Egg white: Revision history

30 June 2005

• curprev 19:1619:16, 30 June 2005 199.176.87.2 talk 3,515 bytes −165 →Denaturation: Not only is that needlessly inflammatory, that's not the reason I add salt to the water undo

15 June 2005

• curprev 22:2722:27, 15 June 2005 Marcika talk contribs m 3,680 bytes 0 sp separated undo

27 May 2005

• curprev 03:5503:55, 27 May 2005 Oracleoftruth talk contribs m 3,680 bytes +20 added link to article "sperating eggs" undo

30 April 2005

• curprev 18:5918:59, 30 April 2005 Blackcats talk contribs 3,660 bytes +104 Added about cytoplasm undo

21 April 2005

• curprev 02:2202:22, 21 April 2005 Dr.frog talk contribs m 3,556 bytes +19 category undo
• curprev 01:5901:59, 21 April 2005 Electric goat talk contribs m 3,537 bytes +25 +ja: undo

31 March 2005

• curprev 23:4623:46, 31 March 2005 Quincy talk contribs m 3,512 bytes 0 →What happens to an egg white as it is beaten undo

5 March 2005

• curprev 03:4903:49, 5 March 2005 68.9.232.194 talk 3,512 bytes +4 No edit summary undo

13 February 2005

• curprev 18:0818:08, 13 February 2005 69.159.55.122 talk 3,508 bytes +8 No edit summary undo

6 February 2005

• curprev 09:4809:48, 6 February 2005 Jfdwolff talk contribs 3,500 bytes +197 added some biochemistry on ovalbumin undo

6 September 2004

• curprev 05:1105:11, 6 September 2004 Mpnolan talk contribs m 3,303 bytes +3 added verb "is" undo

14 August 2004

• curprev 01:4901:49, 14 August 2004 RedWolf talk contribs m 3,300 bytes +14 disambiguation: egg undo

2 August 2004

• curprev 06:1906:19, 2 August 2004 Centrx talk contribs 3,286 bytes −4 →Use of a copper bowl: if this is the complex of that article, point to complex (chemistry) undo

26 July 2004

• curprev 13:4313:43, 26 July 2004 213.236.117.2 talk 3,290 bytes +1 →Use of a copper bowl undo
• curprev 13:4213:42, 26 July 2004 213.236.117.2 talk 3,289 bytes −4 No edit summary undo

7 July 2004

• curprev 17:1317:13, 7 July 2004 63.117.8.28 talk 3,293 bytes −24 →Use of a copper bowl undo

18 May 2004

• curprev 05:0405:04, 18 May 2004 DavidCary talk contribs 3,317 bytes +54 "salt makes it cook faster" is an urban legend. undo

17 May 2004

• curprev 02:5902:59, 17 May 2004 Montrealais talk contribs 3,263 bytes +99 No edit summary undo

24 January 2004

• curprev 00:3100:31, 24 January 2004 Stewartadcock talk contribs 3,164 bytes −3 protein undo

23 January 2004

• curprev 22:4722:47, 23 January 2004 Stewartadcock talk contribs 3,167 bytes −18 Fix protein links. Some minor formatting undo
• curprev 00:4000:40, 23 January 2004 Djinn112 talk contribs m 3,185 bytes +5 punctuation undo

20 January 2004

• curprev 21:4821:48, 20 January 2004 Stewartadcock talk contribs 3,180 bytes +47 Diambiguate protein undo

11 November 2003

• curprev 17:4317:43, 11 November 2003 Pakaran talk contribs 3,133 bytes +48 Salt water has a higher boiling point undo
• curprev 17:0817:08, 11 November 2003 Theresa knott talk contribs 3,085 bytes +55 10% protein undo
• curprev 17:0417:04, 11 November 2003 Theresa knott talk contribs 3,030 bytes +66 egg whites go harder in salty water ( I don't know why) undo
• curprev 16:5816:58, 11 November 2003 Theresa knott talk contribs 2,964 bytes +22 yet more tewaking of the wording on cream of tattar undo
• curprev 16:5416:54, 11 November 2003 Ahoerstemeier talk contribs m 2,942 bytes 0 typo undo
• curprev 16:5116:51, 11 November 2003 217.37.214.121 talk 2,942 bytes +13 can be used to change ... to an acidic range of around 3-4 undo
• curprev 16:5116:51, 11 November 2003 217.37.214.121 talk 2,929 bytes +7 doh undo
• curprev 16:5016:50, 11 November 2003 217.37.214.121 talk 2,922 bytes +1 sp. undo
• curprev 16:5016:50, 11 November 2003 217.37.214.121 talk 2,921 bytes +21 Cream of tatar (tartaric acid) is an acid that ... undo
• curprev 16:4216:42, 11 November 2003 Theresa knott talk contribs m 2,900 bytes +1 playing with the wording a little undo
• curprev 16:3616:36, 11 November 2003 Pakaran talk contribs 2,899 bytes +144 More on cream of tartar, copper bowl undo
• curprev 14:3814:38, 11 November 2003 Theresa knott talk contribs 2,755 bytes +281 Don't use cream of tartar with a copper bowl. ( I don't know why not though) undo
• curprev 14:2714:27, 11 November 2003 Theresa knott talk contribs 2,474 bytes +778 Added a little on the science of using a copper bowl. Removed stub notice. undo
• curprev 14:0914:09, 11 November 2003 Theresa knott talk contribs 1,696 bytes +339 A stubby explanation of what happens as an egg white is beaten undo

4 November 2003

• curprev 23:1023:10, 4 November 2003 Someone else talk contribs 1,357 bytes +1 sp. undo
• curprev 22:5222:52, 4 November 2003 217.158.203.100 talk 1,356 bytes +24 more undo
• curprev 22:5022:50, 4 November 2003 217.158.203.100 talk 1,332 bytes +18 protect the egg yolk and also to provide additional nutrition undo
• curprev 22:4422:44, 4 November 2003 Theresa knott talk contribs m 1,314 bytes +2 copy edit. Please expand this stub undo
• curprev 21:2221:22, 4 November 2003 129.94.6.30 talk 1,312 bytes +2 fmt stubnote undo
• curprev 14:4614:46, 4 November 2003 Theresa knott talk contribs 1,310 bytes +472 No edit summary undo
• curprev 08:2508:25, 4 November 2003 Dysprosia talk contribs m 838 bytes −1 rm '?' undo
• curprev 08:2408:24, 4 November 2003 Dysprosia talk contribs 839 bytes +399 rv to most substantiative and pretty version, merging up undo

3 November 2003

• curprev 17:1617:16, 3 November 2003 Slrubenstein talk contribs m 440 bytes +11 No edit summary undo
• curprev 17:0617:06, 3 November 2003 203.199.213.5 talk 429 bytes +1 stub cleanup undo
• curprev 17:0117:01, 3 November 2003 203.199.213.5 talk 428 bytes −169 Tried to clean up a stub undo
• curprev 16:4016:40, 3 November 2003 Theresa knott talk contribs 597 bytes +76 Added a couple of subsections, no actual content in them yet, but I'll do some research undo
• curprev 15:3215:32, 3 November 2003 Rmhermen talk contribs 521 bytes +5 No edit summary undo
• curprev 15:1015:10, 3 November 2003 Theresa knott talk contribs 516 bytes −2 finally spelling the name correctly. undo