Question

In according phase transformation when liquid is heated it convert into gas.
But when we supply heat to egg or boil the egg it become solid ,WHY?

Answer 1

cause of denaturation of proteines, you destroy their structure so they become solid

Answer 2

In normal set of conditions the each and every chain of amino acid i.e. protein is in free form and due to this the content of an egg is in liquid state. When the egg is boiled then by heat all chains of amino acids get attached to each other and give a solid appearance and structure.

Answer 3

here the liquid is protein ehich denaturate to form a solid!!!! if you heat steel at high temperature you can get liquid and further gas!!!!

Answer 4

Only pure liquids necessarily turn to gas on heating, and a fresh egg is not a pure liquid. It is, in fact, a solution of proteins dissolved in water. When you heat a solution, a number of things can happen other than the liquid evaporating (although that happens, too). In this case, as others have pointed out above, what happens is that the proteins "denature," which means they unfold from their compact spherical natural shape to form long thin sticky strands. These strands tangle together, and trap the remaining liquid in the spaces between them. This form of substance is called a gel, and a cooked egg is a gel: a network of solid trapping a liquid in its pores, like a sponge.

If you continue to heat the egg, of course the liquid will continue to evaporate, and eventually (if you heated very carefully), you would be left with only solid protein. Indeed, this is what powdered egg is. If you continue to heat, the protein in principle might evaporate, but in practice it is so difficult to heat gently enough that instead the protein starts to burn and decompose.