Is cooking of vegetables a chemical change or physical change?

* New substances are formed: When you cook vegetables, the heat causes chemical reactions to occur. This changes the structure of the molecules within the vegetables. For example:

* Starch gelatinization: Starch granules absorb water and swell, becoming softer and more digestible.

* Protein denaturation: Heat breaks down the protein structure, making vegetables easier to digest.

* Breakdown of cellulose: Some of the tough cellulose fibers in vegetables break down, making them more tender.

* Maillard reaction: This reaction between sugars and amino acids creates new compounds responsible for the browning and flavor development in many cooked vegetables.

* Irreversible change: The changes that occur during cooking are generally irreversible. You can't easily return a cooked vegetable to its raw state.

In contrast, a physical change alters the form or appearance of a substance but doesn't change its chemical composition. For example, chopping a vegetable is a physical change, as you're just changing its size and shape.