 2012). Oxygen, nitrogen, carbon dioxide, and some of the other components of air are mostly hydrophobic. In other words, air can dissolve in water but only in tiny amounts (MyHrvold, 2011). The mechanical action of beating pushes air bubbles into the continuous phase of the forming foam while the protein of the egg whites unfold to form a monolayer film at the surface of the air pushed inside. This stage of foam forming is called absorption (Cherry, 1981). The hydrophilic part of the egg white proteins will be attracted and bound with water and any hydrophilic component present in the solution, while the hydrophobic end will be oriented inwards surrounding the gas phase and stabilizing the bubble (MyHrvold, 2011). When talking about foams in food products, it is of interest to know the foam’s stability and volume. Any solids, such as sugar, present in the continuous phase of foam add viscosity to the liquid base. Different levels of viscosity, or resistance that a fluid poses to shear forces, changes the mouth-feel of the product and duration of the foam. In general, the more viscous a liquid is, the longer its bubbles last (Pugh, 1996). We should also keep in mind that a greater resistance to shear forces means a smaller increase of volume from air expansion. Therefore, the recipe used in this study has minimal foaming agents and foaming stabilizers to ensure that the outcome truly reflects the impact of the whipping stage on the increased volume and stability of the soufflà ©. The rate and extent in which albumin unfolds to form a film at the surface of the gas, also called the absorption rate, increases as shear force is applied to the egg white when beaten (Damodaran and Song, 1988). As protein unfolds and entraps gas to form new bubbles the overall volume of the solution grows. Foam becomes opaque and can be pulled into soft peaks. While some bubbles collapse, others are surrounded with a second monolayer. The second film covers any coagulated regions, caused by over beaten proteins, from the first monolayer (Cherry, 1891). The bubbles progressively become smaller and foam gets tighter until stiff peaks are formed (McWilliams, 2012). This is usually the stage egg whites are brought to for making soufflà ©s. It is a common belief that bringing the egg white foam to this stage will make a more stable soufflà ©. The normal pH value for egg whites is from 7-8, but as they age their pH goes up. However, the rate and area to which proteins unfold and reposition at the interface is conditional to the protein’s intermolecular limitation to form new bonds. The overall egg white foam stability is optimal at or near the isoelectric pH of albumin—pH5.5 (Cherry, 1981). This is due the convex shape bubbles take near the pI of albumin, which exhibit a slower liquid drainage rate than decay from gas diffusion and disproportionation (Damodaran, 1994). As a result of less liquid drainage the foam films remain thick enabling dry foams of high stability to be formed (Malysa and Lunkenheimer, 2007). Furthermore, the addition of an acid boosts the number of free-floating hydrogen ions in the egg white slowing down disulfide bonding and exposing hydrophobic regions that result in further adsorption sites (Murray, 2007). In order to generate the same variables for this study, all egg whites were ti trated to pH 5.5 creating a more suitable protein conformation for entrapping and holding air dispersions. Foam will start to form when the number of new and accumulated bubbles exceeds the number of rupturing ones. The stability of foam does not only depend on the solution’s composition but also the state of the bubble’s adsorption layers (Malysa and Lunkenheimer, 2007). Most studies focus on the stability of foams under static conditions where a tight bubble network and high stability are formed. Considering that in the soufflà © production process foam is subject under dynamic conditions, surface elasticity may become of significant importance when analyzing foam expansion and stability on such systems. In addition, even though it would seem logical that a highly flexible unfolded protein would cover a greater surface area than a compact folded protein, Damodaran and Song found that one of albumin’s folded intermediates occupies a greater surface area (Damodaran and Song, 1988). Therefore, in order for a protein to entrap the maximum amount of gas in foam and exert the most favorable reduction of the surface tension, it should be processed (whipped) until an optimum degree of unfolded and folded coils are achieved (Damodaran, 1989). The physical law that animates the phenomenon occurring in a soufflà © was discovered by the French scientist and balloonist J. A. C. Charles. Charles’ law states, â€Å"†¦the volume occupied by a given weight of a given gas is proportional to its temperature† (McGee, 2004). Some may conclude that the greater amount of air bubbles trapped the greater the volume will raise as the soufflà © is baked. Others may believe that it does not matter the stage the egg white has been whipped to because gas will always expand a fixed amount. However, bearing in mind Damodaran and Song’s discovery and the assumption that surface elasticity could play a determining roll on foams expansion and stability under dynamic conditions, there