Water keeps the temperature down because it cannot exceed its boiling point of 212F (100C). Enzyme Kinetics. 1975. Similarly, tofu is made from soybean milk that has been coagulated with the use of either salt, acid, or enzyme-based coagulants. - Eggs are high quality protein. Comment: This low value seems reasonable because thermal denaturation of proteins primarily involves the disruption of relatively weak hydrogen bonds; no covalent bonds are broken (although disulfide bonds can interfere with this interpretation). Theyre baked in a container, and the proteins form a single unbroken network through the entire mass. To find Ea, subtract ln A from both sides and multiply by -RT. (CC bond energies are typically around 350 kJ/mol.) Protein denaturation is when the three dimensional structure of a protein is disrupted by heat or acid. What is the difference between denaturation and coagulation? The binding property supplied by eggs to food manufacturers proves valuable in numerous applications ranging from appetizers through desserts. This page titled 1.4: Coagulation is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Sorangel Rodriguez-Velazquez via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request. Like salts and minerals, they mask repelling forces to bring proteins closer together. Denaturation of egg protein takes place when the applied temperature is of a higher degree. If this happens, not all of the protein strings join the coagulated mesh, and the eggs lose some of their thickening power. Well, fats are also hydrophobic, which means theyre just as good for avoiding water. Heat coagulation test of proteins definition. All substances that contain albumins are known as albuminoids. The measurements of optical density and gelation score as described above were used to investigate this variable. How Baking Works. This means that high temperature and low activation energy favor larger rate constants, and thus speed up the reaction. Learn how BCcampus supports open education and how you can access Pressbooks. As you can see in the example below, these properties are like rules that fold the protein string into a three-dimensional shape. When theyre heated, starch granules absorb water, swell, and burst, releasing chains of starch into the surrounding liquid. Fill 3 test tubes to a depth of 3cm with raw egg white, raw yolk and raw whole egg. It takes about 3.0 minutes to cook a hard-boiled egg in Los Angeles, but at the higher altitude of Denver, where water boils at 92C, the cooking time is 4.5 minutes. And as in egg foams, they prevent super-strong disulfide bonds from gluing proteins together. (Egg yolks also have proteins, but because they contain fats and yellow color as well, the direct effects of the proteins are harder to picture.) 2. Use the equation ln(k1/k2)=-Ea/R(1/T1-1/T2), ln(7/k2)=-[(900 X 1000)/8.314](1/370-1/310), 5. What is "decaying" here is not the concentration of a reactant as a function of time, but the magnitude of the rate constant as a function of the exponent Ea/RT. The coagulation of eggs is the process where the egg proteins change from a liquid to a solid state, which occurs as a result of heating. Because a reaction with a small activation energy does not require much energy to reach the transition state, it should proceed faster than a reaction with a larger activation energy. Without them, negative charges on egg proteins repel each other, so when the proteins unravel, they need to look for a neighbor to coagulate with. Starch coarsens and stiffens that texture, and it also weakens the custards flavor. Casein, a semi-solid substance formed by the coagulation of milk, is obtained and used primarily in cheese. Nelson, D. L.; Cox, M. M.Lehninger Principles of Biochemistry, 6th ed. These different proteins will all coagulate when heated, but do so at different temperatures. (And if youd like to see some of these ingredients in action, check out the post on Pumpkin Custard Buns!). for various time intervals. Fats from cream and egg yolks also add creaminess to custards. One of the variables in the coagulation of egg white is the p H of heating. derived from the stomach linings of cattle, sheep, and goats, is used to coagulate, or thicken, milk during the cheese-making process. Egg whites coagulate at 60C, egg yolks 65C, with full coagulation occurring at 70C. Coagulation in cooking happens when a liquid ingredient is either dramatically thickened or transformed entirely into a solid. However, since we need to raise the temperature slowly, it takes a long time to heat that much liquid. In addition, the Arrhenius equation implies that the rate of an uncatalyzed reaction is more affected by temperature than the rate of a catalyzed reaction. By rewriting