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Chemistry

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describe the process that takes place in protein denaturation and renaturation when frying an egg.

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Answer:

These rearranged proteins then bond with each other, creating a network that holds the air bubbles in the whipped egg whites in place. If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren't able to return to their former state.

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