Where air rises and cools, dropping rain.
Answer:
Because ovalbumin is <u>denaturated</u>.
Explanation:
When a protein is heated, <u>denaturation</u> occurs. This is a process in which the protein loses its conformation and structure, so we can observe changes in color and viscosity. Before heating, egg white is clear, traslucent and runny. When heated, it turned opaque, in a solid state. This changes indicate that the protein ovalbumin has been denaturated, so it changes its structure and properties.
