you boil it
Yes. Rubber bands are thermoset polymers. Unlike thermoplastics, they do not melt or turn rubbery/soft when heated above their glass transition temperature. Instead, when they are heated, they decompose, losing mass, breaking up their polymer chains and become more weakened in strength. There are also other ways that they can decompose, which is due to UV light from the Sun or other sources attacking the polymer chains of the rubber bands. This also causes it to weaken.
When its somewhere cold that below 30oF degress
yes they do. Flies Lay eggs in dead things like mice,rats birds, anything that was alive once. the eggs hatch and eat the dead flesh as they get bigger you can see them. over time they become ( yes you guessed it) flies.
Loss of electrons causes NADH to become NAD+. This cycle of oxidation reduction helps generate ATP in cell respiration.
Higher solute concentration outside the cell than that inside causes net loss of water and plasmolysis occurs. This is due to the diffusion of water to areas of higher solute concentration.
The egg will become transparent and also the shell will become rubbery. :-)
because of the saltyness of the salt
Scrambled eggs should be cooked at a low to medium heat, around 325-375F, to ensure they are cooked evenly and don't become rubbery.
If it bounces then you probably overcooked it they are rubbery though^yes...but If you soak the egg in white vinegar for 48-72 hours, the shell will disolve the leave the membranes intact. The membranes make the egg rubbery and will in turn bounce(it'll feel like a bouncy ball)
No, goose eggs are considerably bigger. They're kinda rubbery, too.
To make eggs rubbery, you have to soak a hard-boiled egg in vinegar for around 3 days.
Chicken can taste rubbery when it is overcooked, causing the proteins in the meat to become tough and chewy.
Chicken can taste rubbery when cooked if it is overcooked or cooked at too high of a temperature. This can cause the proteins in the chicken to become tough and rubbery instead of tender.
The changing of the texture of chicken to a rubbery state can be caused by the loss of moisture. It can also be caused by an acidic reaction. It is like the wishbone being soaked in vinegar. The acid in the vinegar makes the chicken bone rubbery.
You can cook with guinea fowl eggs the same way as you would chicken eggs. The only difference would be that with guinea eggs the texture may be more rubbery.
No, soaking an egg in baking soda for 24 hours will not make the eggshell rubbery. The eggshell may become slightly softer due to the effects of the baking soda, but it will not turn rubbery.
Dry heat can make fried eggs tough and rubbery, especially if cooked for too long at high temperatures. The proteins in the egg white can become overcooked and lose their delicate texture. It's important to cook fried eggs gently over medium heat to avoid this.