"Going brown" is a sign of either oxidation or decomposition (in cooking, due to heat). Boiling excludes oxygen and limits the temperature.
When an egg is boiled, the proteins present inside the egg get denatured and coagulate. After boiling the egg, the water present in it is absorbed by the coagulated protein through H-bonding.
If plants are given no water, or not enough water they will start go Brown and go limp. This is known as shrivelling or wilting.
The leaves of plants may go brown because of a number of reasons. Some plants' leaves go brown due to lack of enough water while others do so as a natural process when they are about to shed their leaves.
Food coloring is made up of water-soluble molecules that are attracted to water. When food coloring is added to water, the molecules disperse evenly throughout the water. However, when food coloring is added to oil, the water-soluble molecules are not attracted to the oil and do not dissolve in it.
cause u c, when u drop it on paper it will go soggy
Apples go brown in the presence of oxygen. Boiling means that the apple doesn't come in contact with oxygen.
Nutrients are not "killed". Some foods lose nutrient value when they are boiled because the vitamins go into the water, that's why it's recommend to steam your vegetables instead.
"http://wiki.answers.com/Q/Where_does_the_water_present_in_egg_go_when_it_is_boiled"
The browning of the apple is due to the oxidation of the surface of the apple when it hits the air. When you've boiled the apple, the surface is now cooked so it no longer responds with oxidation.
Assuming the egg was being boiled. Sometimes a boiled egg shell will crack, allowing a bit of water to get inside the shell. If this is note the case, then more information is needed.
For hard boiled, soft boiled, or medium eggs, go to foodnetwork.com and type in boiled eggs. If you are poaching them, try different times, because egggs are different sizes. If you are doing something with eggs, go to foodnetwork.com, because they answer all my food questions. : )
they go in the watr
Sweetcorn turns brown when boiled due to the breakdown of chlorophyll and the Maillard reaction, which occurs when the sugars and amino acids in the corn react to heat. This reaction can lead to browning and changes in flavor. Additionally, prolonged cooking can cause the kernels to lose moisture and change their texture, further contributing to the browning effect.
3 days for water, 30 days for food.
Because the apple has a chemical in it that will make it turn brown when wet.
100 days without food or water
you can go two weeks without food and two to three days without water