Question

On heating liquids it forms gases but on heating an egg's yellow nucleus it soldifies to form an omlette. Why does this happen?​

Answer 1

Answer:

but I have sent the chapters I have send to

Answer 2

$\large\bf\underline\red{Answer \: :-}$

Strictly speaking, the rule does not apply to complex mixtures and egg yolk is a complex mixture.

$\large\bf\underline\red{Explanation \: :-}$

The egg still contains more water than protein, but the water is now dispersed in the protein web so it can no longer flow together, turning the liquid egg into a semi-solid. This happens at around 145° F for egg white and 150° F for egg yolk. Continued heating causes more bonds to form, leaving less space for the water, that's why after heating the yolk converts in solid omelet.

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