might be the possibility to believe that stiff peak is not the optimum stage at which the egg white must be whipped to achieve the maximum final volume in soufflà ©s. This study will focus on the effects different stages of whipped egg white foams have on the final volume of soufflà ©s. After this study a chef will know the best possible utilization of egg whites for soufflà ©s and other food preparations where egg whites act as a leavening agent. Learning about egg white’s surface rheology through measurements recollected over a range of timescales will help to understand how the protein structure on whipped egg whites relate to the final volume of soufflà ©s. It may also suggest a better way to produce other backed foam products as sponge cakes, meringues and bread. WORKS CITED Barham, P. (2001). The Science of Cooking. Berlin, Germany: Springer-Verlag GmbH. Figoni, P. (2011). How Baking Works (3rd ed, pp. 258, 267, 300 303) Hoboken, NJ: John Wiley Sons. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (1st ed.), Egg Foams (pp.109-113). New York, NY: Scribner. McWilliams, Margaret (2012). Foods: Experimental Perspectives. (Seventh ed., pp. 113, 114, 116, 384-387, 412). New Jersey: Pretince Hall. MyHrvold, N., Young, C. Bilet, M. (2011).The Modernist Cuisine: The Art and Science of Cooking(1st ed., Vol 4, pp. 74, 240-255). Bellvue, WA: The Cooking Lab. This, H. (2009), Science of the Oven. New York, NY: Columbia University Press. Pawel, P., et al. (2014). The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids. Food Biophysics, 9:76-87 Cherry, J. P. (1981). Whipping and Aeration. In Cherry McMaters (Eds.), Protein Functionality in Foods (pp. 150-153). American Chemical Society: USA. Damodaran, S (1994). Protein functionality in food systems. In N. S. Hettiarachchy G. R. Zeigler (Eds.), Structure-Function Relationship of Food Proteins (pp. 15-17). Chicago, IL: Institute of Food Technologists. Damodoran, S. (1989) Interrelationship of molecular and functional properties of food proteins. In J. E. Kinsella W. G. Soucie (Eds.), Food Proteins (pp. 21-22). Champaign, IL: The American Oil Chemists’ Society. Damodoran, S. and Song, K. B. (1988). Kinetics of absoption of proteins at interfaces: Role of protein conformation in diffusional adsorption. Biochim. Biophys. Acta 954:253. Malysa, K. and Lunkenheimer, K. (2007). Foams under dynamic conditions. Current Opinion in Colloid Interface Science, 13 (2008), 150-162. doi:10.1016/j.cocis.2007.11.008 Murray, B. S. (2007) Stabilization of bubbles and foams. Current Opinion in Colloid Interface Science. 12 (2007), 232-241. doi:10.1016/j.cocis.2007.07.009

Graduation Speech -- Graduation Speech, Commencement Address

Edgar Allan Poe once said, "All that we see or seem is but a dream within a dream." The 13 years that I have spent attending school have quickly passed through my life as if a dream, much as I imagine it did Edgar Allan Poe. I can still remember my first day of school in Vietnam when I was five years old. Timid and scared, I held my mother's hand tightly, frightened that if I let go, I would lose her forever. My mother looked at me and said gently in Vietnamese: "Su hoc nhu thuyen tren dong nuoc nguoc. Khong tien at se lui" Translated into English it means: "Education is like a boat heading upstream against the river's current. If it is not going forward, it will be left drifting behind." Now, years later, I stand among fellow students who have also bravely faced the challenge of that upstream river of knowledge. We are gathered here tonight for a very special and important occasion. It will be a night for all of us to remember, a night of wonderful memories, a night that celebrates the end of one journey and the beginning of another. I would like to welcome all of you here today -- faculty, family, friends, fellow Phi Theta Kappans, and of course, the one, the only Harding Community College graduating Class of 2006. Thank you for giving me the honor of speaking to you on this very special occasion in our lives. Giving a commencement speech is a very challenging task. The faculty would like a speaker with a substantive message. The parents would appreciate a sentimental tone, and the graduates would like the speech to be brief! Two years ago, we came to this institution with great enthusiasm and determination to build a bridge to the future for ourselves and for the next generation. We brought with us impressive... ...e has given us, to work together to translate the abstract into reality. In closing, and rather than saying good-bye to all of you, I ask the Class of 2006 to please rise. Let us give a grateful applause to Harding Community College for all that it has done and continues to do to help students like us in our quest for success. Let us thank you, our distinguished faculty, for believing in us, compelling us, and teaching us to explore the fullness and strength that lie within ourselves. Let us thank our family and friends for loving us, supporting us, and encouraging us to pass through the challenges of that upstream river of knowledge. And, let us celebrate this day with cheerful applause and congratulations to each other for being wonderful companions along this journey. Class of 2006, I wish you all a bright future and may another journey begin here.

