Egg protein albumin is precipitated when an egg is cooked in boiling (100C) water. E a for
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Egg protein albumin is precipitated when an egg is cooked in boiling (100°C) water. Ea for this first-order reaction is 52.0 kJ/mol. Estimate the time to prepare a 3-minute egg at an altitude at which water boils at 90°C.
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Chemistry And Chemical Reactivity
ISBN: 9780357001172
10th Edition
Authors: John C. Kotz, Paul M. Treichel, John Townsend, David Treichel
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