If heating a liquids makes a gas and freezing a liquid makes a solid, why do liquid eggs become solid when hot

Answer 1

It's due to the chemical compositon of the egg. It's like putting a lot of chemicals together and then heating it. An egg is made of many chemical including carbohydrate, proteins, minearls, vitamins, lipids, amino acids, etc. The link below gives a good description of what an egg is made of. If you were to put all these chemicals together in a beaker and heat it up, you would get the same result.

Answer 2

Eggs aren't just made up of one type of molecule or compound. The liquid and yolk parts are made up of many different compounds. When heated, those different molecules and compounds are changed by the heat and then form a different structure that is a solid. It's a chemical change where different chemicals bond together.

Heating liquids to become a gas usually works if you have a pure liquid or if there is no chemical reaction that can be started by heat between the elements of the specific thing. When heat turns liquids into gases or solids to liquids, that's a physical change.

Answer 3

you are denaturing the protein of the egg(would happen). That is why the egg changes from clear to white.
Denaturation is when the protein loses it's 3 dimensional configuration- a large part of it's ability to function.
I've included a reference that will explain it better if you need it. It actually has an egg on it as an example.
And it's NOT
1)because new chemicals are forming
2)dehydration
AND
Smartie, what do you think living beings are composed of? Magic? Everything is a chemical. Chemicals are what matter makes up. Living things=matter.
Big Fat Duh!-Don't answer science questions.

Answer 4

Eggs are not really a liquid. But when you heat eggs, the multiple compunds that are in the egg use the heat as a catalyst for their chemical reactions, thus producing a solid (so to speak).

Answer 5

Because the heat reacts with the chemicals in the egg to make it form into a solid

Answer 6

eggs are not pure liquids, the egg whites and yokes are protein fluid with water molecules. If you heat the eggs. The water molecules in the egg will evaporate and turn into a gas, but the protein part become even more solidified and eventually turn into carbon dust. Hehe

Answer 7

This rule works only for pure ionic/covalent bonded liquids. Liquid eggs are made out of proteins. Proteins are in turn made of amino acids bonded to each other by relatively weak hydrogen bonds called peptide bonds. Proteins have large molecular masses and specific spatial arrangements (primary, secondary, tertiary, quaternary) and due to the weakness of the peptide bonds are susceptible to structural rearrangement if strong enough external forces are applied. So, if heated, the peptide bonds in proteins are broken up and the protein hardens. This also happens when high/low pH is applied (very acidic or basic conditions).

Answer 8

Eggs have a high viscosity making it thicker. (Open an unboiled egg and see) When you heat something with such a high viscosity, the molecules compound making it come together and become solid. Other viscous liquids like syrup and honey do not have the same level of viscosity, hence why they melt down instead of getting harder.

Answer 9

Hi,
Because when you heat eggs water evaporates and is lost as steam. This leaves behind the solid mass like proteins and carbs and fat etc. Losing the water content is the reason eggs get solid when you heat them.
another example will be milk powder or evaporated milk. if you boil milk long enough, it will turn into solid form.
Hope this helps.
-Y

Answer 10

The answer to this is actually quite simple. When an egg heats, the proteins in it denature. This causes unfolding of the proteins and a change in their shape. This leads to the eggs soldification.