Select the most appropriate example of the denaturation of protein.
a.
egg albumin, which is a translucent fluid, changes to opaque white solid after boiling.
b.
rice granules, which are smaller in size and translucent, appear larger and opaque white after cooking.
c.
oil, if kept for a longer time at room temperature, turns rancid and appears discolored.

Option A is the correct answer because rice granules are source of carbohydrates and oil is a source of lipids.

Explanation:

Egg albumin is a translucent protein which denatures and loses shape and texture in high temperatures. The protein uncoils and tangles together because heat disrupts the peptide bonds that polymerize amino acids, thus boiled egg's albumin turns white and shifts from liquid to solid state.

the answer would be d : p