Biology, 14.02.2020 17:23 GreatBaconGamer
When egg white is heated, it hardens and is opaque. This cooking process cannot be reversed, but hard-boiled egg white can be dissolved by heating it in a solution containing SDS (strong detergent) and 2-mercaptoethanol (reducing agent). Neither reagent alone has any effect.
a. Why does boiling an egg white cause it to harden and become opaque?
b. Why does it require both a reducing agent and a detergent to dissolve the hard-boiled egg white?
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