Employment Law Compliance Plan Memorandum Essay

The following memo is an Employment Law Compliance Plan for Landslides Limousines. The plan summarizes key federal and Texas State employment laws. This report also includes recommendations and consequences of these laws. Please note that Landslide Limousines is subject to additional laws if the business exceeds employing more than 50 individuals. If Landslide Limousines fails to comply with the laws highlighted in this memo, the company is subject to serious penalties, including hefty fines, lawsuits, and possible prosecution. The federal law requires that all businesses in the United States comply with standard laws. Some of the laws include the Equal Employment Opportunity Commission (EEOC), the I-9 Employment Eligibility Verification, and the Social Security Act (1935). Additional laws include the Americans with Disabilities Act (ADA) and the Federal Unemployment Act. It is imperative that Landslide Limousines complies and understands what these laws detail. The EEOC law prohibits any business from discriminating against its employees. Both the EECO and the Texas Workforce Commission Civil Rights Division (TWCCRD), mandate that businesses cannot discriminate against any employee based on race, sex, religion, disability, or age (Employee Rights & Laws, 2013). According to the law, â€Å"Employers with 15 or more employees engaged in an industry affecting commerce, employment agencies, and labor unions are prohibited from denying equal employment  opportunities† (Business Employer Requirements, 2013, para. 3). Failure to comply with either of these laws will result in potential lawsuits by employees and potential financial loss for the company. Employees have the right to file a claim against their employer if they believe that they experiencing discrimination. According to the Department of Labor (2013), if the complaint is valid the â€Å"Employee may be entitled to a remedy that will place you in the position you would have been in if the discrimination had never happened. You may be entitled to hiring, promotion, reinstatement, back pay, a pay raise, or reasonable accommodation, including reassignment† (para. 12). The I-9 Employment Eligibility Verification is required for any employee. The Immigration Reform and Control Act, states that the United States employers must verify the identity of all workers (Employee Verification Compliance, 2013). Employers must check documentation like identification, social security card, work visa, passport, etc., to ensure that employees are legally able to work in the United States (Employee Verification Compliance, 2013). The EEOC and the TWCCRD, work to enforce the law. If a business violates these employment laws, penalties like fines, and possible prosecution will ensue. The Department of Homeland Security, Department of Labor, or office of Immigration can investigate any business, when they so chose. If errors are found in the I-9 documentation, forms are missing, or if it is discovered that an employer knowingly employs an unauthorized worker, Landslide Limousines is subject to serious penalties (Employee Verification Compliance, 2013). Penalties for I-9 paperwork errors can include fines up to $1,100 per employee (Employee Verification Compliance, 2013). Studies show that the number of employers, who violate I-9 employment eligibility verification, continues to rise (Employee Verification Compliance, 2013). Therefore, it is imperative that Landslides Limousines pays close attention to this. Texas Payday Law is a law that Landslides Limousines needs to be knowledgeable of. The law states that employers are not required to pay employees additional wages for working holidays or weekends (Texas Payday Law, 2013). This is at the digression of the employer. Rest breaks over 20 minutes and lunch breaks exceeding 30 minutes must be paid. Texas law requires that wages â€Å"must be delivered to the employees at their regular  place of work during working hours, mailed by registered mail, or by direct deposit to be received by the employee no later than payday† (Texas Law, 2013, para. 2). Under Texas law, employees can file a claim for unpaid wages. They may do this up to 180 days from when pay is due (Texas Law, 2013). If an employee is laid off, quits or is fired, the employer must pay the employee owed wages by the next pay period (Texas Law, 2013). Employers are not required to pay employees vacation pay, unless this benefit is offered in writing before or during employment (Texas Law, 2013). The Texas Department of Safety Health Consultations (OSHCON) is a program that is available to businesses by the Texas Department of Insurance. Companies with fewer that 150 employees are entitled to a free inspection (Business Employer Requirements, 2013). If companies â€Å"meet the federal requirements, they are exempt from a scheduled inspection for 12 months† (Business Employer Requirements, 2013, para. 1). This is a program that Landslides Limousines needs to take advantage of. All businesses must meet federal requirements to operate legally. Landslide Limousines is eligible for a free inspection because it employs fewer than 150 employees. A free inspection also saves the company money. To comply with Texas child labor laws the company should refrain from hiring individuals under the age of 21. Due to the limited hours that a minor is able to work in the state of Texas, Landslides Limousines should hire individuals over the age of 21, have excellent driving