The clear protein of an egg become opaque and firm when cooked because the heat CHANGES THE PROTEIN STRUCTURE BY DENATURING THE PROTEIN.
Each enzymes has its own range of temperature at which it remains active, when this temperature is exceeded the protein becomes denatured and loses its three dimensional structure which determines its functions.
I believe the answer is A. decomposition ans parasitism
Peer review is a means of quality control for scholarly journal articles and books. It is the evaluation process of academic, scientific and professional work done by other individuals working in a similar field. Sometimes, the articles published in academic Journals are also referred as scholarly journals.
Hope this helps.
