Answer:
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Step-by-step explanation:
Yes, cooking an egg is a chemical change.
When an egg is heated during cooking, several chemical reactions occur that result in the transformation of the egg's physical and chemical properties.
Here are some examples of the chemical changes that take place:
1. Denaturation of proteins: The heat causes the proteins in the egg to denature, which means that the protein structure changes. This is why the egg changes from a liquid to a solid state as it cooks.
2. Maillard reaction: The heat promotes a reaction between the amino acids and reducing sugars present in the egg, resulting in the browning and development of flavors during cooking. This is why cooked eggs have a different taste and color compared to raw eggs.
3. Coagulation of proteins: The heat causes the proteins to coagulate, or come together, forming a solid mass. This is why the egg white turns from a clear liquid to a solid white when cooked.
These chemical changes are irreversible, meaning the egg cannot return to its original raw state once cooked. Therefore, cooking an egg involves chemical reactions that permanently alter its composition and properties, making it a chemical change.