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Thousand-Year Old Egg

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Part 1: Introduction Pidan (the thousand-year old egg) is one of the famous food in Chinese culture. Pidan is not as easy as normal egg to spoiled which related to the producing method of pidan. In this project, we are going to find how calcium hydroxide, potassium hydroxide and sodium hydroxide, to preserve the thousand-year egg.

Part 2: Objective
1. To find out how calcium hydroxide , potassium hydroxide and sodium hydroxide preserve the thousand-year old egg (pidan)

2. To discuss the advantages and disadvantages of using calcium hydroxide , potassium hydroxide and sodium hydroxide in thousand-year old egg.

Part 3: Discussion

Definition of alkali According to Arrhenius acid-base theory, base is a substance …show more content…

This shows that these alkali is strong alkali.

The importance of using alkali Calcium hydroxide , potassium hydroxide and sodium hydroxide are deliquescent, they are easy to absorbs moisture. As a result, these three alkali remove moisture, in order to prevent growth of microorganism.

Moreover, all of these three alkali are strong alkali, they provide a alkaline condition, microorganism are difficult to grow in such a high pH value. Because of the above reasons, Calcium hydroxide , potassium hydroxide and sodium hydroxide are extremely important for producing pidan.

The formation of alkali in pidan Normally, the alkali in pidan is derived from their oxide and carbonate in the lime or plant ash. For calcium hydroxide,calcium oxide reaction water to form it’s …show more content…

As PbO₂, ZnCl₂ could lower the negatively charged in egg protein, it affects the texture and colour of pidan and develop a firm and elastic gel.

Pidan require NaOH, Ca(OH)₂ and KOH to induce the chemical reaction of divalent and tetravalent cations and it is a induced agent and provide a better condition to speed up the reaction. Sometimes, pine-floral crystal which is white colour branched crystal with star shape. It is caused by the reaction between amino acid and alkali(mainly NaOH) to form degraded protein products by crystallization, many research stated that the NaOH concentration affects the formation of pine-floral crystal in pidan.(Refer by Handbook of Indigenous Food Involving Alkaline Fermentation pages 242
(Refer to Handbook of Indigenous Food Involving Alkaline Fermentation pages 236)

The disadvantage of using strong alkali in pidan Because of the producing process, pidan are very alkaline. When people eat pidan, it changes the pH value of human small intestine. As a consequence, some people might have intestinal discomfort and even diarrhea due to the upset pH value of

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