Figure 4.
Representative diffusion signal decays measured in egg white ROIs of raw and boiled eggs. Continuous lines represent monoexponential fits through the signal decay data. For each b-value, average background noise values are also provided. For b-values above 3,500 s/mm2, the signal in egg white falls below the noise threshold. Boiling causes only a small decrease in water diffusion, which, given the narrow range of temperatures under which the experiments were performed, can not be explained by changes in temperature. Extension of the boiling time from 5 to 15 minutes appears to have no significant effect.