Question

Whole beaten eggs coagulate or are cooked at about what temperature

Answer 1

Whole beaten eggs coagulate at around 373 K (100°C, or 212°F) due to the denaturation of the albumin protein, which forms a solid when hydrogen bonds are broken upon heating.

Step-by-step explanation:

Whole beaten eggs begin to coagulate and cook at a temperature of about 373 K (100°C, or 212°F). The major protein in egg white is albumin, which has a structure stabilized by numerous hydrogen bonds. When eggs are heated, these bonds are broken, requiring energy (AH>0) and resulting in a transformation of the protein into a highly disorganized structure where molecules aggregate into a solid (AS>0). This coagulation process is irreversible and spontaneous at temperatures exceeding 373 K, as indicated by the thermodynamic terms where AG <0.