Question

Egg yolk solidifies upon heating because:

• A. Water evaporates
• B. Proteins denature and coagulate
• C. Salt formation
• D. Oxidation

Hint:

Protein denaturation is usually an irreversible process. Common agents that cause denaturation include heat, extreme pH, and high salt concentration.

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
The question asks for the biochemical reason behind the change in physical state of an egg yolk when it is cooked.

Step 2: Detailed Explanation:
Egg yolk is rich in proteins. In their natural state, these proteins are folded into specific 3D shapes.
When heat is applied, the kinetic energy breaks the weak bonds (like hydrogen bonds) holding the protein structure together. This process is called denaturation.
The uncoiled protein chains then bump into each other and form new, stronger bonds, creating a solid 3D network that traps water. This process is known as coagulation, which results in the solidification of the yolk.

Step 3: Final Answer:
Heating causes egg yolk proteins to denature and then coagulate into a solid mass.