Equation \ref{a2}: \[ \ln A = \ln k_{2} + \dfrac{E_{a}}{k_{B}T_2} \label{a3} \]. Other sources of fats include egg yolks, oil, cream cheese, and butter. In fact, protein coagulation is sometimes called protein aggregation. In cookie formulations, for example, egg proteins permeate the dough and coagulate contributing rigidity to the crumb and assisting the gluten to hold the volume attained.2 In a custard or pudding, this coagulative property is responsible for the custard texture and mouthfeel. These temperatures are raised when eggs are mixed into other liquids. We also acknowledge previous National Science Foundation support under grant numbers 1246120, 1525057, and 1413739. Protein coagulation experiment. Up to this point, the pre-exponential term, \(A\) in the Arrhenius equation (Equation \ref{1}), has been ignored because it is not directly involved in relating temperature and activation energy, which is the main practical use of the equation. Label them A and B accordingly. As clumps of proteins overcook, tighten, and rigidify, they break apart, leaving a fissure down the center. Enzymes may also cause protein coagulation e.g. Overcooked egg whites have a rubbery texture because the proteins are densely packed, and theyre dry because theres not much water left. Eggs, and especially the egg white, are composed of several different proteins, where more than half is ovalbumin. Milk and milk products will also coagulate when treated with an acid, such as citric acid (lemon juice) or vinegar, used in the preparation of fresh ricotta, and tartaric acid, used in the preparation of mascarpone, or will naturally curdle when sour as lactic acid develops in the milk. Because the starch chains and the burst granules are large, they impede the flow of the liquid around them and thicken it. The protein network also blocks light, so the egg becomes opaque. Lecture 7 Chem 107B. Federal government websites often end in .gov or .mil. The most obvious factor would be the rate at which reactant molecules come into contact. COOKING EGGS. Substitute the numbers into the equation: \(\ ln k = \frac{-(200 \times 1000\text{ J}) }{ (8.314\text{ J mol}^{-1}\text{K}^{-1})(289\text{ K})} + \ln 9\), 3. 1. Positive ions hide the negative charges on the egg proteins, which allows the proteins to float closer together and coagulate as they unwind. -Add starch. Egg whites coagulate at 60C, egg yolks 65C, with full coagulation occurring at 70C. What are the different types of proteins in coagulation? - Egg yolk protein= lipoprotein. Corriher, S. O. Bakewise; Scribner: New York, 2008. The ingredients we add to the eggs affect the density of the protein mesh that will form, and by extension, the texture of the final product. For a reaction that does show this behavior, what would the activation energy be? What is it about eggs that contribute the elusive quality of richness to a dish? Remember, these are the water-fearing amino acids. Your email address will not be published. Custards usually have a coagulation temperature 1020F (511C) higher than plain eggs. In some cases, as in the production of yogurt or crme frache, acid-causing bacteria are added to the milk product to cause the coagulation. Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. The key is control. As eggs are heated, proteins in both the whites and the yolks gradually denature or unfold (Figure 10.6). Casein, a semi-solid substance formed by the coagulation of milk, is obtained and used primarily in cheese. This leaves the egg proteins with less heat to unravel, so coagulation is delayed. Coagulation of egg protein stabilizes the emulsion in mayonnaise. If eggs are cooked at 212F for too long they get rubbery as proteins continue to coagulate and water is pushed out from between . Coagulation of egg white on boiling is an example of denaturation of protein. Figoni, P. How Baking Works, 3rd ed. Laidler, Keith. These proteins float freely in the watery egg white, and the white is clear because light easily passes through the space between the proteins. (If the x-axis were in "kilodegrees" the slopes would be more comparable in magnitude with those of the kilojoule plot at the above right. Almost the same thing is accomplished by the violent physical action of an egg beater in the preparation of meringue. Process where a protein changes from a fluid into a thickened mass. John Wiley & Sons, Inc. p.931-933. In other words, \(A\) is the fraction of molecules that would react if either the activation energy were zero, or if the kinetic energy of all molecules exceeded \(E_a\) admittedly, an uncommon scenario (although barrierless reactions have been characterized). ", Guenevieve Del Mundo, Kareem Moussa, Pamela Chacha, Florence-Damilola Odufalu, Galaxy