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Without getting too technical, it has to do with the molecular structure of protein molecules within the egg whites changing. Once the protein molecules heat up, they form tight bonds with each other, not allowing any light to pass through. That's why they go from translucent --> opaque.
What else can I help you with?
What does an egg change into when its cooked?
When an egg is cooked, the proteins in the egg white and yolk denature and coagulate, resulting in a solid structure. The texture changes from raw and slippery to firm and cooked, with the egg white becoming opaque and the yolk changing from runny to solid, depending on the cooking time.
What inference can you make about the digestibility of cooked egg white?
Cooked egg white is quite digestible.
What is clearly sticky liquid of egg called?
The clearly sticky liquid inside an egg is called albumen or egg white. It is clear and viscous when raw, but becomes white and opaque when cooked.
The clear protein of an egg white becomes opaque and firm when cooked because the heat?
it turns the protein into carbohydrates
Does the protein level in meat change when cooked?
YES it does in a way. Actually it becomes more "bioavailable." That is, cooked meat provides more protein that your body can absorb than uncooked meat.
What is the difference between cooked and uncooked egg?
The difference between a cooked egg and a raw egg is that when a egg is cooked the clear/yellow gooey stuff turns white and turns into a solid. A raw egg doesn't have the white stuff because it has not been added to heat. This is an example of a chemical change.
How are proteins formed when an egg is cooked?
When an egg is cooked, heat causes the proteins in the egg—mainly ovalbumin and ovotransferrin—to unfold and recombine with each other. This process, known as denaturation and coagulation, leads to the solidification of the egg white and yolk. The proteins form a network that traps water molecules, resulting in the change in texture and appearance of the egg when cooked.
Is it Chemical or Physical Frying an egg?
Frying an egg is a chemical change in which the protein in the egg white becomes denatured, which causes it to become white and solid. This condition is not reversible by physical means.
What are pouched eggs?
eggs that are cooked different from other ones - Perhaps you mean "poached eggs," which are cooked in boiling water without the shell. The idea is that the egg-white becomes a pocket for the yolk.
Which part of an egg has a good source of protein?
the albumen or the white of an egg when cooked
When an egg is cooked is this a physical change?
Cooking an egg is a chemical change because it cannot be reversed.
What colour is egg whites and sodium hydroxide?
Egg whites are colourless and transparent until they are cooked when they become white and opaque. Sodium hydroxide is white.
