Chapter 2, Problem 4CT

Summary Introduction

To determine:

The reason for the change in gelatin back from solid to liquid state and the reason why a cooked egg cannot be brought back to a liquid state.

Introduction:

Proteins are essential for tissues, cells, and organs of the body for their structure, function, and regulation. All proteins contain the same basic sub-components, but different structures. They are the essential part of all living organisms. They are the main components of body tissues (muscle, hair, etc.). They are important as enzymes and antibodies.

When an egg white is heated, it is converted from liquid to solid. When gelatin gets cooled, it gets converted from liquid to solid.