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.
The optimum temperature for proteins can vary depending on the specific protein. However, in general, most proteins have an optimum temperature around 37 degrees Celsius, which is body temperature for humans. At this temperature, proteins usually exhibit their highest level of activity and stability.
What is coagulate? What is it used for?
Egg whites coagulate when they are cooked.
Heat denatures the proteins in eggs, causing them to change from a liquid to a solid state. This is why eggs go from liquid to solid when cooked. Overcooking eggs can make them tough and rubbery due to the proteins continuing to coagulate.
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).