tag:blogger.com,1999:blog-6865007.post6878635119586433510..comments2023-11-05T00:59:10.828-07:00Comments on decorabilia: today's questionable linksJim Andersonhttp://www.blogger.com/profile/09928624189124041120noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6865007.post-54776631301351626482008-08-08T20:48:00.000-07:002008-08-08T20:48:00.000-07:00Great. Next you're going to tell me that glass is...Great. Next you're going to tell me that glass isn't a solid.Jim Andersonhttps://www.blogger.com/profile/09928624189124041120noreply@blogger.comtag:blogger.com,1999:blog-6865007.post-57697407917374024672008-08-05T18:27:00.000-07:002008-08-05T18:27:00.000-07:00Nick Bilton's original claim, that eggs are a liqu...Nick Bilton's original claim, that eggs are a liquid, ignores some of the basic biochemistry at work. An egg, which is a single cell, contains, like most cells, a solution with suspended proteins. In fact, an egg might even be a colloid (like milk). The heat causes two factors which result in the appearance of the solid (not the creation of the solid). First, water escapes as gas, leaving the protein unsuspended. Second, the proteins denature, falling out of solution. <BR/><BR/>Its the same principle as boiling salt water- the salt precipitates out of solution. Milk proteins would eventually curdle in the same way, it just takes more heating. However, it does not qualify as a phase change- what you eat was never a true liquid.Kelseyhttps://www.blogger.com/profile/07337418700155631134noreply@blogger.com