Question

When you cook an egg the clear protein in the egg white becomes harder and whiter as it cooks this happens because the heat

Answer 1

This happens because heat destroys the bonds between the amino acids and it changes the proteins structure.

Answer 2

Heat breaks the bond and denatures the protein.

Step-by-step explanation:

Protein are made up of the polymers of amino acids. The amino acids are linked together by the peptide bond for the formation of the protein molecule.

Denaturation means the treatment of the proteins at high pH, heat and other conditions that causes the loss of biological activity of the protein. The cooking of the egg at high temperature breaks the protein bonds and distort the protein structure. This causes the denaturation of the protein present in the egg and makes the protein white and hard.