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Question
Give scientific reasons:
On boiling egg albumin becomes opaque white.
Solution
- Proteins when subjected to high temperature undergo disruption of noncovalent interactions which are responsible for the specific shape of protein. That is, it undergoes denaturation.
- Denaturation disturbs the specific structure of egg albumin which causes a change in the physical properties.
Thus, on boiling egg albumin becomes opaque white.
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