Final answer:
Whipping egg white introduces air, causing it to thicken and form stiff peaks due to the reorganization of albumin proteins, which is different from the heat-induced solidification process.
Step-by-step explanation:
When air is whipped into egg white, the appearance changes as it becomes thicker and forms stiff peaks. This happens because the process of whipping introduces air into the egg whites, increasing the volume and creating a foam. The protein called albumin which is the major component of egg white, unfolds and reorganizes to trap air bubbles, thus creating a voluminous and firm texture.
Comparatively, when egg white is heated, as in the process of boiling, the structure of albumin changes as well. It goes from a compact, ordered structure held by hydrogen bonds, to a highly disordered structure where the molecules aggregate into a disorganized solid state. This is an irreversible and spontaneous process at temperatures above 373 K, where thermal energy (TΔS) becomes dominant leading to a negative Gibbs free energy (ΔG < 0), indicating the spontaneous nature of the solidification process.