The clear protein of an egg white becomes opaque and firm when cooked because the heat?

The clear protein of an egg white becomes opaque and firm when cooked because the heat denatures the proteins. Here's a breakdown:

* Egg white composition: Egg white is primarily made up of water and protein. The proteins are long chains of amino acids folded into complex shapes.

* Heat and denaturation: When heat is applied, the protein molecules vibrate faster. This disrupts the weak bonds that hold the protein in its folded shape. The protein unfolds and unravels, changing its structure.

* Opacity and firmness: As the proteins unfold, they start to interact with each other, forming new bonds. These bonds create a network of protein molecules that traps water, giving the egg white its opaque, firm texture.

Think of it like this: Imagine the protein molecules as tangled strands of yarn. Heat is like pulling on those strands, making them unravel and intertwine with other strands, creating a more solid mass.