An egg is fried in a skillet, a chemical or physical properties?

In summary, the conversation discusses questions related to chemical and physical properties of natural gas, fried eggs, and dissolved iron, as well as the analysis of a potential pure compound through percentage composition.
  • #1
someone21
5
0
Please help urgent

Please help, I have few questions

1.Natural gas burns with a yellow flame, a chemical or physical properties?

2.An egg is fried in a skillet, a chemical or physical properties?

3. When iron is dissovled into a acid. Has the iron atoms destroyed? Give answers with why?

4.A particular compound is thought to be a pure compound. Analysis of three
samples of the material yield the following results.
Mass of sample Mass of carbon Mass of hydrogen
Sample 1 1.000 g 0.937 g 0.0629 g
Sample 2 0.244 g 0.229 g 0.0153 g
Sample 3 0.100 g 0.094 g 0.0063 g
Could the material be a pure compound?
I really don't understand this question
 
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  • #2
Welcome to PF, someone21.

All chemics is physics. So physical is arguably always the right answer.
For the rest, please https://www.physicsforums.com/showthread.php?t=94384 first, especially point 1 and 2.
 
  • #3


Asking someone to follow forum rules doesn't work, I have tried that at chemicalforums last Wednesday.
 
  • #4


someone21 said:
Please help, I have few questions

1.Natural gas burns with a yellow flame, a chemical or physical properties?

2.An egg is fried in a skillet, a chemical or physical properties?

3. When iron is dissovled into a acid. Has the iron atoms destroyed? Give answers with why?

4.A particular compound is thought to be a pure compound. Analysis of three
samples of the material yield the following results.
Mass of sample Mass of carbon Mass of hydrogen
Sample 1 1.000 g 0.937 g 0.0629 g
Sample 2 0.244 g 0.229 g 0.0153 g
Sample 3 0.100 g 0.094 g 0.0063 g
Could the material be a pure compound?
I really don't understand this question

Find the relative mole values and the empirical formula , if the three samples have distinct empirical formulas than you have a crude substance if they are the same then the probability is that you have one compound.
 
  • #5


GCT said:
Find the relative mole values and the empirical formula

No need for that, just comparing percentage composition will be enough.
 

1. What is the chemical reaction that occurs when an egg is fried in a skillet?

When an egg is fried in a skillet, the protein in the egg (mainly albumin) undergoes a process called denaturation. This is a physical change in which the protein molecules unfold and bond together, causing the egg to change from a liquid to a solid state.

2. Is frying an egg a chemical or physical change?

Frying an egg is both a chemical and physical change. The denaturation of the protein in the egg is a physical change, while the browning and flavor changes that occur are due to chemical reactions between the proteins and sugars in the egg.

3. Does the type of oil used in the skillet affect the fried egg's chemical or physical properties?

Yes, the type of oil used can affect the chemical and physical properties of the fried egg. Different oils have different smoke points, which can affect the temperature at which the egg is cooked. Additionally, the type of oil can also affect the flavor and texture of the fried egg.

4. What other factors can affect the chemical and physical properties of a fried egg?

The temperature of the skillet, the cooking time, and the type of heat (direct heat versus indirect heat) can all affect the chemical and physical properties of a fried egg. The freshness of the egg and any added ingredients (such as salt or pepper) can also have an impact.

5. How do the chemical and physical properties of a fried egg compare to those of a boiled egg?

The chemical and physical properties of a boiled egg are different from those of a fried egg. In a boiled egg, the protein molecules are heated and bond together, but they do not denature like they do in a fried egg. Additionally, the cooking method and temperature also affect the texture and flavor of the egg, making it a different experience from a fried egg.

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