Proteins have the capability to become denatured when exposed to stress. Water cannot change its properties when exposed to physical stress, only it's form is changed.
When proteins are exposed to stress, they begin to uncurl and attach themselves to each other, causing a different structure. It becomes frothy because air is being beaten into it, and the lipids create a higher surface tension, allowing air bubbles to become trapped.
It's diarrhea that is frothy and watery.
Soapy water is a solution of water mixed with soap or detergent. When it becomes frothy but does not produce a lather, it usually means that the solution has trapped air bubbles within the liquid, creating a frothy texture.
To wash hair with egg whites, start by separating the egg whites from the yolks in a bowl. Whisk the egg whites until they are frothy, then apply them directly to your damp hair, focusing on the roots and scalp. Massage gently for a few minutes, then rinse thoroughly with cool water to avoid cooking the egg. Follow up with your regular conditioner if desired to ensure softness.
Soapy water appears frothy because of the presence of air bubbles trapped within the soap molecules. When the water is agitated or shaken, it creates more foam by incorporating more air, giving it a frothy appearance.
The wake
This is the person who asked this, like I was chewing an orbit and drank water and kept it in my mouth(didn't swallow the water/gum) and after a bit I saw in the mirror that the water in my mouth was all frothy.
Soapy water that is frothy typically indicates that the water has been agitated or mixed with soap, causing the formation of bubbles. The soap molecules help to reduce surface tension and trap air, creating a foam or froth on the surface of the water.
Pumice is volcanic rock formed from frothy lava. It will usually float on water because of all the gas bubbles in it.
Possibly you mean the 'bow wave' - the frothy water thrown up at the bow (front) of the ship.
They aren't separated in most cooking recipes, but they are often separated in baking. This is because chemically, the two parts of the egg are very different, and achieve different purposes. For example, egg whites can be beaten; whole eggs and egg whites cannot. In baking, egg whites provide protein for the recipe, they help provide structure, and leavening. Egg yolks provide fat, taste, mouth feel, and it also acts an emulsifier, helping water and oil combine in the recipe.
Very little starch. Mostly protein and water.
The dispersed medium of beaten egg is the egg white and yolk proteins that are dispersed in water. The proteins in the egg form a colloid dispersion in the water, giving the beaten egg its unique texture and consistency.