records, and at least five or more years of driving experience. A background check and a copy of employees driving records are needed from the insurance company. The limousine industry requires that employees have flexible hours such as graveyard shifts. This is illegal for anyone under the age 18. Minors are unable to work before 5 a.m., or after 10 p.m. (Chapter 15 Texas Labor Code, 2013). Federal law also states that minors cannot exceed more than three hours of work on a school day. In addition, minors cannot exceed or 18 hours during a school week (Chapter 15 Texas Labor Code, 2013). Employers who violate the child labor law can be charged with a misdemeanor (Chapter 15 Texas Labor Code, 2013). Under Texas State law, â€Å" If an employer violates child labor law, in addition to criminal penalties TWC may assess an administrative penalty against the employer up to $10,000 per violation† (Texas Child Labor Law, 2013, para. 3). To save the Landslides Limousine money, we recommend that Landslide  Limousines refrain from offering employees benefits, until the company exceeds 200 employees. This approach saves the Landslides Limousines money, which allows the company to expand its clientele. Federal law states that employers are not required to offer health insurance benefit plans (Cascio, 2013, p. 477). However, beginning in 2014, â€Å"employers with more than 50 employees, including full time-equivalent employees, who do not offer healthcare coverage and have at least one employee receiving a tax credit for health-coverage premiums will have to pay a penalty of $2.000† (Cascio, 2013, p. 477). Landslide Limousines will need to be aware of this law should employment exceed 50. As Landslide Limousines begins to grow, the company will need to be aware of the laws required for medium and large businesses. The company needs to continue to follow and stay current with all Texas State and federal laws. This will help avoid penalties like prosecution and fines. We recommend that an additional evaluation be conducted at the end of the year. Please let us know if there are any further questions regarding the information provided. The company is more than happy to discuss the above listed laws further in detail. References Business Employer Requirements. Texasopenwideforbusiness.com. Retrieved from: http://www.texaswideopenforbusiness.com/small-business/requirements.php Cascio, W.F. (2013). Managing Human Resources (9th ed.). New York: The McGraw Hill Companies. Chapter 15 Texas Labor Code. 2013. Texasworkforcecomission.com Retrieved from: http://www.hrp.net/wp-content/uploads/2013/03/childlaborlaws_faq.pdf Employee Rights and Laws. 2013. Texas Workforce Commission. Retrieved from: http://www.twc.state.tx.us/customers/jsemp/employee-rights-laws.html Employee Verification Compliance. 2013. Cmrkmurrah.com. Retrieved from: http://cmarkmurrah.com/lawyer//I- 9_Compliance_Assistance_pa11620.htm Department of Labor. 2013. DOL.com Retrieved from: http://www.dol.gov/ofccp/regs/compliance/factsheets/wprights.htm#Q12 Texas Child Labor Law. 2013. Texasworkforcecomission.com Retrieved from: http://www.twc.state.tx.us/ui/lablaw/texas-child-labor-law.html#penalties

Examine the Gothic Elements in the Novel Wuthering...

Examine the Gothic Elements in the Novel Wuthering Heights, by Emily Brontà « Gothic literature originated and was very strong at the time of the Romantic Writers Movement. They were very popular and had authors such as Horace Walpole who wrote â€Å"The Castle of Oranto†, and novels such as â€Å"Frankenstein† and â€Å"Draculaâ€Å". Gothic novels all had a similarity between each other. They always had typical Gothic features which alleviated the novel in one way or another. For example, most Gothic novels involved settings which generally added fear and suspense. They were always quite dark, scary and isolated. Also the characters of the Gothic novels never seemed to fit in the community and the society. They usually were handicapped, disabled or deformed†¦show more content†¦The novel suggests that the building is far from civilised places, on page twenty-four, chapter two; â€Å"..On that bleak hill top the earth was hard with a black frost, and the air made shiver through every limb..† This says that Wuthering Heights is isolated on a bleak hill top, it is dull and miserable and the earth is â€Å"..Hard..† and contains â€Å"..Black frost..†. The use of â€Å"..Black frost..† is Gothic as it describes even the frost as evil. Normal frost is white but â€Å"..Black frost..† symbolizes evil. This is very Gothic. Emily Brontà « uses a lot of imagery to create tension for the reader. For example on pages thirty-one and thirty-two, chapter three when Lockwood is shown to his chamber in Wuthering Heights by Zillah, Emily Brontà « uses a lot of images to create the feeling that the room and the surrounding is coffin like. This makes the building, Wuthering Heights feel supernatural and very Gothic. The house itself is very Gothic, containing tall dark arches and gargoyle statues. There are lots of shadows. Emily Brontà « chooses realistic descriptions of the building/house, Wuthering Heights; â€Å"..One or two heavy black ones (chairs) lurking in the shade..â€Å". †Å"..Black..† reoccurs frequently in the novel as it suggests evil. The word â€Å"..Lurking..† is interesting because it suggests that something does not belong in a place , it is mysterious, as in his case the chairs have no place in Wuthering Heights. 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