- #1
ciubba
- 65
- 2
I have determined in lab that a hard boiled egg is denser than a raw egg; however, I am not sure that I entirely understand this phenomenon. Assuming my data is correct, my assumptions are as follows:
Have I stumbled upon the proper line of inquiry?
1. Boiling the egg weakened its exterior, allowing water to enter the shell, thus increasing its mass.
2. The denaturing of the proteins altered the properties of the egg in such a manner that the density of the egg was increased.
2. The denaturing of the proteins altered the properties of the egg in such a manner that the density of the egg was increased.
Have I stumbled upon the proper line of inquiry?