The reason why an egg texture when heated is because : Proteins lose their shape and become insoluble
This occurrence is commonly known as denaturation, which caused the bond that bind the amino acid to break during the heating process and form another bond.<span />
Answer:
the mutation in OCA2, which is probably the oldest mutation causing albinism.
Explanation:
I think this is what you're asking for but i don't know. I'm sorry if it's not.
Oils and fats are types of lipids.
