The proteins in an egg are globular (the long chains of amino acids are bunched together, and held that way through weak chemical bonds) and when you heat them, these proteins float around, bumping into water molecules and other proteins. During this process, the bonds break, and reform with other proteins, eventually creating a net of attached protein strings. This net holds in all of the water in the egg. If you cook the egg too long, too many bonds form and the egg becomes rubbery. (credit to exploratum.edu for this info
Scrambling an egg is considered a physical change because the eggs are still the same substance with the same chemical composition before and after cooking. The proteins in the egg are simply denatured and rearranged through the application of heat, without creating a new substance.
Physical
Cooking an egg is a chemical change because the heat causes the proteins in the egg white and yolk to denature, changing their chemical structure. This irreversible change alters the appearance, texture, and taste of the egg, making it different from its original raw form.
Cooking the eggs is a chemical change because the heat alters the molecular structure of the egg proteins, causing them to denature and coagulate. Adding milk to the eggs is a physical change because the milk remains unchanged in composition and simply mixes with the eggs.
physical change. You know that it is a physical change because it can be reversed. An example of a chemical change would be cooking an egg. Because you cannot reverse the process.
Cooking an egg is a chemical change because it cannot be reversed.
Cooking is a chemical process.
No, hard-boiling an egg is a chemical change. By cooking the egg you change its chemical composition.
yes, a chemical change is anything that cannot be reversed, you cannot uncook an egg!
I would say yes
During cooking the chemical composition of eggs is changed.
Cooking an egg is a chemical change because the proteins in the egg become denatured through exposure to heat. There is also a physical change because the denaturing of the proteins causes them to become solid at room temperature.
explosion of fireworks,cooking an egg
Cooking an egg involves the denaturation of proteins in the egg white and yolk due to the heat, leading to a permanent change in the egg's chemical composition. This process alters the structure and properties of the proteins in the egg, creating a new substance that cannot be reversed back to its original form.
Scrambling an egg is considered a physical change because the eggs are still the same substance with the same chemical composition before and after cooking. The proteins in the egg are simply denatured and rearranged through the application of heat, without creating a new substance.
Cooking an egg or burning logs on a fire.
The heat from the cooking denatures the proteins in the egg forming different configurations than in the uncooked egg.