Question

why does egg coagulate on heating​

Answer 1

Answer:

When it is heated the runny yolk and white (albumen – which is the major source of protein) turn solid. The proteins in the egg start to thicken, a process known as coagulation. ... As the meat is heated, the proteins coagulate and shrink. The heat causes the muscles fibres to lose water, solidifying them.

hope it helps.........

Answer 2

Answer:

Coagulation is a chemical process used to neutralize charges and form a gelatinous mass to trap (or bridge) particles, thus forming a mass large enough to settle or be trapped in a filter.