Chemistry · Biomolecules
On boiling an egg, why does the outer clear part (egg white) become opaque and solid white?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1The heat causes irreversible denaturation and coagulation of albumin protein.✓
- 2The heat causes temporary reversible changes in the structure of egg starch.
- 3The heat causes a change in the crystal structure of egg yolk lipids.
- 4The heat causes a chemical reaction of the egg with water making it opaque.
Correct answer
The heat causes irreversible denaturation and coagulation of albumin protein.
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