Social Sciences, asked by shubhamgwadi90, 9 months ago

Freezing an egg yolk reversible

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Answered by banerjeepriti56

When egg yolks are frozen in liquid air, upon thawing they pass into the pasty state; but if thawed rapidly in mercury at 30° C ( 86° F) they completely regain normal fluidity. Therefore, the irreversible yolk changes may be produced either in the freezing or in the thawing process.

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