Too much cholesterol in your diet is bad for your health – you could develop arteriosclerosis leading to stroke or heart attack - often fatal.
Eggs are known to have a high cholesterol content, but eggs count under the most nutritious of protein foods available. Is it possible to make eggs safe for consumption to people at risk of arteriosclerosis?
The Grade 11 Biochemistry team of 2016 is going to investigate how this can be made possible and prove it by scientific evidence.
Here is the hypothesis: By mixing egg with a particular carbohydrate food that is generally available in the supermarket, most of the cholesterol in the egg will not be absorbed into the body, while all the proteins, fats and vitamins will. The Grade 11 team will investigate which carbohydrate food is best at doing this, by applying solvent extraction and chromatography to determine free cholesterol content of eggs mixed with various cereals.
If successful, the biggest challenge will then be to teach the muggles (non-biochemists) the mechanism of how this great discovery works. This is what UP with Science is good at!!! Be ready by end of June to learn the science of this wonderful breakthrough!
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