Answer:
The correct answer would be A. Egg albumin, which is a translucent fluid, changes to opaque white solid after boiling.
Denaturation of protein refers to the disruption of the structure of the protein. It mainly involves the breakdown of the secondary and tertiary structure of the protein. The peptide bonds are usually not broken down and thus primary structure of the protein remains the same.
When eggs are heated or boiled, the egg proteins (such as albumin) get denatured and coagulate with each other forming an opaque, firm and rubbery mass.
