Question

Impact of temperature on proteins experiment of egg albumin

Answer 1

Answer:

Eventually the water is forced from the egg as the proteins become more and more dense, a la dry gritty egg yolks. Egg proteins start to denature, coagulate, and form structure at temperatures as low as 56°C, all the way to the last protein that coagulates at 80°C.

I hope it helped........

Please mark as brainliest answer..........