{"id":85515,"date":"2025-06-01T03:19:26","date_gmt":"2025-06-01T03:19:26","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=85515"},"modified":"2025-06-01T03:19:26","modified_gmt":"2025-06-01T03:19:26","slug":"when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/","title":{"rendered":"When eggs are heated, the transparent liquid portion around yolk turns"},"content":{"rendered":"

When eggs are heated, the transparent liquid portion around yolk turns solid white. This happens due to the thermal denaturation of<\/p>\n

[amp_mcq option1=”fats” option2=”proteins” option3=”ribose sugar” option4=”carbohydrates” correct=”option2″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC CDS-1 – 2024<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nB) proteins
\n<\/section>\n
\n– The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen.
\n– When heat is applied, the proteins undergo a process called denaturation, where their complex structures unfold.
\n– This unfolding causes the proteins to aggregate and coagulate, transforming the liquid egg white into a solid, opaque mass.
\n– Fats, ribose sugar, and carbohydrates are also present in eggs, but the solidification upon heating is specifically due to the thermal denaturation of proteins.
\n<\/section>\n
\n– Denaturation is the loss of the three-dimensional structure of a protein or nucleic acid due to stress, such as heat, chemicals, or radiation. In the case of egg white, heat disrupts the bonds holding the protein structure together, leading to irreversible solidification.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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 Download PDFAttempt Online B) proteins – The transparent liquid portion of an egg white primarily consists of … <\/p>\n

Detailed SolutionWhen eggs are heated, the transparent liquid portion around yolk turns<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1087],"tags":[1103,1096,1148],"class_list":["post-85515","post","type-post","status-publish","format-standard","hentry","category-upsc-cds-1","tag-1103","tag-chemistry","tag-food-preservation-nutrition-medicine-etc","no-featured-image-padding"],"yoast_head":"\nWhen eggs are heated, the transparent liquid portion around yolk turns<\/title>\n<meta name=\"description\" content=\"B) proteins - The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen. - 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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"When eggs are heated, the transparent liquid portion around yolk turns\" \/>\n<meta property=\"og:description\" content=\"B) proteins - The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen. - 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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/\" \/>\n<meta property=\"og:site_name\" content=\"MCQ and Quiz for Exams\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-01T03:19:26+00:00\" \/>\n<meta name=\"author\" content=\"rawan239\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"rawan239\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"When eggs are heated, the transparent liquid portion around yolk turns","description":"B) proteins - The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen. - 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.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/","og_locale":"en_US","og_type":"article","og_title":"When eggs are heated, the transparent liquid portion around yolk turns","og_description":"B) proteins - The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen. - 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.","og_url":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/","og_site_name":"MCQ and Quiz for Exams","article_published_time":"2025-06-01T03:19:26+00:00","author":"rawan239","twitter_card":"summary_large_image","twitter_misc":{"Written by":"rawan239","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/","url":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/","name":"When eggs are heated, the transparent liquid portion around yolk turns","isPartOf":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#website"},"datePublished":"2025-06-01T03:19:26+00:00","dateModified":"2025-06-01T03:19:26+00:00","author":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/5807dafeb27d2ec82344d6cbd6c3d209"},"description":"B) proteins - The transparent liquid portion of an egg white primarily consists of proteins, particularly albumen. - 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.","breadcrumb":{"@id":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/exam.pscnotes.com\/mcq\/when-eggs-are-heated-the-transparent-liquid-portion-around-yolk-turns\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/exam.pscnotes.com\/mcq\/"},{"@type":"ListItem","position":2,"name":"UPSC CDS-1","item":"https:\/\/exam.pscnotes.com\/mcq\/category\/upsc-cds-1\/"},{"@type":"ListItem","position":3,"name":"When eggs are heated, the transparent liquid portion around yolk turns"}]},{"@type":"WebSite","@id":"https:\/\/exam.pscnotes.com\/mcq\/#website","url":"https:\/\/exam.pscnotes.com\/mcq\/","name":"MCQ and Quiz for Exams","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/exam.pscnotes.com\/mcq\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/5807dafeb27d2ec82344d6cbd6c3d209","name":"rawan239","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/exam.pscnotes.com\/mcq\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/761a7274f9cce048fa5b921221e7934820d74514df93ef195a9d22af0c1c9001?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/761a7274f9cce048fa5b921221e7934820d74514df93ef195a9d22af0c1c9001?s=96&d=mm&r=g","caption":"rawan239"},"sameAs":["https:\/\/exam.pscnotes.com"],"url":"https:\/\/exam.pscnotes.com\/mcq\/author\/rawan239\/"}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/posts\/85515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/comments?post=85515"}],"version-history":[{"count":0,"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/posts\/85515\/revisions"}],"wp:attachment":[{"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/media?parent=85515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/categories?post=85515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/exam.pscnotes.com\/mcq\/wp-json\/wp\/v2\/tags?post=85515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}