Energy is transferred to matter in cooking an egg primarily through heat conduction. When the egg is exposed to a heat source, the heat energy is absorbed by the egg's proteins, causing them to denature and coagulate, which transforms the liquid egg into a solid form. This process occurs as the temperature rises, leading to changes in texture and flavor. Overall, the heat energy effectively alters the physical and chemical structure of the egg, resulting in a cooked product.
The egg white cooks first since it is on the outside of the yolk.
chemical
In an egg drop, potential energy is converted to kinetic energy as the egg falls through the air. When the egg hits the ground, the kinetic energy is transferred to other forms of energy, such as sound and heat, resulting in the egg breaking.
It cooks.
it will begin to coagulateThe effect of heat on an egg actually transforms the egg from a liquid state to a solid state. Heat cooks the egg and makes it solid. The process actually changes the proteins in the egg as well.
It goes from a liquid to a solid
It is called coagulation.
The different forms of energy include mechanical, thermal, chemical, electrical, radiant (or electromagnetic), nuclear, and sound energy. Each form of energy can be categorized based on its source and how it is transferred or transformed.
To add more flavor.
exothermic
It is basically protein and cooks. Like the white of an egg.
Yes, anything that is tangible is made of matter.