Yes, raw egg is semi-liquid. The white of an egg is a thicker liquid, almost mucus like.
1 egg white = 2 tbsp Liquid egg whites(source: http://www.eggbeaters.com/recipes/faq.jsp#howToSubstitute)
Milk Egg white Blood
it is a solid because of the outside and the inside has a liquid.
All "Tetras" are egg layers.
Coagulation refers to the process of a liquid becoming a gel. While cooking an egg, this refers to the liquid egg white becoming a gel.
The white part of the egg surrounding the yolk is call the albumen or glaire. Albumen accounts for much of an egg's liquid weight, about 66%. The white of an egg contains more than half the egg's total protein, a majority of the egg's niacin, riboflavin, magnesium, potassium and sodium. The albumen provides the liquid medium and protein for the growth of a developing chick.
If prepared correctly, it is a solid-liquid colloid.
Only female fish produce eggs.
Yes. Eggwhites are loaded with sodium. Be especially careful with liquid eggwhites.
One egg contains about one tablespoon of egg yolk and two tablespoons of egg white about 1 fl. oz of egg white per egg
When you beat egg white, the kind of colloid is Liquid-Liquid and the dispersed phase and the dispersion medium is the same .. Di naman kasi mahihiwalay yUng egg white sa sarili eh ... tama ba ? tahahahaha .. Marlon Nolram