File:Viscosity of egg yolk during heating.svg
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English: Viscosity of an egg yolk solution during heating; the X axis shows the temperature; the Y axis shows the viscosity. Taken from: W. Ternes: Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung, Hamburg 2008, p. 624. In that work, the diagram is actually quoted from: W. Ternes, H.-D. Werlein: Zur Viskosität von Eigelb in höheren Temperaturbereichen in Korrelation zur Zucker-, Salz-, Säure- und Ethanolkonzentration. Archiv für Geflügelkunde 51 (1987), 173 – but that is not a particularly accessible publication. The red arrow (not found in this precise way in the source) points to the first viscosity maximum, when the yolk has gelated but the emulsion is still intact. This is the point that must be reached to make, for example, crème anglaise or Hollandaise sauce. Deutsch: Viskosität einer Eigelblösung bei Erhitzung; die X-Achse zeigt die Temperatur; die Y-Achse zeigt die Viskosität. Aus: W. Ternes: Naturwissenschaftliche Grundlagen der Lebensmittelzubereitung, Hamburg 2008, S. 624. In dem Werk ist das Diagramm tatsächlich zitiert aus: W. Ternes, H.-D. Werlein: Zur Viskosität von Eigelb in höheren Temperaturbereichen in Korrelation zur Zucker-, Salz-, Säure- und Ethanolkonzentration. Archiv für Geflügelkunde 51 (1987), 173 – aber das ist keine besonders gut zugängliche Veröffentlichung. Der rote Pfeil (in der Quelle so nicht vorhanden) hebt das erste Viskositätsmaximum hervor, wenn das Eigelb geliert, die Emulsion aber noch intakt ist. Dieser Punkt muß erreicht werden, wenn man zum Beispiel englische Creme oder Hollandaise macht. |
| Date | |
| Source | Own work |
| Author | SKopp |
Remark: It is true that the distances between the tick marks, especially on the X axis, are not quite regular. This irregularity is already present in the source and is only faithfully reproduced here. It is not clear to me whether it is particularly meaningful or only a graphical inaccuracy. The diagram probably goes directly back to a hand-drawn illustration from a 1987 scientific paper, so there is that.
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 22:55, 27 August 2015 | | 320 × 211 (19 KB) | SKopp (talk | contribs) | added white background |
| 22:53, 27 August 2015 |  | 320 × 211 (19 KB) | SKopp (talk | contribs) | User created page with UploadWizard |
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