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People are different. Some like one thing whilst another may dislike it intensely. There are very few things that we all dislike as far as smells go, as there are very few that we all like. There is no physical reason why it should be so though, over time, we can become used to it.
What else can I help you with?
What inference can you make about the digestibility of cooked egg white?
Cooked egg white is quite digestible.
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.
Which part of an egg has a good source of protein?
the albumen or the white of an egg when cooked
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.
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.
What are the solid white spots inside a chicken's egg white before it is cooked?
They are call chalaza and are strands of protein that hold the egg yolk centered in the albumen. The fresher your egg is the more prominent the chalazae are and they are perfectly edible. Once cooked they are not visible and are similar to the material of the egg white. Stale eggs will have had them but they will have disappeared as the egg lost moisture.
The white of a raw egg is clear It contains the protein egg albumin When the egg is cooked the albumin changes from clear to opaque producing the white What is happening at the molecular l?
yes
How much does a medium cooked egg weight?
A medium egg yolk weight about .67 ounces. The white of the egg weights about one ounce.
What type of egg white in a pavlova is solution suspension or collid?
BEFORE it is cooked, the egg white made for a pavlova is BOTH a solution (sugar is dissolved in it) and a colloid.
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.
Why was the cooked egg placed in cold water?
Placing a cooked egg in cold water helps stop the cooking process, preventing it from overcooking and ensuring a perfectly cooked egg with a tender texture. It also makes the egg easier to peel by contracting the egg white from the shell.
