For a long time now I've been dieing to know the answer to two questions my brain just kind of thought of randomly:
1) If atoms race faster the hotter they get, therefore turning into liquids or gasses, why does an egg turn from a liquid to a solid the hotter it becomes?
2) Mmmmmm....I had another one, but my brain is fried due to it being the last week of school (the end of the school year being WAY crazier and harder than I thought it would be--I've been pulling 14-16 hour days), so I'll have to get back to it later. hehe
Peace out!
1 comment:
Ah ha! A physics or chemistry problem! The only things better are subatomic or quantum physics questions!
The egg's chemical make-up is actually changing as it cooks. The proteins, cholesterol and other molecules in the egg actually start changing - some breaking apart, some binding, some twisting into different shapes.
The final result is that the egg's molecular makeup in its BC days (before cooking) is such that the molecules can slip and slide. Once it hits the skillet, the heat starts changing and drying out the molecules so they can't slide around.
If cook the egg long and hot enough, you can turn it into a dessicated piece of carbon. Then if you get it REALLY hot, you could turn it into a gas, but that would take stuff like a laser or specialized blast furnaces.
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