When eggs are heated, the transparent liquid portion around yolk turns solid white. This happens due to the thermal denaturation of
fats
proteins
ribose sugar
carbohydrates
Answer is Right!
Answer is Wrong!
This question was previously asked in
UPSC CDS-1 – 2024
– When heat is applied, the proteins undergo a process called denaturation, where their complex structures unfold.
– This unfolding causes the proteins to aggregate and coagulate, transforming the liquid egg white into a solid, opaque mass.
– Fats, ribose sugar, and carbohydrates are also present in eggs, but the solidification upon heating is specifically due to the thermal denaturation of proteins.