Spending most of this week learning about proteins and their structures, I am starting imagine little amino acid residues in the food we eat. We are always told that meant has a lot of proteins or egg whites are good for us cause of their proteins. I looked into this since I want to know what types of protein that I have been ingesting every morning. After performing a google search, I found that egg whites are 90% water with 10% proteins, mostly albumins, mucoproteins, and globulins. Since water is polar, I now know that amino acids on the surface that interact with water should be polar or charged while those that are held in the core would be nonpolar. In fact what we learn in Biochem class are everywhere. They are now taking over the image of food in my mind!