160-185 oF (71-85 oC)
Because the proteins that the egg contains coagulate due to the elevated temperature.
Yes - if it is 100% olive oil it will coagulate at a low temperature.
Acid coagulation is using acid to coagulate proteins. For most proteins, adding acid will cause the proteins to denature and stick to each other. This happens when making cottage cheese.
On boiling, most of the proteins coagulate at temperatures above 70°C. An example is the boiled egg.
warm water causes proteins in organic materials to coagulate and stick.
Casein has a negative charge and it is dispersed in milk, to make cheese one must denature casein to coagulate it. Using the enzyme rennin, found in rennet, the casein will coagulate.
What is coagulate? What is it used for?
Egg whites coagulate when they are cooked.
Coagulate is the medical term meaning "to clot."
The optimum temperatre like the optimum pH is the temperature at which the protein funcions most effectively. At too low a temperature the reaction kinetics do not allow for a fast reaction and at too high a temperature the enzyme changes it shape and so no longer accepts the substrate so easily. It is often assumed that proteins have and optimum temperature of 37 degrees C as this is the core body temperature of a human being. But this is only for the majority of proteins as many have a much higher or lower optimum temperature.
its all to do with the milk proteins, caseins. the rennin makes them coagulate. you probbably never got any of that, im doing a planning task and its hard.
Many proteins coagulate at temperatures above 70°C (A boiled egg is an obvious example).