Chemistry: An Introduction to General, Organic, and Biological Chemistry (12th Edition)

Published by Prentice Hall
ISBN 10: 0321908449
ISBN 13: 978-0-32190-844-5

Chapter 16 - Section 16.4 - Proteins: Secondary, Tertiary, and Quaternary Structures - Questions and Problems - Page 570: 16.31a

Answer

Proteins of the egg are coagulated by boiling water as heat disrupts the hydrogen bonding and hydrophobic interactions

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