Protein becomes denatured at high temps- ie:egg turns to a solid white from clear
Cooking food can cause chemical Changes
Both of those processes are parts of cooking. It depends on what you're doing. If you're melting or freezing its a physical change. If you're changing it into another substance then its chemical. A chemical change is when a substance is changed into another entirely different substance. This happens when an event occurs that changes the composition of the substance. Examples of chemical changes are color changes, absorbing energy, releasing energy, odor changes, producing gases, producing solids, and can't be easily reversed. A physical change is when there is a change is physical properties. This happens when an event occurs that doesn't change their chemical. Examples of physical changes are changes in the texture, shape, size, color, odor, volume, mass, weight, and density.
"Cooking" refers to preparing food to be eaten. More specifically, it means exposing foodstuffs to some form of heat which causes chemical changes to make the food safe or more palatable.
Cooking food (including frying it) does produce chemical changes.
the chemical is HCL(hydroclorid acid)
It's enzyme because it sort of melts the food.
Examples of chemical changes that occur around us include burning wood (combustion), rusting of iron (oxidation), and cooking food (chemical reactions in the ingredients). Examples of chemical changes that occur within us include digestion of food (enzymatic reactions), respiration (breaking down glucose for energy), and metabolism of medications in our bodies.
Cooking is a physical change due to how the texture of the food changes through the cooking process. The actual food physically changes.
Cooking is a physical change due to how the texture of the food changes through the cooking process. The actual food physically changes.
There are a number of different chemical changes associated with cooking a pancake. First, the proteins from the egg and buttermilk become denatured. Second, the baking soda breaks down into carbon dioxide and water, resulting in the little bubbles in the batter. Third, the carbohydrates in the flour, sugar, buttermilk and egg all undergo some degree of denaturing.
Cooking food involves chemical changes like new substances are made, process is irreversible, and an energy occurs. An example is cooking with baking powder, the sodium hydrogencarbonate breaks down when heated and releases carbon dioxide.
The mitochondria changes food energy to chemical energy.