NEET BIOLOGY

Detailed explanation-1: -An egg white is rich in protein. When cooked, it becomes firm and opaque. This is because the heat of cooking denatures the protein, causing it to unfold. As the proteins unfold, their hydrophobic sections become exposed and the proteins begin to form a white, solid meshwork.

Detailed explanation-2: -When heat is applied, those proteins uncoil and get tangled together. These tangled proteins form a kind of mesh, which traps the surrounding water. This changes the color and the physical consistency of the egg white.

Detailed explanation-3: -The heat coming from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape. In the case of hard-boiled eggs, the proteins clump together and solidify, causing the egg white and yolk to harden.

Detailed explanation-4: -Whenever eggs are cooked with heat, the egg whites turn from clear to white, and the gel becomes more rubbery. As heat denatured the proteins in the egg white, it broke apart some of the bonds (mostly hydrogen bonds) that were holding the proteins in their original shape.

Detailed explanation-5: -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. Egg whites coagulate at 60°C, egg yolks 65°C, with full coagulation occurring at 70°C. This process also happens when you cook meat.