Which one? the clssifying matter or the ionic bonds?
Answer:
D.the movement of air currents by conversation cells
Answer: A) Z
Explanation: I JUST TOOK THE TEST ON STUDY ISLAND
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.
