類別

物理與化學（化學）

參賽者

李鍾旻

作品名稱

凝玉浮霜 Colorful Frost

科學圖說 Scientific introduction

美味的皮蛋是常見的傳統美食。市面上的皮蛋通常以鮮鴨蛋為原料，當中的蛋白質在製作過程中與鹼性物質產生反應，轉化為深色具彈性的膠體。有些皮蛋的表面會因胺基酸鹽沉積，形成俗稱「松花」的白色結晶。蛋白質中含硫的胺基酸成分所產生的硫化氫及硫化氨，造就皮蛋獨特風味。在燈光的照射下，蛋白和松花因光線折射而呈現特殊的藍紫、金黃色調，宛如晶瑩剔透的玉石表面結了一層冰霜。

Preserved eggs are a common traditional food in Taiwan. They are usually made from fresh duck eggs. During the production process, the protein reacts with base to create a dark-colored gelatin. Due to the deposition of amino acid salts on the surface, there are sometimes white crystals. From sulfur-containing amino acids in the protein, hydrogen sulfide and ammonium sulfide are produced, which create a unique flavor. Egg white and crystals refract the light to create what appears to be a sparkling layer of frost in blue, purple and golden yellow.