When eggs are heated, the transparent liquid portion around yolk turns solid white. This happens due to the thermal denaturation of
[amp_mcq option1=”fats” option2=”proteins” option3=”ribose sugar” option4=”carbohydrates” correct=”option2″]
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.