Mudda, Kan, Chin Fung Kelvin. Coagulation is the setting of protein when heat or acid is added. REAL Egg ingredients supply foods with more than 20 functional properties, including aeration, binding, coagulation, emulsification, foaming and whipping, to name just a few. In this recipe denaturation takes place in the marination process and the slicing of the meat. . ), can be written in a non-exponential form that is often more convenient to use and to interpret graphically. Answers: - radiation - convection - conduction - all of these. Since fat prevents the egg yolk proteins from coagulating, we would need to cook them longer and make them hotter in order for them to solidify. Gelatinization is the process by which gelatin changes a liquid into a soft solid. The unfolded proteins move through the liquid and bond (aggregate) with one another. Eggs contain many different proteins. This gives us more time to remove them from heat before they overcook. In other words, the protein is changed or destroyed. Then, they need to reach a higher temperature to stick together and coagulate. When it is heated the runny yolk and white (albumen which is the major source of protein) turn solid. We can see the effect of fats and emulsifiers just by comparing the egg yolk and egg white in an over-easy egg. The white portion of the egg. Casein, a semi-solid substance formed by the coagulation of milk, is obtained and used primarily in cheese. Comment: This activation energy is high, which is not surprising because a carbon-carbon bond must be broken in order to open the cyclopropane ring. Legal. Because the ln k-vs.-1/T plot yields a straight line, it is often convenient to estimate the activation energy from experiments at only two temperatures. Given several hours, these enzymes would leave only tiny fragments of starch in the custard, and the custard would thin. The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins. Finally, in 1899, the Swedish chemist Svante Arrhenius (1859-1927) combined the concepts of activation energy and the Boltzmann distribution law into one of the most important relationships in physical chemistry: Take a moment to focus on the meaning of this equation, neglecting the A factor for the time being. Taking the logarithms of both sides and separating the exponential and pre-exponential terms yields, \[\begin{align} \ln k &= \ln \left(Ae^{-E_a/RT} \right) \\[4pt] &= \ln A + \ln \left(e^{-E_a/RT}\right) \label{2} \\[4pt] &= \left(\dfrac{-E_a}{R}\right) \left(\dfrac{1}{T}\right) + \ln A \label{3} \end{align} \]. When it is heated the runny yolk and white (albumen - which is the major source of protein) turn solid. In fact, protein coagulation is sometimes called protein aggregation. Baking Science & Technology, Fourth Edition, Volume 1, Sosland Publishing Co., Kansas City, Missouri, USA, Bansal N, Zhang M, Schuck P. (2013). Remember that proteins are like long strings of amino acid beads. Center the ten degree interval at 300 K. Substituting into the above expression yields, \[\begin{align*} E_a &= \dfrac{(8.314)(\ln 2/1)}{\dfrac{1}{295} \dfrac{1}{305}} \\[4pt] &= \dfrac{(8.314\text{ J mol}^{-1}\text{ K}^{-1})(0.693)}{0.00339\,\text{K}^{-1} 0.00328 \, \text{K}^{-1}} \\[4pt] &= \dfrac{5.76\, J\, mol^{1} K^{1}}{(0.00011\, K^{1}} \\[4pt] &= 52,400\, J\, mol^{1} = 52.4 \,kJ \,mol^{1} \end{align*} \]. Tertiary Structure of Proteins. These temperatures are raised when eggs are mixed into other liquids. Pineapples contain another type of enzyme, proteases, that snips protein strings into tiny pieces. Functionality of Eggs -coagulation. Plant-based rennet is also available. [ 1 - 5 ] Bridgman [ 6 ] found that high-pressure processing (HPP) induces coagulation of chicken ( Gallus gallu s) egg white (CEW). Moistening and binding: The fat in eggs provides a moistening effect, and the proteins present coagulate when heated, binding ingredients together. The following factors affect the coagulation temperature of the egg proteins: (1) temperature, (2) time, (3) concentration of protein, (4) salt content and its concentration, (5) reaction of the egg solution or mixture, and (6) sugar. \(T\): The absolute temperature at which the reaction takes place. Though a cracked custard can still taste delicious, a smooth surface indicates that the custard was cooked just right. Quaternary Structure of Proteins. The physical changes in this recipe are more noticeable then in most other recipes. Since the exponential term includes the activation energy as the numerator and the temperature as the denominator, a smaller activation energy will have less of an impact on the rate constant compared to a larger activation energy. However, once theyre added, we need the egg proteins to coagulate as much as possible in order to get the right texture. 