The most appropriate method of making egg-albumin sol is:

Options

ABreak an egg carefully and transfer the transparent part of the content to $100mL$ of $5%$ w/V saline solution and stir well
BKeep the egg in boiling water for $10$ minutes. After removing the shell, transfer the yellow part of the content to $100mL$ of $5%$ w/V saline solution and homogenize with a mechanical shaker
CKeep the egg in boiling water for $10$ minutes. After removing the shell, transfer the white part of the content to $100mL$ of $5%$ w/V saline solution and homogenize with a mechanical shaker
DBreak an egg carefully and transfer only the yellow part of the content to $100mL$ of $5%$ w/V saline solution and stir well

Correct answer

A. Break an egg carefully and transfer the transparent part of the content to $100mL$ of $5%$ w/V saline solution and stir well

Step-by-step solution

Preparation of egg albumin sol. is done following two steps.

(i) Prepare

100mL

5 % ( w / V )

solution of

NaCl

in water in a

250mL

beaker.
(ii) Break one egg in a porcelain dish and pipette out the albumin and pour it in sodium chloride solution. Stir well to ensure the preparation of sol.

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