It is changing from a liquid to a solid so it is chemical change.
That's correct. Breaking an egge doesn't alter the chemistry of the egg, it just 'breaks' the shell. With a little imagination you could even be able to restore the egg, which isn't possible with a chemical change (such as boiling the egg).
Cooking a hardboiled egg involves denaturation of proteins in the egg white, where heat causes the proteins to unfold and form a new structure. This process is irreversible, making it a chemical change. Additionally, the Maillard reaction between the proteins and sugars in the egg during cooking leads to the distinct color and flavor changes, further indicating a chemical transformation.
chemical
Whisking egg whites is a physical change, not a chemical change. Whisking simply incorporates air into the egg whites, changing their texture and volume without altering their chemical composition.
Whipping egg whites is a physical change.
No, hard-boiling an egg is a chemical change. By cooking the egg you change its chemical composition.
Boiling an egg is a physical change because it involves a change in the state of matter from liquid to solid without altering the chemical composition of the egg. The proteins in the egg white denature and become solid during the boiling process.
Chemical change.
chemical
The egg actually turns solid inside, so that is a physical change. If the egg turned into a liquid or gas after boiling it then that would be considered "chemical change"
Cooking is a chemical process.
The egg actually turns solid inside, so that is a physical change. If the egg turned into a liquid or gas after boiling it then that would be considered "chemical change"
Boiling an egg is and is not a chemical change, depending on how you are chemically defining the egg.Some chemicals inside the egg will undergo various chemical reactions, driven by the heat of the boiling. These reactions will involve the formation of new chemicals with new empirical formulas and the destruction of old ones.Other chemicals, particularly proteins, will undergo changes in their conformation or secondary and tertiary structures. While their empirical formulas will remain unchanged (or largely unchanged), the new structures may have different chemical properties than the old ones.The only way in which the egg does not undergo a chemical change is if you are referring to the empirical formula of the egg as a whole. No atoms leave or enter the egg, so the atomic composition of the egg remains unchanged.
That's correct. Breaking an egge doesn't alter the chemistry of the egg, it just 'breaks' the shell. With a little imagination you could even be able to restore the egg, which isn't possible with a chemical change (such as boiling the egg).
Even a soft boiled egg will have undergone change, for the white of an egg will have been changed from clear to opaque. For a hard boiled egg, the yellow yolk will also have been converted into a solid. As to your question, Both physical and Chemical changes have occurred. There are physical changes as above, but even before that, there will have been chemical changes, for even with a fertilized egg, it would be very unlikely to remain viable once the temperature rose above 40oC. The biochemicals will have been irreversibly altered.
protein of the egg is mainly albumin. It is denatured by heating boiling and it becomes solid
because you are changing its form and look