why do they coil and what is the scientific reason ?
2007-03-06 20:46:56 · 6 answers · asked by the color purple 1 in Science & Mathematics ➔ Zoology
I'm not sure why they coil, but the scientific reason for heat applied to skeletal or muscular tissues is that they contract/shrink. Applying much heat, to say a lobster tail doesn't do much to it except make it smell good :-) yum, I love lobster,
but with prawn, I'm not sure why they coil up like that, same with shrimp. Maybe its because they have most of their body associated with their tails, like some men I know of....hmmm
2007-03-06 20:52:50 · answer #1 · answered by kaliroadrager 5 · 1⤊ 0⤋
The muscles for the legs are on the underside. There are no motor muscled along the back. Muscles contract when the creature is cooked.
2007-03-06 20:55:53 · answer #2 · answered by fred35 6 · 0⤊ 0⤋
Contraction of their muscles/tendons.
The same happens to a slice of belly pork when you're making pork crackling.
2007-03-08 01:16:18 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I think it's the same reason that Armor hot dogs plump when you cook 'em.
2007-03-06 20:49:35 · answer #4 · answered by Cybeq 5 · 0⤊ 0⤋
Because it hurts.
2007-03-06 20:59:05 · answer #5 · answered by Anonymous · 0⤊ 0⤋
You would if you were dropped in hot oil or water...................
2007-03-06 20:58:58 · answer #6 · answered by Margaret 5 · 0⤊ 0⤋