Question

Boiling an egg is a chemical change so describe the role of the reactants and products

Answer 1

Boiling an egg involves both physical and chemical changes. When an egg is boiled, the heat causes changes in the proteins found in the egg, leading to denaturation (the structural breakdown of proteins).

### Reactants:
1. **Egg (Raw)**: The raw egg contains several components, including water, proteins (like albumin), fats, and minerals. The primary reactants undergoing chemical change when boiled are the proteins and water in the egg.

### Process:
- When the egg is heated, the temperature rises, causing the water and proteins in the egg to absorb energy.
- The heat causes the proteins to unravel and aggregate. This denaturation changes their structure and transforms the egg from a liquid to a solid state.
- At the same time, the water in the egg turns from a liquid to steam, which can create pressure and contribute to changes in the egg's texture.

### Products:
1. **Cooked Egg (Solid)**: The end product is a cooked egg where the proteins have coagulated and formed a solid mass. The swirling and aggregation of proteins create the characteristic texture of a boiled egg, which is markedly different from that of a raw egg.
2. **Steam**: Some of the water in the egg evaporates, creating steam, which may escape from the shell if the pressure builds up.

### Summary:
In the boiling of an egg, the raw egg (reactant) undergoes a chemical transformation due to the application of heat, resulting in the formation of solid proteins and releasing steam (products). This change is irreversible; once the egg is boiled, you cannot revert it to its original raw state without additional processes.