Question

(A) Entropy decreases when an egg is boiled.
(R) It is solidified due to denaturation of albumin.

(A) Both (A) and (R) are true and reason is the correct explanation of assertion.
(B) Both (A) and (R) are true but reason is not the correct explanation of assertion.
(C) Assertion (A) is true but Reason (R) is false.
(D) Assertion (A) and Reason (R) both are false.
(E) Assertion (A) is false but Reason (R) is true.

Answer 1

Hint: Common logic dictates that the entropy will decrease (only the inside of the egg in the system). Let us see the reason for this analogy. The structure inside the egg will change. See the physical and the chemical changes in the egg at its cellular level.

Complete step by step answer:
Let us study about Entropy; it is a measure of the random activities in a system. Entropy of a system depends on the observations at the moment. The system under observation is egg and everything else is surrounding. Let us take the boiling of egg under observation:
The protein in egg white is albumin, which is tightly folded in raw egg. It is in liquid form. The entropy is low because of accurate folding. After cooking or boiling, protein molecules unfold, refold into a tangled in a disordered form. The egg goes from a more ordered state to a less ordered state. This transformation of boiling of egg produces entropy in the form of heat. Thus, entropy of the egg white is actually decreasing. After heating, entropy will decrease as the proteins and other molecules will be converted into a solid substance and protein structure becomes more coiled and more complicated, entropy decreases.
The basic reason behind this entropy decrease is denaturation of albumin (basic element in protein). Denaturation means that secondary and tertiary structures of protein are altered, but the peptide bond between amino acids is not changed in its primary structure. Due to loss of structural functions, protein is not able to perform its functions, hence denatured. The albumin is solidified by boiling the egg.
Hence, the correct answer is option ‘a’. Entropy decreases when an egg is boiled and it is solidified due to denaturation of albumin.
So, the correct answer is “Option A”.

Additional Information:
If an egg is boiled for hours, it becomes rubbery and overcooked. The egg white will release hydrogen sulphide that is why overcooked eggs have a green film on the yolk; sulphur in white reacts with iron in the yolk to form iron sulphide at the boundary to two regions.

Note: The entropy of the system changes as we change our system. So, do not answer any question directly without knowing the system. Albumin is a type of protein found in egg whites and milk. Albumins dissolve in water and form a semi-solid mass when heated; this is responsible for egg whites turning solid and white when they are cooked.