It's the proteins that cause the egg white to solidify when you cook it. If you keep the heat turned up too high or too long when you cook an egg, the proteins in the egg white form more and more bonds, squeezing some of the water out of the protein network and making the egg white rubbery.
<span>They are all enclosed by membranes made of phospholipids.
Hope this helps please award brainly :)
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Homeostasis. it's the ability for a cell to be able to maintain constant internal conditions
