Why do egg whites turn white when you cook them?
When you crack open a raw egg, the egg white isn't white at all—it's more like a clear jelly. So why does it turn white when you cook it? Does that make it safe to eat? And what about egg yolks?
When you crack open a raw egg, the egg white isn't white at all—it's more like a clear jelly. So why does it turn white when you cook it? Does that make it safe to eat? And what about egg yolks?
Other
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9
During a chemical reaction, the molecules involved in the reaction gain energy until they reach a "point of no return" known as a transition state.
Materials Science
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Biochemistry
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Materials Science
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115
The release of the film "Oppenheimer," in July 2023, has renewed interest in the enigmatic scientist J. Robert Oppenheimer's life. While Oppenheimer will always be recognized as the father of the atomic bomb, his early contributions ...
Analytical Chemistry
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Researchers from the University of California, Irvine have developed a DNA enzyme—or DNAzyme—that can distinguish between two RNA strands inside a cell and cut the disease-associated strand while leaving the healthy strand ...
Biotechnology
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Condensed Matter
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The chemical term alkanes, or paraffins, refers to organic compounds that consist of single-bonded carbon and hydrogen atoms, such as methane, ethane, and propane, and several other hydrocarbons. Over the years, alkanes have ...
To make soap, just insert an oxygen atom into a carbon-hydrogen bond. The recipe may sound simple. But carbon-hydrogen bonds, like gum stuck in hair, are difficult to pull apart. Since they provide the foundation for far ...
Materials Science
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308