It coagulates.
The protein coagulates when heated.
When albumin reacts with hydrochloric acid (HCl) and boiled pepsin, the protein structure of albumin is denatured. Denaturation disrupts the native conformation of proteins, leading to loss of their biological activity. This process can be observed as precipitation or coagulation of the albumin protein.
The shell, unless you were looking for something more specific
it coagualtes
I think that the egg shrivels up
When alcohol is added to egg albumin, the protein structure in the albumin can denature, leading to the unfolding of the protein molecules. This can result in changes in the texture and consistency of the albumin, affecting its ability to form a stable foam or gel.
Egg Albumin
Answer:Raw eggs actually contain an air pocket. When you boil an egg, the albumin - or the white part of the egg when boiled - retains the air's shape when it hardens during cooking.
When egg albumin is added to mercury chloride, a white precipitate called mercury albuminate is formed. This reaction occurs because the mercury chloride reacts with proteins in the egg albumin to form a complex compound. Mercury albuminate is insoluble in water and will settle out as a solid.
a boiled egg
Another name for albumin is serum albumin.
you get an egg salad.. now all you need is a puke can?