The proteins and enzymes in a boiled egg have been denatured due to the application of heat, while this is not the case in a raw egg. The denaturing of proteins is a chemical change, in which the egg's physical properties also change, for example the interior solidifies.
I think the answer would be around 6-24 hours
Glycogen will be broken down into glucose that becomes the main supply of energy around 2 hours after eating(postprandial) period. The effect should be declined after 12 hours, which is why fasting glucose is taken around that time. After the glycogen depleted, the blood sugar will keep become lower and the body will start making glucose using protein or lipid.
Answer:
It is the sun in most ecosystems as the light energy is fixed during photosynthesis and then transferred to other organisms via the food chain.
Explanation:
Chemical to kinetic +( heat + sound)
The energy formations in brackets are wasted and passed on to their surroundings.
Hope this helps! :)
