Question

an egg when boiled, solidities along with a change in colour and taste
what type of change isit? Give reasons in support of your answer...plssssss answer it..................❣️❣️​

Answer 1

It is chemical change as the boiled egg does not come back to its original state.

Answer 2

Answer:

Eggs are rich in protein, especially the egg whites. It's this protein that causes eggs to become hard when boiled. Here's how it works:Protein is a chain of amino acids. These amino-acid strings fold back on themselves (the way the strings fold determines the protein's chemical and biological properties). The proteins are held in place by weak bonds (non-covalent) between different parts of the amino-acid string. When you break those strings, by various methods, you are denaturing the protein.

Explanation:

Heat - When you heat an egg, the proteins gain energy and literally shake apart the bonds between the parts of the amino-acid strings, causing the proteins to unfold. As the temperature increases, the proteins gain enough energy to form new, stronger bonds (covalent) with other protein molecules. When you boil an egg, the heat first breaks (unfolds) the proteins, and then allows the proteins to link to other proteins. As the proteins form these new, strong bonds, the water that surrounded each protein molecule when the egg was liquid is forced out. That's why the egg turns hard. (Heat affects all of the proteins in an egg, so it's the best way to cook an egg.)

Chemicals - You can also break the weak bonds between protein molecules with chemicals. According to an experiment done by the BBC Science Shack, if you put vodka on an egg white, the alcohol in it breaks weak hydrogen bonds in the protein. If you put vinegar on an egg white, the acid in it breaks ionic bonds. If you mix the two (vodka and vinegar), you break both types of bonds and quite effectively denature the protein. Lots of other chemicals will also break those weak bonds. This won't work as well on the yolk, which, while also protein-rich, has lots of fats and other properties that make it more difficult for it to become hard.