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miskamm [114]
3 years ago
11

The white of an egg consists mostly of a protein called ovalbumin. Under normal circumstances, ovalbumin is a sphere-shaped mole

cule, and the egg white is clear and runny. Why does the cooked egg appear solid and white?
Biology
1 answer:
Karo-lina-s [1.5K]3 years ago
5 0

Answer:

Because ovalbumin is <u>denaturated</u>.

Explanation:

When a protein is heated, <u>denaturation</u> occurs. This is a process in which the protein loses its conformation and structure, so we can observe changes in color and viscosity. Before heating, egg white is clear, traslucent and runny. When heated, it turned opaque, in a solid state. This changes indicate that the protein ovalbumin has been denaturated, so it changes its structure and properties.

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