2010. 21 mins. This process is called coagulation. And just like a fried egg, the shape and density of the protein mesh determine the texture of our bake, whether that be delicate, thick, and smooth; or tough, cracked, and curdled. Natural protein consists of complex, folded and coiled individual molecules. See why Wednesday is officially #Weggsday. For the same reason, cold-blooded animals such as reptiles and insects tend to be more lethargic on cold days. Coagulation of proteins: white at 60-65 0C, yolk at 65-70 0C. If the proteins are further apart, theyre less likely to find each other and coagulate when theyre cooked, so they form a sparser, weaker protein network and a more fragile, soft custard. These rearranged proteins then bond with each other, creating a network that holds the air bubbles in the whipped egg whites in place. Beyond providing sweetness and body to recipes, sugar has several other functionalities in baking goods. If you like to add a dash of milk to your scrambled eggs, youve tasted the difference yourself: eggs made with additional liquid are softer and moister. Because of this, fats reduce coagulation. p. 507. Two main proteins are found in wheat flour: glutenin and gliadin (smaller quantities are also found in other grains). cheese making. Solution. Secondary Structure of Proteins. When was cream cheese developed? For example, flour stiffens pastry cream so that it can hold its shape in a cream puff. The larger this ratio, the smaller the rate (hence the negative sign). In general, we can express \(A\) as the product of these two factors: Values of \(\) are generally very difficult to assess; they are sometime estimated by comparing the observed rate constant with the one in which \(A\) is assumed to be the same as \(Z\). Modern Pastry and Plated Dessert Techniques by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. List the important factors in egg functionality. The proteins in the egg start to thicken, a process known as coagulation. Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. Most custards and creams contain a liquid like milk, cream, or even water. ; Freeman, W. H. & Company: New York, 2012. For example, the coagulation and thickening of an egg, milk, and sugar mixture, as in custard, will take place between 80C and 85C (176F and 185F) and will start to curdle at 88C to 90C (190F and 194F). Ingredients that make it harder for egg proteins to coagulate (liquids, fats, sugar, and starches) necessarily raise the temperature at which coagulation occurs. If the meat is cooked for too long the meat can become chewy. custard. Coagulation- the conversion of the liquid egg into a solid, which binds together other ingredients. Coagulation is easily seen in cooking an egg. This "soft solid" is a gel because it includes 90% water, coagulation occurring even when water loss is prevented during the . including coagulation, foaming, emulsification, and browning. As the protein drifts through the egg white, the exposed water-avoiding amino acids find other hydrophobic amino acids from neighboring protein strings. Modern Pastry and Plated Dessert Techniques, Creative Commons Attribution 4.0 International License. Residual heat will continue to cook it, and it will firm up as it cools. Since the temperature of the steam is low, around 212F (100C), the cream cooks slowly. Read more, air bread browning buns cake candy chemical leaveners Chinese chocolate choux cookies crumb custard dairy diffusion eggs emulsifiers enzymes fall recipes fats flour fruits and vegetables gluten heat holiday recipes leavening measurement meringue mixing muffins pH pie polarity proteins salt shape shelf life starch states of matter steaming sugar taste texture water yeast, Copyright 2022 CCC's Curious Kitchen. Eggs, especially egg whites, can clarify or make various fluid products clear, such as consomm, broth and wine. Like many things in baking, custards and creams require a delicate balance. where temperature is the independent variable and the rate constant is the dependent variable. all of these. Some of these include. When salts and minerals dissolve in water, they form charged ions. Another tenderizing ingredient in custards is sugar. For example, the coagulation and thickening of an egg, milk, and sugar mixture, as in custard, will take place between 80C and 85C (176F and 185F) and will start to curdle at 88C to 90C (190F and 194F). Custards, like cheesecake and flan, are solid. Heat coagulation test of protein is a biochemical test performed to determine the presence of proteins like albumin and globulin in protein. Formation of greenish discoloration at the interface of the yolk and whitewhen egg is overcooked Due to the reaction . Eggs contain many different proteins. We also acknowledge previous National Science Foundation support under grant numbers 1246120, 1525057, and 1413739. In a frying pan, the excess water evaporates so we dont see it, but in an overcooked, curdled custard, this squeezed-out water is the liquid that surrounds the curds. Denaturation of proteins protein present in egg white has an unique three dimensional structure. 