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Egg whites were diluted with distilled water and was stirred constantly. The mixture was centrifuged and ovomucoid precipitate was removed. - Why and how did

Egg whites were diluted with distilled water and was stirred constantly. The mixture was centrifuged and ovomucoid precipitate was removed.

- Why and how did the ovomucoid precipitated when it interacted with distilled water. Explain at molecular level.

- Why do you think constant stirring was needed?

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