Hello guys..
As we all know that any liquid on heating gets converted into its gaseous form but why the protein inside the egg is when heated gets coagulated (means converted into the solid form !!).
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Answer:
Calculate the heat energy released by water in the experiment in cooling from 70°C to 45°C. (c) Assuming that the heat released by water is entirely used to raise the temperature of calorimeter from 15°C to 45°C) calculate the specific heat capacity of copper.
when a egg is heated it's liquid get coagulated because heat causes protein molecules to move faster through the water in the food mixture and the protein inside make a longer and stronger chain of protein molecules due to heat and disrupting some of its bonds which unfolded then the molecules of protein get trapped among each other and become hard.
information
- If a protein containing food mixture is heated, the proteins become more solid and Weak hydrogen bonds break when too much heat is applied or when they are exposed to an acid basically Proteins can be denatured by treatment with alkaline or acid, oxidizing or reducing agents, and organic solvents.