The most appropriate method of making egg-albumin sol is

Options

A. break an egg carefully and transfer the transparent part of the content to 100 mL of 5% w/V saline solution and stir well.
B. keep the egg in boiling water for 10 min. After removing the shell, transfer the yellow part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shakef.
C. keep the egg in boiling water for 10 min. After removing the shell, transfer the white part of the content to 100 mL of 5% w/V saline solution and homogenize with a mechanical shaker.
D. break an egg carefully and transfer only the yellow part of the content to 100 mL of 5% w/V saline solution and stir well.

Answer

A

Explanation

Only the transparent part of an egg has albumin