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What changed when flowing egg white became a gel?
Compare two observations: a raw white flows, while a cooked white can support a cut surface.
Sources for this view
Egg white contains folded proteins dispersed in water. Heating can alter their shapes and promote associations between proteins, producing a water-containing network. A solid-looking result does not mean all of the water has evaporated.
Sources for this view
Explore the model (optional)
EXPLORE THE MODEL
From folded chains to a network
Inspect the structure; select a site or component for its label.
What this representation means
Coarse chain markers stand for portions of protein, not atoms. Stages are selected illustrations, not a molecular trajectory, thermometer or cooking-time prediction.
- Coarse inventory
- 4 chains × 16 segment markers
- Illustrative interchain contacts
- 0
- Chemical detail
- Segment markers do not encode atomic composition
Separate compact chains illustrate an initial folded state. Each colored chain keeps its identity across views.
What this model can establish
Coarse chain markers stand for portions of protein, not atoms. Stages are selected illustrations, not a molecular trajectory, thermometer or cooking-time prediction.
Optional: check your understanding
MAKE THE CONNECTION
Which explanation can account for a gel that still contains water?