My current theory to test for the destruction of any DNA that may be used as forensic evidence is to use an egg white. I would like to test various myths and methods for destroying DNA evidence and need a sure-fire method of testing whether or not the DNA is destroyed. The reasoning behind the egg white is because when you cook one or expose it to strong acids or bases, it turns white. Indicating the denaturing of the proteins within the whites. Would this work to test for the denaturing of DNA molecules to? Several experiments would be conducted with each method, using egg whites to determine whether or not the DNA would be destroyed. Would egg whites, with great accuracy, determine whether or not the sample can be identified. If not, could you please suggest another alternative?