When an egg white is cooked, it goes from sort of a liquid to a solid. Is this a change of state or some other

Answer 1

from fluid to solid, yes it is a change in state of matter (called coagulation) through chemical reaction (by heating).. it is a cohesion wherein molecules are brought sufficiently close together as the egg goes through a chemical modification brought about by the reaction of the atomic stucture of protein in the egg to heat which produces a conformational change in the protein atom's polypeptide chain transforming the egg from the fluid state of the germ, yolk, and albuminous mass into solid..

Answer 2

Yes it is a change of state. How? you wonder. Very simple. The egg white is mainly proteins. Proteins are complex molecules made up of amino-acids, these amino-acids are linked between themselves with hydrogen atoms, these bonds are called "primary bonds", then there are "secondary bonds" which make this chain of amino-acids in a ply form, then there are "tertiary bonds" that swirl around, and finally "quaternary bonds", these bonds are the most fragile ones and they break really easily with contact of heat, or acids. So when you're cooking an egg, you're exposing the quaternary bond to heat and that's how the bonds break, then you break the tertiary bonds, and sometimes even secondary bonds break with heat (but not primary ones). After the quaternary and tertiary bonds break you have a white solid, and that's a cooked egg.
For the record, it's the same with meats when they change colors when you cook them.
Hope this helps :)

Answer 3

Here's a simple rule for determining if it's a chemical change or not:
Change of color = chemical change
Release of gases = chemical change
Release of light = chemical change
Release of heat = chemical change
Release of smoke = chemical change

So there you go - there's a chemical change going on when you cook an egg - the proteins are denatured and broken down by the heat, and coagulate into a white pool.

Answer 4

Bruce J's answer is genuine different than that evaporation isn't area of what is going on what a protein denatures. it is obviously genuine whilst it comes to a boiled egg, and of direction some water ought to evaporate as quickly as we fry an egg, yet it is not possibly area of the hardening technique

Answer 5

It's a change in state caused by the denaturation of the protein in the egg, which is similar to the way in which a steak changes color as it cooks.