The white of an egg consists mostly of a protein called ovalbumin. Under normal circumstances, ovalbumin is a sphere-shaped molecule, and the egg white is clear and runny. Why does the cooked egg appear solid and white?

Because ovalbumin is denaturated.

Explanation:

When a protein is heated, denaturation occurs. This is a process in which the protein loses its conformation and structure, so we can observe changes in color and viscosity. Before heating, egg white is clear, traslucent and runny. When heated, it turned opaque, in a solid state. This changes indicate that the protein ovalbumin has been denaturated, so it changes its structure and properties.

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answer: accepted answer: aquatic animals use the oxygen dissolved in water to carry out respiration. since the amount of dissolved oxygen in water is low as compared to the amount of oxygen in the air, therefore the rate of breathing in aquatic animals is much faster than it is in terrestrial animals.

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