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.
It’s a facilitated diffusion!
Facilitated diffusion= high to low concentration= has a protein channel
Answer:
gravational is not energy but is a force
As you didn't state the possible answers I am acting on previous knowlage so don't hate me if its wrong. I would have to say acetlyne.