Explanation:
As soon as heat is applied to the egg, the molecules gain energy. When the temperature reaches 60°C, the weaker bonds between the amino-acid strings break. This is denaturation, causing the proteins to unfold and form a long chain of amino-acids
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Explanation:
As soon as heat is applied to the egg, the molecules gain energy. When the temperature reaches 60°C, the weaker bonds between the amino-acid strings break. This is denaturation, causing the proteins to unfold and form a long chain of amino-acids