Edible eyeballs from fish

The content of the free and bound water was estimated to be 1,900 and 19,000 moles per mole of protein, respectively, in the egg white. Assuming that the average molecular mass of amino acids is 110, it can be calculated that one amino acid contains 4 and 40 moles of the bound and free water, respectively. X-ray diffraction of vitrified egg white reveals haloes characteristic of the amorphism seen in common glass, and the pore radius in the protein cluster was 6 angstroms.