As we all know, the inside of an egg bought from the market is filled with a kind of medicated liquid.
Whenever the egg is fried or boiled, the liquid solidifies and turns into a white solid. Ever wondered what is the reason?
Let's break the reason down into simple Bengali. We all know that eggs are a kind of meat and protein food. The medicinal fluid that is inside it is called albumin (a type of protein).
An interesting aspect of protein is that its shape depends on the environment around it. The temperature, pressure, acid or alkali change the shape of the protein.
The albumin inside the eggs bought from the market is soluble. As soon as you start giving heat, the shape of that protein starts to change. As a result, its solubility also decreases. All the proteins coagulate together to form the white part of the egg.
We see this change in the shape of proteins every day. Have you ever heard that yogurt is made by squeezing lemon in milk? Why? This is because the protein called milk casein changes its shape due to the acid in the lemon juice and starts to clot.
You see, it is possible to explain something by knowing a fact about protein!
I will finish with a kitchen experiment, take a raw egg, wash it well and dry it. Then, place the egg inside a glass jar. Bring vinegar from the kitchen and fill the glass. Then leave it for 2 hours. If you want, you can sit and watch what is happening.
Take out the egg after 2 hours. If you want, drop the egg from a small height. You will see it will not crack.
Science is pretty fun. So, ask questions and find out.
Nice