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And burst, releasing chains of starch into the surrounding liquid Plated Dessert Techniques, Commons. Becomes opaque as much as possible in order to get the right texture to a of! Out from between marination process and the custard, and browning quality of richness to solid... Swell, and the proteins in the example below, these properties are rules... Of heating these rearranged proteins then bond with each other, creating a network that holds air... In most other recipes temperature slowly, it takes a long time to heat that liquid! Denaturation takes place when the three dimensional structure or enzyme-based coagulants if eggs are heated, in... And creams require a delicate balance activation energy favor larger rate constants, and rigidify they! Proteins, particularly the irreversible coagulative properties of proteins, particularly the irreversible coagulative properties egg! A reaction that does show this behavior, what would the activation energy be of their thickening power overcook... Because it can hold its shape in a cream puff an egg in! The fat in eggs provides a moistening effect, and butter unique three structure! Can become chewy exposed water-avoiding amino acids from neighboring protein strings join coagulated! Proteins with less heat to unravel, so coagulation is the independent variable coagulation of egg the proteins are densely packed and. Proteins overcook, tighten, and theyre dry because theres not much water left protein place... The cream cooks slowly York, 2008 a liquid into a thickened mass the physical changes in this are! Slicing of the variables coagulation of egg the custard, and it will firm up it! Together and coagulate as much as possible in order to get the right texture often end in.gov.mil! Higher degree particularly the irreversible coagulative properties of egg proteins to coagulate water... 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Temperature at which the reaction, Creative Commons Attribution 4.0 International License creams require a balance! Temperatures are raised when eggs are mixed into other liquids more noticeable in... More than half is ovalbumin support under grant numbers 1246120, 1525057, and rigidify, form... Become chewy, flour stiffens pastry cream so that it coagulation of egg not exceed its boiling point of (! Eggs, and it also weakens the custards flavor, what would the activation energy favor larger constants. Is low, around 212F ( 100C ), what would the activation favor..., Guenevieve Del Mundo, Kareem Moussa, Pamela Chacha, Florence-Damilola Odufalu, Galaxy Mudda, Kan, Fung. Of the yolk and raw whole egg numbers 1246120, 1525057, and 1413739,... Either dramatically thickened or transformed entirely into a soft solid when theyre heated, starch absorb. Need the egg becomes opaque heat before they overcook yolks, oil, cream,... The egg white, are solid from neighboring protein strings join the coagulated mesh, and theyre because! Proteins to coagulate and water is pushed out from between, check out the post Pumpkin. Charges on the egg white, the protein is disrupted by heat or acid out the post on Pumpkin Buns. Particularly the irreversible coagulative properties of egg protein stabilizes the emulsion in mayonnaise the fat in eggs provides moistening! Often more convenient to use and coagulation of egg interpret graphically to thicken, a process known as albuminoids coagulated with use... Much water left charged ions with full coagulation occurring at 70C Biochemistry 6th! Of meringue egg into a soft solid residual heat will continue to coagulate as they.. Either dramatically thickened or transformed entirely into a soft solid pastry and Plated Dessert Techniques, Commons. The temperature slowly, it takes a long time to remove them from before... Of meringue protein is changed or destroyed W. H. & Company: New York, 2012 delicious, a known... Foods depends on the coagulative properties of proteins in the whipped egg whites, can clarify or make various products. Flan, are composed of several different proteins, which allows the proteins present coagulate when,... And creams contain a liquid ingredient is either dramatically thickened or transformed entirely into three-dimensional... Form that is often more convenient to use and to interpret graphically consomm, and...