Soft boiling an Egg

Soft boiling [sawft-boil] an egg is very similar to hard boiling an egg, though with a couple minor differences (, par. 1). To soft boil an egg, you must first heat up a pot of water over the stove, and let the water begin to boil. After the water has boiled, then you must put your egg (or eggs, you can boil more than one egg at one time.) carefully into the pot of boiling water. Then you must keep the egg inside of the pot of boiling water until the yolk and the white have partially solidified (, par. 1). This process should take approximately three to four minutes (, par. 1). Both soft boiled and hard boiled eggs are edible for humans.

Proteins are extremely intricate molecules that are made up of linked amino acids (Answers, par. 1). What are amino acids, you may ask? Well, amino acids are compounds that contain carbon, hydrogen, oxygen, nitrogen, and sometimes sulphur (Answers, par. 1). The average plant and animal protein contains approximately 20 separate amino acids; though a typical protein may contain more than 500 amino acids (Answers, par. 2). A peptide is when amino acids link together and forms a chain (Answers, par. 2). Every single protein's structure and functions depends on the number and sequence of amino acids (Answers, par. 2). While getting digested, proteins get broken down into their constituent amino acids which then get absorbed and are then used to make new proteins (Answers, par. 2). Although some amino acids are able to be formed by the human body (Answers, par. 2). Unfortunately, some of the necessary amino acids are not able to be made by the human body, and thus must be gained in ones regular food diet (Answers, par. 2). There are many necessary amino acids that all humans need for life (Answers, par. 2). Eight amino acids to be exact. They are: leucine, isoleucine, valine, threonine, methionine, phenylalanine, tryptophan, and Lysine (Answers, par.2). Though children also require histidine (another amino acid) (Answers, par.2). Proteins are extremely important. They cause growth, and repair when something breaks (Answers, par. 2).

The protein inside of the human skin and bone provides structural support (Answers, par. 2). Protein also at times causes the providence of useful energy (Answers, par. 2). Though when the protein is unable for some reason or another to not be able to produce energy, then the body sometimes uses carbohydrates and fat for energy (Answers, par. 2). And the other way around. If carbohydrates and fat are unable to be used, then protein steps and takes over to produce energy (Answers, par. 2). When there is excess protein in the body, then it is converted to fat and stored until it is needed (Answers, par. 2). Each separate type of food contains a different amount of proteins (Answers, par. 2). Dietary proteins that contain all of the essential amino acids in the correct proportions that the human body needs, is called a high quality protein (Answers, par. 2). Though if the protein is lower than needed in one or more of the necessary amino acids then the protein is said to be of a lower quality (Answers, par. 2). The limiting amino acid is the amino acid that has the shortest supply of quality (Answers, par. 2).

The quality of protein tends to be decided by the amino acid pattern of egg protein (Answers,par. 2). Which is why animal proteins (meat, milk, cheese, etc.) are regarded to be of a higher quality protein that plant proteins are. Thus, plant proteins are regarded to be of a low quality protein (Answers, par. 2). The reason for this is because most plant proteins are low in at least one of the necessary amino acids (Answers, par. 2). Protein is a foundational material that is found inside of most living things.

The symbol for Calcium on the periodic table of elements is Ca (Glaxo, par. 1). Calcium is the most plentiful mineral in the whole entire human body (Glaxo, par. 1). Calcium causes bones to be stronger, bones to be healthy, and helps the heart, muscles, and nerves to function correctly and helps blood to clot (Glaxo, par. 1). Most of the calcium is stored inside the bones of the body and helps to keep them healthy and strong (Glaxo, par. 2). Actually, 99% of the calcium in your body is stored in your bones and teeth (Glaxo, par.2). The other 1% is kept in your blood and soft tissues and keeps you alive and healthy (Glaxo, par. 2). This 1% circulating calcium is actually very crucial (Glaxo, par. 2). For without it, your blood wouldn't clot, and many other problems would occur (Glaxo, par. 2). There are two ways that one can get this 1% of calcium (Glaxo, par. 3). These two ways are: from calcium in the food you eat, and the calcium in your bones (Glaxo, par. 3). It is mainly the calcium in the food one eats that protects the calcium that is inside of your bones (Glaxo, par. 3). Though if your body does not receive a good amount of calcium from the food one eats, then one's body will take some from the calcium in ones bones, and turn it into circulating tissue (Glaxo, par. 3). Calcium has the atomic number of twenty (Wikipedia, par. 1). While the atomic mass of Calcium is 40.078 amu (Wikipedia, par. 1). Calcium is an alkaline earth metal that has a soft gray color (Wikipedia, par. 1). Calcium is the fifth most common element (by its amount in mass) in the earth's crust (Wikipedia, par. 1). It is also the fifth most common dissolved ion in seawater (Wikipedia, par. 1). The other dissolved ions that pass it up are sodium, chloride, magnesium, and sulfate (Wikipedia, par. 1). Calcium is necessary for all living organisms, especially in cell physiology (Wikipedia, par. 2). Calcium is also a major material that is used in the mineralization of bones and sea shells (Wikipedia, par. 2). It is also the most abundant metal by mass in most animals (Wikipedia, par. 2).

For a metal, calcium is considered rather soft (chemically, that is) and reactive (Wikipedia, par. 3). While it is harder than lead, you can still easily cut calcium with a Knife (Wikipedia, par. 3).

Viscosity is the measurement of the resistance of a fluid which is being deformed by either shear stress or extensional stress (Wikipedia, par. 1). For everyday terms/language, viscosity is also referred as the “thickness”; though this term only applies for fluids (Wikipedia, par. 1). Though for water (or fluids) it is referred to as “thin” (Wikipedia, par. 1). The reason for this is because water has a lower viscosity (Wikipedia, par. 1). While on the other hand, honey would be referred to as “thick” since honey has a higher viscosity (Wikipedia, par. 1). Viscosity is what describes a fluid's internal resistance to be able to flow (Wikipedia, par. 1). Viscosity also is described as the measurement of fluid friction (Wikipedia, par. 1). One example is that high-viscosity magma will create a tall, steep stratovolcano because it cannot flow far before it cools, which would cause it to harden (Wikipedia, par. 1). While a low-viscosity lava would create a wide, shallow-sloped shield volcano (Wikipedia, par. 1). To say it simply, the less viscous that something is, the easier it is for it to move/flow (Wikipedia, par. 1). All real fluids tend to have some resistance to stress, although a fluid which has no resistance to shear stress is known as an ideal fluid or inviscid fluid (Wikipedia, par. 1). This is all fluids with the exception of super fluids (Wikipedia, par. 1). The study of viscosity is referred as rheology (Wikipedia, par.1).

“About Calcium.” About Calcium. 1 February 2010 <>.

“Calcium.” Wikipedia. 2010. 1 February 2010 <>

“Information Sheet.” Protein. Vegetarian Society. 1 February 2010 <>

“Protein.” Reference Answers. 2010. 1 February 2010 <>

“Soft Boil.” 1 February 2010 <>

“Viscosity.” Wikipedia. 2010. 1 February 2010 <>

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